Deep colour; savoury Provençal herbs mingle with dark cherry and raspberry fruit; the palate is firm and full of luscious sweet fruit, with the oak just detracting a little on the finish.

Deep red colour with tinges of purple. The bouquet has a strong smoky/char aspect and seems oaky, while the palate is very big and firm, full-bodied and concentrated, with abundant firm tannins, which have a trace of hardness about them. Rather high acid as well. If I didn't know better I'd say it was a bit too oaky. The tannins are mouth-numbing. A weighty and very firm wine, which needs years.

Very deep garnet-black colored, the 2007 Ironheart Shiraz has aromas of warm mulberries and evolving black fruits plus touches of dried Mediterranean herbs, tobacco leaf and salami. Rich and full bodied, the palate has a very good amount of mature, savory fruit with a velvety texture and just enough acidity, finishing long with an enlivening herbal lift. Drink it now to 2014+.

Mid-yellow; bright hue. Talcum powder perfume, a hint of mandarin, very fragrant and unusually scented, while the palate is full-bodied and dense with a tannin grip that adds to the weight and density and texture but is not bitter. Interesting, highly structured dry white wine. (68 cases produced. Fermented in ceramic eggs; 60% fermented on skins, 40% not)

Very deep golden colour with amber tinges. It seems filter-bright. The bouquet is muffled and developed, lacking freshness and primary fruit, the palate full-bodied and fruit-sweet in the middle, then opulently round and ample in the mouth with an emphatic, dry finish. Power, length and weight. It's also quite complex, in its way. (100% ceramic egg fermented, 60% on skins.) The rating is hedonic.

Wild-fermented in two ceramic eggs, one batch (60%) remaining on skins for 120 days, the other batch without skins. Yellow wine, more lost on the swings than gained on the roundabouts. Soft, not phenolic.

Light to medium yellow colour. Smoky sulfides drive the bouquet, which is complex and meaty. The palate is medium to full-bodied and very savoury, with phenolics adding to the texture and providing a slight cleansing bitterness on the finish. It's all about the texture. A food wine. Drink 2018 - 2022

Deep colour and dark plum aromas laced with toasty oak. It's full-bodied and rich, with smooth, supple tannins and warmth of alcohol lingering on the aftertaste.

Deep garnet-purple colored, the 2009 Mourvedre presents notes of ripe plums and black cherries with hints of cloves and cinnamon stick. Medium to full bodied and with a generous amount of youthful black fruit flavors, it is well supported by a medium level of fine tannins and lively acidity, finishing long and a little savory. Drink it now to 2016.

Bright, deep red-purple; has the tannins one expects from the variety, but at the other end of the fragrant bouquet has red berry fruits that lead into the fore-palate. The only problem is lack of line.

Nice spicy juicy fruits; attractive, ripe but fine tannins; very different to the varietal blend of the same wines.

Good colour; a super-ripe mix of plum, prune, chocolate and vanilla; overall, a touch too sweet. Grenache/Shiraz/Mourvedre.

Red wines $20 and over. Recommended and tasted, but no tasting note given.

Deep red/purple, very good color. Deep, latent, spicy fruit aromas, shiraz driven perhaps. Intense, rich and lively in the mouth, full-bodied and powerful with firm, ample tannins tightening the finish. Lively acidity which jars slightly. Especially with the alcohol, it results in a hardness. Possibly adjusted.

Formerly produced under the Cadenzia label, the 2011 GSM has a medium ruby-purple color and a very exuberant fruity nose with aromas of kirsch, black cherry compote and raspberry preserves plus underlying Chinese five spice hints. Medium to full-bodied with just enough fruit to flesh out the low to medium level of grainy tannins, it has a lively acid line carrying the fruit to a long finish. Drink this one now to 2017.

Very deep purple red colour. A very sooty, smoky bouquet suggesting a lot of oak, the colour seemingly oak-fixed. It's big and chewy, with lots of grainy tannin gripping the tongue. It's not oaky on the palate, though. Not an easy wine to enjoy young, so service it with food, or cellar it.

Deep garnet-purple colored, the “No additives” 2013 Preservative Free (PF) Shiraz is made with no acid, no sulfur and no fining agents. This medium-bodied, Australian certified organic wine is scented of warm blackberries and black cherries with added hints of black pepper and loam and hits the palate with plenty of juicy blackberry fruit, a soft backbone of finely grained tannins and balanced acidity. It finishes with good length. This is a really great example of a well-made, no added sulfur wine. Drink it now.

“No additives were used in the wine’s entire production.” Preservative free. Certified biodynamic. All from a single block. “Whole berries were double-sorted before being lightly broken going into small open-top fermenters.”
Vibrant shiraz. Exuberant. It feels quite bound-up at first but in relatively short time it frees its arms and lets the fruit flow. Blueberries and blackberries with a subtle clovey edge. Simple but ever-so-enjoyable. Another glass. And another. If you know what I mean.

Deep purple colour from core to rim. Vibrant crushed raspberry fruit on the nose. The palate shows super-bright red berry fruits. Lovely line and length, the fine tannin line gives purpose and direction into the finish. A juicy and fun drink-now wine.

Good hue; sweet juicy berry varietal character, sweetness in part from 15.8° alcohol.

Bright, youthful purple/red colour with earthy, spicy and fresh cherry fruit aromas, with a lacing of dried banana, all very appealing and bright. The wine is light to medium-weight and supple with some fruit sweetness and charm.

Intense purple core to rim. A savoury nose of dry earth and stones over blue fruits. Drying tannins are the dominant factor, there's an earthy funk across the flow. Goes quite long and deep, but tannins never release their grip and linger long and angular.

Barrel fermented with wild yeast in seasoned oak, Yangarra’s 2007 Rousanne reveals a lovely honeyed lemon and white peach nose with hints of orange blossom, toast and cream. Dry and medium bodied, it has a good concentration of stone fruit flavors and balanced medium-high acidity, finishing long and yeasty. Drinking now, it should keep to 2013.

This yellow colored Roussanne opens with a honeyed pear bouquet. On the palate, this wine is full bodied, round and slightly sweet. The flavor profile is an apricot and ripe pear with notes of gentle oak. The finish is semi-dry and its flavors are nicely prolonged. This wine would pair well with five fruit chicken.