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.

Stunning; bursting with black raspberry and cassis; racy, intense, long and delightful.

An impressively endowed effort, this features a slightly lifted, floral component to its bouquet that adds to its complexity, blending seamlessly with scents of dark plum, vanilla, smoke, coffee and spice. The mouthfilling flavors frame bold fruit in length. Drink now - 2015.

Top 100 Wines of 2006 Yangarra Estate Vineyard 2004 Cadenzia #43 - 93 points Owned by Kendall-Jackson, Yangarra cultivates about 400 acres of vineyards in McLaren Vale's eastern foothills, where the climate tends to be cooler than in the rest of the appellation. Winemaker Peter Fraser makes this wine by blending 50 percent Grenache, 40 percent Shiraz and 10 percent Mourvedre. The Grenache vines, many of which were planted in 1946, grow in sandy soils without any irrigation. 2,474 cases made.

Rich and Velvety, brimming with plum, blackberry and cherry flavors, wrapped in a veil of very fine tannins. Best from 2008 through 2015.

A vivid red, rich and velvety, brimming with plum, blackberry and cherry flavors wrapped in a veil of very fine tannins, weaving a dark chocolate note through the long, generous finish. Best from 2008 through 2015.

The best wine yet from Yangarra, the Australian winery owned by Kendall-Jackson of California, is its debut Yangarra Estate Grenache McLaren Vale Old Vine 2002 (93, $25), a real thoroughbred made from 80-year-old vines growing along the top contours of the home vineyard, the old Norman's Estate. Yangarra also made a wonderfully juicy Grenache-Shiraz Mourvèdre McLaren Vale 2002 (91, $25).