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2015 is the third release of the Jack’s GSM, with a blend of 56% Old Vine Grenache, 26% Shiraz and 18% Mourvédre. Each variety adds its own characteristics to the blend – Grenache aromatic red fruits and spice, Shiraz body and weight while Mourvédre adds structure and complexity. The grapes were de-stemmed and 60% berries crushed while 40% whole berries remained before being transferred into open top fermenters. Fermentation was kept on the cooler side and hand plunged twice per day with a rack and return for 14 days. After fermentation the wine was then drained to oak barrels and skins were hand shovelled out of the fermenters into the basket press. Appearance: Ruby core with crimson rim. Aroma: Spice and earthy characters dominate in the 2015 opposed to the previous vintage. Cinnamon stick and nutmeg along with attractive aromas of cherry, plum and rhubarb pie. Palate: It’s all about the structure with this vintage. Firm mouthfeel from grippy tannins but with soft acidity. There is a persistent cherry flavour on the finish. Region: 100% Barossa Valley.

This vintage 2016 red wine is a 48% Grenache, 47% Shiraz and 5% Mourvedre (or Mataro) blend harvested from McLaren Vale. It is a wonderful combination of the different varieties: enjoy red fruit aromas and musk from Grenache, Mourvedres minerality and gamey notes on the palate, and structure and length of the palate provided by Shiraz. Experiencing all these wonderful characteristics makes it a fun wine that will immediately satisfy your senses. This exquisite red blend pairs beautifully with mature hard cheeses, spicy cuisine, beef and lamb. It can be enjoyed now, but additional cellaring until 2022 will also be a rewarding option.

TARDIEU-LAURENT Cuvee Speciale, Chateauneuf-du-Pape

The nose is teeming with red fruits and florals.Raspberry and cherry with a hint rose and violet. The true giveaways to the vintage however, lie in the distinct white pepper and spice notes. The palate follows suit with bright red fruit and spice.

Opens with a burst of intense red fruits: raspberry, strawberry and redcurrant, supported by a touch of pepper. The palate confirms the nose finishing in a lovely dry fruitiness.

Bright and perfumed with chewy earth and spice characters, this is a fine example of what an evenly spread palate tastes like. A wine with a backbone of old bush vine Grenache planted in the 1940s. This wine will continue to evolve with cellaring, but can also be enjoyed in its youth alongside barbequed meats. The grapes from each block were hand-picked, de-stemmed and mechanically sorted. Whole berries were then transferred to open-top fermenters. We cold soaked the fermentation tanks for 5 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage. Peter Fraser The Yangarra philosophy centers around producing wines solely from our single-vineyard estate, where our bush-vine Grenache is the keystone variety. With our feet firm in history, and our eyes on the horizon, Yangarra Estate now exists to deliver the essence of this beautiful place to your glass. McLaren Vale folks like to think that their region on the Gulf St Vincent, patron of viticulturers, has the best Mediterranean climate on Earth. With this foremost in mind, Yangarra Estate is devoted solely to producing wines from the best grape varieties of the southern Rhone, which lies on the north-west Mediterranean coast. Yangarras combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Our respect of this special piece of country is evident in the wines we make from its grapes - every Yangarra Estate wine is a confident reflection of the nature of this land.

Vinification is simple and centred around preserving the delicacy, freshness and vitality found in early picked old vine fruit. This Spinifex Rose consists of Grenache (52%), Cinsault (30 %), Mataro (14%) and Ugni blanc (4%). Bunches from mature (averaging 65 years of age) dry drown vineyards are hand harvested and the crushed and left to macerate for between 4 and 48 hrs prior to pressing.

A savoury spicy blend aged in seasoned oak. The nose shows plum, raspberry and tarry aromas and the medium bodied palate displays blackberry licorice and rich earthy flavours with fine, supple tannins.