Charge at this! What an absolute ripper. Superb value too. Sourced from vines planted in 2009 and 1946, the fruit was hand-picked over two separate dates - one week apart. Wild yeast fermented with time on lees for five months. Certified organic and biodynamic. Pale, dry and ridiculously delicious. I could drink a gallon of this stuff. It's almost as though there's something here for everyone - delicious fruit, pretty aromatics and a bone dry finish. Whiffs of musk and rose water along with squashed strawberry get you in the mood. In the mouth, winemaker says rose hip but I say hibiscus. Either or. Generous and juicy to taste, the fruit is soft seeing white peach and strawberry before a red apple crunch swoops on the finish. Moreish and absolutely delicious - hello sunshine! Drink now.

Pale copper-crimson, gorgeously aromatic, spotlessly clean and a delight to drink. Echoes of redcurrant and spice, dried herbs and cherries. Dry and racy, but not anaemic or underdone. Everything here, price included, is in alignment.

Why Australian Wine is Some of the Most Exciting in the World A decadent grenache with dried blueberries, tar, brambleberries and Chinese spices. The palate is also generous but well supported by grainy, tight tannins and a fine line of acidity. A crunchy, chewy finish.

From bush vines planted '46, 50% whole berries, 50% destemmed, wild yeast open-fermented, matured for 10 months in used French oak. Very good colour; rich, full predominantly red fruits supported by fine tannins. No hint at all of confection or jam. The finish simply reinforces the depth and the freshness of the fruit from 70yo vines. Bargain.

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.

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.

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.

Brilliant Grenache from Clarendon perched 225m above. Such a delicious wine with a savoury drive the highlight. The vineyard was planted in 1962. Handpicked fruit with 10% whole bunches used. Matured in a selection of five-year-old barrels. Don't walk up here expecting raspberries and strawberries. Fine spices coupled with dried fig and dried dates sit at the core of this wine. It runs deep with plenty of meaty generosity in its veins. Some dried red flower aromas add some floral prettiness. Brick dust like tannins are scattered across the mouth leaving a long and drying finish. A superb rendition of Grenache - it's hard to resist another glass.

Why Australian Wine is Some of the Most Exciting in the World Beautifully struck in terms of ripeness. There are intense raspberry aromas and flavors, as well as some blueberries and blackberries. Tannins fan out effortlessly. Silky and smooth. It also shows great freshness at the finish.

Why Australian Wine is Some of the Most Exciting in the World A wine that really shows the prowess and attractive nature of the shiraz that this vineyard can produce. The concentrated yet fresh red plums and cherries really sing on the palate. Tannins glide like layers of silk. A brilliant wine.

Light purple color. Deep and gorgeous nose of rich plums and black currants, but the fruit is laced with complex notes of tobacco leaf, cigar shop, mint, bay leaf, leather, some cocoa and vanilla. Full-bodied with solid tannins, moderating acidity keeps it lively, and the fruit comes in waves: tart black currants, black cherry, chilled plums. Complex and earthy with notes of loam, roasted herb, spearmint chewing tobacco, notes of cedar and vanilla and mixed in but not dominant. Long life ahead here, but this is gorgeous stuff.

Bold dark-fruit aromas and mouthfilling flavors make this full-bodied wine taste generous and concentrated. A deep core of black plum and black cherry fills the palate and lingers nicely on the finish. It is both ripe and savory but doesn't go over the top, maintaining good balance and a fresh dry aspect.

From the producer's own backyard site, head-trained and planted a century ago, this wine is from the lowest yielding of all their sites. Earthy forest, leather saddle, fennel and a whiff of meatiness highlight a dense brightly layered wine, offering structure that is lifted in red-berry flavor with a spicy tobacco finish.

A Spotlight on Santa Barbara Moving to the younger vintages, the 2014 Chardonnay Sta. Rita Hills is still tight and reserved, with lots of matchstick, orchard fruits, and buttered citrus. Medium to full-bodied, gorgeously rich, fresh and lively in style, it needs short-term cellaring but is fabulous juice and loaded with potential.

A Spotlight on Santa Barbara Still vibrant and fresh, with terrific purity in its apple blossom, citrus and stony, mineral profile, the 2012 Chardonnay Sta. Rita Hills is supple, more rounded and textured than the '11, and has lots of fruit. It's a classic Chardonnay to drink over the coming 7-8 years.

A Spotlight on Santa Barbara Sporting a deeper gold color, the 2007 Chardonnay Rancho Santa Rosa is rich, textured and opulent, yet also fresh and lively. Reminding me of a Grand Cru Burgundy with its buttered stone fruits, hazelnut and brioche aromas and flavors, it has good acidity, plenty of balance and a great finish. Count me impressed with this beauty, which has aged more than gracefully.

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.

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...

Slurp factor is sky high. Fresh and oozing deliciousness, you could make easy work of this wine. Cold soaked, wild yeast ferment, pressed after 10 days on skins, no additives, no fining, only filtration. Certified organic and biodynamic. Meaty with peppery spice, it's super bright in the glass without a splinter of oak in sight. Medium bodied, mulberry and plummy fruit are preceded by scents of violets and blue flowers. Such a smooth and swarve number. I bet you can't stop at one glass. Cut loose!

Why Australian Wine is Some of the Most Exciting in the World A plush nose of dried violets, blackberry compote, chocolate, brambles and sugar plums. The palate’s very in tune though with a good serving of pretty acidity, ripe yet steely tannins and a chewy finish.

Why Australian Wine is Some of the Most Exciting in the World A bright yet ripe nose of brambleberry essence, dried herbs, licorice and loads of spices. Medium to full body, chewy tannins, a fine line of acidity and a flavorful finish.

The 2016 Pinot Noir Hawks View Vineyard is light to medium ruby in color with a tinge of purple, beautifully scented of fresh red cherries and redcurrants with intriguing layers of blood orange and red flowers, touches of crushed rock and spice. The palate is light to medium-bodied, offering cola, wood smoke and floral notes with very fine tannins and refreshing acidity, finishing long and very lovely.