Author Archives: Weinman on Wine

Bargain Winter Reds – May 2015

17th May 2015

As the cold weather approaches, my thoughts turn to hearty casseroles, fragrant curries and spaghetti in all its forms. There is nothing better to wash down a delicious midweek meal than a good bottle of red that will not break the bank.

Whilst there are numerous wines that fit this bill, the wines recommended below stand out as they are affordable AND delicious.

Reviewed

La Vieille Ferme – Rhone Blend – Ventoux – 2013 (17.5+). A finer, more restrained style, with savoury characters over currants, plum and floral berry notes. There is a lick of aniseed to close. Fine tannins frame the fruit nicely, with little in the way of oak to get in the way. Excellent balance and texture, with souring acidity adding to the long finish. Succulent, easy drinking, and great value! Made by the Perrin family. (RRP $18).

Shingleback – Shiraz – Vin Vale – 2013 (17.3). Plush and succulent fruit on the nose. Not dense or pretentious: a delicious quaff. The palate is soft, supple and has decent tannin structure to keep the fruit in check. Exclusive to 1st Choice and Liquorland (RRP $15).

Whiz Bang – Shiraz – 2014 (17). Aromas of chocolate and spice, with hints of fruitcake. Licorice- infused fruit on the palate, with decent texture. Not overly concentrated, but mouth-filling and a joy to drink. (RRP $16).

De Bortoli – Sangiovese – Bella Riva – 2012 (17). Savoury fruit on the nose, with blueberry and spice notes. The palate is defined by the acid/tannin structure, which confers length and drive. Only mid weight, but a good drink

Caledonia Australis

10th May 2015

The South Gippsland Wine Company is the parent company for Caledonia Australis and Mount Macleod wines.

The vineyards that make up the estate started life as a project to supply Bass Philip Winery with fruit grown in close-planted vineyards in the early 1990s. In 2008/2009, Mark Matthews purchased the vineyards and then the winery/brands.

The focus here is on the Burgundian varieties Chardonnay and Pinot Noir. The Mount Macleod being the more approachable (and less expensive) brand.

Mark was in town a little while ago to show the current releases. These were predominantly from the 2012 vintage, which turned out to be a good year. There was delayed flowering, but the weather held to allow for picking of excellent quality grapes in April. Given that many other regions harvested in February that year, it demonstrates the cool climate nature of the region.

The wines were uniformly good to very good. The Mount Macleod represents good value early drinking. It is my view, however, that it is worth paying a little extra for the Caledonia Australis range. These wines are not Burgundies, but they are fine examples of good Chardonnay and Pinot Noir.

Given the discount available from the website, these wines represent very good value!

N.B. This was not a blind tasting, so the usual caveats apply to my points.

Reviewed

Mount Macleod – Chardonnay – 2012 (17 – 17.5). Leaner fruit on the nose; this is quite fine and elegant. The palate has spice and almond meal characters and has a degree of viscosity in the way it coats the mouth. The fine, crisp acidity carries the near seamless finish. (RRP $26: $18 from the winery).

Caledonia Australis – Chardonnay – 2012 (17.5 – 18). Compared to the Mount Macleod, there is more intensity to the fruit here on both the nose and palate. Peach, apricot, citrus and grapefruit are apparent, whilst the finish is long and savoury. There is lovely line and length here with some pineapple, cashew nut and mineral notes to close. (RRP $36: contact winery for pricing).

Mount Macleod – Pinot Noir – 2013 (17.5). Bright, fresh cherry fruit to the fore, with savoury notes adding interest. The palate has spice characters and decent texture, with a savoury lift. Whilst it is not overly dense, it is delicious and succulent. Acidity to close keeps thing fresh. Great value (RRP $26: $18 from the winery).

Caledonia Australis – Pinot Noir – 2012 (18). Like the Chardonnay, there is greater density to the fruit apparent here. Cherry, savoury spice, earthy notes and restrained oak all gel into a long, savoury, almost ethereal palate. Fine and tight, this is excellent. The souring tannins and acid add life, ensuring longevity. Balanced but needs time. (RRP $36: $28 from the winery).

Sittella Winery

New meets Old

May 2015

Sittella, situated in the Swan Valley on the outskirts of Perth, is owned and run by the Berns family. The winery was built in 1997, with the cellar door and restaurant opening the following year.

Fruit is primarily sourced from the family’s vineyards in the Swan Valley and Margaret River, supplemented by purchased fruit from these regions as well as Frankland.

Senior winemaker Colby Quirk is ably assisted by the next generation of the Berns family – Yuri. The focus here is clearly on quality. 40% of production is sparkling wine, with the sparkling Chenin Blanc being the winery’s largest volume wine.

The quality focus is not only in the vineyard, but also in the winery. The sparkling wines are made in the traditional method (secondary fermentation in bottle), and are fairly dry in style (all under 10gm/l residual sugar). All fermentation tanks are refrigerated and the winery has gyro-pallets installed to assist with the riddling of the sparkling wines prior to disgorgement (they are one of only a few facilities in WA that are able to produce quality sparkling wines in quantity).

Whilst the focus is on the sparkling wines, it is the Chardonnays that shone in this tasting. That said, their yet to be released Coffee Rock Shiraz from 2013 was the most interesting wine that I tried. Whilst different in style to Faber’s Shiraz for example, it is an excellent illustration of what the Swan Valley can do with this most versatile variety.

Reviewed

Sittella – Chenin Blanc – NV (NR). Made entirely from Swan Valley fruit, even the entry level offering has low dosage (less than 10g/l of residual sugar) and is made in the traditional method. It is the vibrant, floral fruit that is the feature here. Great Sunday afternoon wine. (RRP $24).

Sittella – Chardonnay – Blanc de Blanc – NV (17-17.5). Refined and elegant nose, with white peach and nectarine. The palate is dry and restrained, with the taut chardonnay fruit coming to the fore, with lemon-like acidity to close. Long and fine, this is a serious effort. Fruit from Pemberton. (RRP $29).

Sittella – Chardonnay – Reserve – Wilyabrup – 2014 (18+). Melon, peach and grapefruit on the nose, with supple oak. Powerful, complex and worked, yet refined and with a degree of restraint on the finish. This is youthful and fresh, with lemony acid to close. Long and supple, but will be even better in a year or two. Not yet released.

Sittella – Chardonnay – Reserve – 2013 (18). Tighter and more refined than the 2014, but still with high quality fruit apparent. A modern iteration of Chardonnay, this needs a few years to open up and build. With air; flint, minerals, spice notes evolve. The taut oak is apparent, but in no way overt. The textural components build and are a highlight. Value for money. (RRP $29).

Sittella – Cabernet Sauvignon – Margaret River – 2011 (17.2). Decent concentration of fruit here, though it is in the cooler spectrum, with mint and herbal notes. The palate is chewy and dense, with fine tannins from the fruit and oak. The textured finish is a treat. Remarkably approachable now, but will live for years. (Available for under $12 from the cellar door!)

Sittella – Shiraz/Grenache/Tempranillo – 2014 (17.3). Fleshy, ripe and delicious, I like this. Decent fruit quality in a riper style. Long and mouth-filling, what this lacks in elegance, it makes up for in richness. Good balance to close. (RRP $18).

Sittella – Shiraz – Coffee Rock – 2013 (18). Chocolate, mint, spice and aniseed all vie for attention on the nose. The palate is balanced, textured, refined and very long. The tannins are polished and supple. Succulent fruit, but will live for years, courtesy of the acid balance. Good now, but will be even better in a few years. This comes from old vines, grown in coffee rock in the Swan Valley. Despite being 15.5% alc, this shows no signs of being hot in the mouth.

Aging White Wine

21st April 2015

This topic was brought into focus by several wines I opened recently. The highlight of the year so far was a bottle of White Burgundy (Chardonnay). The wine was a 1983 1er Cru Chassagne Montrachet from Blain Gagnard.

Whilst the colour of the wine in the bottle was good and the level of the wine was still high in the bottle, I must admit that I did not have high hopes for the wine. This was a 35 year old Chardonnay after all. Even when the cork came out in great condition, I was still unsure.

The outcome, however, was nothing short of spectacular! The colour was golden, but without a hint of browning. The nose was aromatic and complex, yet balanced and harmonious.

The palate, however, was where the wine really shone. The fruit characters and minerality were still evident, while there was enough acidity to keep the wine alive and fresh. The mouthfeel and texture were a highlight and the length and complexity noteworthy.

A brilliant wine that was appreciated by both the aficionados and novices in the room. The age of the wine adding to the occasion. Would the wine have been better 20 years earlier we will never know, but it would have been nowhere near as memorable!

Should We Age White Wines?

The question of how long to age wine is a complex one, with a number of factors influencing the outcome. These include

  • Grape variety
  • Origin (country, region, vineyard)
  • Style
  • Cellaring conditions
  • Method of closure
  • Track record of the producer
  • Personal preference

Grape Variety

There is no hard and fast rule about what grapes age best.

  • Riesling and Semillon from Australia have a long reputation of taking bottle age very well, transforming from fresh, vibrant wines into complex, mellow ones.
  • The best Chardonnays age well, but style plays an important part here
  • Varieties such as Chenin Blanc and Verdelho have a brilliant track record in the right hands
  • I used to believe that Sauvignon Blanc (and SBS) from the new world did not age well, yet the advent of screw caps and the modification of style has changed my thoughts completely

Origin

A key component to making wines age-worthy is the amount of acidity in the wine. The acid tends to soften as the wine ages, meaning that low acid examples start to look flabby and flat.

Temperature and grape variety pay a key role here. Chardonnay or Riesling grown in very warm districts will struggle to maintain enough acid to warrant aging. Earlier ripening varieties such as Chenin Blanc however have excellent aging potential from warm regions like the Swan Valley, in the hands of the right producer.

Style

Some wines are made to be consumed earlier than others. Fruit quality as well as winemaking inputs can have an impact here. If you are not sure, go for producers with the best track record.

Cellaring Conditions

Cabernet and Shiraz in particular, seem to tolerate less than ideal conditions and still age well in the medium term. White wines do not seem as robust. That said, it may still be worth tucking away a few bottles of Riesling in a cooler part of the house for a few years.

Method of Closure

Screw cap is king. Cork adds another (unwanted) variable to aging wines. The best corks are remarkable. Unfortunately, with very old wines, you may go through a few duds along the way.

Track Record of the Producer

Not sure what whites to buy to tuck away for a few years? Go with the wineries that have a reputation for making wines that appreciate in the cellar.

Personal Preference

This is perhaps the most important point of all. If you are not accustomed to drinking old wine, you may not get as much joy as you might have thought . If you are not sure how long to keep a wine, in general, I would suggest erring on the side of caution.

A good wine opened a few years before its peak is still a good wine. A good wine that has been left too long may no longer offer drinking joy.

Salomon Wines – April 2015

20/04/2015

A few weeks back, Burt Salomon was in town to showcase his range of wines. What makes Salomon unusual though, is the fact that he makes wines on both sides of the equator. Having established a passion for making wines in the new world, Burt took over the reins at his family’s wine business in Austria a few years back.

The results are that there are quality wines being made under the Salomon label from both Austria (white wine) and Australia (red wine). This blending of new and old techniques has allowed Salomon to experiment with styles, challenging the convention with some of the whites in particular.

Below is a selection of wines that I particularly enjoyed.

Grunner Veltliner

Hochterrassen 2013 (17).

Savoury, almost apricot fruit on the nose. Light and fresh in the mouth, with decent mouth-feel and texture. A neutral wine made for early consumption with food. (Think Pinot Grigio). (RRP $27).

Wieden & Berg Kremstal 2013 (17.5).

A lovley, aromatic example that has apricot and a nutty cashew character. The palate is slightly viscous, and mouth-coating. Long and supple, the zesty lemon-like acidity carries the finish. Good drinking. (RRP $34).

Wachtberg Kremstal DAC & Erste & Lage 2013 (18.5).

This wine is a step up in quality in every way, and worth the modest price premium. There is density to the fruit that is quite remarkable. The power is palpable. The length and texture on the finish are note-worthy. The apricot notes are more muted, with supple citrus and fine, tingling acidity. Superb wine. (RRP $38).

Von Stein Kremestal DAC Reserve 2013 (18.5+).

A brilliant nose that is floral, fragrant and delicate, yet packed with power and intensity. The stonefruit notes continue, but the density and intensity are superb. Worth seeking out. (RRP $64)

Riesling

Undhof Kogl 2012 (18).

Reminiscent of a wine from the Porongorups, with fragrant fruit over a mineral core. Lovely lime-like fruit and excellent acidity on the palate, closing with a refreshing citrus tang. The fruit has a degree of density and viscosity that is attractive. Good line and length. (RRP $38).

Stiener Kogl Kremestal DAC Reserve 2011 (18.5).

The richness to the fruit is disarming. This is dense, viscous, textural and very long. There are lime characters, but with complex minerals and an almost musk-like lift. The finish is off-dry and all the better for it. Superb wine. 18.5 (RRP $59).

Plantagenet Wines – 7th April 2015

Serving wine in optimal condition does not happen by accident. At home, we are able to control factors such as the temperature of the wine and also the amount of air exposure that the wine receives prior to drinking (either via decanting or leaving the bottle open).

I also take care to ensure that I use a high-quality wine glass to present the wine in the most favourable light. For years now, the Vinum – Chianti glass from Riedel has been my preferred glass.

Unfortunately, the same care and attention is not always given to wine by others. Examples include: wholesalers who store their wines in an industrial shed with no refrigeration, retailers who display wines in a hot window or in a display cabinet with a halogen light that heats the wine all day.

Restaurants are also hit and miss, with the temperature of the wine being the most common problem (Red wines to warm and white wines to cold). Another bugbear is when wines available by the glass are not fresh. I have been served wines that have been open for four days and have lost all fruit. Sure, the staff are happy to open a fresh bottle if asked, but the customer deserves better.

I do feel sorry though for wineries offering tastings mid-week when customer numbers are low. Having worked hard to produce the wine, there can be a reluctance to discard half-used bottles within a day or two of opening.

The financial implications are obvious. This is a double-edged sword though, as serving oxidised wines will give potential customers a less than ideal experience. The problem is exacerbated during the Australian summer, when high temperatures accelerate the deterioration.

It was a visit to a couple of wineries in late January that really highlighted the effect that this can have. Tasting the red wines at one unnamed winery was a real challenge. The bottles were sitting on the counter and the temperature was over 30 degrees. When combined with a bottle that had been opened for three days, it is not surprising that I did not really appreciate the wines.

My last stop for the day was Plantagenet Winery in Mt Barker, and what a revelation it was. Yes, the tasting room was air-conditioned, but the wines were also stored in optimal condition. For example they have two fridges for to store their tasting wines: one at 12˚C for wines such as the Chardonnay, and another much cooler for the Riesling etc.

Whilst Plantagenet has an extensive range of wines available, this review focusses on the premium wines labelled as Plantagenet, as well as the Juxtapose range, which is aimed at the restaurant market.

Overall, the wines were of very high quality and represent excellent value for money.

Reviewed

Plantagenet – Riesling – 2014 (18). Floral fruit notes on both the nose and palate, yet there is a steely backbone that adds structure. The textural components on the palate are a highlight, with an almost talc-like minerality. The gentle lime-like acidity adds to the excellent length (now or in 10 years) (RRP $25).

Plantagenet – Sauvignon Blanc – Juxtaposed – 2014 (17.5). Tropical fruit characters to the fore on the nose. Whilst the fragrant, floral fruit is the focus here, there is just enough lees and barrel ferment characters to add depth and make this really interesting.

Plantagenet – Chardonnay – 2014 (18). A complex wine. The nose opens with fresh stone-fruit, yet there are attractive worked* notes. The palate is rich, textured and long, opening with melon and stone fruit and finishing with a lick of toasty oak. A mainstream style that will be at its best in a year or two. (RRP $25).

Plantagenet – Pinot Noir – Juxtapose – 2013 (17.5). Fragrant red fruit characters lead the charge, with a savoury undertone redolent of spice. The chewy, textured fruit is allowed to shine here, with little in the way of oak apparent. A touch of mineral-like tannins add depth to the finish. Excellent current drinking. (RRP $28).

Plantagenet – Shiraz (Syrah) – Juxtapose – 2012 (17.5). True to the style of the Juxtapose range, the Syrah shows forward, fresh and vibrant fruit, framed by bright acidity. Good texture, with subtle oak adding depth. The fine acid and tannins carry the finish. Good drinking! (RRP $28).

Plantagenet – Shiraz – 2012 (18.5). Perfumed, ripe red berry fruit characters over licorice and supple spice. The palate stands out for its superb structure. Fine, savoury, tight and firm, yet this retains a degree of approachability. The silky tannins add to the mouthfeel, and the length is exemplary. (RRP $45). A recent bottle of 1996 Shiraz highlighted just how well these wines age.

Plantagenet – Cabernet Sauvignon – 2012 (18+). Mint, red currant and spice meld together on the nose. The mint carries though to the palate, where it is complemented by delicious, savoury herbal notes. The serious fruit has real depth and, combined with dusty tannins, confers excellent length to the palate. Whilst this needs years to reach its best (and score even higher points), the supple mouthfeel and balance make this approachable now. (RRP $45).

* Worked notes refers to characters that develop as a result of winemaking efforts. This includes the use of oak maturation, barrel fermentation and lees stirring.

New Release – March 2015

 

Cherubino – Chardonnay – Ad Hoc – Hen and Chicken – 2014 (17.5 – 18).  Complex, yet harmonious nose. Grapefruit, peach and pineapple spring to mind, with a touch of Jasmine. Relatively tight and modern, the underlying ripe fruit builds with air. The acid balance here is excellent, and the creamy texture a highlight. Oak a touch noticeable, but this settles back with air. Excellent value. (RRP $22).

Frankland Estate – Chardonnay – Isolation Ridge – 2013 (17.6). (RRP $27). The pineapple-like fruit is more obvious here with flinty notes adding interest. Though rich and round, there is a degree of polish that elevates this above average. The quality oak adds texture and depth to close. Excellent current drinking.

Topper’s Mountain – Chardonnay Blend – Bricolage – 2013 (17.5). A nice wine this. On the nose, the relatively muted fruit touches on the tropical spectrum. With air, this opens to show stone fruit, hints of spice and rose water perfume. The palate is savoury and textured, with excellent length, persistence and mouth-feel. A smart wine that is a treat to drink and should partner Asian food very well. Did I mention the excellent packaging?

Bella Riva – Pinot Grigio – King Valley – 2013 (17). In a true Grigio style, where the savoury textural notes are emphasised and the fruit muted. Fresh and light bodied, this would be perfect with a caesar salad. Value! (RRP $16).

Shottesbrooke – Chardonnay – 1337 – NV (16.8). The mousse is quite foamy initially. There is a lovely clean, fresh nose. The palate is light and fresh, with fresh lemon-like acidity. I like the mouth-feel, even if there is not great depth to the fruit. The finish feels quite dry, making for a good value summer’s afternoon drink. Must be applauded for using a crown seal (beer cap) closure. (RRP $20).

Pinot Noir – March 2015

13th March 2015

The surprise of this tasting was the Trapeze Pinot Noir. This is made by Brian Conway at Izway (a Barossa Shiraz & Grenache specialist) using Yarra Valley fruit. This is an affordable, great drinking Pinot.

Reviewed

Peay – Pinot Noir – 2012 (18). Forest floor aromas over strawberry fruit. The palate is fleshy, yet there is decent tannins and oak bringing focus to the finish. Deceptively powerful, this is a richer style that will have many fans. From the Sonoma Coast.

Greywacke – Pinot Noir – 2010 (18). (RRP $45). Lovely Pinot fruit on the nose. This has red berries, souring cherry and earthy notes. In the mouth, the fruit coats the tongue, with the cherry-like acidity and fine tannins that build on the close. A superb drink now or any time over the next 5 years.

Trapeze – Pinot Noir – 2012 (17.8). Pretty, fragrant and perfumed. The palate is light, yet full of ripe summer fruits. This is quite a serious effort, with depth and structure showing through on the finish. The sappy/savoury notes add complexity (I wonder if this has had partial whole bunch fermentation). The length and persistence are note-worthy. A delight now or in 5 years, this is a relative bargain. (RRP $28).

Yerring Station – Pinot Noir – Village – 2012 (17.7). Another lovely wine that is immediately attractive and approachable. Supple red fruits with a hint of earthy complexity. Excellent fruit length and persistence combine with refreshing acidity on the close to add life and interest. Great value current drinking.

Chardonnay – March 2015

5th March 2015

The team at Deep Woods continues to produce cracking wines. This time it is the turn of the Reserve Chardonnay to shine.

Vasse Felix also continues to impress. Whilst I have reviewed it before, the 2013 Heytesbury continues to impress. This wine is nothing short of spectacular.

The bargain of the tasting is likely to be the Clairault. A fine wine that will be close to half the price of the others listed here.

Reviewed

Vasse Felix – Chardonnay – Heytesbury – 2013 (18.7). More depth and complexity than any other wine tasted here. Opens with delicious curry leaf aromas and minerality over fine, texturing oak and lees work. The palate is very long and extraordinarily fine. This is a richly textured wine with expensive, yet restrained oak. A superb wine that is good now or any time in the next 5 years. A bargain compared to anything out of France. (RRP $65).

Deep Woods – Chardonnay – Reserve – 2013 (18.5). This is in a more savoury style. Spice and Chablis-like minerality over lemon and peach characters that tend towards white nectarine. The palate has underlying depth and power. Very long and fine, yet viscous, intense and powerful. Great wine.

Marchand and Burch – Chardonnay – Porongorup – 2013 (18+). (RRP $75). A superb wine that has plenty of pineapple (Gin Gin clone) fruit. Long and supple, the palate is a textural treat. The oak has been really well handled, framing the fruit without dominating. Will flesh out with a year or two in bottle.

Clairault – Chardonnay – 2012 (18 – 18.5). Whilst this is a leaner style, there is excellent quality fruit and fine balance. This is a subtle wine that needs some attention to appreciate its finer qualities. The restraint and subtlety means that this is a wine for the enthusiast rather than an everyday quaff.

Cabernet Sauvignon – Current Release – February 2015

Reviewed: 22th February 2015

There were a number of highlights with this tasting.

The Cape Mentelle Cabernet is nothing short of spectacular, but it comes with a caveat. This is not a wine for the average drinker. It is very shy and tight, requiring coaxing to see its potential. For the patient few, with appropriate cellars, this wine will be spectacular in two decades’ time.

For me however, it was the great value and everyday reds that made the biggest impact. The Devil’s Lair Hidden Cave is a cracker, and no Cabernet out of McLaren Vale has a right to be as delicious as the Davey Estate from Shingleback!

At the bargain end of the spectrum, the Jameson’s Run, Red Knot (Shingleback) and Deep Woods offer great drinking for the price. These are fruit-forward styles made for early consumption, yet still possess decent length and mouth-feel.

 

Reviewed

Cape Mentelle – Cabernet Sauvignon – 2012 (18.8+). This wine is all potential. Black fruits, chewy tannins and cedary oak. Superb texture, but the fruit is really closed and tight. There is great length and, with air, the fruit builds. This is a densely structured wine that needs years in the cellar to show its best. (RRP $105 but Kemenys have it for under$80).

Shingleback – Cabernet Sauvignon – Davey Estate – Reserve – 2012 (17.8 – 18.3). A big, rich wine, yet this retains poise and balance. The palate is a highlight, as the silky fruit builds in the mouth, with plum and mocha notes to close. The fruit lingers and the focussed, persistent finish retains freshness. Will benefit from time in the bottle or an hour in the decanter, but is an excellent drink. From McLaren Vale. (RRP $23).

Devil’s Lair – Cabernet Sauvignon/Shiraz – The Hidden Cave – 2012 (18). Initially this is quite closed, tight and restrained, with the supple, fine-grained oak and tannins blanketing the fruit.. With air, this opens up and builds showing black fruits and cassis, earthy notes and coconut (from the oak). This is balanced and elegant, using quality fruit. An hour in a decanter recommended. (RRP $23).

Howard Park – Cabernet Sauvignon – Miamup – 2013 (17.8). This is a lovely wine. Precise fruit has been handled very well in the winery. The tannins are polished, the oak adds texture without being overt and the acidity keeps things fresh. There are dusty tannins to close. Mainstream and all the better for it. (RRP $28).

Deep Woods – Cabernet Sauvignon/Shiraz – Ebony – 2012 (17.7). Blueberries, redcurrant and licorice fruit. Excellent mouth-feel, but the finish is just a touch awkward now. Made in a style that allows the fruit to be the primary focus. Good Value. (RRP $15).

Jamesons Run – Cabernet Sauvignon/Shiraz/Merlot – 2012 (17.5). Mulberry and red currant over souring plum fruit notes. This is a savoury, cooler region wine that has hints of cassis and spice from the oak. Personally, I would like more fruit weight in the middle palate, but this is a great value, uncomplicated, mid-week red. From the Limestone Coast. (RRP $15)

Shingleback – Cabernet Sauvignon – Red Knot – 2013 (17.7). Good every day drinking, with soft approachable fruit and decent structure. Not complicated or serious, but there is generous, juicy fruit and decent length. Chewy tannins add to the structure. An easy drinking red that deserves to be popular. (Exclusive to Dan Murphy). (RRP $15).