Take the best parcels of cabernet sauvignon from Trueman, same for Brookes Road shiraz, a 56/44% blend respectively, and another selection at the final assemblage to ensure it's the best of the best. Yep that works. It's morphed into a harmonious entity. Complex, detailed on every level with powdery

Using two ceramic egg vessels, half the fruit is fermented on skins for 160 days in one, the other half with juice only. The final outcome a 60/40% blend respectively. What a wine. Complex yet refined, notes of preserved ginger, herbal tea, honey comb and clotted cream with neat phenolics and gossamer-like acidity.

A name change: goodbye Small Pot Ceramic Egg, hello Ovitelli, sounds classier. Still made in (two) ceramic egg vessels, destemmed fruit, 50% crushed and on skins for 140 days. The heady aromatics greet and promise more good things to come. superfine acidity, the pure line of fruit tannin, the energy and joy in this wine, quite profound.

In a word, breathtaking. Yes it's powerful, richly flavoured and full-bodied but the angel is in the detail. Black-crimson-purple same as the fruit notes within flecked with bay leaves, dark chocolate with cinnamon spice. The oak is neatly tucked in, the tannins plump and slightly grainy with exceptional length.

Estate fruit, 50% whole berries, a portion of whole bunches, wild ferment and aged in French oak 25% new for 17 months. Excellent dark-purple hue; succulent and velvety texture with some power to the chiselled tannins, savoury yet pristine fruit the key.

It has more perfume and lift than most with currants, Treviso radicchio, crushed gravel and cinnamon quills. Ripe tannins and sprightly acidity are in sync, with the latter in the driver's seat. Come along for the ride.

One of the noticeable traits about Yangarra's wines, GSM in particular, there's nothing harsh or worked, there's a purity of fruit that comes through, the balance of tannins to acidity, and this not shy with the latter. The right amount of spice and flavour and most importantly, crafting a really, delicious drink.

From bush vines planted in 1946, 50% whole-berries, wild yeast and kept on lees in used French oak for 10 months. So fragrant it's breathtaking. To start, a whirl of perfectly ripe raspberries and red currants, patchouli and subtle Middle Eastern spices. The palate is tightly wound, with raspberry-like acidity, more pronounced tannins in the background. They'll meet up in time.

Whole berries, basket-pressed to French oak, 5% new, wild ferment and 7 months on lees. While there's a whisper of nashi pears, daikon, camomile, fennel and white pepper, this runs on a savoury track with fine acidity keeping it from ever becoming too big. Lovely drink.

It's viognier but not as you know it. It's not big, fat nor riddled with apricots. Instead, it's savoury and really textural with grilled nuts, jasmine rice, a creamed-honey leesy character and saline-like acidity. As good as it gets and stylishly so.

While this has structure, depth and a certain power, it's also finely crafted and elegant. Excellent colour, savoury yet a whisper of florals and dark fruit, cassis among the oak spice, dried herbs and black olives. Fuller bodied and expansive tannins with an appealing Amaro like finish. Not quite tamed, only time can do that.

Dark garnet with a purple hue; while the aromatics are lively, the palate has clamped shut, no matter the hallmarks of a superb wine are here. Fragrant cassis, tobacco, black olives, eucalypt and black plums dipped in chocolate with some fruit sweetness getting through on the firm palate, but the tannins are powdery yet intense and the oak (70% new) a little unforgiving. Come back to this in '0925.

Pure fruit. Peter Fraser. Preservative Free. All fit. Absolutely no additions, only filtration before bottling. Clean as a whistle, fabulous colour, brimming with dark fruit, choc-wheaten biscuits, spice and crunchy acidity.

Juicy, tart and crisp with acidity, this is a standout vineyard designate with a bold, velvety texture. Blue fruit-driven, it’s full-bodied and fleshy in all the best ways, with a plush finish that teases with cardamom and tea.

This dense, round, full-bodied red from a quiet appellation offers smoked plum and dark cherry flavors, with integrated oak and tannin.

From various sites across appellations, this well-made red offers soft, smooth tannins and full-bodied ripeness, the flavors defined by cherry, vanilla, oak and clove. It’s ready for steak.

The nose of this juicy wine conjures plum and raisin cake, and the palate follows with explosive red cherry and clove and cinnamon seasonings. Big and brawny, it’s also softly textured and layered, winning one over in its head-on hedonism.

Caramel apple meets high-toned acidity in this balanced, medium-bodied white that’s brightened with salty lemon accents. It finishes long, with nuanced nutmeg and vanilla notes.

The Jackson family has mastered making Chardonnay in large quantities at fair price points, and this bottling fits that theme perfectly. Soft white peach, sea salt, brown butter and guava aromas lead into a palate that’s tightly wound with apricot, pan-seared apple and salty smoke flavors.

This salmon-hued bottling from Pinot Noir shows cantaloupe, watermelon Jolly Rancher and pink rose petal scents on the nose. The palate delivers bright acidity, presenting more watermelon flavors, a compelling texture and a gunmetal finish.

This wine—part of the “Seeds of Empowerment” fundraising series benefitting female do-gooders around the world—is light in the glass, crisp on the nose and laced with lime blossom, lemon peel, wet stone and Gala apple scents. It shows bracing freshness on the palate through key lime, white peach and Asian pear flavors.

A campfire smoke scent kicks off and dominates the nose of this wine, along with dried lemon peel, toasted cashew and a tangerine rind touch. It’s very familiar and easy to enjoy with its dominant citrus- and stonefruit-laced smoke flavor.

A lip-smacking mix of pear and citrus flavors, set on a light and juicy body.

Rich and luxurious, featuring a full, velvety frame, oozing with notes of milk chocolate, coconut cream pie and nutmeg. The core is fresh and juicy, with cherry flavors. Shows plenty of spice on the long, expressive finish. Drink now through 2035.

Rich and luxurious, featuring a full, velvety frame, oozing with notes of milk chocolate, coconut cream pie and nutmeg. The core is fresh and juicy, with cherry flavors. Shows plenty of spice on the long, expressive finish.