The Auswine Forum

Bannockburn Shiraz 22 - Comes off vines est 1974. A mix of different clones and wild ferment. Some whole bunch in there. Got 10 months in barrels, then racked into old oak vats and another 6 months. Much better on night 2 than night 1. (Loads of acidity that hits you hard.) Feels vegetative as well as in the fruit spectrum. That might be the vintage too. Maybe a pinot drinker’s shiraz. Cherry, plums, herbs, earth and savoury tannins. - 20/7/25

Barking Frog Pinot Gris 25 - Wendy dropped into the local bottlo and told me they had a tasting on. A range of 2 whites and 3 reds. The whites are Adelaide fruit and the reds are old vine Barossa floor. Straw colour. Clean and fresh aromatics. Pears, apple and spice with some nice savoury texture and moderately dry. - 21/11/25

Barking Frog Grenache 22 - The reds are from their Kulara Estate vineyard in the Barossa. Bush vine grenache planted from the 30s, average vine age is 60 yrs. Ruby coloured and fragrant. Cherry, red fruits, dates/figs and dried herbs. Feels lush and velvety smooth with soft tannins. - 22/11/25

Best’s Great Western Riesling 23 - Really like a Riesling with a year on it, because there’s often something a bit extra. A slow ripening, cool vintage, so loads of fruit intensity and acidity. Pale straw colour and florals. Limes, stonefruit and lemon pith. Fills out the mid-palate with a medley of flavours. Clean mouthwatering acidity and a dry finish. - 19/1/25

Best’s Great Western Riesling 24 - I preferred the 23 over this. Nothing wrong with it, just different. They had cooler weather in the growing season, then rolling hot spells after that in the Grampians. But a big vintage with 100t of Riesling compared to 40t in 2023. Shows a little of the sweet fruited style this often has. Loads of flavour rather than simply sugary maybe. Straw colour and florals. Also fresh limes, jasmine and pear. Feels mouthfilling with fleshy fruit character and acidity. - 16/4/25

Best’s Great Western Riesling 24 - Last bottle was 6 months ago. This is hitting its stride now. Lots on offer as a young Riesling. Let it warm up in the glass to get the best of it. Straw colour and florals. Limes, stonefruit and talcum. Feels sweet fruited, especially on the mid-palate, with backbone to it. Clean and refreshing acidity gives this the line and length you want. - 6/11/25

Best’s Bin No.1 Shiraz 21 - Surprised they are still selling the 21 vintage at my local Dan Murphy’s, but the winery is too. Maturation in large format older casks. A strong dark red colour with typical pepper and spice aromatics. Showing the fruit nicely and feels medium-bodied. Dark plums, forest berries, aniseed and dried herbs. Good fruit intensity and moreish tannins. - 7/11/25

Bird in Hand Pinot Rose 24 - The trick with this Rose is not to over chill it. Got brief skin contact, so this has a pale pink colour. Tank fermented fresh aromatics. Musky and floral. Red fruits, cherry, grapefruit and a dry finish. - 4/1/25

Bird in Hand Sparkling Pinot Noir 24 - Adelaide Hills. I think the fruit is also sourced from further afield in SA. A salmon pink blush and florals. Cherry, strawberry, pomegranate and musky. This is a clean aperitif style with robust freshness and moderately dry on the finish. - 3/5/25

Blue Pyrenees Estate Section One Shiraz 22 - Remember going there a few times in the 90s and liking the Shiraz. Not had one for some time now. The original block of shiraz planted in the 70s. Got 18 months in French and American oak. A dense red-purple colour and florals. Blueberry, plums, char/chocolate, some peppery nuances and spice. Really overt minty note, which is distracting. Good fruit intensity and tannin. - 1/8/25

Canard-Duchene Champagne Brut NV - This Champagne house is located in Ludes among the Montagne de Reims vineyards. A blend of 60 different Cru parcels with at least 20% Reserve wines. Made from 45% Pinot Noir, 35% Pinot Meunier and 20% Chardonnay. Light gold colour and a slow, fine bead. Feels like a pinot dominant Champers. Nice intensity and breadth of fruit as well as typical brioche and a dry finish. - 26/9/25

Cape Mentelle Cabernet Sauvignon 18 - This is the blue label flagship Cabernet. Some PV and Merlot in it adding nuances. Post-ferment got 8 weeks on skins and 18 months maturation in French oak barrels. Drank it over a couple of nights and opened up nicely. Deeply coloured and full-bodied, but elegant. Plush fruit and perfumed with perfectly weighted oak influence. Blackberry, mulberry, leafy, cedar, char and wood forest. Loads of fine tannin that rolls in like a slow wave. Still thinking about the balance and texture in this. Must get another bottle now. - 16/5/25

Chalmers Nero d’Avola 22 - The vines were imported by them in 2000 and they made their first wine in 2009. Heathcote fruit, whole berry and wild ferment. A lighter, tank fermented style of red. Ruby coloured and very fruit driven. Just 12.4% a/v. Lots of aromatics. Mixed berries, cherry and herbs. Still fresh in the glass with a nice balance of fruit and savoury tannin. - 5/9/25

Chapel Hill The MV Bush Vine Grenache 23 - I drank this over 3 nights. Feels old school McLaren Vale, but with moderation. Vintage a factor too. Deep ruby colour and flowery aromatics. Red berries, cherry, rhubarb, aniseed and spice. Just 14% a/v and fruit driven rather than savoury. Rich and slightly sweet mid-palate with lively acidity and soft tannins. - 7/12/25

Chris Ringland CR Barossa Shiraz 23 - A cooler, rain affected vintage early on. Picking was later than average years. This is very consistent even with vintage variation however. Style is the main thing. Loads of colour and rich, warm flavours. Blackberry, plums, mocha, spice and velvety soft tannins. - 22/5/25

Cirillo The Vincent Grenache 24 - Lots of old vine grenache in this. Ruby coloured and perfumed. Some whole bunch adds lift to it. Wild yeast. Maturation for 6 months in tank and old oak, so it feels fresh and fruit driven. Perhaps a little more than the previous vintage. Cherry, red fruits and spice. Just 13.8% a/v and good fruit intensity with soft tannins. - 23/11/25

Coriole Montepulciano 23 - One of the Italian varietals planted at Coriole in 2001. They have had time to fine tune this much like the Sangiovese I guess. Using two vineyards now. Matured in mostly older French hogsheads, so the fruit is the main game. Deeply coloured and spicy. Mulberry, dark cherry, tobacco leaf, aniseed and dried herbs. Feels medium-bodied. Maybe a bit more savoury when you get into it, and really like the texture and dry finish. - 5/7/25

Coriole Sangiovese 23 - Sourced from 4 vineyards in McLaren Vale and got 11 months in older oak. Dark cherry colour and fragrant. Cherry, red fruits, dried herbs and wood spice. Opens up in the glass with some really subtle forest floor. Feels medium-bodied and nice balance of fruit and slightly grippy tannins. Ready to go these days, but will probably reward a few years ageing too. - 6/8/25

Craiglee Shiraz 19 - I have 3 vintages of this, 19, 20, 21 that I will drink. This is first cab off the rank. The last proper warm vintage in Victoria I remember. Tends to be dark fruited and a little savoury while the cooler vintages are peppery and red fruited. Light colour and typically medium-bodied. A bit musty, but that blows off. Plum, dark berries and warm spice. Some tannin in this while it has good fruit intensity and length of flavour. - 24/10/25

Craiglee Shiraz 20 - There have been a few iterations of the Shiraz in recent years. A black label Reserve, a single block Eadie and SV as well as the estate Shiraz. This is a cooler vintage and looks more familiar to me. Moderation and subtlety rather than strong flavours. Typically open fermenter and 12 months in French oak, some of it new barrels. Dark plums, red fruits, spice and dried herbs. A bit more cedary oak than I expected. Feels smooth and medium-bodied. Fresh and supple with lingering tannins. - 27/10/25

Craiglee Shiraz 21 - Got me thinking if these are different to the 90s Craiglee Shiraz I remember. Under screwcap now too. A dark red colour and peppery. Plums, blackberry, cupboard spices and fennel. Fruit is at the riper end of the spectrum. Wound up a little with cedary oak and tannin. Feels bigger than medium-bodied because of the fruit intensity. Just 13.5% a/v however, so this is still in the groove. Drinking it over a couple of nights. OK comes up better on the 2nd night. - 28/10/25

d’Arenberg The Hermit Crab 23 - A 55/45 Viognier Marsanne blend. Nice with an extra year or two in the bottle, try it before you get the current 24. Basket pressed and some of it has been matured in older French oak for 8 months. Feels cleaner and fresher these days. Some gold colour in this and florals. A little honeysuckle. Apricot, peach, citrus and oak spice with moderate acidity. - 8/9/25

Dal Zotto Sangiovese 23 - Lighter style of Sangiovese typical of King Valley. Cherry coloured and florals. The palate feels smooth and lots of fruit driven acidity. Just 13% a/v, it wouldn’t have surprised me if it had been less than that. Cherry, plums, tomato leaf, fresh herbs and undergrowth. A bit simple (or uncomplicated) with soft, moderate tannins. - 6/7/25

De Bortoli The Estate Vineyard Pinot Noir 24 - I think this comes off younger vines. Some whole bunch, gravity fed and 6 months in French oak casks. Drank it over a couple of nights. Changed in every glass, maybe the last the best. Lighter colour and style. Strawberry, cherry, rhubarb and spice. Loads of acidity and probably why the 2nd night was better than the first. So clean and fresh, really needs another year in the bottle. - 29/6/25

DiGiorgio Family Coonawarra Emporio 21 - A blend of 60% Cab Sav, 30% Merlot and 10% Cab Franc. Comes from the terra rossa vineyard at the winery. Got 18 months in French and American oak. I probably should keep this 10 yrs. (The 10 yo Emporio I tried at the cellar door was very good.) Nice red-purple colour. Cassis, red fruits, mocha, mint, some green herbs and earth. Full-bodied with evenly balanced oak/fruit and dense tannins. - 31/1/25

Double Oaks Estate Cabernet Sauvignon 22 - Tommy left us this wine as a house warming gift. A mate of his makes the wine, which is from Macedon Ranges. The vineyard was est in 1980 and had a couple of owners since then. Feels like a cool climate Cab. Basket pressed and aged in French oak for 12 months. A medium-bodied drink now style. Dark berries, herbs, capsicum and soft, moreish tannins. - 13/7/25

Dromana Estate Pinot Noir 21 - Not been there a long time. Spotted this bottle, which was much cheaper than I remembered. Open fermented in vats and 12 months in old French oak puncheons. Not oaky as a result and still very fresh. Ruby colour and fragrant. Dark cherry, plum, rhubarb and dried herbs. Soft and brambly after a couple of glasses with some tannin. - 1/7/25

Eden Hall Gruner Veltliner 21 - This is grown in the same vineyard as the Riesling. Both usually have clean, pristine fruit character. Free-run juice. A few years in the bottle, so it’s starting to get interesting. Green gold colour and very floral. White flowers, peach, nectarine and candy. Like the texture and nicely weighted acidity running through it. Expect this to fill out and honey up with some more age on it. - 21/7/25

Eden Hall Gruner Veltliner 21 - Eden Valley. This has some yellow colour and could develop and honey up nicely over the next couple of years. Florals, stonefruit and citrus. Noticing the pithy texture and mouthfeel on the palate too, with bracing acidity deep through this and a moderately dry finish. - 5/11/25

Eden Hall Springton Riesling 24 - Eden Valley. Picked off blocks 8 and 10 this vintage, different blocks from the previous one. Yields down 50% mainly due to frost. Some colour in this and showing early development. Infused with kero rather than dominated by it. Yellow straw colour and florals. Limes, tropical fruit, kero and herbs. - 13/11/25

Flinders Bay Margaret River Rose 24 - Picked up a couple for $12 pb from the bottlo next door. Goes quick on these slow, balmy afternoons we are still having. A vibrant coral pink colour and very aromatic. Strawberry, raspberry, musk stick and vanilla pod. Clean and fresh with a slightly sweet feel to it. - 10/5/25

Forester Estate Sauvignon Blanc 24 - Trophy for best SB at the Western Australia wine show. A third of it barrel-fermented, solids and 5 months maturation in French oak. Green straw colour. Tropical fruit, cut grass and nettles. Subtle savoury barrel nuances. Nice balance of freshness and leesy influences. Still a little wound up, let it warm up in the glass. - 29/11/25

Forester Estate Chardonnay 24 - Gin Gin clone and 8 months in French oak, 22% new. Straw colour and subtle flint/smoke. Citrus, peaches, cashew and oak spice. A bit oaky, needs a little bottle age to settle in. Nice leesy influences adding to the depth of fruit and fresh acidity in this. - 6/12/25

Giant Steps Yarra Valley Pinot Noir 24 - Upper and lower Yarra Valley fruit, some whole bunch, wild yeast and 8 months in French oak. Ruby coloured. Teasing aromatics. Cherry, raspberry, rhubarb and spice. Really clean and fresh. Vibrant acidity. Feels lightweight and elegant, with nice fruit and sappy tannins. Much too easy to drink. - 27/11/25

Giant Steps Yarra Valley Chardonnay 23 - Another year in the bottle, the 24 is the current release. Whole bunch pressed, wild yeast and fermented in 500L French oak puncheons, some of it new. Maturation for 8 months. Straw colour. Jumping out of the glass with fruit and oak. Nice balance of both. Stonefruit, melon, grapefruit, spice and leesy influences. Mouthfeel and fresh acidity give this something extra. - 8/12/25

Golding Pinot Noir 23 - A family owned winery in Adelaide Hills. Ruby coloured. Cherry, rhubarb and spice. The alcohol is low, just 12.5% a/v. Nice intensity on the palate and clean fruit character. A little earthy, which is probably some whole bunch influence. Feels medium-bodied with fresh acidity and moderate tannin. - 18/8/25

Grant Burge The Holy Trinity 21 - A traditional Barossa GSM. Sourced from 50 to 120yo dry-grown vines and matured in old oak puncheons and foudres. Deeply coloured and floral aromatics. Really enjoying the plush fruit in this. Raspberry, plum, mulberry, earth and spice. Some tannin, but this has settled in with the wine. Feels nicely balanced and obviously could be kept a while. But much too easy to drink now. - 13/6/25

Hahndorf Hill Gru Gruner Veltliner 23 - Adelaide Hills. First place you go to for Gruner in this country. You can see they know what they are doing. Green straw colour and very aromatic. Nashi pear, grapefruit, herbs and spice. Lots of interesting stuff in this. Not just the florals and fruit, also the texture and minerality. Neat line of acidity through the palate and a slightly savoury finish. - 28/9/25

Hardys HRB Chardonnay 23 - These HRBs are multi-regional, in this case Pemberton, Margaret River and Adelaide Hills. Straw colour. Citrus, stonefruit, spice and toasted almond. The oak is obvious and you have to like that style. Feels a little buttery/smoky, so I’m guessing it got some malo. Lots to enjoy now with all that fruit/oak flavour. - 10/3/25

Hardys HRB Chardonnay 23 - A multi-regional blend from Pemberton, Margaret River and Adelaide Hills. Yellow straw colour. Citrus, stonefruit, almond, toast and wild honey. Old style chardonnay. Barrel-ferment influence always features in these wines, well this is no different. Nicely weighted however, with oak spice and some leesy complexity. - 15/11/25

Heggies Vineyard Riesling 23 - The 40 yo vineyard is 500m above sea level in Eden Valley. Pale straw colour. Green apple, citrus blossom, limes and sherbet. Lots of punchy natural acidity as well as typical generous fruit flavours and intensity. - 16/1/25

Henschke Peggy’s Hill Riesling 24 - Sourced from a handful of Eden Valley growers. Some frost lowered the yields, but otherwise an excellent vintage. Green straw colour and musky. Limes, apple, talcum and flowers. Clean, minerally acidity with a chalky dry finish. - 18/1/25

Hesketh Watervale Riesling 23 - Tank fermented with limited skin contact. A little colour. Bang! Jumping out of the glass with florals and fresh fruit character. Limes, lemon sherbet and apple. Really like the way this washes through your mouth with all that flavour. Refreshing, vibrant acidity and moderately dry. - 11/1/25

Hesketh Watervale Riesling 24 - I have had a number of vintages of this Riesling, all of them very good. I think Keeda Zilm is making them. Limited skin contact and tank fermented. So this is very fresh and fruit driven. Green straw colour. Florals, lime/citrus, herbs and loads of natural minerally acidity kicking through this. The bottle went pretty quick. - 2/11/25

Hoddles Creek Estate Chardonnay 24 - If you are a regular, you know what’s going on. If you are new to this, jump on board. A blend of clones, wild ferment, full solids and 11 months in the barrels. This is very focused and got Yarra Valley all over it. Citrus, stonefruit and oak spices. Nice mix of fresh acidity and leesy influences. Texture and mouthfeel just as important, but not dominating. Gosh the bottle went much too quick. - 18/4/25

Hoddles Creek Estate Pinot Noir 23 - Tank fermented and made in batches, then matured in oak barrels for 11 months (30% new). No filtration. An extra year in the bottle, the 24 vintage is out now. Ruby coloured suggesting a lighter style. Also very fresh and aromatic. Keep coming back to those florals in the glass. Dark cherry, red fruits, spice and herbs. Some undergrowth and sappy tannin that slowly builds when you get into it. Drink now and tuck a few bottles in the cellar. - 21/4/25

Ingoldby Shiraz 16 - McLaren Vale. Not had one of these for a long time. Nice with a bit of age on it. A crimson red colour and a little bricking. Showing both fruit and some maturity. Rich and warm, but comfy. Blackberry, plums, red fruits, red licorice, spice, earth/leather and soft tannins. - 20/12/25

Katnook Estate The Caledonian Cabernet Shiraz 18 - A 60/40 blend of Cab Sav and Shiraz. Got 18 months in mostly French oak barriques. Drinking this over two nights. A dense purple colour. Cassis, dark berries, plum, mocha and spice. A little earthy when it opens up more. This is smooth and long on the palate with robust tannins. You could probably keep it long as you like. - 3/2/25

Katnook Estate Cabernet Sauvignon 21 - I think this is the 3rd bottle I’ve had of this vintage. Drinking them instead of keeping them. Just early days like you are on the start of a long journey. Got 13 months in French oak barrels. A strong purple colour. A bigger style than Wynns. Legs in the glass, this is 14.5% a/v. Cassis, mulberry, mint, cedar and dried herbs. Nothing green in this. Feels balanced and robust. Fresh with primary fruit and serious grainy tannin. - 12/3/25

Katnook Estate Cabernet Sauvignon 14 - This was a late vintage encouraging a rich, full-bodied style of Cab. Matured in French and American oak barrels for 17 months. The purple colour in this is still strong even after a decade in the bottle. Generous berry fruit and well matched oak. Blackcurrant, mulberry, tobacco and dried herbs. This is probably in its prime. Some earthy nuances that come with ageing and lingering tannins. - 15/3/25

Katnook Estate Cabernet Sauvignon 12 - Matured for 22 months in 60% French and 40% American oak barriques. I was going to drink this over a couple of nights, but kept pouring another glass. Lovely red-purple colour. Really fresh, simply can’t believe it is this old. Softened up a little obviously. Dark berry fruits, chocolate, cedar, dried herbs, mint and earth. Got the power and intensity of a full-bodied Cab, but just 13.5% a/v. Changing in the glass, the longer you wait the more you get out of it. Long finish with lingering tannins. - 23/4/25

Katnook Estate Cabernet Sauvignon 21 - Really good vintage. A big, hearty Coonawarra Cab clocking in at 14.5% a/v. Deep, dense purple colour. Cassis, mulberry, plums, dried herbs and sweet spices. Oak and tannin give this structure, which is well matched by the fruit intensity and drive through the palate. Will likely be a slow developing wine over many years. - 16/6/25

Katnook Estate Cabernet Sauvignon 16 - An early, warm vintage. Got 17 months in mostly older French oak barrels. A dense red-purple colour and lovely aromatics. Cassis, dark berries, cherry, bay leaf and subtle spice. Slowly builds and fills out with each glass. Feels medium to full-bodied and starting to mature. A little earthy/smoky when you get into it, and slightly firm tannins. - 13/12/25

Knappstein Clare Valley Riesling 24 - Gee this was flying under the radar. I have really enjoyed a couple of bottles of this Riesling. They have been making it for yonks of course. Typical florals with lime/lemon, talcum and gentle spices. Neat acidity through the palate and loads of fresh varietal character. - 2/2/25

Kooyong Estate Pinot Noir 22 - Est in 1996 at Tuerong. Some whole bunch and wild ferment in a mix of large oak fourdre, concrete and stainless steel tank. Got 12 months maturation in French oak. Ruby colour and florals. Really smooth on the palate with sour cherry, red fruits, rhubarb, earth and spice. Supple mouthfeel showing loads of fresh acidity and velvety soft tannins. - 23/1/25

Kooyong Massale Pinot Noir 23 - Some whole bunch, open fermenter and 10 months in French oak. Ruby red colour and aromatic. Cherry, strawberry and rhubarb. A notable spicy character that often features in this wine. Subtle earthy feel to it. Some serious tannin, but it is more about the fruit intensity and acidity driving through the palate. Drink now or get a few years age on it. - 30/1/25

Kooyong Estate Chardonnay 21 - A north facing vineyard 120m above sea level. Interesting mix of soils (hence the single block wines). So this is a blend of the Faultline & Farrago blocks. Whole bunch, wild yeast and 11 months in French oak. Light gold colour and gunflint. A core of citrus fruit, also stonefruit, lemon butter and oak spices. Unfurls nicely in the glass with clean fruit and lovely barrel influences adding complexity. Some body and phenolics with fresh acidity and a lingering finish. - 19/4/25

Kooyong Massale Pinot Noir 24 - Sourced from the Tuerong and Balnarring vineyards. Some whole bunch, wild ferment and 10 months in older French oak. A cool vintage and feels like a lighter style this time. Ruby red colour and florals. Red fruits, sour cherry, rhubarb and spice. Clean, refreshing acidity (which will settle in over a year or two) with a little tannin. - 23/7/25

Kooyong Haven Single Block Pinot Noir 23 - Sited 120m above sea level and tree protected. A haven from the windy storms blowing through the peninsula I guess. All of this is destemmed, wild yeast and fermented in open wooden vats. Got 12 months in French oak. Ruby colour. Cherry, rhubarb, garden herbs, spice and forest floor. This is medium-bodied with darker fruit and loads of acidity. Subtle, velvety tannin and a long earthy aftertaste. - 17/10/25

Krondorf Eden Valley Riesling 24 - An old Barossa name, which is a private label brand now. The wines are made at Dorrien Estate, also owned by Endeavour Group. So you will find them in their Dan Murphy’s and BWS stores. Light straw colour and florals. Got some of that high altitude pristine fruit and acidity. Fills out the palate with lemon squash, lime, herbs and a dry finish. - 27/2/25

Leeuwin Estate Art Series Riesling 24 - They have had a Riesling since the 1970s. I have found it hard and very intense sometimes, less so lately. Green straw colour and musky aromatics. Limes, lemongrass, green apple and herbs. A bit tight. Give this a swirl and take your time. Comes up nice on the mid-palate as it warms up in the glass. A little texture with a chalky dry finish. - 24/1/25

Leeuwin Estate Classic Dry White 24 - Not just a SSB. It’s actually got a bit more in the blend, ie. 65% Sauvignon Blanc, 21% Semillon, 12% Riesling, 2% Viognier. Light straw colour and very aromatic. Tropical fruit, citrus, honeydew, garden herbs and an obvious grassy note. Lots of clean, fresh acidity and some texture on the palate with a moderately dry finish. Need to open two bottles of this, not just one. - 8/8/25

Leeuwin Estate Art Series Cabernet Sauvignon 19 - Just as good as the bottle that I had last year. I still have the 12, 13, 14 and 20 vintages. Really like these wines. Need to get more age on them if I can. This is 96% Cab and 4% Malbec. Got 22 months in French oak, 50% new barrels, which is nicely integrated. Deeply coloured and still intense. The aromatics are next level typical of high quality Cab. Cassis, violets, lush dark berries, cedar, a little earthy, green and dried herbs. Just 13.5% a/v. Feels balanced with deep, velvety tannin and a long finish. - 17/11/25

Leeuwin Estate Classic Dry White 25 - Usually a blend of varietals, not just SSB. A clean, fresh aromatic style. Light straw colour and nice florals. Getting more citrus and grassy/nettles character rather than tropical fruits. Let it warm up in the glass. Racy acidity on the palate with some texture and a dry finish. - 14/12/25

Majella Cabernet Sauvignon 21 - Deep purple colour. Dark berries, cherry, mint, bay leaf and a big aniseed note. Got 18 months in French oak barrels, which has pretty much settled in now. More about the tannin than oak flavour when you are drinking these Cabs young. The fruit is still very fresh, but wading through all the tannin. Drinking this over a couple of nights. Lots going on in the glass, and with all that obvious structure it just needs time. - 20/6/25

Merricks Estate Shiraz 14 - The vineyard was est 1978, incl shiraz, and is one of the better Shiraz from Mornington Peninsula. Got 12 months in French oak, which has been fully absorbed after 10 yrs. The colour is still pretty good. It is medium-bodied, just 13.2% a/v. Pepper, dark berries, dried herbs and spice. Some earthiness and plenty of tannin. No hurry with this. - 12/2/25

Merricks Estate Cabernet 13 - They have taken out the Cabernet vines, which is a pity. I have had some very good bottles of their Cab with age on it before. This has 10% merlot and matured in French oak barriques (60% new). Fully mature with age on it, both fruit and tertiary elements to it. Red-purple colour and bricking. Blackcurrant, capsicum, mint, sage, old cedar and earth. Feels soft and mellow. The tannins have melted into it, but I think you could get some years on this if you wanted to. - 20/2/25

Merricks Estate Cabernet Sauvignon 14 - Currently selling the 15, so it’s easy getting the Cab with some age on it anyway. Handpicked, open fermenter, French oak and maturation for 11 months. Nice red-purple colour. Just 13.1% a/v and feels medium-bodied. Blackcurrant, mulberry, cedar and mint. The mint or eucalyptus is really obvious this time. Maybe it comes up more in the warmer vintages. A bit earthy with bottle age and moderately firm tannins. - 28/2/25

Montalto Pinot Gris 23 - This was a lunch wine at the winery and I got another bottle to take home. Straw colour and fresh musky aromatics. Apple, pear, honeysuckle and spice. Got some oak I think, this has leesy influences and subtle phenolics. Rippling with tangy acidity. Nice mouthfeel and a savoury dry finish. - 29/3/25

Montalto Chardonnay 22 - The fruit comes off two blocks on their Home vineyard at Red Hill South. One is north facing and the other is south facing, which is interesting. Whole bunch, solids, wild ferment, malo and 11 months in French oak (26% new). Straw colour and sulphides. Then a wham bam of citrus, stonefruit, herbs, spice and nutty oak. Nicely balanced with full on intensity and fresh acidity. - 30/3/25

Oakridge Willowlake Pinot Noir 22 - A single vineyard site in red volcanic soils at Gladysdale, Yarra Valley. Whole berry/bunch, open fermenter and 10 months in French oak. All MV6 clone. Ruby colour and florals. Cherry, red fruits, rhubarb and savoury spice. Feels fresh and vibrant with obvious fruit character and punchy acidity. A little tannin if you want to get age on it for a bit more complexity. - 10/6/25

Oakridge Willowlake Pinot Noir 23 - A north-facing red volcanic soil vineyard in Yarra Valley. This was a cooler, low cropping vintage. Some similarities to the previous vintage, which turned out to be a very nice wine. Whole berry/bunch and 11 months in French oak. Ruby colour and fragrant. Sour cherry, plums, rhubarb, spice and earthy. Noticing the savoury oak a bit, also lots of fresh acidity with moderate tannin. Give it a year or two I think. - 30/12/25

Penfolds Bin 51 Riesling 23 - Sourced from the Woodbury vineyard in Eden Valley. Straw colour with aromas of citrus and flowers. A little softer or rounder than when it was released. Lemon/lime, apple, honeysuckle and talcum. The fruit is typically fresh and pristine. Jumping out of the glass, so the chalky texture you usually get feels secondary rather than obvious. A dry finish however. - 26/1/25

Penfolds Bin 128 Coonawarra Shiraz 19 - What I am realising with these Penfolds wines in recent years is that you will probably have to wait ages for them to get a bit interesting. The wine style and screwcap? Got 12 months in French oak barriques. It feels a little obvious, and needs time. Really fresh and primary. Loads of spice, vanilla/mocha and fruit. Blackberry, raspberry, cherry and pomegranate. Rich and intense with powdery tannin. - 13/2/25

Penfolds Bin 389 Cabernet Shiraz 22 - A 51/49 blend of Cab and Shiraz. Multi-regional and 12 months in American oak. Don’t bother calling it Baby Grange (old Grange barrels) anymore, this has 36% new oak. Deeply coloured and intense. A bit more perfumed when it opens up. Plums, dark berries, violets, cherry and cocoa. Loads of tannin from the very start. I still have 16, 18, 20 and 21 and will probably drink them with some age on them. - 14/2/25

Penfolds Max’s Cabernet Sauvignon 21 - This came in a presentation gift box designed by Japanese artist Nigo. Just a marketing gimmick really. The wine is OK however. Got used French and American oak. Nice dense purple colour. Dark berries, mulberry, cherry, herbs and sweet charry oak. Rich and full-bodied, helped along with the lush effect of ripe flavours and the 14.5% a/v in this. Some obvious tannin. - 29/4/25

Penfolds Bin 138 GSM 23 - Barossa Valley. Some old vine fruit. A Grenache dominant blend this time, which I much prefer. Not the old red lolly kind, much more than that. This is 56% Grenache, 38% Shiraz and 6% Mataro. Maturation was 12 months in a mix of seasoned French and American oak hogsheads. Got the usual 14.5% a/v on the back label, just ignore that. Rich red-purple colour and great intensity. Cherry, plums, red fruits, earth and spice with lots of fresh acidity and a little tannin. - 10/8/25

Penfolds Bin 28 Shiraz 23 - This comes under cork. No idea why when it has been SC for years. Multi-regional and house style red. Got 12 months in American oak. Some new oak, but feels restrained. A dense red-purple colour. Blackberry, plums, licorice and spice. Sweet fruited on the mid-palate, which is why it is so easy to drink now. A bit warm with powdery tannin. Comes up nice with air time, by the 2nd or 3rd glass you will be enjoying this even if you know it’s nothing new. - 17/8/25

Penfolds Bin 28 Shiraz 18 - Strong red-purple colour and nice aromatics. Got 12 months maturation in American oak. Defines this wine, but it is not overt now. Maybe adding to the sweet fruited feel of it. Blackberry, plums, aniseed and spice. Smooth on the palate with robust acidity and powdery tannins. Lots of sediment in the bottle. Much too easy to drink, but will go the usual 10+ years. - 2/9/25

Penfolds Bin 407 Cabernet Sauvignon 22 - A multi-regional Cab with a lot of Limestone Coast fruit in it. Some vintages are better than others. Not made up my mind about this one yet. Matured for the usual 12 months in both French and American oak. Deep purple colour. Black fruits, cherry, mint, mocha and chocolate. Feels rich and full-bodied, and the oak extract is noticeable. Drinking this over a couple of nights, it needs time to open up. A bit of tannin as expected and likely much better with 10 years age on it. - 11/9/25

Penfolds Bin 389 Cabernet Shiraz 23 - A 51/49 blend and 12 months in American oak hogsheads, one third new oak. Deeply coloured with dense fruit and tannin structure. Blackberry, cassis, plums and spice. Vanilla and mocha oak, this feels elemental rather than harmonious. I have been drinking this over two nights. Gets a bit smoother or maybe your palate just adjusts to it. The strong, robust tannins will definitely need time to soften up anyway. - 4/10/25

Penfolds Bin 389 Cabernet Shiraz 20 - Really should get 10 yrs on this, but I wanted to free up some space in the wine fridge. Deep purple colour. This is jumping out of the glass with fruit and flowery aromatics. Just keep pouring another glass. Dark berries, plums, cherry, fennel and herbs on a ridiculously smooth and fresh palate. Oak not intrusive at all. The tannin is still there, and feels perfectly primed for the long haul if you are cellaring this. - 5/10/25

Penfolds Grange 18 - Cork broke when I opened this. My own fault, I was using a Waiters Friend. Poured a sample to check the wine, no problem. Wanted to give it a couple of hours to breathe before drinking it. The longer the better of course. Good intensity of colour, not as dark as I was expecting. Typical red-purple with a nice lustre to it. Slow to open up, each glass getting better. Got 18 months in new American oak hogsheads. While the oak is still obvious, it is not sickly sweet or dominating. Feels integrated with the rich fruit. Dark plums, blackberry, cherry, mocha and aniseed. Changes and evolves with each glass. This has a sheen of quality and trademark length on the palate. Warm and velvety. The tannin slides and rolls through the mouth. Nicely made and clearly a Grange you could keep a long time. - 25/10/25

Penfolds Bin 407 Cabernet Sauvignon 16 - The fruit sourced from around SA. Matured for 12 months in French and American oak hogsheads, some of it new. A deep purple colour. But showing some aged character already, which surprises me given this is screwcapped. Dark fruits, plums, cherry and mocha (oak). Also obvious smoky/earthy tertiary notes. Big powdery tannins not going anywhere, which have a blunting effect on the wine. Could be a phase or simply the direction this has taken now. - 19/11/25

Pepperjack Grenache 23 - Sourced from Barossa and McLaren Vale. Ruby red colour and initially this is very fruit driven as you would expect. Raspberry, cherry, mulberry and spice. Legs in the glass and 14.5% a/v. Not too much oak influence flavour wise. An older style of Grenache. Lush and warm with some surprising tannin. - 6/3/25

Pepperjack Certified Shiraz Cabernet 21 - You know what you are getting with this wine every time, which is pretty satisfying. Deep purple colour. Rich, dense flavours and feels full-bodied. Dark plums, blackcurrant, mint and spice. A bit warm, but the fruit loses nothing because of that. Sweet vanilla/mocha oak and powdery tannin. Long finish. - 27/3/25

Pepperjack Certified Shiraz 23 - I usually get the Shiraz Cabernet blend, but this is a Shiraz. Matured in old and new oak for 15 months. It packs a punch. A dense, deep purple colour and legs in the glass. Loads of flavour and intensity. Blackberry, plums, aniseed and sweet coffee/vanilla oak. Rich and full-bodied with soft, powdery tannins. - 25/5/25

Pepperjack Grenache 24 - Barossa and McLaren Vale fruit. A deep, lustrous red colour and lifted aromatics. Raspberry, cherry and mulberry. Got a mix of tank and oak maturation, so this is very fruit driven. Robust and fresh on the palate. Just 14% a/v and feels medium-bodied with soft, powdery tannins. - 11/11/25

Petaluma Hanlin Hill Riesling 24 - The fruit picked over a couple of weeks in February. A bit earlier than usual. Whole bunch pressed and tank fermented. Green straw colour and fragrant. Citrus, peach, herbs with pithy texture and fresh minerally acidity. Feels tight, it needs another year or two. Typically got some fruit sweetness, but this vintage is noticeably dry. - 30/8/25

Petaluma White Label Sauvignon Blanc 24 - Tank fermented. Light straw colour. Ultra clean fruit character and a little pungent. Tropical fruit, cut grass, nettles, subtle herbs with fresh acidity ripping through the palate. A weirdly chalky, but faintly sweet finish. Comes up best when you let it warm up in the glass. - 9/9/25

Petaluma White Label Chardonnay 24 - Got half a dozen budget-priced wines last week that I am working through. Some of these are regular buys lately, including this one. Adelaide Hills fruit. Green straw colour. Grapefruit, stonefruit and subtle oak spice. Nice balance of oak and fresh acidity. Shows the clean fruit character typical of the region and style. - 20/10/25

Peter Lehmann Mentor Barossa Cabernet 16 - Might not be just Cab Sav. Nothing else listed, but past vintages have been a Cab blend. Sourced from Light Pass, Nuriootpa and Gomersal in the Barossa. Dense impenetrable purple colour. Violets, cassis, dark plum, earth and chocolate. Feels a bit warm, but quality and depth of fruit make up for that. Some dusty French oak and tannin. Showing early stages of maturity, and it is very smooth. Really enjoyed every glass of this, drunk over two nights. - 11/3/25

Peter Lehmann Mentor Barossa Cabernet 14 - Sourced from 5 sub-districts around the Barossa. A lot of old vine fruit and feels like a Cab Sav. Matured in French oak for 18 months, which probably has less influence now. Red-purple with a little bricking. Violets, blackcurrant, mint, earth and chocolate. Definitely starting to soften and mellow. Reasonably long finish and some powdery tannin. - 20/3/25

Peter Lehmann The Bond Grenache 21 - Aged in French and American oak for 14 months. A bright red-purple colour and florals. This has typical Barossa flavours of raspberry, cherry and spice. Not confectionery however. Also the 14.5% a/v and soft, lush feel to the palate. Some tannin of course, but you could accurately describe it as very fruit driven. - 9/5/25

Peter Lehmann The Bond Grenache 21 - Drunk a few bottles of this vintage, and thinking I should pick up a couple more before it runs out. Dark ruby colour and lots of fruit intensity. Feels medium-bodied. Red fruits, cherry, earth and spice. Vibrant with fresh acidity, subtle savoury oak and soft tannins. - 31/5/25

Peter Lehmann The Bond Shiraz 21 - Deep red-purple colour, fruit driven and 14.5% a/v. Lush, lifted aromatics and generous helpings of blackberry, plums and cherry with sweet chocolatey oak and spice. Got some weight on the palate and typical Barossa intensity. Drinking this over two nights, a little more tannin showing on the second. - 3/6/25

Peter Lehmann H&V Adelaide Hills Pinot Gris 23 - An extra year or two in the bottle. Some colour in this now and very aromatic. Citrus, nashi pear, nectarine, subtle spice and honeysuckle. Bright, fresh fruit character and a soft textural mid-palate. Juicy acidity that is perfectly balanced with a touch of honeyed sweetness. - 23/10/25

Peter Lehmann H&V Barossa Valley Cabernet Sauvignon 21 - Won a trophy at the 2022 Barossa Wine Show. A strong red-purple colour. This is rich and full-bodied, also sweet fruited with a nice balance of oak and fruit. Blackberry, blue fruits, choc-mint, cedar and spice. Good intensity and soft, grainy tannins. - 18/12/25

Peter Lehmann Black Queen Sparkling Shiraz 20 - Trophy winner at the Great Australian Shiraz Challenge. Got one year in old hogsheads and aged over 3 years in the bottle on lees. A slow, steady bead. Nice mature Shiraz feel to this. Plums, blackberry, dark chocolate and mixed spices. Lush and vibrant with subtle moreish notes and long. - 24/12/25

Peter Lehmann Futures Shiraz 23 - A deep red-purple colour. Dark plums, cherry, red fruits and spice. Dense and a little warm, with some vanilla oak and fine tannins. Softer and plush fruits when you get into it more, I drank most of the bottle and obviously enjoyed it. A good cellaring option, tuck it away for 5 to 10 years to get the best of it. - 25/12/25

Peter Lehmann Eternal Optimist Shiraz 23 - A trophy winner at the 2024 Barossa Wine Show. Dense red-purple colour. Pepper, plums, dark fruits and spice. Supple with abundant fruit and chocolatey oak. Feels lush and medium-bodied on the palate. Ripping through this, so easy to drink. A slightly earthy/savoury finish and velvety smooth tannins. - 26/12/25

Pewsey Vale Estate Riesling 24 - An old vineyard 500m above sea level in Eden Valley. Pale straw with green hues. Florals, fresh limes, subtle dried herbs and bath salts. Bell clear varietal character and natural acidity. Feels a bit leaner than the Heggies with typical wet stones, slate and chalky texture. - 17/1/25

Pfeiffer Cabernet Sauvignon 21 - I have had a few bottles of this. Much too tempting obviously. Rutherglen and King Valley fruit. Lustrous red-purple colour. Blackberry, plums, dried herbs and mint. Lush and rich on the palate. Really enjoy getting into the bottle and exploring this. Got 15 months in French oak, but not a big factor. It is 14.8% a/v, so I would pick it medium to full-bodied. Loads of flavour and powdery tannin. - 25/1/25

Pfeiffer Durif 21 - I have drunk a couple of bottles of this now. Much more polished than I remember big, tannic Durifs being years ago. The basics are the same however, can’t hide that. Maturation in French and American oak. This is a full-bodied style, but smooth. Plums, cherry, red fruits and spice. A bit warm I guess. Generous fruit and deep tannins. - 28/1/25

Pfeiffer Merlot 22 - Made up of differently sourced parcels handled separately in the winery. After 10 weeks blended and matured in French oak for 12 months. Strong, plush red-purple colour. Violets, mulberry, plums and dried herbs. This is 14.8% a/v and feels full-bodied. Lush, warm mid-palate and some texture with long dry tannins. - 29/1/25

Pfeiffer Funky Pig 23 - This is more experimental and a little different to the regular tank-fermented PG. King Valley fruit. Whole bunch, wild yeast and on solids in old French oak barrels. Got 8 months in the barrels. Straw coloured. Pear, citrus, hay, fresh herbs and a subtle, savoury texture. Drunk a few bottles of this now and a couple extra were added to the wine club order. - 21/2/25

Pfeiffer Riesling 24 - Sourced from King Valley. Often keeping things simple is best. Free-run juice, tank fermented and screwcap. Picked in February and bottled in May 2024. Good vintage of this. Light straw colour and aromatic. Strong varietal character. Musky with lemon pith, lime and minerals. Feels a little fruit sweet on the mid-palate. Clean, punchy acidity and a chalky dry finish. - 26/2/25

Pfeiffer Shiraz 21 - Drinking this over a couple of nights. Really like the deep red-purple colour. A little peppery. Blackberry, plum, red fruits and spice. Got French and American oak, which doesn’t dominate. Loads of mid-palate flavour and glycerols. Feels medium to full-bodied with smooth powdery tannins. - 2/3/25

Pfeiffer Sezao 23 - This is one of Jen Pfeiffer’s new wines. Originally found in the Minho region in Portugal, north of Douro Valley. Sourced from a Nagambie Lakes vineyard that specialises in new varietals. Lots of purple colour in this typical of the grape. The skins are bleeders, so loads of colour and tannin without even trying. Blackberry, cherry, violets and spice. Feels medium-bodied with a slightly savoury finish and powdery tannins. - 9/3/25

Pfeiffer Tempranillo 21 - The grapes are sourced from Rutherglen and Swan Hill. Got about 12 months in barrels, mostly puncheons. Drunk a few bottles of this, last one unfortunately. Garnet red colour and lovely perfumed aromas. Red fruits, cherry, chocolate and spice. Really tasty and goes up another notch with food. Feels medium-bodied with savoury, dry tannins on the finish. - 16/3/25

Pfeiffer Durif 2021 - Gold medal at the Rutherglen wine show. Got 15 months in French and American oak. Some of it new and still settling in. A mid-weight durif, with sweet, bright fruit character and balance. Says 14.9% a/v on the back label, which isn’t a big number for these wines. Red-purple colour. Plums, blackberry, cherry, chocolate and spice. Lush and warm after a couple of glasses and slow, solid tannins. You can age this, but I have been finding it much too easy to drink as a young wine. - 9/8/25

Pfeiffer Winemakers Selection Rutherglen Shiraz 17 - Released to wine club members. If this is in the drinking window, it will be a long one. The fruit comes from their Carlyle vineyard. A deep crimson red colour. Plums, red berries, earth and spice. Also a distinct dried herb character. Feels like a bit more oak and extract than usual. Much better if you give it lots of air time. Noticed the legs in the glass too. This is 14.9% a/v. Full-bodied and warm on the palate with some pretty obvious tannin. - 22/8/25

Pfriends of Pfeiffer Great Western Shiraz 22 - Got this in a wine club order. Sourced from the Thomson family’s Sugarloaf vineyard at Great Western. 12 months in French oak. Jen Pfeiffer says the fruit “lit up the winery from the moment it arrived.” I can see why. Deeply coloured and luxuriant, perfumed aromas. Blackberry, plums, licorice and spice. Robust flavours and intensity intoxicating the senses. It is 14.9% a/v and full-bodied. Nicely balanced, and a lovely mix of fruit and smooth tannins. - 31/10/25

Phaedrus Sparkling Pinot Noir Chardonnay NV - Methode Traditionnelle. Handpicked, wild yeast and 3 years en tirage. Developing the style a bit more now, and likely depends on the vintage/s it will be based on. Lightly coloured and steady, strong bead. Peach, citrus, apple and a little brioche with a dry finish. - 1/1/25

Phaedrus Reserve Pinot Noir 17 - This comes off their oldest one acre block. Foot treading, wild yeast and best oak barrels. Just getting into its groove, these Reserves come up best with age on them. (I still have the 10, 14 and 16.) Ruby colour. Dark cherry, rhubarb, some earth and spice. Loads of banging acidity on the palate and sufficient tannin if you want to hang onto it longer. - 2/1/25

Phaedrus Reserve Pinot Noir 10 - Best fruit from their original block and best barrels. Wild ferment and 18 months maturation in French oak. 100 cases. Got out the big glasses for this and lots of swirling. Garnet red colour and much paler at the rim. This is fully developed and mature. Some nice florals and earthy pong. Cherry, five spice, mushroom and barnyard. Mellow with a brambly feel to it and soft tannins. Long finish. - 7/2/25

Phaedrus Reserve Pinot Noir 10 - I opened a 2nd bottle of this. It had a lining cap, which the previous bottle didn’t. Much less developed and earthy. Showing more fruit/acidity with sufficient tannin to encourage you to keep it longer if you have another bottle. Such is the lottery with even screwcap sometimes. - 8/2/25

Phaedrus Reserve Pinot Noir 16 - The fruit comes off a hand tended one acre block. Foot crushing, wild yeast and extended elevage in their best oak barrels. Lighter ruby colour. A little oaky at first, but that settles in as you get into it. Dark cherry, plums, rhubarb, spice, mushroom and earth. Long. This is still very fresh with tannin, and likely needs a few more years to reach maturity. - 23/2/25

Phaedrus Reserve Pinot Noir 14 - Bottle no.163 of 800 total. The winemaking is pretty much the same as the 16. Vintage is the point of difference. Ruby colour and florals. Dark cherry, spice and earth. Got a bit more intensity. Feels sweet fruited on the mid-palate. Still some acid bite, so no hurry with this even after a decade in the bottle. Slowly changes in the glass and much too easy to drink with those soft, supple tannins. - 25/2/25

Phaedrus Pinot Gris 25 - Wild yeast and unoaked. Some skin contact has given this a blush of colour and extra flavour. Jumping out of the glass. Florals, ripe pears and honeysuckle. Loads of fresh acidity and feels medium weight with a bit of phenolics. Had back vintages of these PGs and it comes up nice with a few years bottle ageing. - 17/7/25

Phaedrus Pinot Gris 25 - A simpler style in some ways, which is all about the vineyard and fruit in that vintage. Picked for flavour and pushing the Gris style to the max. Wild yeast and no oak. Gets skin contact however and the blush of colour is pretty obvious. Jumping out of the glass. Florals, pear and honeysuckle. Lush fruits and mouthfeel with a strong rip of acidity. - 17/9/25

Phaedrus Reserve Pinot Noir 23 - This comes off a one acre block. Foot treading, wild ferment and matured for 18 months in tight grained French hogsheads. Ruby colour with a darker hue. Cherry, forest fruits, earth and spice. Medium-bodied and still very fresh and primary. Oak and tannin giving it structure for ageing. Drunk enough back vintages to know this will go 10+ years easy. - 2/10/25

Pierre D’Amour Rose 24 - Finishing this off over a couple of nights now. I always seem to have a wine or two on the go. A salmon pink colour and musky/floral aromas. Aiming for a Provencal style. If you can do that with Riverina fruit. A mix of varietals (Aglianico, Negroarama, Shiraz) in this, so it has interesting rose petal, red fruits and peach. Really like the texture and dry finish. - 23/3/25

Pikes Traditionale Riesling 24 - Sourced from estate fruit as well as other growers around Clare Valley. Got 3 months on lees in the tank until bottling. Nothing tricked up, what you see is what you get. Light straw colour. Lemon, lime and minerals. Fruit forward with fresh tangy acidity and a moderately dry finish. - 21/1/25

Pindarie TSS Tempranillo Sangiovese Shiraz 23 - Barossa Valley. The Tempranillo is the biggest component in the blend. Matured in aged French oak. A dark red colour and perfumed. Morello cherry, red fruits, plums and spice. Lovely vibrant acidity and feels medium-bodied. Just 13% a/v. Deeply flavoured with unobtrusive oak and soft tannins. - 30/11/25

Pizzini Pietra Rossa Sangiovese 22 - Sourced from 3 estate blocks and matured for 14 months in used French oak. Deep red colour. Dark berries, cherry, dried herbs and warm spices. Feels a little extracted (colour and tannin). Just 13.8% a/v however. Really noticing the grippy tannins, although it comes up OK on the second night. - 7/1/25

Pizzini IL Barone 22 - An unusual blend of Cab Sav, Shiraz, Sangiovese and Nebbiolo. Sourced from King Valley and Beechworth. Got 12 months in French oak. Red-purple colour. A nice harmony of flavours and texture. Dark fruits, cherry, plum and cedar. By the 2nd or 3rd glass feels brambly with dried herbs and lingering, soft tannins. - 8/1/25

Pizzini Nonna Gisella Sangiovese 22 - Last bottle of 22 that we have. Wendy loves this and has been scouring the usual wine stores we go to for more, but they only have the 23 on the shelves now. Ruby coloured. Florals, cherry, red berries, herbs and spice. Maturation in older oak and tank. Feels slightly savoury rather than fruity. This is medium-bodied with moderate tannin. - 14/3/25

Pizzini Nonna Gisella Sangiovese 23 - This has come up much better with another year on it since release. Aged in a mix of tank, large format oak and barrique. A little new oak. Ruby colour and fresh, fruity aromas. Cherry, plums, earth, spice and dried herbs. Loads of fruit flavour and rollicking acidity thumping through this. Also a soft, slightly savoury feel to it with gentle tannins. - 26/4/25

Pizzini La Volpe Nebbiolo 23 - The less expensive Nebbiolo. It is also from King Valley. Handpicked, whole bunch and matured in old, larger barrels. Nice ruby red colour. Florals, cherry, red berries and green herbs. Just 13% a/v and medium-bodied. Softer style highlighting varietal fruit and fresh acidity rather than winemaking or big tannins. - 9/7/25

Pizzini Nonna Gisella Sangiovese 24 - We are still drinking the 23, but the 24 is out now. (Gets better with the extra year in the bottle.) This got 50/50 large format, older oak and tanks. Ruby colour and fresh with varietal fruit and acidity. Florals and some earth, like walking through a herb garden. A medium-bodied feel to it. Red fruits, cherry, dried herbs and soft tannins. - 26/7/25

Pizzini Sangiovese Shiraz 23 - A 60/40 blend. Tank fermented and no oak. A bright red-purple colour. Nice balance showing the fruit with rustic drinking appeal. Cherry, plums, red licorice, herbs and spice. Lots of fresh, vibrant acidity. Feels slightly savoury when you get into it (this really is a food style wine) and soft tannins. - 3/8/25

Pizzini Sangiovese Shiraz 23 - A 60/40 blend. Tank fermented and no oak. Budget priced for that reason I guess. But it is also about the style and drinking appeal this has. Lots of bright fruit and fresh acidity. Cherry, plums and herbs. Gets a little savoury (in a nice way) with food and moderate tannin. - 8/10/25

Point Leo Estate Pinot Noir 22 - Current release. Got this in a 2 pack (paired with the Chardonnay) at the cellar door. It is an impressive winery with a stunning cellar door, sculpture park and 50 acre vineyard running down to Western Port. The Chardonnay is OK, but this is the pick of the two. Ruby red colour and a lighter style. Cherry, red fruits, rhubarb, spice and earth. Supple and slightly savoury with vibrant acidity. - 21/9/25

Port Phillip Estate Balnarring Pinot Noir 23 - A lower yielding, wetter vintage. Quality won’t be an issue however. You would pick this as a Mornington Peninsula pinot in a heartbeat. Ruby colour and violets. Dark cherry, raspberry, spice and earth. Use of large format foudre and French oak barriques. Feels medium-bodied (it has some whole bunch and extract) with fresh, vibrant acidity. Lots of primary fruit intensity and moderate sappy tannins. - 22/2/25

Port Phillip Estate Red Hill Pinot Noir 23 - The vineyard is planted in red volcanic loamy soil at 160m above sea level. Gives this a distinctive character. Some whole bunch, wild yeast and 10 months in French oak. Ruby red colour and clear around the rim. A lighter style with florals and pristine fruit. Red fruits, sour cherry, minerals and a bit of oomph on the palate. Elegant and fresh acidity. Nice finish with subtle tannin and just a hint of earth/herbs. - 4/4/25

Port Phillip Estate Red Hill Chardonnay 22 - The same vineyard as the Pinot, but different soil. Grey loam over clay rather than red basalt/volcanic. Whole bunch, wild yeast, solids and 11 months in French oak. Light straw colour and subtle struck match. Citrus, stonefruit and cashew nut. Really fresh and vibrant on the palate with fleshy fruit character and spicy oak. Nice line of acidity running through it, just makes you want to pour another glass. - 12/4/25

Port Phillip Estate Balnarring Pinot Noir 23 - 2nd bottle of this Pinot and really enjoying it. Open fermenter, wild yeast and some whole bunch. Got 11 months in mostly older French oak. Ruby colour and lovely earthy/spice aromas. Go slow with it, opens up nicely in the glass. Dark cherry, red fruits, herbs and forest floor. Feels silky smooth with soft tannins. - 14/6/25

Port Phillip Estate Red Hill Chardonnay 24 - Single vineyard est in 1987 on volcanic soil. Whole bunch, wild yeast, barrel fermented and 11 months in French oak. Light gold colour and gunflint. Noticed the oak and leesy influences too. Citrus, stonefruit, grilled nuts and oak spice. Some phenolic texture and a slightly sweet honeyed finish. - 19/8/25

Port Phillip Estate Balnarring Pinot Noir 24 - North facing vineyard 60m above sea level with sandy and clay loamy soil. Pick this as Mornington Peninsula pinot easy. Wild yeast, some whole bunch and 11 months in French oak. Ruby colour and lovely aromatics. Violets, cherry, strawberry, earth and spice with fresh acidity. Sounds pretty standard, but this is flawless. Really like the velvety texture and subtlety. Soft tannins and nice aftertaste of forest floor. - 15/10/25

Quartier Pinot Noir 23 - Second label Pinot from Port Phillip Estate. Sourced from other Mornington Peninsula vineyards. Ruby coloured. Red fruits, rhubarb and spice with fresh acidity. Subtle forest floor and soft tannins. Much too easy to drink, the bottle went pretty quick. - 9/1/25

Quealy Tussie Mussie Pinot Gris 24 - Comes from a red, iron filled soil vineyard. Whole bunch, solids and leesy influence. No oak. Straw coloured and florals. Pears, stonefruit, lychee, spice and a savoury element to this. Lots of natural minerally acidity with a soft, rich texture. - 19/7/25

Quealy Mornington Peninsula Pinot Noir 24 - Sourced from 4 different vineyards. Wild fermented and 15 months in French oak. Ruby colour and fragrant. Cherry, strawberry, rhubarb and spice. Gentle medium-bodied feel to it with fresh acidity flowing through the palate and ripe, supple tannins. - 29/9/25

Quealy Campbell & Christine Pinot Noir 24 - Sourced from a warm site vineyard in Balnarring. Wild yeast and 10 months in French oak. Ruby red colour and a lighter style, but nice florals and fruit intensity. Surprised me a bit, because I was expecting a bigger Pinot. Cherry, red fruits, earth and spice with a velvety texture and soft tannins. - 1/10/25

Rieslingfreak No.34 Riesling 24 - 2nd bottle of this wine in a couple of weeks. Guessing there will be a few repeats of these Rieslings this summer. It went pretty quick. I need it on tap out of a tank. Not much different from the previous one. Loads of lime and citrus with lush mid-palate fruit and a dry finish. A little more tangy acid this time perhaps. - 13/1/25

Robert Oatley Signature Series GSM 21 - A 60/35/5 blend from McLaren Vale. Got 6 months maturation in French oak. I drank this over a couple of nights. A dark ruby red colour and nice floral aromatics. Red fruits, cherry, plums, earth and spice. Feels medium-bodied and fruit driven with smooth tannins. - 13/11/25

Rockford Frugal Farmer 23 - This is a lighter, lower alcohol red compared to others in the lineup. Also a little unusual. A Grenache and Mataro blend that has been fermented on Alicante skins. Garnet red colour and very aromatic. Musky and floral. Red fruits, cherry, earth, spice and feels punchy with soft, savoury tannins. - 14/9/25

Rockford Eden Valley Riesling 24 - Got 3 bottles of this and racing through them. Happy to see SC on this wine ensuring no issues with it. The fruit seems wound up an extra notch in this vintage. Light straw colour and lovely fresh aromatics. Florals, lime, pear and bath salts. This is very fruit driven with subtle texture. Clean minerally acidity and a slightly chalky dry finish. - 15/9/25

Rockford Moppa Springs GMS 22 - Another goodie in the wine order we did this year. Open fermenter, basket pressed and matured in large vats and used hogsheads. Ruby red colour. Really like the aromatics. Good fruit intensity and a velvety soft feel to it. Red fruits, cherry, spice and dried herbs with gentle tannins. Much too easy to drink, I probably should get some more of this. - 16/9/25

Rockford Rod & Spur Shiraz Cabernet 21 - Clearly in this wine, they must have brought in some terrific fruit in the 2021 vintage. A 59/41 blend and aged in a mix of barrels and large vats. Strong red-purple colour. Red and dark fruits, plum, cherry and spice. Enticing rather than intense. This is 13.9% a/v and feels medium-bodied. Nicely balanced and smooth with dusty tannins. - 18/9/25

Run Free by Singlefile Pinot Grigio 23 - Great Southern, WA. Free-run juice, tank fermented and early bottled to retain fruit character and freshness. You see this in the glass. A pale straw colour and lifted aromatics. Nashi pear, green apple and wild honey. Loads of pristine fruit and natural acidity, with a moderately dry finish. - 10/12/25

Sam Miranda Sangiovese Barbera 18 - Wendy likes Italian reds and she was hooking into this. Sourced from their Myrrhee vineyard in King Valley. Matured in French oak. Lighter red-purple colour and medium-bodied. The barbera adds a lifted fruit quality to this. Cherry, plums, florals and spice. Evolves and fills out when you get into the bottle more with earth, dried herbs and soft, savoury tannins. - 6/2/25

Sam Miranda Super King Sangiovese Cabernet 21 - Open fermenter, gentle plunging and matured in tank and French oak barrels. Also a small amount of shiraz to “freshen” it up. Aiming for a wine that’s a bit more savoury and textured rather than fruity, and I think it does that. Cherries, dark berries, herbs and earthy. Just 13% a/v and medium-bodied. Lingering flavours with nice acidity and soft, savoury tannins. - 19/2/25

Scorpo Noirien Pinot Noir 23 - The fruit comes from a neighbouring property at Merricks North they manage. Picked over a couple of weeks (later than average vintages). Low yields, around one tonne per acre. Some whole bunch and 7 months in mostly older French oak. Ruby colour and lifted, fragrant fruit character. Dark cherry, red fruits and dried herbs. A little earthy when it opens up more. Feels medium-bodied with soft, savoury tannins. - 10/1/25

Seppelt Drumborg Vineyard Riesling 18 - The fruit comes off 4 blocks, incl the 1964 original planting. Really simple winemaking, which is all about the pristine fruit quality. The screwcap had been dented, but the wine is fine. Some colour in this now and lovely florals. Lemon sherbet, Tahitian lime and herbs. A little kero/toast? Also strong citrusy feel to it and pure acidity indicating this still has potential for ageing. - 12/1/25

Seppelt St Peters Grampians Shiraz 19 - Best blocks and you can see this has some terrific fruit. Small batch in open fermenters. Got 14 months in small and large French oak. A luxuriant red-purple colour and slow evolving aromatics. It is definitely full-bodied, but nothing in excess. So polished and elegant. Blackberry, plums, mocha, spice and the subtle earth/iron often noted in this wine. Smooth and long with deep running tannin. - 21/8/25

Sidewood Mappinga Chardonnay 22 - Burgundy Dijon clones. All of this handpicked, some whole bunch, wild yeast and ten months in French oak barrels. Just 12% a/v. Straw coloured. Citrus, stonefruit, oak spice and ginger. Really nice mid-palate feel to it. Starting to fill out now with loads of fresh fruit character and perfectly weighted oak influence. - 3/1/25

Sidewood Shiraz 21 - Wild yeast, 100% French oak and 15 months maturation time. A bigger style of Shiraz from Adelaide Hills with 14.5% a/v. Definitely feels like this has settled nicely with an extra year or two bottle age. Deeply coloured and funky aromatics. Spice, plums, cherry, dark chocolate and herbs. Good intensity with smooth, powdery tannins. - 5/6/25

Sidewood Pinot Noir 23 - Wild yeast, some whole bunch and 10 months in larger French oak barrels. Ruby colour and bell clear varietal character. Red fruits, cherry, forest floor and herbs. Feels like a lighter style with fruit intensity and clean, fresh acidity on the palate. Nice lingering aftertaste and soft tannins. - 6/6/25

Sidewood Chardonnay 23 - Not done a note on the Sidewood Chardonnay for ages, though we drink it often. I think we have been drinking the 22 vintage up until recently. Wild yeast and 8 months in French oak. Straw colour. Got that clean purity of fruit you see in these Adelaide Hills whites. Stonefruit, grapefruit, lemon drops and spice. Good balance of fruit and oak influence. Comes up nice as it warms up in the glass. - 12/6/25

Sidewood Mappinga Chardonnay 22 - Dijon clones, some whole bunch, wild yeast and 10 months in French oak barrels. Drunk a few of these now via wine club orders. Straw colour, but hasn’t developed too much. Subtle and understated, which could be a phase this is going through. Really fresh on the palate. Citrus, stonefruit, oak spice and leesy influences. Got that trademark chalky phenolic texture and lingering finish. - 28/6/25

Sidewood Shiraz 22 - The usual stickers on the bottle. This time featuring wine scores from the critics rather than show medals. Regular drinker of it anyway, moving on from the 21 to 22 (the current release) now. A blend of small batches. Wild yeast and 15 months in French oak barrels. A cool-climate feel to this, also some richness and intensity. Tends to be a bigger style of Adelaide Hills shiraz. Pepper, plums, cherry, chocolate and spice with velvety soft tannins. - 23/8/25

Sidewood Pinot Gris 25 - Won a trophy for best Pinot Gris at the Sydney Wine Show this year. Handpicked, whole bunch, wild yeast, mostly barrel-fermented and 5 months maturation in French oak. Large format oak, because this still has strong fruit character. A pale gold colour and florals. Pear, nectarine, spice with some leesy influences. Nice texture as well as a dry finish. - 26/8/25

Sidewood Mappinga Chardonnay 24 - Got this in the wine club order. Bernard clones 95 and 76, whole bunch pressed, wild yeast, barrel-fermented and 9 months in French oak. This is very primary and showing lots of oak influence. Straw colour. Citrus, stonefruit, grilled nuts and spice. Feels tightly wound up with grainy phenolics. Needs time. Come back to it again in another 12 months. - 5/12/25

Sidewood Pinot Noir 23 - Drunk a few of these. Wild yeast, some whole bunch and 10 months in larger French oak barrels. Ruby red coloured. Red fruits, cherry, rhubarb and herbs. Feels medium-bodied with fruit intensity and fresh acidity on the palate. Nice forest floor aftertaste and soft tannins. - 11/12/25

Stanton & Killeen Arinto 24 - Rutherglen. One of their Portuguese varietals planted in 2015. Some of it has been fermented in aged French oak. Yellow straw colour. Florals, citrus and stonefruit. Typically lots of fresh acidity. A bit of waxy texture on the palate and a dry finish. - 28/11/25

Stonier Reserve Chardonnay 24 - Based on their oldest Chardonnay blocks and just 220 dozen made. Wild ferment, only 19% new French oak and some of it malo. It has a light straw colour and florals. This is early days if you have this wine. A deep core of stonefruit with flourishes of citrus, salty brine and oak spice. Feels a little tannic (the phenolics) and both driving acidity and leesy influences adding nice complexity. - 4/10/25

Stonier KBS Vineyard Chardonnay 24 - This comes off the vineyard at the front of the winery planted in 1988. Wild ferment, some malo and 22% new oak. Light straw colour. Initially linear and steely, need to let it warm up in the glass. Citrus, peach, hay, salty air and spice. You really can’t miss that deep intensity of fruit. Feels a little tight with subtle phenolics and clean acidity. Guessing it will unwind slowly and evolve over time. - 10/10/25

Stonier Pinot Gris 25 - Not had a PG from Stonier before. The fruit comes off a higher vineyard with red volcanic soil. Straw colour. A fuller style with silky texture as well as clean fruit and vibrant acidity. Stonefruit, pear, spice and savoury influences. A pleasant saline or sea spray note as it warms up in the glass and a dry finish. - 21/12/25

Stumpy Gully Peninsula Panorama Pinot Noir 24 - Sourced from their vineyard (est 1989) at Moorooduc using a few different clones. Ruby colour and very aromatic. Feels like a lighter style, but good fruit intensity and fresh vibrant acidity. Dark cherry, rhubarb, spice, some earthy pong and soft tannins. - 27/5/25

Taylors Reserve Parcel Riesling 24 - Clare Valley. Light straw colour. Lemon/lime and florals. The fruit intensity is pretty good, but this feels simple or one dimensional (even for a dry Riesling). Fresh acidity and a slatey, dry finish. The last couple of vintages before this have been better I think. - 8/5/24

Taylors Reserve Parcel Riesling 24 - Clare Valley. This label is sold through BWS and Dan Murphy’s. An extra year or two in the bottle is the go. Light straw colour. Clean and fresh with loads of fruit. Citrus, apple, talcum, bath salts and minerally acidity. Bang on varietal character and a dry finish. - 27/8/25

Ten Minutes By Tractor 10X Pinot Noir 23 - Their entry level Pinot, which is $40 a bottle. Sourced from various vineyards incl their own. Shows typical quality and finesse that features in all of their wines. Ruby colour and fragrant. Red fruits, sour cherry, earth and spice. Oak and tannin are secondary and nicely integrated. Still feels fresh and intense, so a few extra years on it will be the go if you have it. - 14/1/25

Ten Minutes By Tractor 10X Pinot Noir 24 - Such a good benchmark of vintage in Mornington Peninsula. Wild ferment in tank, oak and concrete, with just 5 months maturation in French oak. Ruby colour and perfumed. Red cherry, plums, a hint of forest floor and spice. Got some lovely pinot character with soft grainy tannins. Feels vibrant and will probably come up even better if you give this another year or two in the bottle. - 31/7/25

Ten Minutes By Tractor 10X Chardonnay 24 - This comes off 5 vineyards, but take note of the attention to detail after that. Handpicked, hand sorted, whole bunch pressed, wild ferment and some malo. Got 5 months in French oak, a little new. Straw colour and aromatic with fruit and barrel influences. Citrus, florals, stonefruit and spice. It is the intensity that is impressive. Just let it warm up in the glass and enjoy it. - 16/8/25

Ten Minutes By Tractor 10X Pinot Gris 25 - Sourced from 3 vineyards and picked over a week in late March this year. Wild yeast fermented. A mix of tank, concrete and old oak barrels used for the blend. Light straw colour. Musky aromas. Pear, citrus and spice with some phenolic grip giving this a bit more body and texture. - 17/9/25

Ten Minutes By Tractor 10X Chardonnay 24 - Sourced from a number of vineyards. Barrel-fermented, with 11% new French oak and 5 months maturation. Some of this malo. Straw coloured. Citrus, stonefruit, spice and leesy barrel influences softening it and adding texture. The oak feels pretty obvious, but not out of place. Nice length and acidity on the palate. - 19/9/25

Ten Minutes By Tractor 10X Rose 25 - Handpicked, wild ferment, Pinot Noir. A mix of tank and older French barriques. A little reddish colour in this. Fresh and fragrant. Red fruits, cherry and peach. Vintage showing, it is not delicate or savoury. Loads of fruit character, not quite sweet. - 25/9/25

Ten Minutes By Tractor 10X Field Blend 25 - First time release. A blend of Riesling, Fiano, Friulano and Gewurztraminer. The latter adding the X factor in this. Wild ferment and some nice leesy influences. Straw colour and musky/flowery aromatics. Let it warm up in the glass. Citrus, gooseberry, orchard fruits and spice. Fresh and vibrant on the palate with a moderately dry finish. - 27/9/25

Torbreck Woodcutter’s Shiraz 23 - The fruit is both estate and other Barossa growers. Open fermenter, basket pressed and 12 months in large format oak. It is 15% a/v and feels perfectly fine to me. A luminous red-purple colour. It is very fragrant and fresh. The plush fruit really shines in this. Plums, blackberry, cherry and Asian spices. Lush and velvety soft with ultra smooth tannins. - 16/7/25

Torbreck Woodcutter’s Shiraz 24 - The fruit is sourced from both estate and other Barossa vineyards. Open fermenter, basket-pressed and 12 months maturation in French oak barrels and foudres. Lustrous, deep colour and very fragrant aromatics. Cherry, plums, sweet dark fruits and spice. This is 15% a/v and doesn’t miss a beat. Lush and fruit driven on the palate with soft, powdery tannins. - 1/11/25

Turkey Flat Rose 25 - 100% Grenache. Tank fermented. A pale, dry style with Barossa intensity. Salmon pink colour and musky. A deep core of red fruits, but not lollyish. Cherry, raspberry, Turkish delight and dried herbs. Mouthfilling fresh acidity, just keep pouring another glass. Really notice the length on the palate. Need a second bottle of this. - 30/9/25

Vasse Felix Filius Chardonnay 24 - An early, warm vintage. Lighter style of MR Chardonnay showing typical clean fruit character. Natural ferment, a mix of used barriques and larger foudres and 7 months maturation. Green gold colour. Citrus, white nectarine, cashew and minerals. Moderate oak influence. Feels robust and very fresh with a chalky texture on the palate. - 11/6/25

Vickery Watervale Riesling 24 - A pale straw colour. Got very little skin contact, but some pressings were added back to the blend for flavour and body. Fresh citrus and musky aromatics. Limes, apple, jasmine and bath salts. Feels pure and fruit driven especially on the mid-palate with a minerally dry finish. Reminds me so much of those old Richmond Grove rieslings. Lovely stuff young, but tuck a bottle or two away. - 11/4/25

Vickery Watervale Riesling 24 - Sourced from 6 vineyards with plantings dating back to 1975. Made by Keeda Zilm. Some pressings went back in, which adds a little body and texture. A pale straw colour, early days with this Riesling. Loads of musky aromatics and clean, pristine fruit. Citrus, limes, red apple and talcum, with fresh acidity and a dry finish. - 14/11/25

Wickhams Road Gippsland Chardonnay 24 - Reminds me of Ken Eckersley’s gold Chardonnays. Not sure if this is a typical bottle by the way. Gold colour. Loads of ratcheted up flavour and texture with generous fruit and oak. Peach, melon, tropical fruit, nuts and spice. Just goes on and on. Yes I enjoyed this, but you wouldn’t be keeping it. - 13/4/25

Wickhams Road Yarra Valley Chardonnay 24 - Sourced from the Maccesfield and Woori Yallock vineyards in Upper Yarra. Green gold colour and matchstick. Feels tighter with better acidity than the Gippsland Chardonnay. A strong citrusy character, also stonefruit, nuts and spice. Nice mix of fruit and savoury oak filling out the palate. - 14/4/25

Wickhams Road Gippsland Pinot Noir 24 - Sourced from a 8ha vineyard at Nar Nar Goon they manage. This was a challenging vintage in Gippsland. Lots of humidity and rainfall in the growing season. Followed by a hot spell and an early harvest in mid-Feb. Ruby red colour. OK this smells and tastes great, go figure. Dark cherries, plum, herbs and earth. Soft and smooth with gentle tannins on the palate. Maybe this lacks finesse or complexity, but really like the way it goes down. Just kept pouring myself another glass. - 17/4/25

Wickhams Road Yarra Valley Pinot Noir 24 - This has around 90% fruit from Hoddles Creek, mostly the younger vines I think. Preferred the Gippsland, but this is seriously good for a sub $20 second label Pinot. Ruby colour. Cherry, rhubarb and spice. Oak has done the job and let the wine settle in, just a savoury ingredient flavour wise maybe. No filtration, but clean as a whistle. Some whole bunch adds a subtle earthy note. But it is the perfectly woven tannin and texture in this I kept thinking about. - 20/4/25

Wolf Blass Grey Label Shiraz 23 - McLaren Vale. Got 15 months in French and American oak barrels. Drinking this over a couple of nights. It hasn’t missed a beat. Old style SA bruiser, but it’s a goodie. Deeply coloured. Blackberry, mulberry, aniseed, spice and dark chocolate. Oak matches and caresses the fruit intensity rather than simply adding dumb flavour. Feels full-bodied with lush, sweet fruit and big tannins. - 7/9/25

Wynns Black Label Cabernet Sauvignon 18 - These BLs have hit a purple patch, and I always enjoy opening one. Just 13.7% a/v, but loads of fruit intensity. Oak and tannin have a role, but definitely a supporting one. Deep red-purple colour and still very fresh and primary. Blackberry, cassis, violets, mint, dried herbs and some cedar. Really shines on the mid-palate. Nicely balanced with slow, dry tannins. - 10/2/25

Wynns V&A Lane Cabernet Shiraz 22 - A 60/40 blend of Cab Sav and Shiraz, which was picked at the same time and co-fermented. That must be unusual I think. Some whole bunch, wild yeast and 11 months in new and old French oak. Red rather than purple colour. Dark berries, red fruits, aniseed and dried herbs. Just 12.3% a/v and feels leaner or reticent. Nicely balanced oak/fruit with smooth, powdery tannins. - 15/2/25

Wynns Messenger Cabernet Sauvignon 21 - Not released every vintage, previous ones were 05, 10 and 15. Comes off a dry grown block at the southern end of the terra rossa strip. Got 15 months in French oak hogsheads. Really enjoyed this over a couple of nights. Lustrous purple colour. Florals, berries and earth. Getting into the bottle and this has loads of Cab character. Blackcurrant, cherry, red fruits, cedar, tobacco and herbs. Just 13.6% a/v, but somehow wound up a notch. This has lush fruit and strong driving tannins. - 17/2/25

Wynns Glengyle Cabernet Sauvignon 21 - Previous releases were 2007 and 2009. A special bit of the terra rossa often used for the JR. The Cab has been earlier harvested. Got 30% new French oak and 13 months in barrels and vats. Deep purple colour with leafy and cassis aromas. Blackcurrant, mulberry, mint, cocoa and herbs. Oh some red fruits too. Really lovely fruit and texture. 13.6% a/v. Feels both dense and elegant. Just enjoying the way this opens up and evolves in the glass even with the grippy tannin. - 8/3/25

Wynns Black Label Shiraz 22 - Old vine fruit and 10 months in French oak. Notionally medium-bodied given it is 13.1% a/v, but the fruit intensity and deep tannin make this feel bigger. A strong red-purple colour. Plums, red fruits, dried herbs and wood spice. Rich and plush on the mid-palate with some of that velvety tannin through the finish. - 27/6/25

Wynns Black Label Shiraz 22 - Picked up this bottle for $25. Drunk a few of them now. The alcohol level is 13.1% a/v. Not many Australian shiraz round that I would think. Good colour and fruit intensity. Peppery and spicy. A nice mix of red fruits, mulberry and herbs. Feels medium-bodied and lush at the same time. Must be the old vine fruit in this. Comes up a little earthy after a couple of glasses with soft, grainy tannin. - 12/8/25

Wynns Black Label Cabernet Sauvignon 16 - Not in the mature stage yet, but showing elements of what will come in time. Strong purple colour and the acidity feels a bit poky. Blackcurrant, mulberry and dried herbs. Some obvious aniseed and mint too. Subtle earth when you get into it. Still pretty fresh on the palate with slightly grippy tannin. - 15/8/25

Wynns Black Label Cabernet Sauvignon 18 - Same, but different to the 16 if you know what I mean. Both are very structured, but this is still plush and shiny new. Lots of primary fruit and demanding a few years in the cellar to get more interesting. Strong red-purple colour. Blackcurrant, cherry, dried herbs and mint. Got 14 months in French oak (21% new), but that has settled in. Nicely balanced really. A little earthy on the finish with slightly grippy tannin. - 20/8/25

Wynns Shiraz 16 - Picked up this as a back vintage for $20. That’s fair enough, because I didn’t have to cellar it. Good colour, gee these develop slowly under SC. Got a mix of primary fruit and tannin. Sweet fruited and softening up nicely. Blackberry, plums, earth and spice. Feels medium-bodied with powdery tannins. Easy drinking, but obviously has some ageing potential. - 28/8/25

Xanadu Chardonnay 23 - A cool vintage and a big portion of fruit brought in. Even so the style is bang on and it’s a cracking wine. Whole bunch pressed, barrel-fermented, 25% new French oak and 9 months maturation. No malo. Light straw colour. Typical citrus, stonefruit and spice. Some leesy texture, but feels a bit tight and wound up. Get a few bottles and drink them over 5 years. - 21/6/25

Xanadu Cabernet Sauvignon 16 - A JWT winning wine. Feels built for the long-term. Some of it had extended maceration on skins. Maturation in French oak for 14 months, 40% new. So no surprise the depth of colour and tannin in this. A deep purple colour. Blackcurrant, mulberry, red berries, mint and spice. A little earthy. Nice balance of fruit and oak on the palate and dense, powdery tannin running through the finish. - 2/12/25

Xanadu Chardonnay 23 - A barrel-fermented style, with 25% new French oak and 9 months maturation. No malo. Green straw colour. Loads of citrus, stonefruit, spice and a lick of wild honey. Some leesy influences, but this is still pretty tight and intense. Comes up better as it warms up in the glass. - 28/12/25

Yalumba The Signature Cabernet Shiraz 14 - Nice to open a 10 year old Signature. Aside from the lottery of cork, obviously you could keep it much longer. A 57/43 blend and 21 months in French, Hungarian and American oak barrels. Got 32% new oak, which has been mostly absorbed. The wine has thrown a crust in the bottle. A crimson red colour with bricking. Plums, berries, earth, spice and chocolate. Hitting the mature stage and has an old style warm/porty Barossa feel to it. Maybe a bit more refined. Long and harmonious with soft tannins. - 18/2/25

Yalumba The Signature Cabernet Shiraz 18 - A 54/46 blend from the Barossa. Got 21 months in a mix of oak barrels, which is more about slow maturation and texture rather than oak flavour. A deep red-purple colour. Slowly evolving in the glass with great aromatics. The fruit in this is typically rich and dense with a neat structure of oak and tannin that doesn’t dominate it. Red and dark berries, mint, cedar, spice, a little earthy and dried herbs. - 2/4/25

Yalumba The Signature Cabernet Shiraz 16 - Got 21 months in French, Hungarian and American oak. Not showing too much now. Lots of rich purple colour. Blackberry, dark plums, red fruits and spice. But aged, earthy character is pretty obvious already. Tannin feels integrated and in there for the long haul. You could keep this another 10 years. - 2/5/25

Yangarra Estate Old Vine Grenache 23 - This comes from their bush vines at Blewitt Springs, which were planted in 1946. Wild yeast, half of it whole berry and matured in a mix of old French oak, foudre, ceramic egg and amphora. Lots of colour in this. Initially a little perfumed, but evolved more as it warmed up in the glass. Red berries, cherry, earth and spice. Also a darker, savoury feel to it with some obvious tannin. - 17/6/25

Yangarra Estate Circle Grenache 24 - Nice budget-priced intro to a Blewitt Springs grenache. Young vines however. 50% whole berries, wild ferment and maturation in a mix of tank and old oak for 5 months. Ruby coloured and florals. This is very fresh and fruit driven. Red fruits, cherry, herbs and spice. Medium-bodied and vibrant acidity with moderate natural tannins. - 16/11/25

Yering Station Yarra Chardonnay 24 - This vintage and the 3 or 4 preceding it are chalk and cheese. A warmer vintage and right in the groove. Much like the Village label I think. Larger barrels and some malo as well as phenolics. Straw colour. Rampant aromatics with florals and spice. Stonefruit, citrus, subtle cashew oak and clean, minerally acidity. - 5/8/25

A top set of notes, and a highlight of the year for the Forum, I expect. Thanks!

Cheers
Allan

Terrific notes. Nice work.