From bush vines planted '46, 50% whole berries, 50% destemmed, wild yeast open-fermented, matured for 10 months in used French oak. Very good colour; rich, full predominantly red fruits supported by fine tannins. No hint at all of confection or jam. The finish simply reinforces the depth and the freshness of the fruit from 70yo vines. Bargain.

Medium ruby/purple, the 2013 Small Pot ‘Ceramic Egg’ Grenache has a funky nose replete with meaty and earthy aromas of yeast extract, kirsch and warm red berries. Rich and full-bodied, it has a solid frame with fine, grainy tannins, crisp acid and a very long, earthy and meaty finish. It should age well.

Vines planted in 1946 develop flavors for the brilliantly hued crimson-purple juice, painted and perfumed with roses and bittersweet chocolate raspberries. Grown on sandy dune soil, the use of wild yeast offers up astringent notes of aspirin-like tannins and lavender bitters, peppered and sauced with sour plum. Tastes like a wine three times its price.

Scented elegance. Nothing overly sweet to the profile here. Red currant, cherry, aniseed, earth/spice. Tangy. Not thick or dense, but it makes an impression. Tannin is internally routed in a completely seamless/velvety fashion.

Light but bright and clear crimson-purple; some estate owned vineyards were able to rise above the challenges of the vintage, and some winemakers sorted the grapes berry by berry in the winery to achieve results such as this - a highly aromatic and pure red-berried wine, with supple mouthfeel and no hint of green fruit.

Deeply coloured, bright purple hue; the bouquet reveals black fruits, prune, mocha and licorice the palate is densely packed with tannins, ironstone minerality and is about as muscular a rendition of Grenache as can be achieved.

Bright crimson-purple; the bouquet is fragrant and expressive, red fruits to the fore, the palate with excellent structure from spicy tannins ex vines planted in '46, open-fermented with wild yeast and basket-pressed.

The use of whole bunches do the talking and hum a pretty tune. A fabulous McLaren Vale Shiraz. Some textural funk is partnered by dried herb influences running a neat course forming the backbone of this wine. Blue fruits and plums fold into dark berries and fine pepper is etched throughout. Some silty tannins are brushed across the palate to finish. Gorgeous.

Take Note: Real Australian Wine Is Here Lifted nose of ripe fruit, flower, fresh leather and tar follow through a tight and concentrated center palate of dark fruits and a ultra-fine tannins. Linear and very fine grained. Impressive. Better in 2020. Screw cap.

Opened this, drank a glass, didn't think much of it. Opened the Yangarra High Sands Grenache 2010, drank a glass, thought it was excellent. Wanted more, but the shiraz beckoned. It's grown on sandy ironstone soils. Single vineyard. Northern edge of McLaren Vale. $100. Poured a second glass of it - and liked it quite a bit more, though I still preferred the grenache, mostly because I was trapped in a lazy moment. Oh it's a bad boy all right. All surly, brooding, black mooded and gritty. When the reception goes on your television, now, all you see is black with a scribble of light type, and so it feels with this wine. Bright light summer fruits are minor to the tarry earthen licoricey leathery smack of flavour and alcohol. Tannin, blow some air into this wine and it grows big on you, like an urge, chewy and meaty, spicy, an old wooden pipe in a velvet pouch. It's rustic, bordering on rusty. It asks a bit of you, more than perhaps you'd like. What comes easy leaves empty. I liked it, more and more, it grew on me and in me, but only once I had come to its gravel-voiced terms.

Deep colour, bright; an uncompromising bouquet of essency red and dark fruits, with licorice and tar also on display; the palate is finely poised as the fresh acidity plays the perfect foil to the ample and chewy, medium-grained tannins that simply roll around the mouth, and provide a long and distinguished finish.

Berry-sorting, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months has produced the best shiraz yet from Yangarra (other than Small Pot). Medium-to-full bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish.

Particularly good colour for age; how this wine retains its vibrant colour but, even more, its lively red and black fruit flavours in the face of its alcohol, is one of life's sweet mysteries. Ditto for the depiction of a vine on the front label, surely provided by someone who has never seen a grapevine in the flesh. The fruit flavours are truly seductive.

It is always interesting to see varietal mourvèdre, and this is a very deep, plush and luscious example. Rich blackberry and mulberry flavours with the intensity centred on the mid-palate, and savouriness on the finish. Though there is also refreshing bright acidity which gives the wine a lift. I love the complex tannin network that gently frames the fruit. Don't be afraid to give the wine plenty of air, and use a large glass to release its true character.

Matured for 10 months in used French oak. Normally this goes into the GSM, in exceptional years made as a single varietal. This is high quality mourvedre, with luscious purple and black fruits with a markedly juicy palate and aftertaste.

Certified biodynamic in the vineyard. This has been a bit of a coup from Yangarra, in past. Mourvedre seems to be a forte of winemaker Peter Fraser and team. Sanguine stuff here, bleeds with the variety in perfume, spice, herbs, earth and medium weight. McLaren Vale’s elite. Somewhere between pinot noir and nebbiolo, in a way, this is wildly, highly perfumed, silky textured, just medium weight, fine and slender, fruity yet hedged with savoury-herbal detail. It’s a wine that bolshy red wine lovers will get into for its purple-feeling, ripe fruit and sweet spice, but those who want finesse from their wines will equally enjoy for its sheath of very firm yet feathery tannin and sleek profile. Highest quality tannin. Plenty of life here. Lots to go too. Very good.

Fragrant, spicy, earthy, blackberries. Medium to full bodied, crisp, floral and earthy at once, grainy tannin, fresh and long to close. Super expression of Mataro. Spot on.

Subtle mocha spice sits across earthy darker berry fruit aromas here, there's gentle liquorice, dark chocolate too, some roasted meats and bracken. The palate has fine-grained, gently grippy tannins that make for an impressively deep and concentrated wine, graphite, cocoa, dark cherries and more, very balanced, long and fine.

Bright purple hue; an intoxicating and fragrant bouquet of spicy red fruits, earth tones and provencale garrigue; the medium bodied palate is juicy, meticulous, energetic and poised, offering harmony of all parts to conclude with a long and expansive finish.

Masses of pippy, squeezed forest berry fruit, plus meaty mourvèdre-type scents. Smells substantial and that’s how it tastes: grippy, tannined, dusty, but with a core of sweet succulent fruit running down the middle. There’s sweet-bitter peel and chocolate raisin too.

Deep crimson-purple; a powerful wine, skillfully made to allow the red berry fruit of the mourvedre full expression while keeping the tannins under control; has very good length and balance.

Biggest Australian Wine Tasting Ever: 2,700+ Ratings Real concentration and depth on the nose of this white with butter, scones, buttermilk pancakes, straw, dried apricots, vanilla and apple pie. Full-bodied and intense with layers of brioche and tropical fruit. Waxy and lemony, this finishes long and delicious. Drink now. Screw cap.

It all sees oak, though only 10% of it is new. This just has that something extra; it carries along in competent style but the sparks really fly on the finish. It’s slippery and textural, though not oily, fresh with fruit, and then wild with dry spice, roasted nuts, fennel, fruit and mineral to close. You want more? It gives it to you.

Deep yellow, light orange color. The nose is wonderfully complex. It bursts with lemon curd, honeydew, white peach and lots of floral and spice notes (dandelion, mint, hay), even some subtle earth and desert after rain kind of notes – very cool. Medium-bodied (13.5%) with lovely freshness, beautifully integrated on the palate. Honeydew, lemon curd, peaches, and I love the complex floral tones, smashed rocks, minerals, hay, creosote – really complex and vibrant stuff. The textural depth adds all sorts of dynamics to this fascinating and delicious wine. This is all fermented in eggs, with half of the wine getting 137 days of skin contact.

Why Australian Wine is Some of the Most Exciting in the World Beautiful power and refinement here. This has a stony edge to the nose with flavors of pears and pear skin. Months on skins have added mellow and nutty grip to the palate. This will be fascinating as an aged wine.