The 2017 vintage produced smaller berries and a Pinot of concentration balanced by freshness. Brick red with violets and notes of seaspray. The palate flashes ample structure and spice. Cinnamon, clove, white pepper and allspice complement dark blue and black berry fruits. The wine finishes with sweet cherry flesh and black tea flavours.

A blend of three distinctive vineyards from the sandy and clay-loam northern rim of the Sta. Rita Hills, this wine offers ripe forest fruit, mushroom, and baking spice aromas. The palate is rich and broad, with an earthy core framed by black cherry, ripe pomegranate, and chai tea.

A rare wine that is not Pinot Noir from Siduri, the Willamette Valley Chardonnay is classically Oregon in its style. Fresh lemon cream and cardamom aromas announce this wine. The palate is a study in what makes Oregon the new hotspot for Chardonnay: freshness delivered with complexity and depth: Lemongrass and beeswax, white pepper and crushed chalk minerality.

A handsome, refined blush, with expressive rose petal, strawberry and orange zest flavors.

A northern exposure site in the Sonoma Coast AVA produces a cooler-styled Pinot Noir with plenty of ripeness (14+%). Pungent floral aromatics accompany mountain berries and eucalyptus notes. The palate is savoury and earthen, fresh and delicious. Soy-driven umami, blue fruits, and clove take you to an earth-driven, fresh mineral finish.

A fresh and lively Pinot Noir from three vineyards in the Santa Lucia Highlands. Dark blue fruits and violet aromas show a balanced wine owing to the long growing season here. The palate has lovely acidity and lift, with fig, clove, barrel spice and delicious minerality.

A blend of the Seascape and Sealift Vineyards combine for a wine that shows Siduri's take on the Sonoma Coast, fresh and savoury yet plenty of ripeness. Grilled blood orange aromas, sea spray, and ripe figs make way for mountainside rosemary. The palate is earth-driven, with notes of soy, balsamic, ample mountain berries and smoked sea salt making an appearance. The finish is fresh, marked by mint.

A blend of 11 Willamette Valley sites, including Zena Crown and Gran Moraine. Overtly aromatic and fresh, the ripe stems give it a carbonic, pungent floral element. Fresh berries and savoury herbs mark the palate, carried to the finish by a lifted acidity and note of evergreen tips.

A nose of ripe red fruits and dark chocolate, this blend of four vineyards in the Sta Rita Hills has produced a compelling and ripe wine. The palate flashes silky blackberries and figs braced by cinnamon and Christmas spice. Red cherries, chewy tannins and a spicy pepper finish carry this wine home.

Described by the winemaker as a ‘three-legged stool’, this wine features fruit from Sebastapool Hills, Green Valley and the Santa Rosa Plains—lots of cola aromas, ripe berries and fleshy cherry. The palate is reflective with notes of cola, smoky spice, and red and black fruits combined in a chewy, ripe Pinot Noir.

From a higher altitude site in the rugged Anderson Valley not far from the Pacific Coast comes a Pinot that still carries plenty of ripe fruit—brawny fruit aromatics of candied cherry and dusty raspberry fruits, along with cinnamon spice. The palate is a core of ripe black fruit, with ample ripe tannin: plums, blackberries, cloves, and some baking chocolate to finish.

The Vintner's Reserve Chardonnay from the 2021 vintage is undeniably complex and delicious. Elegant notes of lemon creme are braced by a nutmeg spice and vanilla note that is complementary and far from overpowering. The palate offers plenty of fresh acidity, honey, lemongrass, bee pollen, and citrus, all combined for a tremendous value and Chardonnay that will shock many in a blind tasting.

From Santa Barbara County comes a mineral-driven Pinot Noir with less fruit and more stone components. The aromatics of smoke, wet cement and crushed chalk are reflective of the wine. Green tea leaves and white pepper frame the stony mineral character on the palate. A real exercise in terroir.

Ripe red and black berry fruits show the aromas of this Anderson Valley bottling with lots of Edmeades Vineyard fruit. This area was the birthplace of Siduri when Adam Lee conceptualised it. The palate is marked by ripe fruit and spice; the black tea character shows along with a Christmas spice carrying to the ripe finish.

From a 1ha vineyard on the west side of Santa Rosa, California, in the Russian River Valley, this Pinot is a riper, classically California-styled wine. Sweet cherry aromas leap forth with a kiss of savoury herbs and mint. The palate is ripe, with smoky cherry notes, ample oak influence and, in turn, almost jammy. Ripe, robust and with heat on the finish.

Named in homage to W.S. Keyes, who planted vineyards on Howell Mountain in the late 1800s, the grapes for this excellent Chardonnay are sourced from altitudes of 1,600 feet. The W.S. Keyes vineyard is one of the last blocks of Chardonnay vines existing on Howell Mountain, which makes this wine even more special. It opens with aromas of white flowers, toasted hazelnut, and white peach. It offers pronounced minerality with flavors of Fuji and Granny Smith apples, buttered toast, and brown baking spices. It is full bodied and bold on the mid palate with a long finish in the post palate. Drink now or over the next five to seven years.

More about palate structures than aromatics, but that’s not to say this white isn’t fragrant. It’s just a builder rather than a punch around the head, just a flow. Lemon, a little barley, some red apple Roussanne poking through. It never feels large at all, rather refined, really. There’s a flor-like phenolic line through the middle, but it remains a wine of fruit and, importantly, cascading textures. I rather like how it’s nuanced and gently creamy and wheaty. Maybe not profound, but an interesting, appley sort of drink. Hard to escape how the low acid makes this more palatable and so moreish.

Youthful and lively in the glass. Complex aromas of grapefruit, melon skin, mineral and just-ripe stone fruit, teaming nicely with a mealy nuttiness. Focused and precise on the palate. Up front, there's a core of citrus and nectarine at play, then a swift punch of minerally acidity kicks in and keeps all taut and fine. Plenty of texture and lovely mouth-feel. A very complete wine

Wild fermented. Open tops. Extracted dutifully across a 21 day window. Foudre and eggs for 11 months thereafter. This is a wine of power reigned in by sumptuous tannins, like matrix dots doused with spice and teeming across the mind's eye. More southern Rhône than Gredos, often the inspiration in these parts. Moroccan souk. Goa trail blazing. Darker, danker fruits, clove and assertive tannins ... those gorgeous tannins, trailing the wine to prodigious length. Wow!

Complex and lifted aromas of grapefruit pith, green melon, feijoa, white flowers and a nutty, nougat edge. Complex, mouth-filling and layered flavours of just-ripe stone fruit, citrus and mealy, nutty oak. There’s fabulous weight and texture and the acidity has lovely snap and crack. Sophisticated, compelling, world-class chardonnay

Hand picked and wild fermented. The norm here. Long, gentle extraction in amphorae, with 69% on skins for 198 days, gleaning long-limbed tannic nourishment and the sense of pixelated freshness that marks so many of the grenache wines. While the buzz is around Blewitt Springs, Clarendon expresses a more ferrous and firm iteration. Pithy. Nobly bitter, if not a little unresolved at the finish. Cherry cola, licorice root, dried thyme, bergamot, raspberry and persimmon. Latent but very fine. Your patience will be appreciated.

An exemplar of warm-climate shiraz, full-weighted and plush, yet managing to come across as fresh, poised and eminently drinkable all at once. Not an easy feat. Hand picked and extracted gently, with the cap kept wet across a three-week period on skins. Matured in oak (30% new) for eight months before blending and transfer to an old 25L foudre and a concrete egg for a further 10 months. Raspberry coulis, clove, star anise and black plum. The tannins, impeccably managed, as is the wont here, with a fine line of savoury chew. The freshness, bright and salty. Excellent wine.

A large-framed wine defined by a serendipitous ripening season and skilled craftsmanship. The tannins, impeccably managed and refined. The oak, all sex appeal. The sheer density of currant, sage, black olive, rosemary and thyme, an immaculate forcefield. This is built for the cellar. An Australian wine that tastes, as it always has, as if it was made by an American with a deep comprehension of tannin management.

A joint effort from Chris Carpenter and Pete Fraser. Majority cabernet (60%) riding riffs of cassis, mint, rolled sage, tapenade and bay leaf over shiraz's warmer chord below. A rich wine of immaculate tannic cladding, attesting to optimal fruit quality and a deft hand. Like alloyed ballbearings running through the mouth. The mocha-cedar of the oak is salubrious of feel rather than obtuse or excessive. Maritime freshness, a classy undercarriage infusing energy while towing impressive length. This is an immensely classy wine that sets the bar very high for the quintessential home blend.

Bright purplish crimson. Heady, rich, rewarding nose and subtle palate. Long and a hedonistically made wine. Pure pleasure! A wine that could be served at a wide range of temperatures. 14.5%
Drink 2023 – 2028