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Compelling and convincing, with florals, currants and blackberries, not too sweet; it has a savoury edge, with the oak seamlessly integrated. Perfectly ripe tannins with poise and presence ensure that this is lovely now, but will be more so in years to come.

Paringa Estate's The Paringa Shiraz is a multi-trophy winning wine that has been carefully selected from barrels prior to bottling due to the stand-out quality that was easily identifiable. Sourced from Lindsay McCall's estate, this Shiraz is almost eternal in flavour length and intensity. Flavours of plum, raspberry, redcurrant are accompanied by black pepper, anise and vanilla. Fine grained and in balance tannins complement the extraordinary fruit weight to deliver a wine that will reward careful cellaring.

DOMAINE MARQUIS D'ANGERVILLE Bourgogne Passe-Tout-Grains

Red cherries and strawberries along with notes of undergrowth and preserved lemon. Bright and juicy red fruit characters with a savoury back half of earth, leather and subtle dried herbs. The palate is of medium weight with graceful, fine tannins that lend it a plush quality throughout. Grapes were handpicked, keeping individual clones separate in small open fermenters. Some whole bunch fruit was added to ferments, enhancing aromatics and structural complexity. Fermentation was initiated by indigenous yeast (wild ferment). Each clonal parcel was basket pressed and filled to seasoned French oak barrels with full solids. All barrels were kept on lees to build palate, body and complexity. They were racked and blended just prior to bottling. Stephen Georges three hectare, dry-grown, Ashton Hills vineyard lies in the Piccadilly Valley sub region of the Adelaide Hills on a ridge just below the summit of Mount Lofty. Planted in 1982, its a quality site that, thanks to the humility and integrity of its gifted farmer, has been the source of some of South Australias most intriguing cool-climate wines, and certainly its most authentic and fascinating Pinot Noir. You dont need to spend much time in the Piccadilly Valley to realise why this area was granted sub-regional statusit is totally different to the rest of the Hills. In short, its much colder and wetter. Georges Estate vineyard lies at 570 metres above sea level and the vines shudder through some of the coolest vintage conditions in the country. Meanwhile, rainfall is a whopping 1200mm a year, well over double that of the Barossa. Whether its the lifted perfumes, elegant structure and Alpine freshness of the Pinot Noirs or the icy purity of the Riesling, Piccadilly Valleys bona-fide cool-climate imprint is never far away. A healthy portion of old-vines and the vineyards south-facing aspect afford George the luxury of late harvesting that plays a significant role in the personality of these wines. Terroir is one thing, how its worked is another, and Stephen George clearly has an intuitive touch and the drive to continually evolve. Most recently this evolution has resulted in George grubbing out all varieties except for Pinot Noir, and a little bit of Riesling, focusing his Pinot Noir on four specific clones selected from a line-up of 25 that he had tested. The Ashton Hills winery is incredibly basic, with an earth floor and next to no equipment whatsoever. The Pinot fruit is destemmed via a small, customised, gentle destemmer that keeps as many whole berries as possible. The fruit is then basket pressed, and the wine is made without any sulphur additions until bottling. Some whole bunches are included, and the percentage varies according to the style of the vintage. The red wines are mostly raised in aged, neutral French hogshead barrels. Having already cemented his living-legend status amongst his peers and compiled a storied CV that includes his role at Wendouree (since the 1980s) and twenty five vintages at the helm of Ashton Hills, you could forgive this reclusive winemaker for taking his foot off the gas. Not a bit of it. Stephen George is in fact making the best wines of his career.

Elanto Vineyard, a 10.6-hectare high-density site on the Mornington Peninsula, is managed by acclaimed winemaker Sandro Mosele and his team. With 11,000 vines per hectare—four times the typical density—yields are limited to 300-500g per vine, enhancing concentration and power in the wines. Organic practices, deep soil cultivation, and volcanic basalt soils rich in iron stone encourage site-specific expression, while the vineyard's southeast aspect and cool sea breezes preserve natural acidity and freshness. The five Pinot Noir vineyards—Vertex, Ironstone, Chicory, Kilnside, and Basalt—span 6.7 hectares on the upper slopes with basalt-rich soils. The red volcanic soils transition to shallower, stonier terrain mid-slope, producing lower yields, concentrated flavors, and a distinct tannin profile. Each vineyard was harvested and vinified separately, with chilled, destemmed fruit (3-5% whole bunches) undergoing cold soak and natural fermentation in concrete vats. After 25-30 days on skins, the wine was pressed and aged in a mix of new and older French oak barriques for 11 months before blending and bottling. Very deep dark red black tinged core with a dark red hue. Potently alluring aromas of dark cherries, strawberries, violet, dried herbs and subtle anise flood the olfactory senses with earthy rhubarb and spicy cedar notes ensuing. Rich and powerful the seductive palate has a wonderful velvet like feel to it with spicy dark cherry, strawberry and rhubarb flavours expanding across the palate like a peacocks tail, carrying with it ample textural volume. Lending further interest are brambly dried herb characters, forest floor and spicy cedar. Silky smooth tannins finishing very long, gorgeously fruited and supple. Drink over the next 5-6 years. Alc. 14%

Red fruits, vibrant freshness and powder-fine tannins combine for a wine of regional character in a classical style.