Limpid ruby-red. Fresh red and dark berry and pungent floral aromas on the nose, along with suggestions of cola, mocha and licorice. Appealingly sweet and lively on the palate, offering intense, oak-spiced black raspberry, cherry, spicecake and rose pastille flavors that deepen slowly on the back half while maintaining vivacity. Fine-grained tannins frame the finish, which hangs on with outstanding, red-fruit-preserve-driven persistence.

The nose is a dense and saturated spicy cherry and blueberry skins and faint notes of orange. The palate is firm, dry red cherry and a gravelly texture accentuating the lush undercurrents of supple red fruit.

Moderate garnet color in the glass. Shy aromas of red and black fruits and fertile earth. A little more refined and elegant than the Slope bottling with a more silky mouth feel. Again, beautifully balanced, with a mid weight charge of blueberry and blackberry fruits that are well spiced and complimented by piney oak. The wine finishes with a delightfully aromatic and sweet blackberry finish. Further bottle aging advised.

Oregon: Pinot Still King Even In Hot 2015 and 2014 Vintages Blackberry crumble, resin, pine needles (this was tasted blind!), blueberry essence, jasmine and violets show on the nose. Full but well-structured this is quite chewy now with lots of fruit, some pretty acidity and a long, fruit-forward finish. Drink in 2019.

Sleek and inviting, polished and deep, with cherry, cinnamon, clove and mineral flavors that meld seamlessly and keep singing on the long and expressive finish. Drink now through 2023.—

Rich and expressive, featuring black cherry and pepper notes set against tangy mineral flavors. Comes together smoothly as the finish gains traction, with a light bite of tannins. Drink now through 2023. 348 cases made.

Jackson Family's venture into deepest Oregon; dark and silky with juicy blacck cherry and racy acidity; elegant, Burgundian and classic; stylish and bright; long and refined.

12.9% alc., pH 3.65, TA 0.50, 302 cases, $75. A blend of multiple clones from several vineyard blocks. This wine represents the sum of the land. 40% whole cluster fermentation. Clones 777, Pommard and 667, seven years old. Harvest Brix 22.1º-22.5º. Aged 17 months in French oak barrels, 71% new, medium to medium plus toast. · Moderate cherry red color in the glass. The whole cluster endows this wine with a gorgeous nose, offering hi-tone aromas of black cherry, forest floor, spice cabinet and rose petal. The cherry fruit takes on a darker and deeper aroma over time in the glass. Both red cherry, strawberry and darker fruits such as boysenberry provide nuance as does a savory note. The texture is particularly tantalizing, as is the lingering finish that seems to last until the next sip.

a blend of three vineyard blocks and three clones (114, 828 and Pommard). It has the most linear aroma of the three, a combination of tart cherry, raspberry and pine, fresh and uplifted. The palate speaks of red fruits intermingled with spices and airy forest notes. Truly dry, it nonetheless has great richness in the mouth and a broad, velvety texture -- but then there is the acidity, linear and precise. The effect is that of richness balanced atop a steeple. The lasting impression is vibrancy and purity in the presence of full ripeness of fruit. Ironically, this wine has the highest alcohol of the three, 13 percent.

Ultra-pale, partridge-eye hue; early-picked estate fruit produces a spicy/savoury wine that has wild strawberry flavours within a bone-dry compass. If there are no Spanish restaurants available, go Italian - either will work.

Biggest Australian Wine Tasting Ever: 2,700+ Ratings A very succinct and smoothly delivered style that has a wealth of blueberries and raspberries and a crisp, forthright frame of tannin that speaks to the old vines and the superior site at work here. Bold finish. Certified organic. Drink now. Screw cap.

Yangarra Goes Even Higher: Four Outstanding Super Premium Releases Sourced from Block 20 planted in 1946, yields of 41hl/ha. Handpicked and berry sorted. Spends 191 days on skins POST ferment in a concrete egg, no pressings used. Sappy, luscious, black fruited style. It’s just a bit simple, but so bright and driven by these fine tannins. Maybe a little confected? The more I look at this the more I liked it. So bright but there’s the finnessed tannins. My only gripe is that it’s a little bit syrupy – generous, but interestingly I think it still feels like the primary fruit is trying to resolve with the tannins. Still v.nice wine. Best drinking: Wait until next year and then 15 years easy. 18/20, 93/100+. 14.5%, $72. Would I buy it? I’d like some in the cellar, but just a half bottle for now.

Light purple color. Deep yet pretty aromatics of red and black raspberries, plums, red cherries, along with complex roses, violets, wild herbs and spices – a lot going on here. Full-bodied but velvety tannins, yet fresh acidity keeps it really lively. Tart cherries, raspberries, plums, the fruit is rich but tangy and laced with mint, eucalyptus, wild herbs, black pepper, rose potpourri, some coffee and cinnamon notes. There’s a deep, pervasive minerality here as well. Bold flavors but a lot of freshness and elegance. Very impressive stuff. From 70-year-old vines in sandy soils aged 11 months in old French oak.

Why Australian Wine is Some of the Most Exciting in the World A powerful grenache with a trademark sanguine side to it. Earthy and savory with woody spices and dried berries on the nose. Almost nebbiolo-like. There’s a lot of tannins and flavors of dried berries and plums sitting in tight for the ride...

Take Note: Real Australian Wine Is Here A savory and tangy red with hints of blueberries, meat and cloves. Medium to full body, chewy tannins, a fresh finish and citrus undertones. Drink now. Screw cap

Take Note: Real Australian Wine Is Here Serious grenache with strawberry, mineral and citrus character. Medium to full body, firm and silky tannins and a chewy finish. Little old school. Needs time to soften. Drink in 2020. Screw cap.

Savoury, spicy, earthy, pear drops, sausage, raspberry and cherry. Light to medium bodied, spicy and earthy, Pinot like, controlling grip of tannin, alpine herbs on a long finish. Complex. 93 or 94 points.

Deep-ish red with a tinge of purple and a very smoky, seemingly oaky bouquet, plus lots of crushed-rock mineral notes. The acid is high, the tannins abundant and firm, and the wine should be long-lived. It's very tight and firm. A total contrast to the rich, opulent fruit-sweet styles of lower altitude McLaren Vale sites.

A very settled nose with attractive mineral-like purity and neatly ripened raspberry and red cherry fruits, some nutty older woody notes too. The palate has sapid, zesty appeal, tannins are deep-set, long and majestic, really impressive structure on offer, great length, detail and balance. Needs a year or two to settle.

A brambly and bright red fruited grenache that has very attractive purity and effortless appeal, raspberry, dried leaves and herbs, some light spices also in the mix. The palate has assertive drying tannins, plenty of liquorice flavor amid bright raspberry amid red cherry fruits, gently drying finish.

Medium garnet/purple, the 2012 Grenache High Sands is a bit closed, showing red and black cherries, currants and spice box plus exotic scents of potpourri and dusty earth. It has a really solid frame with concentration in the mouth, a touch of volatile acidity that is not bad, and is structured with firm, chunky tannins. It finishes long with meaty and earthy notes.

This black cherry bomb comes to us from a dry farmed vineyard of what the Aussies call bush vines -- we say “head pruned” in California -- that was planted in 1946. The wine was fermented on wild yeast, meaning that the winemaker didn't select particular strains of yeast in order to aim at a certain flavor profile. The result here is marvelous -- very forward aromas of black cherry, vanilla and fall spice blow out of the glass, followed up by a bright palate of cherry, leafy dried herb, white pepper, dill and spice, with a firm grip and some oak that's yet to integrate fully, but will come into balance nicely with a bit of bottle age. Very attractive!

Light but bright and clear crimson-purple; some estate-owned vineyards were able to rise above the challenges of the vintage, and some winemakers sorted the grapes berry by berry in the winery to achieve results such as this - a highly aromatic and pure red-berried wine, with supple mouthfeel and no hint of green fruit.

Biggest Australian Wine Tasting Ever: 2,700+ Ratings Showing sweet, earthy complexity, fresh red fruit, dark spices and forest wood. The palate has a super supple feel with a long, succulent and detailed finish. Still so fresh. Long tannins. Drink or hold.

The 2005 Grenache High Sands is dark ruby-colored with aromas of spice box, garrigue, lavender, and black cherry. This leads to a wine with gobs of spicy black cherry and black raspberry fruit, full-body, and excellent balance. There is plenty of silky tannin and a long pure, finish. Give it 3-5 years to evolve and drink it through 2025.