(2024) It's always interesting if a wine has a particular human story behind it, and this one certainly has. Winemaker Marty Edwards spent two decades with a larger wine company before being diagnosed with Parkinson's Disease in 2012, whilst still barely 40 years of age. So he quit the job, and after life-changing Deep Brain Stimulation surgery in 2018, felt well enough to establish Silver Lining Wines, where profits go to support Parkinson's research and charities in Australia. The wine displays its cooler-climate credentials coming from vineyards at altitude in the Adelaide Hills. Whole berries were fermented with natural yeasts and foot trodden, then matured in new and used French oak barriques for 10 months. It has game, olives and plenty of pepper on the nose, a certain roughening tannin adding a welcome chewiness to plush, mouth-filling black fruit. Spicy, well-balanced and satisfying stuff. Watch the video for more information.

(2024) Cool climate character is good, with herbs, pepper and a certain meatiness. Plummy, the palate perhaps a slightly raw quality, a touch of charry character from the oak adds to that. Tannins are firm and this has reasonable balance overall. £24.99, but 'Angels' pay £15.99

(2023) Classic Coonawarra Cab in many ways, from Terra Rossa soils and Hollick's the oldest blocks, the wine matured in French oak. Leafy and herbal edge flit around the aroma on first opening. Blackcurrant and something definitely meaty emerges. In the mouth the sheer sweetness surprises. Assuming this has negligible residual sugar, it must be the decadent ripeness of the black fruits captured in the glass. Tannins are firm, and along with 14.9% declared alcohol, do give a slight heat but plenty of grip. That sweet fruit drives the finish rather than oak, and the crispness of the tannins alleviates the meaty structure of the wine.

(2023) A Barossa Shiraz from St Hallett, who built their name on this variety and place, this cuvée aged in American and French oak for nine months. Loads of blueberry and blackcurrant richness on the nose, minty and chocolaty too, a mere suggestion of gaminess in the background. In the mouth the rich, sweet, burstingly ripe black fruit powers the mid-palate, oak, tannin and acid perhaps a little harsh. Delivers on what you would expect from a mid-price Barossa Shiraz, but the sweet-ish character and harsh finish would be smoothed by a piece of red meat protein. £14.00 Tesco Club Card price at time of review.

(2023) This 35-year-old vineyard is planted on terrarossa, and after extended cold maceration was matured in French oak. Winemaker Ben Wurst believes that the long skin maceration gives length in the finished wine. Quite a bright, glossy and fresh fruit character on the nose, a little background herbaceous note adding freshness. Balanced and medium-bodied, the palate follows the same line, fruit the driving force here, pretty and juicy, pert acidity and tight tannins creating a wine that seems to defy its 14.5% alcohol. No UK retail stockists at time of review. Again, already very drinkable.

(2023) This unoaked Tempranillo from South Australia bursts with glossy, dark and plump berry fruit on the nose. There's a real punch of summer berry compote moving into olive and herbal piquancy that lifts the picture. In the mouth very smooth and ripe, the weight and richness of fruit and velvety tannins give this luxurious depth, acid gentle too, to create a very easy-drinking wine of style and good quality.

(2023) Sourced predominantly from the Corryton Park vineyard, a Cabernet that opens with herbaceous, olive and eucalypt notes, a hint of stalkiness to the savoury black fruit. On the palate the sweetness and plump, juicy ripeness of the black fruit does come through, as well as creamy and chocolaty tannins and pert acidity. But the balance with those greener aspects is not quite there in the end. Price and stockist quoted at time of review are for a previous vintage.

(2023) Barossa fruit is sourced from across the region and the wine matured for 12 months in a selection of French, Hungarian and American oak. A vibrant crimson colour, it is rather subdued on the nose compared to the big trophy wines here, but there is elegance, red berries and redcurrants, a light smoky or ashy edge giving a savoury hint. In the mouth it is a very nicely composed wine, with plenty of fruit, medium-body, and enough structural tannin and acidity to offset the supple fruits that dominate. The oak is worn very lightly, adding a little roundness and smoothness. 2021 vintage in Waitrose priced £12.99 at time of review.

(2023) This Barossa blend was matured for 11 months in 19% new French and Hungarian oak hogsheads and barriques, the rest in older French, American and Hungarian barrels. There is a classic eucalypt note here, with rich, spiced plum compote fruit. The cream and coffee of the oak sits nicely in the picture. In the mouth it's the spiciness that makes an impressions first, the dense fruit sweet and velvetty. Tannins are creamy and the acid adds a refreshing cherryish bittersweet tang. This is superior easy-drinking, a perfect summer barbie stuff.

(2023) I've followed Brian Croser's Tapanappa for many years, including this Pinot Noir from South Australia - not particularly common, but these vineyards on the Fleurieu Peninsula close to McLaren Vale offer relatively cool conditions that suit this variety. The aromas are of plum and lightly earthy chestnut and briar, a hint of chocolate but also a little hint of strawberry. In the mouth this is fresh and has a certain crunch to the fruit, an orange or grapefruit tang to the acidity and tight tannins give it some structure but freshness. There is some depth here too, quite a dark fruit profile nicely set against that freshness.