Several of the barrel-fermented, oak-aged Chardonnays were better balanced. The two standouts:...and the powerful 2012 Stonestreet Bear Point Alexander Mountain Estate Sonoma. Both $30 a bottle, the wines had richness, structure and a creamy texture that melded nicely with just about everything we ate.

This is generous, open-textured and harmonious, layering the cherry and sweet spice flavors with hints of leather and pepper. Glides into the long, precise and deftly balanced finish.

A fresh and expressive Pinot, layered with blackberry, cherry, floral and savory spice flavors on an open-textured frame. Dances lightly as the finish lingers harmoniously.

Supple, expressive, creamy and generous, with pear, toast and peppery caramel flavors, finishing with harmony and length.

Supple, velvety and well-focused, offering a deft mouthful of black cherry and apricot flavors, playing against polished tannins as the finish persists and expands.

Australian winemaker Charlie Seppelt and American Chris Carpenter have combined their talents at Hickinbotham to produce what they term is the pinnacle of Clarendon cabernet. Elegance and intensity is the hallmark of this deliciously style red with perfectly crafted tannins to bring structure and frame but with no toughness or dryness. The fruit is a generous mix of bright black fruit flavours with a fleshy mid-palate and perfect acidity. Hand-picked from Clarendon high country at 220 metres the berries were on skins was eighteen days then basket pressed mixing free run and lightly pressed juiced. Three rack-and-returns over eighteen months fed the ageing in Bordeaux-coopered French barrels. At 13.5 percent alcohol this wine makes a serious statement for the New Australia. Hickinbotham Clarendon Vineyard was first planted by Alan Hickinbotham in 1971 in McLaren Vale, and over the years has been the source of fruit for some of Australia’s finest wines including Penfolds Grange and Hardy’s Eileen Hardy. it was purchased and refurbished by Jackson Family Farms beginning in 2000.

A silky, medium-bodied Californian Pinot Noir has sweet cherry fruit and spice on the nose and palate. Pair with roast chicken or turkey. Pinot Noir food pairings: seared duck breast, roast pork loin, Cornish game hen, beef bourguignon.

A jammy, spicy, high-alcohol Californian Zinfandel with dark spice and purple plums on the finish. Pair with barbecued ribs. Zinfandel food pairings: spaghetti Bolognaise, aged cheddar, grilled duck breast, Italian sausage burgers.

A dependable full-bodied Californian red wine with mocha from oak aging and some dark plums. Smoky on the finish. Pair with roast beef. Cabernet Sauvignon food pairings: veal chops, rosemary lamb, barbecued ribs in sauce, chicken cacciatore.

The blueberry, walnut, shiitake mushroom and stone aromas are impressive. Full body, chewy tannins and a solid core of fruit. Needs two or three years to resolve the tannins but excellent. Try in 2018.

Aromas of blueberries and blackberries with hints of stones. Full body, firm and chewy tannins and a flavorful finish. Needs time to soften. Plenty going on. Better in 2017.

A soft and fluid red with lots of ripe and dried fruit. Figs too. Full and simple.

Don't underestimate the body of this rich, fruit-forward cabernet from Napa Valley. Using all the Bordeaux grape varieties, the blend packs firm tannins and layered dark berry fruit. Hints of cedar, black pepper and chocolate.

Hint of toasty oak, buttery, full-bodied and rich, with aroma of cooked-down apricots and tangerines.

Moderate reddish purple color in the glass. Interesting aromatic complex featuring black cherry, blackberry, peppercorn and toast. A forward drinking wine offering flavors of black cherry, blueberry, black tea and spice with haunting oak in the background. A friendly wine with balanced tannins and a heady finish.

Moderate reddish purple color in the glass. Robust aromas of black cherry, cardamom spice and sweet oak. Lovely core of black cherry and black raspberry fruits overlain with oak-driven accents of black tea, char and tobacco, and framed by gently firm tannins. The finish is attenuated. When tasted the following day from a previously opened and re-corked bottle, drying oak still dominated the aromas and flavors. Time will integrate some of the oak overlay but this will always be a well-oaked wine.

A soft and savory red with plum, raisin and spice aromas and flavors. Full body, velvety tannins and a fruity finish. Drink or hold.

Figs and dried fruits with some tar predominate in the nose of this red wine. This has polished tannins, good bright fruit and a medium finish. Drink or hold.

Loads of blueberries and spices on the nose. Medium body, firm and chewy tannins and a fresh finish. Drink now.

It's an approachable sauvignon blanc, with aromas and flavors of lime, lemongrass and passionfruit. Nice minerality. A good quaffer.

Very deep, dark red colour with a purple tint; the bouquet dense and complex, with savoury rather than fruity personality, and neither variety showing out obviously. Very full-bodied, concentrated and dense, with fabulous ripe, powdery, fine-grained tannins in abundance. Very mouthfilling with a long, long carry. A wine of wonderful depth, power and texture. (57% cabernet sauvignon, 43% shiraz. 150 cases made)

A fruit-forward chardonnay with notes of apple and lemon. Bright acidity. Refreshing.

Robust and jammy, with bold black raspberry and licorice aromas and dense, briary flavors of cherry, smoked pepper and grilled herb. The tannins tighten up the finish.

Produced by Kendall-Jackson winery, there were 3,000 cases produced of the 2012 Pinot Noir Jackson Estate Outland Ridge. Aromas of dark spicy cherry and smoke. Medium-bodied and smooth. Pair with planked salmon.

An impressive pinot with layered flavors of red cherries, a hint of plum and blackberry, herbs and spice. Round texture. Nice length.