(2025) The bountiful vineyards of McLaren Vale can grow just about every variety it seems, and Yangarra is an estate that exploits that with multi-variety blends. This is made from the Rhône variety Grenache Blanc (80%) along with Roussanne, Bourboulenc, Clairette, Grenache Gris and Piquepoul. A fair bit of yellow/gold to the colour heralds a wine of lush, ripe stone fruits and orange, hints of the exotic in lychee and mango, and a gently spicy background. In the mouth that abundant ripeness marries to a rich, creamy texture, reminding me of one of the more luscious Alsace Pinot Gris for some reason, though it is dry, finishing with lovely fruit, texture and acid in balance, all in a 12.5% alcohol format.

(2025) I'm a big fan of the wines of Jurançon, an appellation focused on white wines, both dry and sweet. Clos de la Vierge is a tiny, three-hectare vineyard run by 70+ year old sisters, Anne-Marie and Christiane, who tend vines that are almost as old. It is 100% Gros Manseng, and opens with supple aromas of ripe stone fruits, rosy apples and a whiff of preserved lemon. The palate has a lively, unforced concentration and richness, again this is on peach and ripe, juicy Comice pear, a citrus and saline tang of acidity rippling through the rich texture. Watch the video for more information.

(2025) From the estate’s oldest vines, planted at high altitude, this is matured for 11 months in French oak. It's a lightly buttery and creamy style of Chardonnay, subtly draped in oak, with citrus and stone fruits and a wisp of something flinty. In the mouth it is textured and creamy, the background of nutty, lightly toasty oak is there, plenty of vivacious acidity and a juicy finish of good length.

(2025) The fourth generation of this family now work with their mother, Ornella. 100% Tai (Friulano), this comes from calcareous clay soils and grapes are over-ripe, harvested in the middle of September. It is made in big, old barrels and steel tanks, and aged with lees stirring. That ripeness is immediately evident, the fruit having moved into an exotic, mango and lychee spectrum, much more aromatic. The palate is not sweet, but has a Gewurztraminer-like character with both luscious fruit weight, spice, some almond and the richness cut by good acidity. A very pleasing style, reminiscent of top Traminer from Alto Adige perhaps?

(2025) From cool, south-facing vineyard with 420 metres elevation, this was aged on the lees, in varying sizes of barrel, for 10 months, 20% new oak. A beautiful clear, precise and elegant nose, the fruit cool and pristine, with a flicker of flinty minerals and just the subtlest creamy oak influence. More powerful on the palate than the restrained nose suggested, this has a fair bit of concentration and the oak carries more of a nutty and toasty weight. The precision is there though, finishing with flint and a streak of vivid lemon and lime acidity. Watch the video for more information.

(2025) Hahndorf Hill pretty much specialises in Grüner Veltliner, and this basically dry example is impressive. Quite luscious aromatics, musk and guava, touches of preserved lemon and hints of pineapple. In the mouth it is textured and full, a slippery concentration that offers rich but precise fruit notes spanning tropical fruit, the freshness of sliced apple or pear, and a long, balanced finish that again is lime-fresh without being austere. A really lovely wine.

(2025) Partially barrel-fermented in French oak, Cherubino say that Laissez Faire reflects a hands-off approach to winemaking. A very attractive nose here, showing more than a hint of paraffin/wax character, but abundant crisp apple and lime fruit too. Any oak influence is very subtle, pehaps a touch of creamy almond in the background. The palate is bone-dry with a searing core of acidity that gives a mouth-watering, slightly saline finish in a wine with very good texture and length. Though labelled as Great Southern, the fruit in this vintage was specifically from Frankland River I believe.

(2025) The Old Vines Reserve comes from 30-year-old vineyards planted with the Mendoza clone of Chardonnay, and sees just a little more oak than the regular Chardonnay - but still only 35% new oak. It has a nuttiness and a little hint of honey on the nose, some buttered toast in the background and ripe and nutty apple fruit edged by lemon rind. In the mouth it marries quite substantial weight and fruit density with a lightness from the modest 13.5% alcohol and squeeze of orange and lime acidity to brighten.

(2025) Fresh and candied pears spring to mind on first sniff of this, a little spicy orange peel note comes through. The palate has plenty of fruit concentration and texture, again ripe pear and a touch of something creamy, but cut by zesty acidity. It's a really nice example this, in a richer style that pays a passing nod to Austria, but finishes with brightness and a frisson of energy.

(2025) There's a burgeoning sense of richness and intensity in this Pinot Gris, something like melon skins or lime peel that gives an impression of phenolic ripeness. In the mouth a tiny bit of residual sugar helps with that sense of richness, but the fleshy peach fruit runs into that fruit skin grippiness and texture again to give this some heft. Well balanced by its clean, tangy acidity into quite a long finish.