Reminiscent of good white Burgundy, this atypically (for Australia) flinty Chard has notes of gunmetal, intricately intertwined with white peach and toasted oatmeal. Finishes soft and round but long, with hints of lemon.— J.C.
Tastes commercial in the “being all things to all people” way, but it’s still a well-made Pinot. Chalk envelops cherries and plums; there’s a nice weight on the palate, where smoke and pine notes step in. The same pine-cone note comes through on the nose.— D.T.
More and more Cab-Merlot blends from down under are hitting our shores. This tasty example shows good palate feel and an above average balance of fruit, wood, acidity and tannins. Stylish almost all the way through, it turns just a bit tart and lemony on the finish. Should improve, evening out further over the next…— M.M.
The nose offers lots of black pepper, and less cream; it's smooth in the mouth, with drying, oaky tannins that persist through the finish. Red plum is the main player on the palate. Good, but nothing out of the ordinary.— D.T.
Juicy fruit and tasty, overt American oak mark this lithe red. Like inexpensive Aussie Shiraz, this is about upfront flavor and smooth texture. Though comprised of the two major Bordeaux grapes, this is not complex or for cellaring, but will provide good easy drinking over the next year or two.— M.M.
Less overtly sweet than much modest Aussie Shiraz, this shows good fruit with a touch of earthiness and a hint of structure. The fairly high acidity and angular character makes this more food-friendly than many. It even shows some back-end edge. Drink now, with food rather than as a glugger.— M.M.
Bouncy and full of ripe mixed fruit—mainly peaches and pears (think fruit cocktail)—this wine also has a creamy lactic note that doesn’t quite mesh with the other elements.— J.C.