2007 Dandelion Vineyards Lion’s Tooth of McLaren Vale Shiraz Riesling

Dandelion Vineyards has successfully rejuvenated the marriage between Shiraz and Riesling, presenting a new hot duo to walk the red carpet aside the ever-popular pairing of Shiraz and Viognier. With ripe dark plums, soft supportive tannin and a like-scented hint of pepperina, this wine walks elegantly and boldly and is sure to win over those [...]

2008 Penfolds Cellar Reserve McLaren Vale Tempranillo

You won’t see this wine until late this year but you must be ready to pounce the moment you hear wind of it because the first release of this single vineyard wine sold out in hours last year, there are only a few hundred cases this year – and it’s a better wine. Lovely fruit lift [...]

2008 Luke Lambert Heathcote Nebbiolo

Luke Lambert is a real rock star of the Aussie wine world. Amongst his latest breakthrough hits is the epic Heathcote Nebbiolo 2008, which has all the fragrant harmony one could hope for from this wild and often heavily distorted style. Lifted perfume presents with complexity, layered with morning-fresh berry fruit aromas. The tannins are [...]

2005 Vietti Barolo Castiglione DOCG

Casatiglione is effectively Vietti’s “estate” Barolo, with declassified fruit having been blended down to its “Perbacco” label. Blended from all eleven communes of Barolo, this is a more traditional Barolo style with less French oak influence than has become the modern trend. This is an impeccably assembled wine from a strong vintage, showing all the [...]

2007 Luke Lambert Reserve Heathcote Nebbiolo

This an immensely impressive Nebbiolo for a first release wine. It’s built around black plum skin and black cherry flavours, the complexity of savoury herbs and liquorice, structured with very fine, grippy tannins. There is a ripe, fleshy fruit streak on the finish that makes it approachable and seductive. Masterfully assembled.

2005 Vietti Barolo Lazzarito DOCG

“Lazzarito” was etched indelibly into my palate when the 2004 vintage eclipsed a line up of dizzying Grand Cru Burgundies at the judge’s dinner for the National Wine Show two years ago. Made in a modern style, with more time in barrel on lees (dead yeast cells) with lees stirring, the style has been toned [...]