A show of complementary elements in perfect balance: crisp red cherry and cranberry fruit for crunchiness; orange zest for a fresh lift; cocoa nibs for spicy warmth; dried leaves for an earthy touch. A complete and complex Pinot Noir that shows the potential of Yarra Valley's terroirs.

Measured use of oak helps to highlight the intrinsic potential for complexity of the Sexton Vineyard. 2020 was a vintage with particularly low yields with small bunches of intense yet fresh fruit. Giant Steps made the best of it, seen here in a wine with lemon, apple and melon, underpinned by a strong mineral backbone, firm acidity and honeyed richness. Good ageing potential.

This pale white-gold colored Sauvignon Blanc from Matanzas Creek really impressed the Tasting Panel. It opens with a mild grapefruit, white peach, and hay bouquet with hints of lime and raw green beans. On the palate, this wine is medium bodied with integrated medium acidity. The mouthfeel is balanced, round and savory. The flavor profile is Bosc pear and gentle ginger blend with notes of yellow grapefruit. We also detected some with hints of dill and lime. The finish is dry, and its acidity and flavors linger and last for quite a while. The Tasting Panel would pair this Sauvignon Blanc with Thai rolls or a chicken Caesar salad.

Aromas of red and black cherries, sweet tobacco and thyme. Medium-bodied with soft, velvety tannins. Nice concentration and juicy red fruit. Fresh, too. Drink now.

Aromas of toasted oak, baked cherry and rose water. Medium-bodied with soft, fine tannins. Nice concentration of fruit is carried by citrus acidity. Ground spice. Drink now.

The 2018 Chateau Lassegue has an eyecatching youthful purple-ish tint to its black-cherry color. A bouquet of dark chocolate, plum and black olives is complemented with palate-pleasing blackberry, red plum and milk-chocolate flavors, gliding on soft tannins to a long finish. It’s well made and ready for early drinking.

Freemark Abbey's 2020 Chardonnay blends fruit from Carneros, Coombsville (and vicinity) and Howell Mountain. Roughly three-fourths goes through fermentation in barrels, with 30% to 40% new oak (all French, all 228 liters). Subtle toast and butter notes accent ripe melon and peach on the nose, while the medium to full-bodied palate is plump and slightly oily, then clean and mouthwatering on the finish, adding hints of grapefruit and green apple.

The 2011 Cabernet Sauvignon has aged quite well, although it comes across as a bit monolithic because of its super-concentrated style. Sweet black cherry, chocolate, espresso and copious new oak abound. The 2011 is well done in this style. At the same time, though the wines belong to a time in the past when Chris Carpenter pushed extractions much more than he does today.

Wonderfully supple, elegant and aromatic, with notes of toasted green tea, lemon blossom, candied ginger and spice to the fresh, juicy core of lemon curd. Drink now through 2030.

Plush and creamy up front, with spice and peach blossom flavors, tropical and citrus accents at the core and appealing grace notes of spice and honey. Features a touch of minerality on the finish. Drink now through 2025.

Polished and precise, showing crisp and pretty pear, citrus and fresh ginger flavors that finish with freshness and lift. Drink now.

Black-cherry compote, cola and baking-spice aromas make for a very rich, inviting and delicious nose on this bottling. The palate lands with a lush set of black-cherry and toasted wood flavors, as firm tannins hold the richness together.

Opening in a strong perfume of oak, this robust, concentrated white offers woody spice, lively acidity and rich layers of Gravenstein apple, tangerine and ginger. A lush finish accentuates its bold, memorable personality.

The aromas bring an assortment of spices: cinnamon, clove and anise. Dark fruit notes sit behind them. There’s intensity and richness to the flavors but also balance and depth. The flavors hang on the finish. Compelling stuff that explores the variety’s riper side, with fruit and barrel playing well off each other.

There’s complexity to the aromas, with notes of moist soil, mushroom, assorted dried herbs, red cherry, anise and various spices. The palate is fuller in feel, pretty and nuanced, showing detail. Finegrained tannins provide support. It’s impressive.

With a big, rich opening of toasted oak, this crowd-pleasing wine delivers tropical richness and intensity around a spicy complement of baking spice and vanilla. It is well made and balanced within a full-bodied style.

Applejack is a tightly structured Chard with vibrant yet delicate aromas of citrus and florals underpinned by seashells, toast and a bit of toffee once it warms. The palate is like a jolt of electricity: a tart, lemony acidity bringing energy and freshness to a chalky texture. Could be a knockout with sole or a similar white fish. Drink now–2030.

Extended maturation on skins in a large ceramic egg has amplified the textural roll of Roussanne’s savoury mid-palate without allowing broadness to dull the intrigue. Instead, there’s a lively, electric zing in the grapefruit and barely ripe white nectarine flavour, adding body without bulk – a taut midriff. A rich, burnished gold colour identifies intensity, but the perfume is shy and austere. The sum of its parts provides pleasing intrigue.

The 1011-hectare Tenuta di Arceno estate sits 404-809 metres above sea level. The site between Florence and Siena has been producing wines for nearly 3000 years. According to Roman mythology, an ancient Roman statue, Il Fauno, was installed in the estate’s centre to protect it from intruders. The nose is a riot of savoury black cherries with a dusting of mint. Rich, robust and full-bodied, it is only beginning its life. Black plums and licorice dominate the palate, supported by cedar, toasted oak and a more savoury, peppery note in the finish. Il Fauno is a Bordeaux-style blend of 43/32/20/5 Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. It is one to lay away for seven to 10 years. However, wild boar would be a good match if you must drink it now.

A yummy Syrah by winemaker Greg Brewer, that always over-delivers at the price point, this medium ruby stunner, with a pinkish rim, bursts with notes of boysenberry, blueberry compote, wet pine needles, black olive, and ground pepper. It’s leaner on the palate than on the nose and produces a very balanced, saline, and earthy finish. Tannins are a bit elevated so giving this a year or two in the bottle to settle down will be richly rewarded.

Delicate nuances of clove, thyme, ripe red and black berries and hints of smoke. Vibrant and mineral, with grainy tannins. Lovely.

Fragrant aromatic of dried herbs, ripe black fruit, sweet liquorice, sage, rosemary and coffee. Sweet black fruit on the palate with firm fine-grained tannins.

Blackberries and violets with some spices throughout. Medium body, with medium round tannins and a savory finish. A little light at the end, but attractive. Drink now.

A floral note of violets mingles with sage and bay leaf details in this red, with a core of blackberry and currant flavors that are round, juicy and supple. Earl grey tea and black pepper accents linger on the long, expressive finish. Drink now through 2040.

Tightly coiled yet expressive, with berry cobbler, river stone and white pepper flavors that build tension and structure toward broad-shouldered tannins. Best from 2023 through 2030.