Pale to medium garnet-purple colored, the 2015 Grenache Old Vine has scents of cherry and strawberry preserves with hints of potpourri, baking spices, aniseed and dusty earth. Medium-bodied and packed with red berry coulis and spicy flavors, it has a solid frame of chewy tannins and a racy line carrying the fruit to a long finish.

Rich, espresso-laced blackberry and blueberry flavors are fragrant and dense, with an edge of black licorice, violet and rosemary lingering on the finish, where the tannins firm up.

Fragrant, with clove, sandalwood and white pepper accents to the pure core of ripe cherry, raspberry and kirsch flavors. Smooth and creamy.

Deep red with a tinge of purple; the bouquet is spicy and vanillan, quite intense and complex with some of the earthy ironstone mineral notes this vineyard often shows. It's rich and smooth, round and - true to the vineyard - not as fruit-sweet or lush as McLaren Vale grenache from lower altitudes.

Medium ruby/purple, the 2013 Grenache Old Vine has intense aromas of red and black cherries, black raspberries and anise with pepper, violets and meaty accents. Full-bodied, rich and concentrated, the palate has chewy tannins with plenty of backbone, racy acid and a very long finish.

Sleek and lithe, with a meaty note running through the effusive blackberry and mint flavors, finishing with polish. Offers depth and intensity without weight. Drink now through 2018. 3,624 cases made.

Smooth and fresh with bright cherry and raspberry; juicy, lively and tangy with lifted, vibrant flavors; long and quite charming.

Bright red. Lively red berry and floral aromas are complemented by notes of white pepper, anise and woodsmoke. Juicy, tightly focused raspberry and bitter cherry flavors gain flesh and sweetness with air and pick up a note of spicecake. Finishes with very good focus, soft tannins and lingering florality. Very attractive now and probably best drunk on the young side, for its energy.

Uncompromisingly varietal sweet fruit from the 60-year-old vines is not overly confection-like, but nor is it in the mainstream of McLaren Vale grenahce; that said, its flavour has to be respected.

It might be worth laying this Shiraz down for six months or a year before giving it a go, because it's still pretty closed. Only light meat aromas emerge, and some graham cracker and fruit on the palate. Finishes juicy. Will emerge as the elegant complement to the winery's full-throttle grenache-based wines.

Best of the Year Issue Dec. 6, 2004

Plum, mineral and toffee notes mingle with toasted cumin and black tea accents. Thick and chewy on the finish. Appealing for the intensity and long finish.

Rich purple color. Nose boasts tart black cherries and currants, plums, lots of fruit but shows freshness too, and notes of black pepper glaze, violets, Turkish coffee and mint. Full-bodied, velvety tannins, moderating acidity, and plenty of juicy but tangy black and blue fruit (black cherry, cassis, blueberry). Notes of charcoal, coffee, vanilla, along with pepper, scorched earth and mint. Lots of depth and vibrancy in this wine — classic Yangarra style. All Shiraz, aged 13 months in ¼ new French oak.

This opaque and very dark ruby colored Shiraz from Yangarra opens with a smoky oak bouquet with hints of match stick and cherry. On the palate, this wine is medium bodied, nicely balanced and smooth. The flavor profile is a tasty mild black cherry with notes of gentle blackberry. We also detected hints of minerality, black olive and cola. The finish is dry and its flavors and mild tannins linger nicely. The Panel suggest pairing this this Shiraz with homemade meatloaf or a mushroom burger.

This wine is both sweet (from super ripe grapes) and tangy with a taste that brought to my mind chocolate laced with balsamic vinegar (and I mean this in a good way). With its well-balanced rich fruit and oak flavors and medium weight body, this dark, garnet colored Shiraz is a winning wine for many different foods, including pasta, poultry and certainly any grilled meats, from sausage to steak.

Saturated ruby. Pungent, spice- and smoke-accented aromas of blackcurrant, cherry pit and pipe tobacco, with a peppery topnote adding vivacity. Fleshy and expansive on the palate, offering sweet black and blue fruit flavors and a touch of bitter chocolate. Finishes spicy and long, with fine-grained tannins and a jolt of cracked pepper.

Deep garnet colored, the 2008 Ironheart Shiraz presents a pronounced nose of warm blueberry compote, just starting to evolve into sandalwood, baking spice and anise elements with a hint of meatiness. Very full-bodied and concentrated with berry preserve, prune and spice characters, it has a medium level of velvety tannins, a crisp acid backbone and a long finish. Drink it now to 2020.

This wine wobbles along the line between superripe and overripe, at times seeming a bit raisiny, at others seeming just right. It's full-bodied, soft and expansive, with a lush, long finish, but drink it over the next few years.

Blackberry pie on the nose and palate. Juicy, full-bodied and layers.

Juicy and dense, ripe and showing blackberry and racy acidity; toasty, smooth and neatly balanced.

Ripe and distinctive for its gamy, spicy character, a fleshy Shiraz with fine tannins wrapped around the generous berry and licorice flavors at the core. Finishes long. Best from 2006 through 2010.

Yangarra is becoming synonymous with excellent wines at fair prices. Nose is a little hot at first, but later reveals pastry flour and black pepper aromas. Ripe red plums and vanilla accents unfold in the mouth. Not a huge, rich wine, but certainly a class one.

Kendall-Jackson's foray into OZ produces a fairly tannic, ripe and spicy shiraz that needs another year or two in the cellar. Cherry, blackberry, mocha and eucalypt aromas. Very ripe and creamy berry fruit matched by good acidity and tannic grip. Fairly complex and exhibiting impressive depth and structure.