Drink These Italian Wines 20 Years In The MakingEarthy, depth with black cherry, Seillan suggests decanting it the day before you drink it to maximize the aromas and flavors.

Drink These Italian Wines 20 Years In The MakingBlack cherry, violets and plums with a vibrant tension and nice silky mouthfeel.

Drink These Italian Wines 20 Years In The MakingAn Italian classic, Seillan says this wine with its high acid/fruit combination is a “wine to have pasta, olive oil and parmigiana with.”

Drink These Italian Wines 20 Years In The MakingThe Best Overall Experiment: Arcanum, 2013: Primarily made with Cabernet Franc, this is an usual wine for the Chianti Classico region. Seillan grew the Cab Franc as an experiment and was “stunned” at how elegant the fruit was, so he made it the base for this wine. “We discovered the talent of Cabernet Franc in our vineyard sites,” he says.

From vines planted in '45 on a deep sandy dune dubbed ‘The Beach' by Yangarra. Whole bunches are open-fermented. The bouquet exudes fresh-picked raspberries which form the nucleus of the powerful and intense palate, with grainy tannins that underline the complexity of the wine.

Joyous and aromatically arresting scents of creamy black cherry, black raspberry, licorice and black cardamom grab hold of the nose and don’t waver on this bottling. Deep and dark fruit flavors mix with hints of dank herb, tarragon and even cannabis on the palate, where the acidity is penetrating and persistent.

Black-raspberry, smashed slate, damp oregano and light pine-needle aromas all converge on the attention-grabbing nose of this bottling, which marks a return to the Santa Maria Valley for Greg Brewer. Snappy herbal tones, bright acidity and grippy tannins frame the sip, where mushroom and forest-berry flavors mesh into rounded strawberry fruit.

Lovers of forest-floor elements in Pinot Noir will rejoice at this four-barrel bottling, which is redolent on the nose with pine-needle, eucalyptus and sage-driven garrigue aromas, cut by intense green-peppercorn spice. Its mint and tarragon qualities extend to the sip, where wildstrawberry and cracked pepper flavors align.

Black raspberry, damp thyme and white pepper make for a brilliantly fresh while intoxicatingly herby nose on this singlevineyard expression. The palate sticks to that story, offering crisp pomegranate alongside thyme, marjoram and more white pepper.

Fresh black-raspberry aromas meet with pinches of thyme and sage on the nose of this herby bottling, which also shows a wet gravel minerality. The fresh berry flavors mix with peppercorns, thyme and eucalyptus on the complex and intriguing palate, which finishes with a boost of acidity.

Slightly lighter in the glass than other Syrahs, this bottling is immensely savory, showing cracked pepper, crushed rocks, dried blackberry and black plum on a well-focused nose. It’s very fresh on the palate, with snappy black raspberry and a dusting of white pepper, with warming hints of baking spice into the finish.

This appellation blend offers a more affordable way to experience the delicious and dynamic style of winemaker Greg Brewer. Intense aromas of black cherry, flower petals and cola are unabashedly fruit-forward, yet there’s spicy tension as well. Rich cherry and pomegranate flavors lead the palate, yet the underlying eucalyptus, black tea, root beer and wild thyme elements set it apart.

Uplifting aromas of honeysuckle and grapefruit peel meet with chiseled wood and seashore aromas on the nose of this smallbatch, single-vineyard offering from Greg Brewer, who only made two barrels. Dried lemon peel and apple-flesh flavors meet a hint of briny seaweed on the palate, which is enveloped in a fascinatingly leathery grip, quite unique for a white wine. Drink now through 2038.

Intriguing lines of chamomile, light honey, pear flesh, mandarin pith and wet stone show on the delicate nose of this appellation blend. The palate zings right off the bat with racy acidity and fresh flavors of lemon flesh, baked orange and sliced apple and pear.

A tinge of melon peel meets with ash and Brie-rind aromas on the nose of this single-vineyard expression. There’s a firm grip to the sip, where engaging flavors of honeydew and green plum ride zesty acidity into the finish.

Dried lime peel, lanolin and hints of wet dough show on the nose of this singlevineyard expression by Greg Brewer. Orange-peel and honeysuckle flavors mix with ash and Brie-rind flavors on the unique sip.

A cuvee made exclusively for Dan Murphy's and BWS, the Woolworths Liquor arms. A real treat, attesting to the synergy of variety and region when it comes to grenache and the Vale. Scents of kirsch, orange zest and pomegranate, with a twine of herbal-clad tannin and saline freshness placating the teeming fruit. What's not to love?

Fully de-stemmed with a large percentage of whole berries. Cold-soaked, warmed and fermented wild across 2 weeks on skins. Certified organic/biodynamic. Full and pulpy. Aromas of violet, smoked meat, iodine and assorted blue fruits. Grapey, juicy and mellifluous.

Warm aromas of Meyer lemon and blistered apples meet with a fresh splash of pink grapefruit on the nose of this bottling. Warm peach flavors arise on the sip, with hints of lemongrass and chamomile adding intrigue.

Hand picked, whole-bunch basket-pressed and fermented wild before some lees stirring for 5 months. A bright coral. Aromas of poached strawberry, orange zest, thyme and other dried herb. Weighted just right to be thirst slaking and dangerously drinkable, attesting to the exciting ascendancy of rosé in Australia.

Light and brightly crisp, this white tastes of sour apple and white flower, with a subtle imprint of oak. Meaty, with potent acidity, it resolves on the palate into a balanced, refined and steely offering of varietal elegance.

Handpicked and whole-bunch pressed, with plenty of love imparted; a combination of ceramic egg and older French wood for both fermentation and a brief 4-month stint on lees. The result is typically southern, evocative of the sort of wine with which one washes down everything and anything, from the Mediterranean belt of Montpellier to Avignon. Granny Smith apple, freshly lain tatami, cantaloupe and a honeysuckle waxiness melds with the gentle pucker and malic acid tang. Could be a bit riper.

A light-salmon color and abundant fruit flavors give this medium-bodied wine a very likeable expression and easy drinkability. It tastes fresh and well balanced.

This well-balanced and nicely fruity wine offers honeydew-melon flavors, lively acidity and a very fresh, palate-cleansing texture—a versatile wine for all seasons.

This wine is made in a light, fresh and minimal style, barrel-fermented in a small percentage of new French oak. High-toned, it offers focused layers of green apple and Meyer lemon.