Founded in 1976 by Luis Felipe Edwards Snr, descendant of a London-born doctor, Viña Luis Felipe Edwards is synonymous worldwide with quality and innovation. That's why it's a four-time winner of the ‘Best Chilean Wine Producer’. Chief winemaker Nicolas Bizzarri has the highest quality standards, having worked with fine estates all over the world, and has picked up top Trophies for LFE along the way.

For this refreshing white made from his favourite white grape, Chardonnay, Nicolas selects fruit with an ideal balance of ripeness and freshness, all from estate vineyards. It's delicious and always ready to delight. Brimful of bright citrus, melon and peach flavours, it's a superb partner to sauced fish or white meat dishes. Or simply solo.

They say you shouldn't judge a book by its cover or a wine by its label; but in the case of Laneway, we say do just that. The art was featured in a Melbourne laneway for 27 days and was admired by thousands of people before being painted over. Sensational and all the more beautiful because of its transiency – just like the wine inside. It's made using select parcels of grapes from vines up to 70 years old, all close to the Nagambie Lakes in Victoria. These bodies of water temper the heat and draw out the ripening to produce this ripe, fruit-laden Chardonnay.

This 2022 is generous and creamy, with white peach, lemon zest and honeydew notes and tangy freshness. A versatile and irresistibly fruity wine on its own or with chicken or seafood.

One of Le Chai's most prized whites, La Voûte is the team work of winemaker Mark Hoddy and a meticulous grower in the Limoux, Bruno Bouché. Mark's aim with this wine is to make a rich, yet mineral-fresh Burgundy-style wine at an affordable price.

He knows exactly where to source the best grapes each vintage – Bruno Bouché's Astruc vineyard in Limoux Océanique, where the vines, planted at 300 metres, benefit from both the cooling Atlantic and the warmth of the Med. It results in intense ripe fruit with excellent freshness. After careful pressing the juice is put into new barrels to ferment slowly. A further year’s ageing in oak, with lees stirring, lends a creamy texture to the peachy lemon fruit. Serve cool with creamy sauced chicken.