Nick Hildebrandt, Co-owner and Sommelier at Sydney's Bentley Restaurant and Bar, Yellow and Monopole has his fingers ion the pulse to say the least. He has won a swathe of awards over the years for his wine lists and as a Sommelier, and is deeply respected within the Australian wine trade.
He has the knack of finding new talent and is usually the first to list new vignerons and champion their talent. Many of today's new cult Australian producers were given a start in Nick's venues.
I have known Nick for quite some time (he was the first customer for my wines!) and it was he who recently alerted me to the talents of Luke Curry, the vigneron behind the Taturry label.
Luke started working on the Mornington Peninsula in 1999 first amongst the vines and then, after a wine science degree, he became a winemaker at Red Hill Estate. Since starting out on his own recently, he farms the 4.5 hectare Mosselini Vineyard which is nearly 20 years old and is planted to Chardonnay, Pinot Noir and Syrah.
These are lovely, elegant and refined wines crafted using Burgundian winemaking techniques and minimal intervention. They have quickly found themselves onto some of the best wine-lists in Melbourne and Sydney and I urge you to consider them for your own cellar.