Stockist/Retailer: fountainhallwines.co.uk

(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) From vineyards in the foothills of the Pyrenees, this blend of two Bordeaux varieties is aged for six months in French and American oak barrels, with a further 12 months in bottle before release. Part of my reason for choosing it is that last week's WOTW was also a Cabernet/Merlot blend from 2019, but the two couldn't be more different. The colour here shows some development, with a hint of brick at the rim. The nose shows that too, a soft, tomato-leaf note before tobacco spiced cherry and plum. In the mouth plenty of thick, rich blackcurrant sweetness, the 15% alcohol adding to the full-bodied character, oak spice filling in and a decent cherry acidity. Reminiscent of Rioja as well as a Right Bank Bordeaux, at £9.99 it could be a good shout for summer barbecues. Watch the video for more information and food matching ideas.