This blend (73% Cab, 20% Shiraz, 7% Merlot) receives “200 percent” new oak, spending a total of 24 months in cask. The oak shows, imparting deliciously creamy vanilla aromas and flavors; but there’s plenty of depth and substance to the fruit as well. Cassis, tobacco and richly earthy notes round out the wine, finishing with firm tannins. Drink 2005–2015.
A juicy, easy-to-drink Cabernet that shows clean cassis fruit tinged with notes of earth and tobacco. With components coming from Riverina, Coonawarra, Limestone Coast, Hilltops and Yarra Valley, this well illustrates the Australian art of blending.
Bear with the aromas—the caramel popcorn note will go away soon enough. Red fruit on the palate is taut, and the tannins smooth and dusty. The Cab's overall profile is a tried-and-true one (plum, earth, oak), but it is successful here.
A please-everyone style of wine, this Chardonnay is upbeat, easy to drink and uncomplicated, and offers bright stone fruit and floral aromas. Maybe a wee bit soft, winding up with pineapple, peach and lemon flavors. Imported by McWilliam’s Hanwood Estate.
This medium-bodied Merlot seems a little jammy on the nose, but in the mouth it shows a modicum of structure to go with its moderately intense cassis and chocolate flavors. It's even reasonably long on the finish.
Crisper and tighter than most other Australian Chards in this bracket, this value-priced offering from McWilliams features ample flavors of pear, citrus and toasty hints of wood. Drink now.