Pale ruby in colour. Ripe, floral nose with a savoury stemminess. Really bright acidity, tart red and black cherry and wet dark earth. Fine-grained tannin. Very crunchy – pomegranate, cranberry and tart red plum with lots of earth. An elegant, smoked-peat earthiness.

Pale lemon colour. Toasty, zesty, vanilla blossom, pear compote, crystallised ginger and citrus blossom. Fresh acidity, round and creamy but with plenty of acid to pull out a lengthy stone-fruit and spice-kissed finish. Still pretty tightly wound but with more concentration than the Stone Côte.

Pale lemon colour. Ripe peach, baked pear and yellow apple. A brawnier oak profile than the Stone Côte Chardonnay. Candied ginger. A touch phenolic and very ripe peach on the palate with plenty of acid. Alcohol feels a touch warm.

Medium purple. Denser than the Dina's. Deep black cherry and black plum with very ripe raspberry. Ripeness, weight and viscosity to the palate. Baked black plum on the finish.

Medium purple. Incredibly floral and grapey without as much spice as I'd usually expect from a Zin, a coolness despite the 15.3% alcohol. Raspberry coulis, black cherry and fennel-seed sweetness. Incredible concentration and well-balanced high acidity that lengthens the finish. Fine-linen tannin. There is a lightness to this that the Zin blend doesn't have. Gorgeous.

Pale ruby in colour. Much plumper fruit profile than Seascape, Jennifer's or the Russian River blend. Toasty cinnamon, black-cherry and chocolate aromas. Powerful palate with light earthiness, cocoa dust and fine-grained tannin.

Pale ruby in colour. Much darker fruit than the Seascape – black cherry, savoury potting soil and a crushed-gravel note. A juiciness that the Seascape didn't have and a broadness, but still with that peat, moss, smoky-savoury quality. Brooding and lovely with high, mouth-watering acidity.

The Highwire Zinfandel is a much more serious bottling than the Russian River Valley Zinfandel. It retains a deep reddish purple color with heavenly aromas of holiday baking spices, cinnamon and clove. The mid-palate is lush with undertones of creamy blueberries, Oolong tea and savory earthy elements. There is a hint of sandalwood and a spice infused background. It all coalesces into a lengthy finish that ends on a youthful note suggesting it will stand the test of time in the cellar.

Vibrant and snappy, with fresh cherry and pomegranate flavors that take on accents of pepper, meat and grilled anise as this builds richness and focus toward fine-grained tannins. Drink now through 2032. 585 cases made.

Shows the flashy ripeness of the vintage, with a mix of plum, boysenberry and blackberry compote flavors pumping through, inlaid with roasted mesquite and sweet tobacco accents. Packs a nice finishing kick of warm earth that keeps this just grounded enough. Drink now through 2035. 2,839 cases made.

A ripe style, with a broad beam of raspberry and blackberry puree flavors flanked by roasted apple wood. Reveals a nice graphite edge that helps drive the finish. Solidly built and well-defined in the end. Drink now through 2030. 253 cases made.

Vibrant and handsomely built, with huckleberry, roasted anise and smoked pepper flavors that build tension and richness toward medium-grained tannins. Drink now through 2029. 150 cases made.

Fresh and zesty, this Syrah offers sleek huckleberry and blueberry flavors laced with brown baking spices and fresh pepper, finishing with snappy tannins. Drink now through 2029. 170 cases made.

A fresh, polished style, with a relatively open-knit core of boysenberry and black cherry compote backed by friendly singed vanilla and licorice notes. A crowd-pleaser. Drink now through 2031. 25,000 cases made.

Tre Bicchieri 2023: the best wines of Tuscany

Established in 1971 by Alan Hickinbotham on the hill above Clarendon, this vineyard developed into a legend under the halo of the family name (Hickinbotham's father had established the oenology course at Rose-worthy; his brother Ian was the first winemaker at Wynn's Coonawarra). The Jackson family, already invested in Yangarra Estate, purchased the property in 2012 and put the Yangarra team in charge - - Peter Fraser and Chris Carpenter, working with Michael Lane on viticulture. Shiraz accounts for 80 acres of the site, providing this "pure and concentrated, perfumed syrah," as panelist David Hawkins described it. There's freshness to the fruit, along with a savory undertone of fruity mushrooms. The brisk tannins are elegant and delicate in the context of McLaren Vale. Oak aging adds to the wine's espresso-roast depth, its firm, gentle touch like a finger on the pulse of the fruit. -J.G.

This is the third vintage at Siduri for Matt Revelette, who joined as winemaker in 2019. And it is the first vintage in which Siduri’s pinots have shown at this level. From a vineyard on the Santa Rosa Plain, this wine’s scents work back from beeswax and wildflower honey to the wildflowers themselves. The flavors have a long, graceful beauty, a bee buzz and a sting of nettles resolving into fresh summer blueberries. The black tannins have youthful intensity, the wine on track to become increasingly elegant in the years ahead. —J.G. 

This vintage of Ironheart is particularly open and fruit-forward. Luscious blueberry and blackberry preserve aromas are in the fore, underpinned by cedar, spice and licorice. The rich palate is equally voluptuous with plush, silky fruit framed by powerful yet fine tannins and lovely acidity. There’s a raw spiciness that seems to come more from variety and site than the well-tucked oak. Drink now with decanter and a rich protein like roast beef, or cellar another 7-10 years. Jackson Family Wines. Cellar Selection. —C.P.

This far-coast wine has a scent of Crème de Violette introducing the fruit, then it hits a tannic wall and melts away into gentle richness. Long and lovely, polished and powerful, this will benefit from bottle age.- J.G.

This smells savory, with a leesiness up front and mild grape-skin flavor that follows along a crisp coastal line. It feels shady and cool, while the orange-citrus fruit holds lasting acidity. —J.G. (270 cases)

Sumptuous but with clean lines, Hartford Court’s interpretation of the cool Radian site leads with scents of nutmeg and cinnamon, apple and pear, a kind of horchata savor and richness. Its golden-pear flavors are fresh and lively, brought to a close with rippling acidity.

From a Green Valley hillside on Goldridge soil, this pinot noir has an enticing scent of pomegranate and a briny, kelpy seaside note. The tannins deliver on the promise of the scent, completely wrapping the dark, foresty cherry fruit in their cool, stony abrasion.

Giving off scents of crushed strawberries in a bowl, this is mildly smoky on the edges. It's a suave red, the fruit deepening to red cherry, right, tense and light with a sense of energy and a wild-strawberry snap of acidity.- P.J.C.

This is a flashy style, its ripeness revealed in some heat and butter, but overall it’s finely integrated within an oak frame. There’s gingery spice, mineral notes from the lees, as well as a green chamomile character that keeps it refreshing in the end. —J.G. (269 cases)