Wine Region: South Australia

(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) 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) Since last tasted in 2023, I get even more of the flinty character that was so attractive first time round, and still it is beautifully done. From some of the highest vineyards of the Hills at 520 - 540 metres, the fruit from 25-year-old vines and is fermented with wild yeast in barriques and puncheons of French oak, 20% new. There is still almond and oatmeal creaminess over a nutty apple fruit and a sense of gentleness. In the mouth lemony and bright, the focus is good in a medium-bodied format where the crisp acid defines the finish.

(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) 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) 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.