Dried rosella florals, blood plums, pomegranate, and boysenberry with red cherries in syrup. Mocha, tonka bean and coffee pods. Vanilla bean, caramel and cinnamon quill.

Lychee martini, elderflower and lime cordial. Rose sprays, rambutans and blush nectarine skin. This is clearly Moscato but with a sense of restraint and elegance.

Nashi pear skin, crab apple and pomelo juice. Pineapple hull, Greek yoghurt and dry sandstone. Lifted but not forced wash of acidity, lime salt and

Yellow grapefruit, golden apple and logan fruit. Parsnip, honeysuckle, and wet sand with a hint of galangal and enoki mushroom earthiness. Slightly oily on the

Mandarin skin, yellow apple and calamansi lime skin with shaved green papaya. A off-dry style with a dollop of fruit sweetness, the wine remains lithe

Pale flamingo pink hues in the glass. Watermelon, musk strawberry and white nectarine. Sugared ear gummies, peach and subtle rose petals. A dry and crisp

Raspberry jubes, black cherry and soft licorice. Crushed allspice, black sesame and cardamom with a red toffee apple note. Tobacco leaf and wet coffee grinds,

For me, I would have assumed a long queue of winemakers lining up to grab dibs on Central Otago Pinot Noir. The lucky winemaker was

Vermentino from the Riverland would seem to be unlikely to be many winemakers’ first choice for such a project, but it was for Allira. Fermentation

Finally, Mick got Barossa Grenache. His fascination with the variety started in Spain, but here, he has some wonderful old vine vineyards, four of them,

This is part of what overlords, Pernod Ricard, see as a ‘Passion Project’, and one, I imagine, that the winemakers would love. The idea is

This is an exquisitely presented Merlot from the Upper Goulburn. The aromas are immediately of chocolate, plum and blackcurrant with some subtle cedary touches. Rich

The brightness and juicy energy of this Barossa vintage has been beautifully captured in this pure and expressive Cabernet. Blackcurrant, swirling chocolate and juicy plum