Right, what are we/you drinking now .. tonight

[Chuck]

Wynns 2009 BL Cabernet. One of the last bottles from our Adelaide stash this was in perfect condition. Decanted 4 hours before service. Still black. Stunning aromas. All those lovely tertiary flavours evident, oak and acid well integrated and perfectly balanced. A pleasure to drink with slow cooked lamb shanks. Will go further with marginal improvement. No rush. It's nice to see wines under screwcap do age but glacially.

[VinoEd]

2015 Wynns Black Label Cabernet Sauvignon
Blue and black fruits giving way to redcurrant and sour cherry with air. Eucalypt, spice and a hint of capsicum over chalky tannins. Still youthful, structured and evolving, with plenty of life ahead.

2016 Castelli Cabernet Sauvignon
Darker-fruited and more restrained than the Wynns. Blackberry, bay leaf and subtle spice sit over firm powdery tannins. Good structure and length, though less expressive and complex over two days.

[Mike Hawkins]

1995 Taittinger Comtes BdB…. Figured it was appropriate to consume something good following decades of ineptitude and pain…. But the NY Knicks finally won the NBA. To repeat, they actually won. I genuinely thought I’d never see this in my lifetime. The Comtes was as good as the Knicks. A little more advanced than I recall. Quite a bit of nuttiness and honey, in a great spot which will hold for many years. Not the same salinity and minerality as I anticipated. Lots of length and with well resolved acid. This is a really, really classy wine. I still prefer the 96, but can see why some would prefer its older predecessor.

[phillisc]

2024 Wynns BL Cab, great to have this with an eye fillet. Classy nose medium to full bodied palate, very good depth of flavour and smooth tannins to finish.

Followed by 2022 Katnook Odyssey, a new release and a notch or two above the Wynns. Abundance of black blue fruits, a touch of oak, so wonderfully integrated now, a twinge of sweetness, with lovely chalky drying tannins, will go an age. Great wine from a great vintage, not much more to be said.
Suspect in 10-20 years the premiums from Coonawarra, from 2018/19/21/22/24 vintages will be hard to split.
Cheers Craig

[felixp21]

2019 Maretti Barolo
found a six pack of these in the cellar, no idea where they came from. Checked on-line, it's clearly a bottom-feeder Barolo with a price around $65.
so, we opened the first, it was so god-awful we opened a second even though the first had no detectable faults. Second same as the first, god-awful wine. Old wood, dried flowers and old wood. Thin and acidic. Looked at the critics reviews for this, goodness knows what they were smoking when they tried it.
for sure, should not expect much for this price, but my goodness, Bowlers Run at $10 is a better wine.
nothing, and I mean nothing, going for it. After the three of us had a sip of each bottle, we let them breathe for three hours, then another sip. Then down the sink. Opened a 2018 Hudelot=Noellat Bourgogne after that to take away the taste, lovely quaffer.
wow, no wonder I never really ventured into Barolo

Caveat: my team lost the footy while this was all going on, but given the other two guys were neutral supporters, and felt the same way about the wine, I can't blame my mood for the putrid elixir.

Score: 50 points Drink: if you must, probably now and with a big bowl of chilli chips and a nose peg.

[Ian S]

Maretti not a producer I'd heard of, either in retail listings or in person when visiting. A quick check on CT strongly suggests they are a negociant, because in addition to Barolo (and two Langhe reds), they also 'make' (the actuality of that doubtful) a chianti, a Friuli and a Soave. A veritable grand tour of Northern Italy. Highly likely they're buying up bulk wines producers don't want to bottle under their own label.

[edit] I checked. https://www.marettiitalia.com/our-story

Reading between the marketing spiel, it looks like they have a winemaker (and possibly a winery) in Chianti Rufina, but nothing elsewhere, in a range that also takes in Puglia in the South. Their head wine strategist? Based in Marseille, France.

In general these are labels I tend to avoid, as IME there's too much trading on the name of Barolo, without aspirations for quality. My guess is it was a 'killer deal on special' from a supermarket (or chain bottle shop), and it seemed like a cheap punt.

What to do about Barolo? Well there are certainly going to be better wines to drink from there. Best perhaps to find / organise an offline, as you'll get to see a range of maturity (and maturity can be crucial). If buying bottles to drink, then I've always found better value in Langhe Nebbiolo from recognised (but not prestigious) producers. It's likely to be fractionally cheaper, drink well throughout its life, and lots better than pop-up negociant Barolo.

Langhe nebbiolo in Australia:
Looking at wine searcher for AUD40 ish, I see Mauro Molino & Albino Rocca, both producers I like albeit in different styles. Heading upwards to ~ 60AUD could get you Fletcher (a venerable old Italian family - I jest, an Aussie winemaker working out of an old train station), Alberto Ballarin (the Ballarin estate split, but their langhe nebbiolo was really solid, and regularly carried a hint of white truffle, so I'd expect similar here) or Cavallotto (a very good and structured langhe nebbiolo, with more to it than many Barolo wines). Maybe also consider La Spinetta, a winery that has traditionalists spitting tacks, but their wines really emphasise fruit, so might make a good starting point. They're not as overpriced as they used to be 2 decades ago (or others have caught up in pricing!).

Food match: I know said in jest, but chilli / spice just about the worst choice for lean and tannic Barolo. Bread sticks and some salami better.

What to do with the other 4 bottles? Probably the same way you'd treat other truculent cases of wine. Give it 2-3 years before the next one and then possibly the same again for the following bottle if there's no positive progress. A *very small* potential upside is that such wines tend to show what they're capable of faster than the real McCoy. I'd assume a 'drink by' c. 12-15 years after vintage. If you get lucky, then you'll see the ethereal fruit start to re-emerge, transformed into something more savoury / figgy. I doubt you'll get anything earth shattering, but hopefully a hint at what the grape becomes with maturity. It's probably going to remain thin and acidic, not just measured against Aussie reds, but also by Barolo/Barbaresco/Langhe nebbiolo standards.


If that just sounds too much effort, for too little upside, look up a recipe for beef in Barolo. That can take the best part of a bottle.

[JamieAdelaide]

2019 Maretti Barolo

I found their Nebbiolo undrinkable.

$65! You were in Hong Kong and I could have got you hooked up with importers and $65 was buying what’s $500 in Australia.

[felixp21]

thanks Ian and Jamie.
Ian, the chilli chips was merely a suggestion so you didn't have to taste/ can't taste the wine.
Jamie, I just noticed the box in the cellar, can't think for the life of me where it came from, I reckon Ian's suggestion that it was on some special and I grabbed a six pack. Not kidding, critics, including Aussie ones, gave this wine 90-95 point score, complete joke.
Covid killed my business in China, Jamie, and suddenly. Otherwise I would certainly have contacted you. I still have heaps of wine stored in HK, not sure how I'm ever going to get it out here without paying a fortune.

[Sean]

Quealy Lina Lool 19 - A field blend of Friulano, Riesling, Moscato Giallo and Malvasia. Just a few rows of some of them. An orange wine I guess. Got 6 months skin contact in amphora, also 12 months maturation in large format oak. A gold/orange colour and musky florals. Some phenolics adding texture. Citrus, stonefruit, minerals, bush honey and a savoury dry finish. - 14/6/26

Best’s Bin No.1 Shiraz 21 - Matured in large format oak casks and medium-bodied. Often a little whole bunch. Deep red colour and peppery. Mulberry, plum, cherry, cloves and earth. Tannins have softened up, and this feels smooth and nicely integrated. Really enjoyed this bottle, but it has a long drinking window. - 15/6/26

Stumpy Gully Peninsula Panorama Pinot Noir 25 - We have drunk a lot of the 24 since last year. Starting on the 25 now. Ruby colour and fragrant. A lighter style, but good varietal character and fresh, vibrant acidity. Feels similar to the 24. Dark cherry, rhubarb, spice, some earth and soft tannins. - 16/6/26

Pizzini Sangiovese Shiraz 24 - King Valley. A 64/36 blend and tank fermented. No oak. So this is very fresh and fruit driven. Ruby colour. Red fruits, cherry, plums and spice. A little punchy with vibrant acidity. Some earth when you get into it a bit more and soft, savoury tannins. - 17/6/26

Phaedrus Pinot Gris 25 - The grapes are picked for maximum flavour, skin contact, wild yeast ferment and matured in tank. Aims for a rich, lush French gris style without using oak. Some colour in it and florals. Pear, citrus, honeysuckle and a slightly savoury texture. Obvious acidity, which is typical. Not surprising at all because they like to age them a bit too. - 18/6/26

Mount Langi Ghiran Cliff Edge Shiraz 23 - Yields down, but fruit quality is very good this vintage. Whole berry ferment and 14 months maturation in French oak, 25% new barrels. A deep, bright red-purple colour. Typical fragrant and peppery first impression. Plums, blueberry, licorice and vanilla/spice. Fresh acidity humming through it with velvety tannins. - 18/6/26

[JamieAdelaide]

Jamie, I just noticed the box in the cellar, can't think for the life of me where it came from, I reckon Ian's suggestion that it was on some special and I grabbed a six pack. Not kidding, critics, including Aussie ones, gave this wine 90-95 point score, complete joke.
Covid killed my business in China, Jamie, and suddenly. Otherwise I would certainly have contacted you. I still have heaps of wine stored in HK, not sure how I'm ever going to get it out here without paying a fortune.

Out of nowhere dozens of critics were “Piedmont Experts”.

I think it was such a dramatically moving region with many complex and evolving styles and players, that many critics unqualified upstarts. Add to this their limited experience with how Nebbiolo ages due their lack of sufficient exposure to older bottles .

Sorry about COVID and its affect on you . I’m still resentful of the destructive stupidly of governments and people. Lost my livelihood too . Could have gone back but I wasn’t comfortable with my employer’s morality.

Australia got too boring so I fly US cargo jets every second month. We had a Sydney contract and for all my wine back from HKG.

[Chuck]

Reschke 2012 RSR Coonawarra Cabernet. Decanted for 2.5 hours. Still quite primary which was a surprise given it was under cork. Nice wine but nothing to get excited about. It's all Coonawarra though. Good fruit, well balanced but it wasn't a Saturday night wine. Maybe another 5+ years will see it develop more of those lovely aged characters Coonawarra is famous for.

[Chuck]

Hardys HRB 2020 Cabernet Sauvignon D696. 2nd of a case. 88% of the fruit comes from Margaret River and it shows. 10% McLaren Vale and 2% Franklin River. Hardys has been doing these regional blends for a while and they seem to work. Much more approachable in its youth than say a Coonawarra cabernet. Mulberries, blackberries and some nice oak. Well balanced but needs hours of breathing to strut its stuff. A better than normal Tuesday night wine with a roast chook and should develop over next 5-10 years. Doesn't have the acid backbone necessary to go any further.

[Sean]

Quealy Tussie Mussie Pinot Gris 25 - Whole bunch pressed, solids and tank fermented. Straw coloured and florals. Pear, nectarine, honeysuckle and spice. Lots of citrusy acidity, which is a bit surprising. Also leesy influences with some phenolics adding a savoury texture to the palate. - 19/6/26

Quealy Turbul Malvasia 23 - A Diam cork and wax seal. Sourced from 3 rows of vines. Only 30 dozen bottles. Long maceration in tank, ie. 6 months skin contact, basket-pressed and 24 months in a single hogshead. Not for everyone. A gold coloured wine. Sweet citrus, orange peel, honeysuckle, and a savoury/oxidative feel to it with grippy phenolics. - 20/6/26

Best’s Great Western Cabernet Sauvignon 21 - Best vintage of this for a while and still on the shelves. A small amount of Cab Franc and Merlot in it. Aged for about 14 months in a mix of barrels. A lovely red-purple colour. Blackcurrant, mulberry, cherry, dried herbs and some subtle leafy/earthy notes. Feels medium-bodied with moderate oak influence and silky smooth tannins. - 20/6/26

Quealy Turbul Friulano 24 - Another skin contact “orange” wine. Got extra winemaking input and it is obvious. Fermented and long maceration time in amphora, then 12 months in aged puncheons. A copper gold colour and florals. Citrus, pear, almond and a herbal note. Lots of fresh acidity. Some grippy phenolics with a savoury, dry finish. - 21/6/26

Pizzini Nonna Gisella Sangiovese 24 - King Valley. Large format, older oak and tank. This is coming up nicely with an extra year on it. Ruby red colour and florals. Feels smooth and vibrant with lots of fruit character. Sweet dark cherry, red fruits, earth, dried herbs and soft, powdery tannins. - 22/6/26

Phaedrus Fiano 25 - Usually picked early for natural acidity and varietal character. Lightly pressed, wild yeast and no oak. Some colour in this. (I have noticed that in a few 25 whites now.) Florals, citrus, pear, subtle spice and almond. Feels clean and zippy fresh on the palate with a slightly waxy mouthfeel and dry finish. - 24/6/26

Phaedrus Reserve Shiraz 14 - Sourced from an 8 row block in the vineyard. Gets their best French oak. Only 1000 bottles made. Funny the way the Shiraz feels like a Pinot, especially with a bit of age on it. A dark red colour and fragrant. Pepper, blackberry, plum and spice. Oak and tannin have settled in. Showing some nice earthy/brambly character now. Soft tannins and long. - 24/6/26

[Ian S]

I've really enjoyed Best's Cabernet Sauvignon. Flies so far under the radar it's cutting the grass as it goes, but it isn't in any way overworked (or over-ripe) and seems to age well, but I've drunk all the bottles I've bought before any sign of decline, so I've no idea when that would be. I wonder if the Cab Franc addition means they've stopped making their Cab Franc? (which IIRC was a small batch wine)

[Sean]

The issue in recent vintages has been frost, etc reducing fruit availability. But the Cabernet Franc was made in 2021 & 2023.

Just checked and there is a new release 2024.

[phillisc]

A couple of MV Shirazes.
2021 Mitolo Savitar. Dark fruits savoury notes deep rich plush palate, a lick of oak. Lovely tannin profile. Will go and age or 20 years.
2022 Oliver's Taranga. Not as unctuous as the Savitar but a very enjoyable drink, silky smooth clean finish. One of the house reds over winter
Cheers Craig

[Ian S]

The issue in recent vintages has been frost, etc reducing fruit availability. But the Cabernet Franc was made in 2021 & 2023.

Just checked and there is a new release 2024.

Cool - I enjoyed that when somehow one vintage made it to the UK

[Chuck]

Dowie Doole 2022 Cali Road McLaren Vale Shiraz. Plum, blackberry, other black fruits, US oak. Is quite approachable in its youth.

Paulett 2024 Antonina Polish Hill River Riesling. Watery in colour. Was expecting a more austere acid driven wine but quite approachable with lovely blossom and even a bit of sweetness. Classy.

[Chuck]

Schild Estate 2021 Ben Schild Barossa Valley Shiraz. Lovely nose but still a bit closed. Plum, blackberry, spicy oak. All Barossa Valley. Needs time. Better than your average mid week quaffer.

[Sean]

Croser Sparkling Rose NV - Adelaide Hills. A traditional method wine. Gets 12 months on lees. Good bead with strawberry, cherry and brioche. Refreshing acidity and a moderately dry finish. - 25/6/26

Sam Miranda Sangiovese Barbera 18 - King Valley. Matured in French oak. A garnet red colour. Cherry, plums, red fruits, spice and a bit earthy. Feels medium-bodied with moderate tannin. - 25/6/26

Jones Winery J6 Petit Sec 24 - A dry white wine using Rutherglen Brown Muscat as the varietal. Picked early and tank fermented. Light straw colour and musky aromatics as you would expect. Rose petals, stonefruit and tropical fruit. Comes up nicely in the glass with sweet fruit and fresh acidity. - 28/6/26

Jones Winery Durif Shiraz 22 - A 60/40 blend. Open fermenter and matured in a mix of French oak barrels. Deeply coloured. Pleasant flowery and berry aromas. Mulberry, red fruits, plums, dried herbs and spice. Feels polished, just 13% a/v. Nice balance of fruit/oak and some powdery tannin. - 30/6/26

Campbells Trebbiano 25 - A clean dry white wine. Guessing they keep yields down to get best results. Free-run juice and tank fermented. Pale straw colour and wildflower florals. A little texture and flavour in this. Subtle pear, apple and citrus with fresh acidity. - 1/7/26

Pfeiffer Fiano 24 - Their first go at this Italian varietal. No surprise it is pretty good. An unoaked style with a little skin contact, solids and 8 months on lees in the tank. A pale straw colour. Peach, citrus, wild herbs and almonds. Clean with robust acidity, a slightly waxy texture and dry finish. - 2/7/26

Chambers Durif & Shiraz 21 - Drank this over a couple of nights. Often see this blend in Rutherglen, and flies under the radar. Thrown some crust in the bottle. Not heavily extracted though, just 13.5% a/v. Deep red-purple colour and very fragrant. Loads of flavour and unbelievably plush and soft. Violets, dark plums, blackberry, cherry and wood spice. Some tannin and long. - 2/7/26

Quealy Friulano 22 - Diam cork. The vines are 20yo now. Skin contact, wild yeast and 7 months in used puncheons. Unfiltered. A deep gold colour. But this is very fresh and aromatic. Citrus, nectarine, spice and bush honey. Subtle savoury texture with a pleasant dry finish. - 3/7/26

Stanton & Killeen Tempranillo 19 - Picked up this back vintage at the cellar door. I haven’t had age on this varietal from them before. Garnet red colour. Red cherry, plums, leather and chocolate. Nice balance between earth and fruit. Not the structure of a Cab, but still very fresh. Medium-bodied and smooth, soft tannins. - 4/7/26

[Chuck]

Magella 2012 Coonawarra Cabernet. Well cellared since purchase. Tight as a drum on the nose. Tannins and acid in abundance but fruit was AWOL. No faults I could pick uo. Not what we were expecting. Bad bottle? Other bottles were OK without being great.

[Sean]

Campbells Riesling 25 - This comes off their own old blocks. Straw colour and florals. It is very aromatic with bell clear varietal character. Citrus blossom, lime, minerals and fresh acidity. Good fruit intensity through the palate and a chalky dry finish. - 6/7/26

Chambers Durif 22 - This is very different to the big, rustic Rutherglen durifs I used to drink. A lighter style, just 13.2% a/v. Red-purple colour. Violets, mulberry, plum, red fruits and dried herbs. Feels smooth and medium-bodied with soft tannins. - 7/7/26

Campbells Rutherglen Muscat - 1st tier in the Muscat classification with av. 5 yrs age. Shows the strength of their solera blends even at entry level. Drinking this over a week. A bright amber/copper colour. Syrupy, but fresh. Raisin, caramel, turkish delight, subtle oak and clean spirit balancing the lush sweetness. - 7/7/26

Quealy Pobblebonk 25 - A field blend of Friulano, Riesling, PG, Ribolla Gialla and Malvasia. First made 20 yrs ago and drawing on Italian examples. Whole bunch pressed, wild yeast and older French oak. Straw coloured and musky aromas. Citrus, peach, honey and almond. Some texture and refreshing acidity. - 8/7/26

Quealy Mornington Peninsula Pinot Noir 25 - Good vintage getting volumes up again after recent tough ones. Sourced from a number of local vineyards they manage. Wild yeast and matured in French oak. Really vibrant colour and fruit intensity. Cherry, rhubarb, spice, subtle forest floor and some powdery tannin. - 8/7/26

Stanton & Killeen Tempranillo 22 - The 19 that I had was OK, but this is much better. A bright fruited and very fresh Tempranillo and probably best enjoyed young. Red-purple colour and aromatic. Rose petal, cherry, cranberry and spice. Medium-bodied and lightly oaked with soft, savoury tannins. - 9/7/26

Campbells Marsanne Viognier Roussanne 24 - The blend is split evenly, each of the varietals adding its own flavour or texture. Matured in a mix of used French oak barrels. Medium yellow straw colour and florals. Citrus, apricot, peach and subtle spice. Feels moderately fresh with obvious savoury oak and phenolics. - 10/7/26

Pfeiffer Carlyle Shiraz 22 - Sourced from vineyards around Victoria. Maturation in French and American oak for 12 months. This is 15% a/v and ratcheted up next level. Got their trademark freshness however. Deep red-purple colour. Blackberry, cherry, plums, dried herbs and spice. Lots of fruit intensity and smooth, powdery tannins. - 10/7/26

Campbells The Sixties Block White 24 - Sourced from a 1960s trial block incl Colombard, Viognier, Roussanne, Chenin Blanc, Chasselas, Peverella, Muller Thurgau, Riesling, Semillon, Sylvaner and Chardonnay. Got 12 months in used French oak. Yellow straw colour. Comes up nicely in the glass. Stonefruit, apple, pear and citrus blossom. Subtle savoury oak and texture on the palate. - 11/7/26

Chambers Old Vine Muscat - 375ml half bottle. This is the 2nd tier classic muscat. Aged 6 to 10 yrs. Deep amber colour and viscous. Rose petal, raisin, caramel, toffee and some aged wood character. Smooth and smoky with spirit cutting through and long finish. - 11/7/26

[mjs]

Australia got too boring so I fly US cargo jets every second month. We had a Sydney contract and for all my wine back from HKG.

Atlas Jamie? My 32yo son was FO with them a couple of years ago, but is just now finishing captain training with Jetstar out of Melbourne

[Chuck]

Schild Estate 2021 Pramie Barossa Valley Shiraz (cork). A proper Saturday night wine. Plum, blackberry and other black fruits. Stunning fruit from a great vintage in Barossa. Needed the 2 hour decant. Such soft mouthfeel. Well balanced and quite approachable in its youth. Oak well integrated. Should improve with age. Bought another 6 pack via Skye Cellars. Went a treat with a roasted boned leg of lamb with all the trimmings. Gotta love winter.

[Sean]

Dromana Estate Pinot Noir 24 - The fruit comes off close planted rows in their vineyard. Open fermented in vats and 12 months in aged French oak puncheons. Ruby coloured. Dark cherry, plums, rhubarb and spice. Nice savoury complexity. Long earthy aftertaste and moderate tannins. - 12/7/26

Pepperjack Certified Shiraz Cabernet 16 - A 70/30 shiraz dominant blend. Decant it for the sediment. Evolving slowly, not sure if it is improving. Maybe softer and smoother. More harmony of oak and fruit rather than simply rich and sweet. Dark plum, blackberry, red cherry and spice. A bit warm and some powdery tannin. - 15/7/26

Chambers Sparkling Shiraz & Durif 18 - Bottle fermented and a crown seal. Ready to go. Good bead. Deep purple black colour. Ridiculously fresh and delicious. Plum, raspberry, sweet dark berries, chocolate and dried herbs. Lush feel to it with some surprisingly grippy tannin and long earthy finish. - 16/7/26

Pfeiffer Riesling 25 - King Valley fruit. Free-run juice and tank fermented. Pale straw colour and very aromatic. Citrus blossom, lime, honeysuckle and herbs. Lots of fruit intensity and fresh punchy acidity. Moderately dry, flavour is everything. Just getting better and better in the glass. - 17/7/26

Phaedrus Sparkling Pinot Noir Chardonnay NV - First one released in 2020. Get this at the cellar door, not a lot of it. Wild yeast, 3 years ageing en tirage and includes older material for the blend. Salmon colour and steady, fine bead. Red apple, cherry, stonefruit and citrus. Nice bready note infused with lively acidity and a dry finish. - 18/7/26

Stanton & Killeen Shiraz Durif 21 - One of the 3 back vintages I got at the cellar door. A 60/40 blend. Open fermenter and usually matured in both French and American oak. Lovely red-purple colour and florals. Blackberry, plum, red cherry and wood spice. This is 14.9% a/v and a bit porty. Some grippy tannin (no surprise), but good fruit intensity on the palate. - 18/7/26

[I Love Shiraz]

2024 Wynns BL Cab, great to have this with an eye fillet. Classy nose medium to full bodied palate, very good depth of flavour and smooth tannins to finish.

Followed by 2022 Katnook Odyssey, a new release and a notch or two above the Wynns. Abundance of black blue fruits, a touch of oak, so wonderfully integrated now, a twinge of sweetness, with lovely chalky drying tannins, will go an age. Great wine from a great vintage, not much more to be said.
Suspect in 10-20 years the premiums from Coonawarra, from 2018/19/21/22/24 vintages will be hard to split.
Cheers Craig

The 2024 Wynns CL Cab is one of the best young BL's I can remember. I was very impressed. Sue Hodder told me she considers 2024 to be an outstanding vintage in Coonawarra.

[phillisc]

2024 Wynns BL Cab, great to have this with an eye fillet. Classy nose medium to full bodied palate, very good depth of flavour and smooth tannins to finish.

Followed by 2022 Katnook Odyssey, a new release and a notch or two above the Wynns. Abundance of black blue fruits, a touch of oak, so wonderfully integrated now, a twinge of sweetness, with lovely chalky drying tannins, will go an age. Great wine from a great vintage, not much more to be said.
Suspect in 10-20 years the premiums from Coonawarra, from 2018/19/21/22/24 vintages will be hard to split.
Cheers Craig

The 2024 Wynns CL Cab is one of the best young BL's I can remember. I was very impressed. Sue Hodder told me she considers 2024 to be an outstanding vintage in Coonawarra.

Not just Sue Hodder Michael.
I spent an hour or two with Emma and Doug Bowen a couple of weeks back and had a very good look at their 2024 Shiraz and Cabernet... simply stonkingly good wines. Went long on these along with the two white label Katnook's.
Yep 24s will be monumental with 25s nipping at their heels.
Cheers Craig

[Sean]

Stanton & Killeen Shiraz Durif 16 - Red-purple colour, not a lot of bricking. Thrown a crust in the bottle. Showing some aged, mature character, initially earth and leather. Give this air time. As you get into it more, there’s also a nice core of red fruits, spice and dried herbs. Just 14% a/v. The tannin is still evident, but it is smooth and mellow. - 20/7/26

Pfeiffer Cabernet Sauvignon 22 - Gold medal at the Victorian Wine Show. Sourced from Rutherglen, King Valley & Great Western. Maturation in French oak barrels. Deep red-purple colour. Blackberry, cherry, mint, mocha and dried herbs. This is 14.5% a/v and full-bodied with a rich, plush feel to it. Sweet fruited, fresh mid-palate and powdery tannin. - 22/7/26

Chambers Cellar Shiraz 21 - Sourced from a neighbouring vineyard dating back to 1901. One of my fav’s when I tried the wines at the cellar door. A lighter bodied Rutherglen shiraz. Lovely florals and bright, vibrant fruit. Just 13.2% a/v. Plums, cherry, earth and spice. Nice mouthfeel. Not much oak flavour at all and moderate grainy tannins. - 23/7/26

Chambers Gouais 24 - This Gouais Blanc varietal off their 100+ year old vines is pretty rare. Pale straw colour and nice florals. Really strong lemon/citrus, pear and a little honey. Barrel fermented, so it has some subtle leesy and savoury influences too. A moderately dry finish. - 24/7/26

Pfeiffer Classic Rutherglen Muscat - The average blend age is 10 yrs. A deep burnished colour. This is very aromatic and viscous. Raisin, dried fruits, caramel, mocha and toffee. The spirit addition cuts through and neatly balancing the lush sweetness. Long, lingering finish and you will probably find yourself pouring a second glass. - 24/7/26

[phillisc]

2022 Leconfield Reserve Cabernets.
Bordeaux blend Cabernet Merlot Franc lovely florals voilets blue fruits. Rich plush palate which was seamless. Medium bodied, bottle gone in a flash. An absolute delight.
Cheers Craig

[JamieAdelaide]

Leconfield do a reserve now? They wouldn’t want to dilute their regular I’d have thought.