Deep colour, bright; an uncompromising bouquet of essency red and dark fruits, with licorice and tar also on display; the palate is finely poised as the fresh acidity plays the perfect foil to the ample and chewy, medium-grained tannins that simply roll around the mouth, and provide a long and distinguished finish.

Berry-sorting, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months has produced the best shiraz yet from Yangarra (other than Small Pot). Medium-to-full bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish.

Particularly good colour for age; how this wine retains its vibrant colour but, even more, its lively red and black fruit flavours in the face of its alcohol, is one of life's sweet mysteries. Ditto for the depiction of a vine on the front label, surely provided by someone who has never seen a grapevine in the flesh. The fruit flavours are truly seductive.

It is always interesting to see varietal mourvèdre, and this is a very deep, plush and luscious example. Rich blackberry and mulberry flavours with the intensity centred on the mid-palate, and savouriness on the finish. Though there is also refreshing bright acidity which gives the wine a lift. I love the complex tannin network that gently frames the fruit. Don't be afraid to give the wine plenty of air, and use a large glass to release its true character.

Matured for 10 months in used French oak. Normally this goes into the GSM, in exceptional years made as a single varietal. This is high quality mourvedre, with luscious purple and black fruits with a markedly juicy palate and aftertaste.

Certified biodynamic in the vineyard. This has been a bit of a coup from Yangarra, in past. Mourvedre seems to be a forte of winemaker Peter Fraser and team. Sanguine stuff here, bleeds with the variety in perfume, spice, herbs, earth and medium weight. McLaren Vale’s elite. Somewhere between pinot noir and nebbiolo, in a way, this is wildly, highly perfumed, silky textured, just medium weight, fine and slender, fruity yet hedged with savoury-herbal detail. It’s a wine that bolshy red wine lovers will get into for its purple-feeling, ripe fruit and sweet spice, but those who want finesse from their wines will equally enjoy for its sheath of very firm yet feathery tannin and sleek profile. Highest quality tannin. Plenty of life here. Lots to go too. Very good.

Fragrant, spicy, earthy, blackberries. Medium to full bodied, crisp, floral and earthy at once, grainy tannin, fresh and long to close. Super expression of Mataro. Spot on.

Subtle mocha spice sits across earthy darker berry fruit aromas here, there's gentle liquorice, dark chocolate too, some roasted meats and bracken. The palate has fine-grained, gently grippy tannins that make for an impressively deep and concentrated wine, graphite, cocoa, dark cherries and more, very balanced, long and fine.

Bright purple hue; an intoxicating and fragrant bouquet of spicy red fruits, earth tones and provencale garrigue; the medium bodied palate is juicy, meticulous, energetic and poised, offering harmony of all parts to conclude with a long and expansive finish.

Masses of pippy, squeezed forest berry fruit, plus meaty mourvèdre-type scents. Smells substantial and that’s how it tastes: grippy, tannined, dusty, but with a core of sweet succulent fruit running down the middle. There’s sweet-bitter peel and chocolate raisin too.

Deep crimson-purple; a powerful wine, skillfully made to allow the red berry fruit of the mourvedre full expression while keeping the tannins under control; has very good length and balance.

Biggest Australian Wine Tasting Ever: 2,700+ Ratings Real concentration and depth on the nose of this white with butter, scones, buttermilk pancakes, straw, dried apricots, vanilla and apple pie. Full-bodied and intense with layers of brioche and tropical fruit. Waxy and lemony, this finishes long and delicious. Drink now. Screw cap.

It all sees oak, though only 10% of it is new. This just has that something extra; it carries along in competent style but the sparks really fly on the finish. It’s slippery and textural, though not oily, fresh with fruit, and then wild with dry spice, roasted nuts, fennel, fruit and mineral to close. You want more? It gives it to you.

Deep yellow, light orange color. The nose is wonderfully complex. It bursts with lemon curd, honeydew, white peach and lots of floral and spice notes (dandelion, mint, hay), even some subtle earth and desert after rain kind of notes – very cool. Medium-bodied (13.5%) with lovely freshness, beautifully integrated on the palate. Honeydew, lemon curd, peaches, and I love the complex floral tones, smashed rocks, minerals, hay, creosote – really complex and vibrant stuff. The textural depth adds all sorts of dynamics to this fascinating and delicious wine. This is all fermented in eggs, with half of the wine getting 137 days of skin contact.

Why Australian Wine is Some of the Most Exciting in the World Beautiful power and refinement here. This has a stony edge to the nose with flavors of pears and pear skin. Months on skins have added mellow and nutty grip to the palate. This will be fascinating as an aged wine.

Estate-grown 13yo vines, 50% foot-stomped and fermented in a 675l ceramic egg, remaining on skins for 160 days before pressing, 50% also fermented in a ceramic egg without skins, the final blend resulting in 60% extended skin contact, 40% without skins. It's incredible that so little evidence of wild, way out winemaking has produced a bright straw-green wine, that truly tastes of roussanne, a non-aromatic variety. The only sign is a touch of heat or ginger (I don't know which) that flickers every now and then.

Yangarra Goes Even Higher: Four Outstanding Super Premium Releases This is what Australian Roussanne should taste like. 13yr old Roussanne vines, the fruit separated into two parcels – one batch destemmed and fermented on skins in ceramic eggs, remained on skins for 137 days. The other half was taken off skins and matured more traditionally (but still in eggs). 60/40 skin contact parcel vs non skin contact in final blend. Numbers: TA 5.62, pH 3.35. An entrancing Roussanne, with a thrust of concentrated pear juice, the layers of succulent and tangy pear juice is offset by this vague phenolic punch. That textural grip is just a delight – no oak but who needs it? Layers of mealy apple pie flavour. It’s so full and yet the tannins matches perfectly. What a drink! Best drinking: I’d drink this within six years as it’s probably perfect now. 18.5/20, 94/100. 13.5%, $72. Would I buy it? Yes.

Take Note: Real Australian Wine Is Here A much more complex wine here. This has a different palate structure too with a more sleek, polished and elegant texture. Superb freshness and gently layered, pastry-like texture. A long, satisfying finish. Drink now. Screw cap.

2014 Yangarra Estate Vineyard Roux Beauté Roussanne - 94 points Two ceramic eggs, with one left on skins for 100 and something days. Final blend is 60% of the extended skin contact egg. I'd love to have tasted a 100% version, though that's just me. Honey and almonds, something like chicken stock, subtle apricot perfume. Juicy and almost peachy, with citrus and almonds, suede-like tannin, spot on acidity and a savoury, yet honey nut cornflake infused finish. Yum. Feels a little bolder than last year, but tastes just as good.

Whatever they are doing over at Yangarra with Roussanne, is very much the right thing to do with Roussanne over at Yangarra. Roussanne, you don't have to put on the red light, those days are over. Cedar, lemon and preserved lemon, spice, fennel and honey and maybe a bit of chicken stock. Fresh but weighty, good acid balance, tight line, and a particularly intense burst of flavour and acid on finish. Pow! Sour yoghurt and flint and spice - all very nice. Very good! Such a lovely well balanced and entertaining

While the 2015 WillaKenzie Estate Emery is a bit reticent on the nose at the moment, it delivers licorice, molasses, blackberry and pepper. The body is big and round, though the acid keeps it plucky and the tannins are integrated sufficiently to maintain the smooth profile. Slightly savory on the palate, it offers uncured bacon, red currant, red plum, Acai, black pepper and tarragon. This is a compelling package that I’d love to revisit in five plus years. 94 points, value A.

The 2015 Willakenzie Pierre Leon was the revelation of this entire Oregon Wine Month line up for me. It offers a very ripe and pretty nose wafting raspberry, cut cherry, perfumed rose and tangerine peel. It’d medium in weight with very juicy acidity, I just love how it coats the mouth. The tannins are subtle, but the wine is no wimp. The flavor profile is also ripe and pretty with raspberry, cherry, potpourri, tangerine, light tobacco, white pepper and Chervil. This is an elegant wine in structure, aroma and flavor. It reminds me of Musigny. I’d love to have it with another 5-8 years of age. 94 points, value A.

From the oldest part of the estate, planted in 1992, this excellent effort seems to have entered the phase where more aromatic complexity appears. It has lovely delineation of both scents and flavors, a matrix of fruit, soil and Pommard clone. Strong streaks of tobacco and chocolate annotate the core of raspberry puree. The concentration and length are impressive.

The 2001 La Muse (85% Merlot, 13% Cabernet Franc, and 2% Malbec; 500 cases) possesses a dense purple color as well as a big, sweet bouquet of chocolate-infused blackberries and cherries intermixed with hints of smoke, earth, an truffles. Full-bodied, with great intensity, tremendous purity, sweet, well-integrated tannin, and a long, blockbuster finish that lasts for 40+ seconds. It offers both power and finesse, a rarity in the super-charged world of big California reds. Anticipated maturity: 2008-2020+.

The Surprise of 2015 in Napa and Other California Wine Reviewed Aromas of blackberries and pine needles. Blackcurrants, too. Very perfumed. Full-bodied, very tight and linear. Firm and silky tannins. Closed up now. Shows beautiful potential. Better in 2021.