(2024) d'Arenberg is one of the iconic names of Australian wine and has been a constant presence on UK wine shelves for decades. This is 100% biodynamic Grenache, foot trodden two-thirds of the way through ferment and pressed in a basket press as is d'Arenberg's way. It was matured in French oak for nine months. It has a terrific nose, straddling a buoyant, crushed red berry fruit with masses of fresh-cracked black pepper and a certain meatiness. In the mouth it has substantial tannins and fine acid core, but the weight of fruit is equal to that all the way, giving this lots of drinkability as well as a bit of serious gastronomic usefulness. Watch the video for more information and food-matching ideas.

(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) Four Bordeaux varieties in the blend here, led by 47% Cabernet Sauvignon, aged in French oak barrels for 12 months. Blackcurrant on the nose, some eucalypt/menthol notes, and a smoothing sub-frame of the barrel. In the mouth it flows with really sweet, ripe black fruit, the 23% Malbec perhaps adding to the plush depth of the mid-palate. Tannins are suede-like, acidity is rounded but present, and the touch of vanilla and spice into the finish pleases. Mixed dozen price is £16.99.

(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) These terrarossa vineyards are 20 years old on average, the fruit fermented in stainless steel-lines concrete tanks. Red liquorice springs to mind on first nosing the glass, maybe even a touch of beetrooty character, but pure black fruits show through, touched with mint. The palate has a sinewy, taut character, no flab here at all with tight tannins, juicy and intense acids and the fruit staying in a dry, savoury spectrum. Note stockist and price given is for the 2019 vintage at time of review (which I recently scored 92/100).

(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) A mixture of vineyards here, aged 18 to 40 years, and a mix of clones. The oldest blocks of fruit were fermented directly in oak barrels, other blacks transferred to oak after malolactic fermentation. Barrels came from both Bordeaux and Burgundy coopers, 47% new. Darkly hued, there's concentrated cassis and ripe black plum here, mint and cocoa in support. The palate here flows beautifully with ripe and juicy blackcurrant fruit, but the integration of the tannins and acids here, and indeed the creamy dark tones of the barrel, is excellent. That gives this a seamless character as it flows towards the finish. Highly drinkable.

(2023) From a 53-year-old vineyard on terrarossa, this was made in a mix of open top and rotary fermenters (horizontal tanks that rotate to mix the cap, rather than using punch-down, etc. as in vertical tanks). It spent 18 months in 300-litre French barrels, new and second use. Meatier than the Balnaves, also an ashy, slightly eucalypt character touching the ripe black fruit. The sweetness on the mid-palate is apparent, a wine that's not too broad, instead there is a freshness here, real lip-smacking juiciness to the acidity. Tannins are firm in the finish, adding to the impression of freshness along with a little pepper and spice.