Australia

Black cherry, liquorice and dark plum are joined by scorched earth, dried herbs and spice. The palate is rich and generous, with black fruit, savoury tones and a sturdy tannin structure that brings a slightly chewy texture. Ten months in French oak barrels are part of the maturation, and the finish is long, ripe and savoury.

Black cherries, blueberries, crushed violets and roses appear with an earthy mineral streak recalling sun-baked clay and warm stones. The palate is powerfully structured, taut and focused, combining fruit and savoury spice with sinewy tannins. The aromatic profile also recalls the crush pad at harvest. The wine comes from South Australia and carries 14.5 percent alcohol.

Blackberry, cherry, black olive, spice and a hint of meaty complexity accompany fine toasted French oak. The wine is entirely Shiraz from a single estate vineyard in the Barossa Valley. Fermentation is followed by eleven months in predominantly French oak, with five percent American oak. Two rackings provide natural clarification before the selected barrels are blended and bottled.

Red cherry, plum and ripe raspberry appear with milk chocolate, vanilla, cola and woody spice. The palate carries fruit and chocolate flavours, soft integrated tannins and a rounded feel. Fruit comes from estate and grower vineyards across southern and central Barossa. Half the wine matured in oak for fourteen months, predominantly American barrels with about twenty percent French oak.

Dark plum, raspberry, blueberry and tender dark fruit meet forest-floor character and cinnamon. The palate is fresh and savoury, with crisp fruit, soft tannins and bright acidity. The blend brings together Syrah, Grenache, Carignan, Mourvèdre and Lagrein. Indigenous yeasts and carbonic maceration are used, and the wine is made with minimal intervention and very little added sulphur.

Inky purple-red in colour, the wine has raspberry and cherry-candy aromas. Black raspberry, blueberry and black cherry appear with spice, mint, eucalyptus and a hint of oak. The palate is youthful and rich, with slippery tannins and balanced structure. Shiraz accounts for fifty-four percent of the blend, while Cabernet Sauvignon makes up the remaining forty-six percent. Alcohol reaches fourteen and a half percent.

Intense ruby colour with a youthful purple hue accompanies cranberry, redcurrant and blackcurrant. The medium-bodied profile includes crunchy dark berries, black pepper, cinnamon, fine tannins and lively acidity. The wine is made entirely from Coonawarra Shiraz. Maturation lasts thirteen months in new and seasoned French oak hogsheads, vats and barriques. The oldest contributing sites include the Undoolya vineyard planted in 1894. Alcohol is 13.4 percent.

Fresh herbs, smoky cedar, earth and spice accompany lightly peppered aromas. Red plum, ripe dark cherry, liquorice, clove and peppered meat define the flavour profile. The wine is medium-bodied, with richness, fine length and a juicy character. It is made from Shiraz grown in the Hilltops region of New South Wales, contains fourteen percent alcohol and is closed under Stelvin.

Deep crimson and plum tones accompany violet, ozone and exotic spice. The palate has poise and tension, with blackcurrant jubes, mulberry, bitter chocolate and defined tannins. The finish shows sweet dark fruit. Cabernet Sauvignon grows in Coonawarra’s red sandy loam over limestone. The vineyard blocks were planted in the mid-nineteen-nineties. Maturation lasts eighteen months in French and Hungarian oak, using new and older barrels.

Blackberry, violets, juniper, plum and toasted cedar are present. The palate is rich, with dark red fruit, cassis, ripe tannins and a long finish. Cabernet Sauvignon and Petit Verdot come from the Basket Weave and Katunga vineyards. The Cabernet Sauvignon is grown in a contoured vineyard, while the Petit Verdot comes from plantings established in the mid-1980s. The wine is dry and red.