Wine Region: South Australia

(2025) Apparently made from a small batch of fruit "from a renowned vineyard," this one-off release is a Riesling in a dry, limey style with an electric charge of acidity. There is a little wax and herbal character. Good juiciness on the mid palate just hints at more tropical nectarine, before that steely acidity surges back.

(2025) Not Pinot Noir as you might guess, but a more Rhône-like, biodynamic blend of one-third Grenache, with Carignan, Mourvèdre, Cinsault, Shiraz and Counoise making up the balance. Fermented with 50% whole bunches and wild yeast, it was assembled and aged in older French oak for seven months. It is a perfumed style of red wine, some twig and hessian notes but more about berries and light floral nuances. There's a coolness of redcurrant and cranberry. In the mouth the fruit is sweet and the texture silky, with smooth tannins and nicely balanced cherry pit acidity. A harmonious wine, sippable for sure, or try with duck or roast chicken. 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) From a vineyard at 550 metres that's apparently the most elevated in South Australia, this was barrel fermented and the lees were stirred throughout maturation in French oak, 60% of which was new. It really does have a delightful, composed and elegant character. The gently nutty almond and pristine fruit of the nose gives way to a ripe-fruited, but sherbetty and bright palate. It has a touch of flint, but the purity is striking here, a long tapering finish ending with mineral, taut acid clarity.

(2025) Sweet, dark berry fruit aromas with a touch of earthy vegatility that adds some interest. The palate is easy drinking, with barely perceptible tannins and low-key acidity, the smooth and gluggably simple fruit being the main feature of note. £6.47 in Asda at time of review.

(2025) The Cabernet is less floral in terms of its aromatics than the Shiraz, and the fruit profile is a little darker. There are echoes of classic Cab here, with blackcurrant and a hint of leafiness, but a slightly Beaujolais-like sappiness too. In the mouth it is a little insipid, the dry tannin and acid and slightly weak mid-palate fruit pleasant enough, but no more.

(2025) From a single vineyard of gnarly, 90-year-old vines, this is 30% whole bunch spending just three months in older French oak puncheons to give a vivacious, brightly-hued style. Spiciness to spare here, and a raspberry and cherry, light truffle and smoke-infused nose. In the mouth it slips down without making a ripple, the creaminess and silk of the texture and discreet tannins set against spice and crisp acidity to leave this juicy and moreish.

(2025) Part of Oxford Landing's moderate alcohol range (this is 10.5% abv), as always I think Sauvignon Blanc fares better than many other varieties when given the lower alcohol treatment. With 2.6g/l residual sugar this is dry, opening aromatically with the expected hints of tropical fruit and some more herbaceous gooseberry. On the palate it has a nice texture, perhaps due to some skin-contact in the winemaking, and finishes with decent flavour and plenty of lemon and lime.

(2025) A delightful Pinot Gris, textured and lightly waxy, and overflowing with aromas of lemon verbena and ripe pear. The texture fills the mouth and flavours run from citrus to mango, but all the time balanced and clean thanks to a well tempered but positive acid profile. A lively rendition of Pinot Gris, little hints of ginger and quince jelly adding complexity.

(2025) From a single vineyard in the Piccadilly Valley, this was whole-bunch pressed to French oak puncheons (50% new) with fermentation allowed to start spontaneously. It spent 11 months in barrel. It's a creamy but fresh style this, a little mineral tension and touch of biscuit underpinning quite ripe stone fruits. In the mouth this has elegance: just 11.8% alcohol means there is a touch of flint and plenty of lean, crisp acidity, but the balance and texture are very pleasing. A new name for me, and a most enjoyable wine.