(2017) Still labelled as 'The Angelus' in Australia, it's a homage to the famous wine of St Emilion. Made in all French oak, 30% new. From cooler sites in Mclaren Vale and a selection of the best vineyards. Big cassis fruit, a lovely dustiness and sense of plushness, but elegant in the finish and accurate.
(2017) It's fair to say that some of the tasters hadn't experienced top-level Clare Riesling before, and this baby Polish Hill delivered a great shock of electrically-charged lime and a little petrolly minerality that took some by surprise. The palate is so intense, riven by its citrus and tight apple fruit and that massive concentration of acidity. Needs five years or more to really sing, when its score may well notch up a point or two.
(2016) Beautifully Grand Cru Chablis-like, with so much racing sea shell freshnes and flinty complexity, nuttiness and pristine orchard fruit. The palate has that wonderful juiciness with lime-like purity and a line of shimmering length. So poised and elegantly tapering, the almondy creaminess adding layers of texture.
(2016) Sylvaner may be one of the less lauded varieties of Alsace, but it has a long and noble history in the region and Beyer's example is pale, crisp, fresh and most enjoyable with its zippiness from first mouthful to aftertaste, lemon rind bite and sheer apple acidity. Its a fine sipping dry wine, or all rounder for fish, salads and lighter supper dishes.
(2016) Hawke's Bay or Hawkes Bay? It's one of the most profound mysteries of the wine world as local producers use both with apparently no rhyme or reason. But the wine, from an historic and award winning estate, is lovely: a gentle raspberry-scented Syrah with just little tones of chocolate richness, very good, pert acidity and a framework of grippy tannin but still that sweet but tangy presence of the fruit.
(2016) Gundagai is a cooler-climate region of New South Wales. This lightly-oaked Shiraz is deep in colour but the aromas certainly have a white pepper and cherry lift and brightness. In the mouth this is agile, fairly lean and quite grippy, very unlike a big Barrossa Shiraz, with fleetness of foot and juicy acid balance.
(2016) Grenache, Shiraz and Mataro (aka Mourvèdre) is the blend in a wine that's more earthy, spicy and plummy than the Shiraz from New South Wales, with a nicely savoury but fruity palate that retains juiciness and balance thanks to the ripe tannins and good acidity. This wine has moved on to the 2014 vintage at time of writing.
(2016) This is one that is sadly sold out, but hopefully you may have a bottle or two in your cellar. It's a really good, authentic Yarra Pinot with beauitfully refined and racy raspberry and cherry, as well as proper Pinot sappiness and beetroot earthiness. Delightfully ripe and seductive on the palate too, just warmed by oak but with a dry, balanced finish.
(2016) Another that has sadly sold out, this is a classic Margaret River blend of Semillon and Sauvingnon Blanc, where the merest glimpse of elederflower pungency is swept up in fat citrus and more tropical fruit, before a palate that lets the Sauvignon freshness, guava and lychee richness show through, set against tight, dry, apple core acidity.
(2016) I don't know if this Yarra Chardonnay is sourced from the same producer as the excellent Pinot, but it's another jolly nice, refined and intelligent wine with crisp fruit and a sheen of oatmeal, before a palate that balances a juicy orange fruit character, clean, fresh apple acidity and good texture in the mouth.