New Kid on the Block: Nikola Estate

I was saddened when Houghton closed down their Swan Valley operations and sold off the winery. So much of Western Australia’s winemaking history can be linked to the winery and the people who have worked there.

But commercial realities resulted in Houghton consolidating all WA winemaking to their facilities in Nannup.

This presented an opportunity for the Yukich family to step in and establish a new venture on the site. And so started Nikola Estate, named in honour of Nikola Yukich, who planted his first vineyard in the Valley in 1929, a few years after arriving in Australia from Croatia.

After the inaugural vintage (2019) was produced by sister winery Oakover, the 2020 vintage was produced on site by former Millbrook winemaker Damien Hutton.

With the financial backing of the Yukich family, Damien has a once-in-a-lifetime opportunity to build a first-rate winemaking operation.

Early results look very promising!

Reviewed

Nikola Estate– Frankland River – Riesling – 2021. The bright lime-like fruit has a zesty tang with piercing acidity running the length of the palate. A very smart wine but needs a few months to settle down. 93+pts – $30.

Nikola Estate – Sauvignon Blanc – 2020. This is quite a complex wine. There is the grassy, herbaceous characters typical of the variety, followed by layers of winemaking inputs courtesy of subtle barrel ferment and lees contact. This is not for everyone, but it is an excellent example of the white Bordeaux style. 91pts – $21.

Nikola Estate – Chenin Blanc – 2020 . I like this a lot. Vibrant fruit with gentle floral aromatics. The palate is crisp and fresh, with textural components adding depth and mouthfeel. Long, gentle viscosity, but near seamless plate transition. Age-worthy to boot. Quality fruit. 92pts – $21.

Nikola Estate – Tempranillo – 2020. Fragrant, ripe and very pretty. The pure fruit continues on the palate, with the variety’s trademark gravelly tannins quickly building on the finish. Crianza in style, the oak adding savoury notes and texture rather than overt flavour. A great match for osso bucco but also worthy of a few years in the cellar. 93pts – $35.

Nikola Estate – Frankland River (white label) – Shiraz – 2020. What a lovely wine. Bright plum fruit with pepper and spice on the nose. The palate is fleshy and totally delicious. Soft, enveloping fruit, with gentle structure adding depth. A great drinking wine for a BBQ or pasta night. 93pts – $30

Spoilt for Choice: Shiraz and Friends

Barry Weinman: 5th August 2021

When it comes to Shiraz, Australia really is the lucky country! As a consumer, not only are we spoilt for choice when it comes to the different expressions of Shiraz, we are also blessed that there is extraordinary value to be had.

It is important to differentiate between value and affordability. If your budget is big enough, then wines like Hill of Grace and Grange represent excellent value when compared to the world stage (compared to Napa Valley Cabernet for example).

But for many of us, value and affordability both matter. A mid-week tipple needs to be affordable, whilst still delivering on quality. And here Shiraz can really shine, particularly from South Australia.

The 2019 Blackstone Paddock from Barossa is a great example. This Aldi exclusive is a steal at $18.

Whilst the Riverland is not as fashionable, Aldi’s 2019 Tudor Shiraz ($15) is a worthy successor to the 2018 that I reviewed recently. Brilliant quality for the price.

Whilst excellent cool-climate Shiraz tends to be more expensive, they do not have to break the bank. Seppelt’s 2018 Chalambar (from Victoria) is a cracker and can be picked up for as little as $20.

For an alternative to Shiraz, the 2019 Carmenere from Nucos is a delight to drink at $13 from Aldi. Carmenere is a lesser known Bordeaux variety that is now at home in Chile.

And dont forget to try the A.C. Byrne from Aldi. This sets the benchmark for own-brand wine bargains and must have the other supermarket chains scratching their heads in disbelief.

Reviewed

Blackstone Paddock – Barossa – Shiraz– 2019. The ripe fruit here is a knock-out. Supple, delicious and intense, with a savoury note and flinty minerality adding mouthfeel and depth. The quality oak adds layers of texture but does not diminish the joy of the fruit. Excellent drinking, but will benefit from cellaring. 95pts – $18 from Aldi.

Seppelt – Chalambar – Shiraz – 2018. Dense and savoury, with dark, plum-like fruit. Yet this is integrated and harmonious, with supple oak adding a silky sheen to the fruit. The mouthfeel is a treat, with near-seamless palate transition with feathery tannins fanning out across the finish. Medium term cellaring an option. 94pts – $30.

Tudor – Shiraz – 2019 . Dense and refined, yet bursting with vibrant red berry fruit over zesty white pepper with the gentle savoury oak adding depth and interest. Lithe, supple and lip-smackingly good. 92pts – $14 from Aldi.

A.C. Byrne & Co – Cabernet Sauvignon/Merlot – 2019. Reflecting a cooler year, this is quite restrained, with the red currant fruit building in the glass. The quality of the fruit and winemaking is brilliant at this price. This would even benefit from a few years in the cellar. 91pts – $10.

Nucos – Vuelo – Carmenere– 2019. The fruit here is rich, ripe and dense. The palate is immensely satisfying, with a degree of silkiness to the fruit, decent weight and gravely tannins that add texture and depth. A great mid-week red from this underrated variety. 91pts- $13 from Aldi.

Sandalford – Prendiville Reserve – Shiraz– 2018. Lovely nose that is quite seductive. Ripe, supple, high-quality fruit has been paired with quality oak which adds both depth and savoury notes. The palate is plush, with supple, silky, berry fruit, fine tannins. Great drinking already. 93pts – #120.

V. E. Kraft – The Vineyard Architect – Shiraz/Mataro – 2017. Excellent depth and structure, yet the fruit is polished and refined. Savoury chocolate and coffee notes from the oak add interest, whilst the tannin grip adds depth and texture. Serious enough to be age-worthy, but approachable enough to be a great drink now. 93pts – $35

Taylors – Special Release – Shiraz – 2019. I like this. Bright, vibrant fruit combined with unobtrusive winemaking. There is plum, gentle spice and hints of pepper, with the fruit lingering admirably on the palate. The supple coffee-like oak adds depth and texture. Will be great with a bowl of pasta! 91pts – $15 from Aldi.

Bird in Hand – M.A.C. – Shiraz – 2013. Altogether more serious and interesting. Ripe fruit and bright American oak. This reminds me of high-quality Penfolds. Layers of complexity build on the finish, with tar, coffee, chocolate, and earthy notes. Immensely satisfying. 94pts – $375.

Pot of Gold: Australian Fortified Wines

Barry Weinman: 1st August 2021

Australian fortified wines are amongst the great bargains in the wine world. The price to quality ratio is right off the scale.

Wines come in a variety of styles, often dictated by the grapes that are used in the blend. The Australian Grape and Wine (https://www.agw.org.au/) Code of Conduct lists a number of different styles that are allowed including:

• Apera: Can range from dry and savoury to intense and very sweet
• Tawny: A combination of older and newer materials, often made from Shiraz
• Vintage: A fortified wine from a single year (Often Shiraz)
• Muscat: A fortified wine made from the Muscat grape
• Tokay/Topaque: A fortified wine made from the Muscadelle grape

Producers are able to differentiate the quality of their wines according to an industry-wide classification system. The first step up is Classic, followed by Grand and finally Rare.

With each step up the scale, there is an increase in intensity, complexity and age. Yes, the “Rare” wines can be very expensive, and are an incredible experience for those lucky enough to try them.

However, the real value lies with the Classic and Grand styles. That you can buy a truly excellent bottle of Classic Topaque or Muscat for around $30 is unbelievable value.

Reviewed

Faber – Liqueur Muscat – NV. Intense fruit, with gentle rancio characters on the nose. The palate is rich, viscous, complex, intense and textured, with caramel, coffee and chocolate notes.  Rich and rewarding and very very long, this is delicious. Not subtle, and all the better for it. 95-96pts – $60    

Stanton & Killeen – Classic Topaque – NV. Raisins, spice and gentle rancio leads to drying tea leaf notes and acidity. Viscous, mouth-coating and seamless, the addition of younger material giving freshness and balance. Evolves and lingers for what feels like minutes. 12-year average age. Warning: This is so easy to drink. 95+pts – $38 (500mls).

Morris – Classic Muscat – NV. This has a real wow factor. Rich toffee, coffee and caramel leads to a finish that is balanced, long, succulent and near seamless. Brilliantly made, using a blend of older and young material to maintain freshness. A delight to drink and outrageous value. 95pts – $25 (500mls).

De Bortoli – Show Liquor Muscat – NV. More raisin fruit with caramel and fig. The burnt toffee notes are attractive on the finish. Again, excellent balance and length. Acidity well judged, with more aged material. Seamless, almost endless palate is brilliant and intense. Spends an average of 8 years in barrel. 94+pts – $30 (500mls).

Morris – Classic – Topaque – NV. Bang! The intensity here is a wonderful assault on the nose. Caramelised sugar, treacle, raisins and a touch of tea leaf, with lifted acidity as a counterbalance. The palate is intense, yet with great balance. Not cloying, with moderate viscosity, the drying finish is a highlight. 93+pts – $25 (500mls)

Lamont‘s – Navera – NV. Olive rimmed colour. This is quite delicious. Yes, it is rich and viscous, but it is also alive and fresh. Complexity shows as toffee, tobacco, tea leaf and an aldehyde lift. Very satisfying and moreish. A blend of Muscats & Pedro Ximenez. 93pts – $35 (375mls).

Buller – Fine Old – Topaque – NV. Light amber colour. The nose here is fresh and vibrant, with gentle honey and nougat notes. The palate is clean and fresh, with caramel and nut notes and excellent viscosity balanced by excellent acidity. Just lacks the ultimate depth of the best. Super value. 92pts – $25 (750mls).

Buller – Fine Old Muscat – NV. Burnt toffee colour. More raisined, viscous and luscious, with excellent concentration and bright acidity to balance the sweetness. The length is commendable, with a touch of spirit on the close adding. Unctuous and irresistible. Outrageous bargain 92+pts – $25 (750mls).

A Year to Remember
Barry Weinman: 27th June 2021

Margaret River has been blessed with a seemingly never-ending run of very good vintages, starting with the 2007 vintage and continuing to this day. I am not aware of any other region globally that has ever been able to achieve this level of consistency!

But this success is not the whole story as there has been considerable vintage-to-vintage variation. However, modern viticultural practices and sensitive winemaking techniques have enabled the region as a whole to prosper.

2017 is an excellent example. After the warmer and drier than average 2016 vintage, 2017 was significantly cooler and wetter. This mandated significant work in the vineyard to ensure healthy ripe grapes were delivered to the winery.

And for many, the results were outstanding. More restrained and elegant, yet with perfectly ripe tannins. Different in style? Yes. But the quality of many of the top wines were outstanding and worthy of extended cellaring.

2018, by contrast was a winemaker’s dream. The warm (but not overly hot) weather continued right through to harvest, with no major rain events to worry about. Many are claiming that this is one of the greatest Margaret River vintages for Cabernet on record.

2019 was another cooler year where Chardonnay really shone.

And whilst most producers have already sold out of these vintages, Xanadu has just launched their premium wines and they are worth seeking out.

Reviewed

Xanadu – Stevens Road – Chardonnay – 2019. This is impactful, powerful and intense, with nectarine and tropical fruit to the fore. High-quality oak/barrel ferment notes add the highlights, whilst lemon zest and fine acidity carry the very long finish. This is a statement wine that demands attention. 95pts – $80

Xanadu – Reserve – Chardonnay– 2019. Fine and elegant with great poise. Yet there is tremendous depth and innate power sitting behind the peach-like fruit characters. The high-quality oak has been pared back, adding depth and texture without overly flavouring the wine. Zest builds on the very long finish. Outstanding. 96pts – $110

Xanadu – Stevens Road – Cabernet Sauvignon – 2018. This is something of a gentle giant. There is powerful fruit, firm, structured oak and tannins, yet there is a warm heart nestling underneath all of the bravado. Opulent blackcurrant and eucalypt supported by graphite-like tannins and superb oak handling. Now – 20 years. 95pts – $80

The Duke Who Would be King

Barry Weinman: 12^th June 2021

Porongorup producer Duke’s has developed a reputation in recent years for making some of Australia’s best rieslings. The combination of high quality fruit and sympathetic winemaking by the talented Rob Diletti has proved a winner.

So I was delighted, but not surprised at the quality of the current release reds under the Magpie Hill Reserve Label. Both the Shiraz and Cabernet are superb, but what makes the wines stand out is the value that is on offer.

Priced around $40, the 2019 Cabernet in particular may be the best value Western Australian Cabernet on the market right now. The vineyard was planted in 1999 and is producing great quality fruit.

Following great reviews from Brendan Jansen _MW, I tried the Skigh Shiraz for the first time. Very impressive depth and power.

Aldi has another great value wine with the A.C Byrne and Co Chardonnay. A very drinkable wine for $13.

Reviewed

Duke’s – Magpie Hill Reserve – Cabernet Sauvignon – 2019. Oh wow. The purity of the ripe fruit is quite breathtaking. Yet the fruit is very muted, cocooned in a blanket of fine fine tannins. With time and patience, this will transform into something beautiful, but you need to be patient to see it at its best. 96pts – $42

Duke’s – Magpie Hill Reserve – Shiraz – 2018. Strikingly vibrant colour. This is intense, powerful and quite beautiful. It is full of coffee and chocolate notes, with a hint of caramel, pepper and mint. But the dense ripe fruit is the main feature. Fine, elegant and even a touch reserved. Brilliant and age worthy. 18.5pts

Skigh – Abacus – Shiraz – 2019. Dense, powerful, cooler climate Shiraz that is taut and restrained. The ripe fruit has darker plum notes, supported by silky oak. But this needs a decade to really open up. 94pts – $45

Mount Langi Ghiran – Langi – Shiraz – 2018. Pretty berry fruit, fine structure and silky mouthfeel. Really complex, with liquorice, menthol, spice and pepper building on the palate. After a day in the bottle, this really blossomed. An outstanding wine 96pts+

Mount Langi Ghiran – Langi – Shiraz – 2017. A bit of wow-factor going on here. Pretty berry and cherry fruit up front, but then this gets quite dark and savoury in the mouth with tobacco leaf and cedary notes. The quality is palpable. In this elegant, cooler climate wine that offers great drinking pleasure now, but is also good for medium term aging. Improved greatly with air. 94-95pts.

Bowen Estate – Shiraz – 2018. Classic Coonawarra Shiraz. Mint and eucalyptus over fragrant cherry and plum fruit. The finish is long and fine, defined by the graphite-like tannins, and savoury notes. The texture is a highlight having a lot in common with fine Pinot Noir. 94pts

Simple Chicken Curry (Serves 4 people)

Barry Weinman

Prep time: 15 Minutes
Cooking time: 90 minutes

This really is the easiest of recipes, is healthy and delicious, and takes almost no effort. And the ingredients are straight from the supermarket. The only proviso is that it is best to cook this the day before, to allow the flavours to infuse the meat.

I have used thigh fillets in this recipe for convenience, but at home, I tend to cut up whole birds, as this allows me to make stock with the bones.

Pre-made curry powders typically have chilli in them, so I substitute in some extra cumin and coriander powder to boost the flavours without adding extra heat. Feel free to add more or less spice to suit your taste.

And given how well this keeps, I usually make a double quantity and pop some in the freezer.

Ingredients
1kg Chicken Thigh Fillets – Free range if possible
1 large onion – diced
1 sprig curry leaf (Optional)
2 heaped teaspoons Spencer’s curry powder
2 heaped teaspoon cumin powder
1.5 heaped teaspoon coriander Powder
2 cloves garlic – chopped
1 teaspoon of chopped ginger
1 rounded teaspoon of salt (or to taste)
4 teaspoons white vinegar (or to taste)
Generous glug of canola oil to fry

Method

• Fry onion, ginger and curry leaf in canola oil until softened and translucent.
• Add all other ingredients except chicken and stir to combine
• Add chicken and stir to combine
• Gradually bring to a boil and turn down to a very gentle simmer with the lid on
• Cook for 60 – 90 minutes until tender
• Adjust salt and vinegar to taste
• Skim oil from surface if required

To serve, garnish with fresh coriander or spring onion (optional), accompanied by steamed rice.

Notes

• Cut larger pieces of chicken in half
• There is no need to add any liquid. This will come out of the chicken
• Curry leaf is really optional. The flavour is very subtle and unlikely to be noticed anyway
• For a more intense flavour, cook with the lid off for 30 minutes to allow some of the liquid to evaporate.
• I prefer the flavours of Naked chicken, but any good quality free range chicken will be fine

Winter Warmers

Barry Weinman: 3^rd June 2021

With the change in the weather, my mind automatically drifts to bigger, richer reds to drink with a hearty winter casserole or a comforting curry.

There is a lot of hesitation when it comes to selecting a wine to serve with spicy food. The fear is that the food will overpower the wine, reducing the enjoyment.

But I think it is important to differentiate between spice and chilli. There is no doubt that fiery food is a problem. Indeed, when the chilli is turned up, I have trouble tasting the food, let alone the wine that is accompanying it.

But spice is a different matter. We eat a lot of home-cooked curries, rich in flavour but with only a hint of chilli in the background. I also look for cleaner, fresher characters, avoiding the use of coconut cream and adding fresh herbs (coriander/spring onion) just before serving. You can get my recipe here.

The complex flavours of the dish can work brilliantly with a richer red, especially one with bottle age.

As much as I love Margaret River Cabernet, something a bit bolder in flavour would be my choice.

Barossa Valley is a great place to start. Welland is not a wine that I am overly familiar with but with access to excellent old-vines fruit and a skilled winemaking team, they are worth seeking out.

But dont rule out something crisp and aromatic like a Swan Valley Verdelho!

Reviewed.

Welland – Old Hands – Shiraz – 2018. Impenetrable colour in the glass. Sweet, ripe old-vines fruit and supple (American) oak are the key here, with polished tannins and acid providing structure and balance. Layers of spice sit in the background of what is a dense, complex and very fine wine. 95-96pts – $70

Welland – Cabernet Sauvignon – 2019. Mint, menthol, eucalypt, this has Cabernet written all over it, in a different expression to Margaret River. With power, intensity, beautifully ripe fruit, this reminds me of something from the Penfolds stable but at an affordable price. Not quite seamless, but excellent drinking. 94pts – $30

Nikola Estate – Verdelho – 2020. The first wine I have tried from the new owners of the Houghton winery in the Swan Valley, and it is a cracker. Fresh talc and floral notes that are pretty and delicate. Fine acidity adds life to what is a charming wine. 92pts.

Bargains at any price

Barry Weinman: 28th May 2021

When it comes to reviewing and recommending wine, perspective is everything in my opinion. There are three steps that I take to reduce bias and improve objectivity.

Firstly, there is a panel of tasters for www.finewineclub.com.au that taste together. There needs to be consensus amongst the tasters before a wine makes it to the pages of the Western Suburbs Weekly or to this website. The core panel is made up of;

John Jens: A wine industry veteran and proprietor of Lamont’s in Cottesloe.

Dr Brendan Jansen MW: The Master of Wine is the most difficult and prestigious wine qualification.

Terry James: With a fine palate and sharp wit, Terry provides a consumer’s perspective and keeps the rest of us honest.

Secondly, we taste several wines of a similar style together, so that their relative merits can be compared. It is not uncommon for us to taste 20 wines of the same variety at a tasting.

Finally, we taste blinded to what the wines are, so that we are not influenced by the maker or the price of the wine. This can lead to some remarkable results.

In a tasting where the majority of the wines were above $50, two wines stood out for quality and value. Shingleback’s Red Knot Shiraz and the Classified GSM are incredible bargains at $12 and $18 respectively from Dan Murphy’s.

In its own way, the new Tom Cullity ($180) is also extraordinary value on the world stage.

Reviewed

Shingleback – Red Knot – Shiraz – 2019. Sweet, ripe, vibrant fruit the main focus on the nose. The palate has excellent mouthfeel, with the fresh acidity and supple tannins and oak adding depth and balance. Superbly made and excellent drinking, this is a tribute to Australian Shiraz. 92pts – $15.

Shingleback – Red Knot – Classified – GSM – 2020. More depth, with high quality ripe, fragrant fruit supported by supple oak. The palate is quite taut initially, but the fruit excels on a finish that has excellent balance. Medium term cellaring an option, or drink with a rich pork ragout. Brilliant! 94pts – $19.

Vasse Felix – Tom Cullity – Cabernet Sauvignon – 2017. Taut, restrained and shy, with hints of mint and gentle berries. The palate is spectacular. Seamless, silky and fine, with intrinsic power and great depth. Amazing now, but best in 20 years+. Equal to the best of Bordeaux at a fraction of the price! 97pts – $180

Reaching for the Skigh

Brendan Jansen MW: 19^th May 2021

It is rare that I taste the range of wines from a single producer and am enamoured by all of them. I set out to write this article intending to utilise one or two wines from the range to showcase the producer, but I simply could not choose!

Skigh McManus happened to be in Perth and offered to show me their range. This was the sixth harvest of the label, and he and Jared brought with him the premium Abacus range. You may have seen other wines in their portfolio, including from the Coda range (tank fermented and tank matured), and the Stage Brew range (a range of zero intervention wines).

A little about these guys, as though Skigh has given his name to the label, the brand consists of three key individuals. They lease and organically manage two vineyards (in Walcliffe and Yallingup) and also source grapes from growers they respect and value, in the Margaret River and Great Southern regions. This from their website: “We’re a group of mates, brought together by the same (crazy) dream of building our own small offering of real wines – wines that at their core represent what we love to drink.” Skigh McManus is the winemaker, with over 20 years’ experience in Australia (he worked at Cape Mentelle, Howard Park, Forest Hill, amongst other places) and numerous overseas stints.

On to the wines, in the order they were presented:

Abacus Sauvignon Blanc 2019

Karridale fruit, 100% barrel-fermented, 18 months in wood in all. This would give most Sancerre producers a run for their money. Length of flavour is the key, without any acid additions, while retaining Sauvignon typicity.

18/20

Abacus Chardonnay 2019

Vines planted in the 90’s from Wilyabrup, but not Gin Gin clone. The wine undergoes partial malolactic fermentation with very little new oak vanillin overtones. Burgundian in texture and line, Puligny-esque.

18.5/20

Abacus Pinot Noir 2019

Lovely dark cherry savoury flavours; pre-fermentation cold soak and 20% whole bunches add to the fruit lift. Very much in the style of a Cote De Nuits Burgundy, dare I say Gevrey.

18/20

Abacus Cabernet Sauvignon 2019

Skigh was pleased with my comment that this had a touch of “old school” about it. The fruit was pristine, and the tannins ripe, but the aroma reminded me of tasting cabernet from Margaret River in the 1980’s.

18.5/20

Abacus Syrah 2019

Who says Margaret River cannot produce great Syrah/Shiraz? I was beguiled by this wine, so spicy and mineral, it took me straight to the Northern Rhone and Cote Rotie. Amazing persistence.

19/20

Abacus Grenache 2019

With fruit sourced from the Swinney vineyards in Frankland, this wine had power yet elegance. The wod that emerged most commonly in my tasting notes in the Skigh range was “balance”, and this wine was its epitome.

19/20

Incredibly impressive, guys. Grab hold of some while you can.

Brendan Jansen MW

Bargains from the Tasting Bench

Barry Weinman: 11^th April 2020

Like many other wineries in Australia, the land on which 3drops vineyards sit started life as a farm in Mt Barker. In the late 1990’s the Bradbury family diversified into olives and wine.

In 2007, the family bought the nearby Patterson’s vineyard, giving them access to mature Pinot Noir, Shiraz and Chardonnay. The old Patterson’s Pinots were memorable for their approachability and quality, so the vineyard is capable of producing quality fruit.

But the x-factor here is winemaker Rob Diletti from Castle Rock Estate, who seems to have the golden touch when it comes to producing high-quality wines. Rob makes wines for a number of Great Southern producers and his Rieslings and Pinots in particular can be exceptional.

The 2019 3drops Pinot Noir is a rare combination of quality, enjoyability and affordability and worth looking out for.

Mr Barval’s winemaker Rob Gherardi has taken an altogether different, but also common approach to establishing a winery. Buy the best available fruit possible from the best (sub) regions and apply a minimalistic approach in the winery.

Whilst the Cabernet/Merlot and Riserva Cabernet Sauvignon are impressive, the entry level Vino Rosso is the standout for me. The fruit is excellent, but it is the way that this has been handled that is important here. This is just so approachable and delicious, and great value too.

And then there is the Tudor Shiraz from Aldi. You could have knocked the panel over with a feather when the bag came off this beauty!

Reviewed

3drops – Pinot Noir – 2019. I fell in love with this the moment I tasted it. The nose is richly aromatic whilst the palate is silky and supple, with decent power and, more importantly, intensity. This is a great example of new world Pinot and will build with medium term bottle age. 94pts – $32.

Mr Barval – Vino Rosso – 2019 . A blend of mature Merlot, Petit Verdot and Malbec aged in older oak, this is all about enjoyment. It starts with fine, elegant fruit that is precise and supple, but the highlight is the finish that has a silky texture and near-seamless palate transition. 94pts – $29

Tudor – Shiraz – 2018. More restrained, with a core of dark plum fruit coated in layers of chocolate and coffee. The ripe fruit has decent power and is remarkably balanced. The tannins and acid are firm but really polished. A great food wine, capable of short-term aging. Unbelievable value. 92-93pts – $13 from Aldi.