The 2002 was my wine of 2024, hence why Adam brought this to our lunch, for me! I eman what a legend, doesn’t get much better than this. The La La’s are a trio of wines from Cote Rotie in France, Syrah and Syrah/Viognier are the stars from this region and these 3 wines are made to showcase the terroir as well as winemaking differeneces. The La Turque is made up of 93% Syrah and 7% Viognier, co-fermented, meaning the grapes are put together (white and red) for fermentation. I am not sure as to the exact number of months spent in new oak but it is a long time, I believe it may be around 4 years, yet the truly magical aspect of this wine is the floral lift from the viognier, its so perfumed and vibrant. The nose is intoxicating, drawing on all your senses, increasing your excitement with each sniff. I was a kid in a candy store, there was probably a touch of oak sweetness there as well which for me being a sweet tooth is very inviting. Let’s just put it out there this wine was decanted at 2pm the day before! When I was asked my opinion on when to decant my response was, NOW, get it out of the bottle and then back in, let it take its time to unfurl. It needed the time, all of the elements needed to flourish, to show themselves, oxygen was our friend in this case. A rich deep purple colour, coating the sides of my glass, long legs as many people call them, showing a higher viscosity and letting me know I’m in for a big mouthfeel. All of this and it still was so in check, so pretty, just a sneak peak into what this wine will become In time.

Probably my favourite grower champagne producer, meaning the tend their own vines to grow the grapes for their wines. These are very site specific wines which are expressive of terroir and vintage, to me they are a reflection of the entire vintage, from weather to winemaking influence. They probably vary more from year to year as these wines are not generally made to reflect a house-style, which is also a fantastic aspect of large houses where they are able to almost guarantee continuity of style and flavour. Egly-Ouriet have been around since the 20th century, established by Francis Egly and now run by the fourth generation of the family. They own grand cru vineyards as well as premier cru vineyards with majority of the grapes they harvest being Pinot Noir. Adding depth and complexity to each wine is at the forefront of what EO do, with high labour intensive vineyard techniques ensuring a very hands on end product result. This is what you could call their entry level bottle, there is a cheaper bottle in the range but that’s more of a recent addition. What we get from this bottle is the red apple, croissant and nutmeg characters, they shine so brightly. We actually had this bottle at the end of long dinner, its amazing to have champagne at the end rather than the start of a dinner, it’s so often forgotten and so often the best wine in a lineup. If you haven’t tried this producer I would be trying very hard to experience a bottle, you will be mesmerized by its texture and depth, beautiful.

A salmon plush color which reminds me more of a Spanish rosé than a traditional provencial style rosé. Its initial aromas were dominated by a more savoury edge than fruity, again something I like a lot. It has the hallmark strawberry and cherry side of fruits, confected cherries and rich strawberries, but there is again this earthy, herbaceous edge which help give this wine palate weight and structure. Packaged beautifully and made by someone who genuinely wants to showcase something beautiful as a tribute to his daughter. Cheers to you Tim for this gift and I look forward to the next glasses we share in Sydney. If your looking for something different or out of the norm, give this wine a go, there are plenty of rosé wines out there and this is one of the better ones for sure.

Pinot Meunier and Chardonnay, 3g dosage with a base vintage of 2020 and disgorged in October 2023. Fresh and zesty, bruised green apples and brioche but the finish is so dry and salty. A wine with the perfect balance of fruit, citrus zest and buttery tones. A beautiful thin bead that never left the glass, served alongside some fresh Sydney rock oysters (there really isn’t a much better combo) and we had the perfect start to our lunch. Grower champagne for me seems to find value and quality a lot easier than the big houses, sure you get consistency and quality from them but I find to hit the same level as some growers you need to be at the top end of the price pyramid. Grapes tended to by the winery and cared for by the people who make the wine have a certain charm and level of passion that is seen more in the glass if you ask me. I absolutely adore champagne and this was a beautiful example of why

A nose that reminded me of a famous Beechworth chardonnay I always rave on about, so powerful and elegant. Was this in fact a cheeky slip up by the somm or was this just one of the most beautiful village level wines I have enjoyed. Flinty, matchstick and beautifully toasted charred oak. Fruit weight and florals, chalky and mineral edges and this lovely stonefruit drive had me truly thinking I was drinking Giaconda. You might think I was mad and that’s ok, I am sure there is a certain element of me that is a touch mad. On the palate it was textural, round, plush and long, crisp and sharp limestone minerality and feint tannin had me in awe. What a glorious wine, a highlight of what was a beautiful dinner in Sydney!

The Willamette Valley, Oregon's premier wine region, spans over 3.5 million acres and is renowned for its cool-climate Pinot Noir. Failla Wines, established by Ehren Jordan in 1998, expanded into Oregon with a focus on single-vineyard expressions, sourcing grapes from esteemed sites like Björnson Vineyard in the Eola-Amity Hills. The 2021 vintage in the Willamette Valley was marked by extreme heat events, including a record-breaking heatwave in June, yet resulted in high-quality fruit with concentrated flavors due to the dry conditions and rapid harvest response. Fruit and more fruit, dense and intense so different to the Pinot’s we see from the YV. Ripe fruits without being jammy, great tannin profile and good length. Its really a dense and deep style of pinot, it isn’t overpowering and feels like it would age extremely well. Great to try this wine against some YV and Burgundy, truly the best way to showcase regional differences!!!

Such a different nose to all the Aussie Cab’s I have tried, much more fruit in your face, a big fat smacking of blue and dark red fruits. Vanilla and almost some coconut edges are there as well. One thing that is for sure is that this wine needs a big decant, or some serious time in the bottle. Plush, heavy mouthfeel, dense and vibrant, does not leave any of your senses alone, it makes sure you know its there and thats ok. Some will find it too heavy and brash, others will bathe in the glory that is it’s density and fruit weight. For me it’s a style that needs to be felt like, not a bottle I would just open on a regular night or when I felt like a glass. This is a wine with purpose and power, not for the feint of heart.

Wines covered with a lot of medal stickers sometimes can be off-putting for me personally, I mean do we really need to see all these added stickers on a label? I get that they help with marketing and sales for the general consumer in some way but they also can look a touch tacky in my opinion. Can the wine live up to the expected level now that I have seen all these gold awards.In the glass it’s a deeper golden colour than a lot of 2018 MR chardonnays I have had recently, it comes across more dense and plush. It has a spicy aroma with salty rocks and citrus spray. On the palate you continue to get the wet stone and saline edge, its round and robust with roasted nuts, lime, grapefruit and towards the backend some more tropical fruit notes. It’s beauty lies in its length, the smooth sealine acid and rich stonefruits carry this wine well, it’s a joy to drink and a wine that lived up to the medals!

To me this producer represents some of the finest chardonnay’s in the world and absolutely the top spot in Chablis. A famed domain with history and family legacy. Something that is so special when it comes to some of the best wineries from France. Having recently hosted a mini vertical event of Monts Mains vineyard bottles, this 2014 Foret was a chance to look at another vineyard in a different location made by the same producer. What I can now say definitely is that the 2014 vintage is powerful and precise, still showing hints of being tightly coiled and only just opening itself to its true self. Nougat and honey on the nose but sitting quietly behind zesty lemons and lime peel, saline drive and crushed oyster shells. This wine is opening up slowly but surely and on the palate is where it shines, there is a waxy creaminess and oiliness that starts but is quickly helped along by racy salty acidity and citrus. Florals and so many of them, dense structure and mouth coating flavours. A truly magical wine. I know its hard to find and its expensive, but do yourself a favour and drink one of these if you can, don’t just buy to hold onto, open it and enjoy it.

I had only seen this wine on socials and hoped one day I would find some. Low and behold I found a couple of bottles on a shelf in a high end bottle shop in Perth! It’s a wine a knew I would buy on site if I ever was lucky enough to find it (cheers @theboatshed). Made from 100% Pinot Noir from vineyards in Ecueil and Villers_Aux_Noeuds the nephew of legendary champagne maker Emmanuel Brochet has quickly risen to fame since his inaugural release in 2020! These wines are extremely rare, trying to find another online and all I can see is some floating around in Hong Kong for ridiculous dollars! Zero dosage and such a powerful backbone made for a cracking example of champagne. You can almost taste the lack of involvement from the winemaker, it speaks volumes of place and vintage. The grapes are generally picked fully ripe to decrease the need for added sugar, everything in the winery is gravity fed without need for pumps. Sharp red apples, cherries and some forest floor shine on the palate. A wine of great power and length, I always speak about a wines width on the palate as well as length. Its mouth filling yet so racy and sharp, what a wine, one I am going to find more of!

There is something so beautiful are appealing about the brown bottle and embossed glass, it screams class and history. This bottle was just that, history in a bottle. I have had the chance to try a few Barolo’s from 2005 and each time I do they just hit so different, silky tannins that still bite but so gently, that dried rose petals and rain on a hot tar road smell fill the air. Its as if this time capsule is drawing you in to its charm, letting you know it’s still got it, and by it I mean ‘has it all’. Lightly browned rim and garnet in the glass, cherries, rose petals (dried) and that signature tar smell fill the glass, saltbush and an old leather belt smell add to the complexity. This wine keeps on giving, and once you take a sip you are almost transported to an old world Italy, sitting on a balcony overlooking the vineyards, eating fresh pasta with nothing more than some red sauce and fresh basil. Your whole being is trying to work out the intricate complexities of this wine. The finish is a marvel, length that continues on, the tannin structure is such perfection its easy to see why so many wine lovers revert to Barolo as they evolve their drinking tastes. A wine that doesn’t need food but would compliment so many dishes. Absolutely magical, again showing why I love Barolo.

Giaconda 2018… youthful and brash but with an underlying calmness and unity. A truly wonderful wine that each time I drink one it reminds me of its status as Australia’s greatest! With each glass poured the room is filled with some more matchstick and flint aromas, not overpowering but evident. There is a purity of fruit on display is the real star, quality oak that adds its part and the subtle spice make for a truly incredible experience. Whites peaches, flint, limes and almost a mandarin undertone set the stage for a performance you will never forget. Its underlying creaminess is in full swing on the back palate, but it’s the sheer might of the acidity and flinty reduction that drives this wine on and on, length for days as many people say. A mighty wine from the greatest chardonnay vineyard in Australia (in my opinion only).

A stunning looking bottle, the green tinged bottles just hit differently, representing a time past but not forgotten. A cork closure, always a scary proposition on a wine with age, even more so for a wine known not to have used the best corks. The colour looked great, the smell was distinctly old chardonnay, nutty and floral (dried) with a backbone of almost sweet stone fruit. There seemed to be a touch of funk on the initial nose, asking us to swirl and let it open up. After all it has been trapped in a bottle for over 20 years, was the a magical genie inside? Soft fruits and a nougat edge had me wondering how had this wine been kept together so well, then it hit, an almost invisible line of acid driving all the way through to a lasting finish. The mid palate still kept its freshness and the use of quality oak was evident, soft and subtle with a width hard to match in old chardonnay from Aus. To me Chardonnay is the greatest grape we produce in Aus, across the country in all regions we have great examples being produced. It’s a wine that winemakers can express the site and have an input if they desire, which also makes it easy to mess up. Giaconda for me personally, and its only my view, make the greatest Chardonnay in Australia and one of the greats worldwide. What Rick has been able to do over a long period of time (with a lot of help of course) is showcase this magical rolling hill in Beechworth to it’s absolute full potential and in doing so helped put Australian Chardonnay on the map.

Arguably the most sought-after release in Australia, April 15th will see many of us scampering to a computer or phone at 8 a.m. to secure our bottles. It will sell out in minutes; this is a fact, and it deserves to do so, perhaps now more than ever. How do you raise a bar already set so high? Do you push the boundaries and experiment, or do you focus on the vineyard and ensure the fruit you are processing in the winery is the best it could possibly be? Many wineries will experiment and try new methods, but not Rick and his team. The focus remains on the vineyard, and the wine is allowed to do what it needs while fermenting and maturing in incredibly high-quality barrels. Rick explained to me the importance of allowing each barrel to do what it needs—not to push or direct the barrels a certain way, but to allow them to dictate the outcome. Tasting the 2024 in barrels and the 2023 in the final tank prior to bottling truly showed me what this meant. The 2023 is immense, as wide as it is long. It’s reductive on opening, textural on the palate, and lingers for what seems like minutes. Struck match, flint, and a real sea spray tone hit your nose. Citrus, ripe stone fruits, and lashings of florals are all held together with a perfect line of vanilla oak. The palate is where the true magic happens. We always talk about length, but this is wide. It coats your entire mouth, leaving no senses at bay. A salty minerality and crisp acidity ensure it remains balanced, and the finish never seems to end. Citrus, but more Meyer lemon and orange than lemon/lime; peaches and nectarines; an almost savory baking spice element—and again, there is this high-quality fine oak barrel vanilla influence, but oh so perfect. Timing the finish? Not needed, as I can tell you it lasts for ages. Sheer brilliance and perhaps my favorite Giaconda Chardonnay to date (the 2016 for me is the current clubhouse leader). So many questions already from people asking about the 2021 and 2022 in comparison, and it's really tough to say any is better than the other, as there are aspects of each I love. The 2021 has power and drive, one to be cellared and enjoyed in years to come. The 2022 has more elegance and drink-now charm, with a bit more focus on the fruit perhaps. The 2023 seems a perfect balance of both; it drinks amazingly from opening and only improves in the glass.

To be able to try a wine before release is truly a humbling part of what I am fortunate to do for a career these days. It’s a chance to help shape what a wine might be for me and many others, not that I am here to influence but more to help guide from a very basic level of knowledge. Nebbiolo to me is always such a glorious wine, it’s ‘Tar and Rose’s’ and beautifully silky yet grippy tannin structure. It always shows its terroir and place of origin, it’s history dating back hundreds of years and many generations. Whilst it is best known hailing from the famed Barolo region of Italy, it has found a home here in Australia that has seen a rapid rise in popularity and vast array of styles begin to appear. A vibrant and young wine, needing time in a decanter or glass to open and reveal itself. Bright a zesty red berries, rose petals and super lifted aromatics. This wine jumps out of the glass after some time, filling the room and increasing my excitement levels with each sniff. Majenta to maybe a soft blood red in colour, cherries and a banquet of red fruits greet your palate, there is the perfect harmony of earth and spice, tobacco, mocha chocolate and some vanilla sweetness but not from the oak if that makes sense. The sheer beauty of this wine is the tannin structure, the fact its all done in Amphora means the fruit is the main attraction and star, the tannins are as good as I have had from an Aussie Nebb, infact this could compete with some international stars in my humble opinion, don’t shoot me I’m just giving a point of view. In April when the chardonnay is released and everyone goes mental trying to get their bottles, don’t disregard this wine, its glorious, one that I will certainly be buying up.

The rush and craze around the chardonnay can prove too stressful for many, with so many people missing out year on year I thought it was a good time to let you all know about the lesser known sibling, The Roussanne. The north facing Roussanne vineyard which is an Amphitheater shaped vineyard is something truly special (see pic 2). Its magical to see the difference in the vines compared with the Chardonnay vines. The vineyard practices and meticulous eye to detail do not change for each wine, it’s all about consistency and structure to ensure every wine produced on the famed hills in Beechworth are truly exceptional. A deeper colour, more viscous and rich, it coats the glass with more presence and that is a hallmark of this amazing grape. Florals, sweet meyer lemons, stonefruits and subtle baking spices leap from the glass and it doesn’t carry the same level of matchstick reduction that some previous vintages of this wine have had. On the palate there are stonefruits and dried apricots, that sweeter style of citrus and some creamy nuttiness. The slightest hint of matchstick reductions and steely minerality. The oak delivers a spice and texture that help drive this wine home, the acid is subtle yet long and there is some oily minerality on the back palate. To me this is a bigger style of white wine, a great release and one to be sure to add to your cart at 8.01am after the chardonnay of course. At sub $100 a bottle, this is truly a player in the great alternate whites of Australia, lovely.

With vineyards scattered around the picturesque Yarra Valley, Giant Steps have a clear focus and vision for each vineyard. Visiting the cellar door will show this, soil profiles and elevation maps showcase the differences in a relatively small region, highlighting each sites best attributrs and bringing them into the glass. The Applejack vineyard is named so due to the Applejack Gumtrees that surround the vineyard. Planted in the late 1970’s and with a bunch of different clones this wine is the one that seems to win awards when they are out there to win. Why this one over the others I do not know specifically and whatever your views are on medals/trophies/points lets look at this wine for exactly what it is. Perfumed and aromatic, florals and wild strawberries bursting from the glass. It’s elegant and sharp, it doesn’t smack you in the face, more a soft kiss from your lover. It has distinct earthy characters of cedar and forest floor with underlying vanilla bean and white pepper. On the palate its cherry, strawberry and raspberry with this perfect floral kick, vanilla and cedar, its dense and mouth filling yet its light and delicate. It dances on your palate gracefully and effortlessly, it’s not brash and full of terroir driven nuances, it represents it’s site and maker perfectly. I love Yarra Valley Pinot for its delicateness and prettiness. It’s always going to have these notes and I love that about it, it’s not trying to be something it’s not. A perfect example of Yarra Valley Pinot Noir.

Perhaps the 2021 vintage in the Yarra Valley will go down as one of the greatest of all time, perhaps not, but one thing is for sure each wine from this glorious vintage is tightly coiled and ready to explode out of the blocks. Fruit power, acid, tannin, length and texture are all on display which lend themselves well to age-worthy wines. Giant Steps are one of my favourite wineries and I’m sure you all know that by now, there is something about the way they make their wines that resonates with me and that’s all that actually matters right.? These wines are clean, crisp, and so delicately made that they are simply a joy to drink each and every time. The 2021 Sexton Chardonnay is a blend of 50% Gin Gin clone (the mighty Margaret River beast) and 50% Dijon or Barnard Clone, its textural and rich. What makes it so special is the way it lightly dances along your palate considering it has such structure and power it feels almost too light, to delicate. Citrus drive (lemon and grapefruit), stone fruits (peaches) and even some tropical tones are held together with pretty vanilla bean and buttery oak. Its never overpowering in anyway and continues to impress long after the sip has been taken. I love this wine and will continue too.

Cabernet Sauvignon from Napa seems to hold a better grip on my palate than from many other regions in the world. Is it the fruit profile, oak use or something else that draws me in. Napa red’s seem to have this stigma around them as being huge fruit and oak bombs, palate filling wines that have high alcohol and high tannin. This may have been true at one stage and if that is a style you like then I’m sure there are plenty of wines out there to cater to that. One thing that I can say is that winemaking styles and the climate have attributed to a change in the wines we drink today, is this for the better? I believe so as wines are made more to drink now, some 95% of all the bottles sold in the US are consumed within 8hrs of purchase, let that sink in. Bright blue and black fruits, ripe but not jammy or stewy, a crisp line of acidity help with the feeling of freshness. Vanilla and cardamon seeds, blackberry and cherries and this real sense of soil and place. There is a dirty leather boot and rugged rocks sort of feel, texturally and aromatically, it almost feels as if its sitting in a sleepy zone, needing a few more years to show itself, time will tell.

My first ever HOG, excitement and anticipation was building the more we discussed this particular bottle. A titan of Australian wine and perhaps the only true rival to Penfold’s Grange. Below some info from the Henschke website. Just half of the Hill of Grace vineyard is planted with shiraz, designated as eight individual blocks. Only the six oldest blocks are used in Hill of Grace Shiraz. The remaining 4 hectares are planted with riesling, semillon and mataro. Centenarian and ancestor vines provide the magical ingredients in Hill of Grace Shiraz. Magestic and gnarled, the oldest, known as “The Grandfathers”, are more than 155 years of age. They are dry-grown, which allows the plants to find balance with nature, and are naturally low yielding due to their age. They deliver small berries of incomparable texture and complexity, which give Hill of Grace its trademark elegance, intensity and finesse. The wine opened with a slightly browned rim and musk smell, some time needed perhaps in the decanter again, as it was decanted in the morning and returned to bottle for the train ride to lunch. I was eager yet slightly concerned, the colour and smell had me guessing. To be perfectly honest I felt this particular bottle had not been stored ideally at some point in its life, the glass cap closure (vinolok) was meant to help with potential cork issues and it would have, had this bottle not been exposed to heat. Muted fruit, stewy characters and the browning were characters that led me to believe this wine was spoilt due to heat/sunlight. I hope some people with much higher levels of wine education than me can help me out here with what we experienced. A true shame that this was to be the outcome of my first HOG, however I’m not turned off this wine, in-fact I’m the opposite, I cannot wait to try the next one. Proof that not every wine we drink is amazing.

Blinded this wine at lunch in Sydney recently, and upon first sniff, drove the bus off the cliff (@wine_journey) and claimed it was Riesling. There is something about the nose that is almost too unique, its colour hinted at some age, but the palate was so fresh and vibrant. A testament to this amazing grape, developing those almost fire starter aromas but with rich fruit concentration, a wine of place and purpose. Aged so gracefully under screwcap its almost too fresh, would these wines be better under cork? I don’t know and I cannot begin to tell you the frustration of pouring wines down the sink when corks have failed, it’s one of the worst aspects of wine. Fresh as f, perfect for our Indian feast, wonder if they have more cellar reserve to sell….

Decanting a big, bold Shiraz can completely transform the experience in your glass. At first, they can feel heavy, tight, or a little closed off, like it’s holding back all that beautiful fruit and spice. Giving it some time in a decanter lets oxygen work its magic. The harsh edges smooth out, tannins start to soften, and the wine begins to open up, revealing richer layers of blackberry, plum, dark chocolate and earthy spice. As you let it breathe, the wine’s whole personality changes. What started out as dense and brooding becomes silky, expressive, and way more fun to drink. It’s almost like watching a shy friend relax and come to life at a party (not me I certainly am not shy). Over time, whether in a decanter or aging in the cellar, Shiraz continues to evolve. The bright fruit mellows, the tannins melt into the background, and new flavors like leather, tobacco and cocoa start to take over. It's one of the most rewarding transformations to watch and it reminds you that a little patience can bring out the absolute best in a great bottle. This happened so clearly with this big Barossa Shiraz, I actually left it in the decanter overnight and came back to it in the afternoon, what a difference. Next time you crack open a young Barossa or any other region Shiraz for instance, try decanting it for an hour then taste the difference and again after 4-6 hours if you have the patience. It’s like seeing the wine’s full story unfold, one delicious chapter at a time. This IZWAY Don is immense, what a wine.

Harold’s story begins in the Wimmera region of Victoria, where a young family spent countless weekends fishing trout-filled lakes. With an abundance of rods, often more than they could manage, each was given a name and a personality of its own. One rod, in particular, became something of a legend. Named after Harold Fisher, an old-school grain farmer known more for his reliability than refinement, this rod took on a life beyond tackle and line. Purchased in the 1950s, Harold has been part of the family ever since, well-weathered, a little grumpy, yet remarkably capable. That same spirit, honest, enduring, and quietly brilliant is what the team tried to captured in this wine. Something that resembled the rod, historic and nostalgic, one that makes you sit back and think, trying to remember something that brought joy to you as a young human. The vintage was marked by cool weather and near-record spring rains, nurturing healthy, balanced vineyards across the Barossa. Summer was mild, with no extremes, allowing for slow, steady ripening. A late autumn harvest let the fruit come in at perfect balance, full of energy and purity. In the winery, the approach was gentle and patient: natural fermentation in stainless steel, with careful extraction by plunging and open-air pump-overs. Skins were basket-pressed before resting in seasoned barrels for malolactic fermentation and aging. The result is a wine of intrigue and finesse. Aromas of tobacco leaf, tamarind, and white pepper lead to a textured palate of dark cherry, orange rind, and spice, with graceful, assertive tannins. Elegant and distinctive, it promises to evolve beautifully over time, very much like me the wine animal haha.

The top tier wine from one of my favourite Barossa producers, its deep and brooding in the decanter and glass, powerful on simply it’s look. The aromas don’t initially jump from the glass, its tightly woven, in a slumber almost and it needed time to awaken and show its real beauty. After a few hours the fruit and spice started to show, the high alcohol nose had mellowed and it became an inviting proposition. Cocoa, coffee, tea leaves, blackberries, dark plums, blueberry splashes and some asian 5 spice. There is liquorice and pepper towards the finish intertwined with the most silky and fine grained tannin profile. The acid line helps drive the wine to a huge and long finish, almost a mineral edge as the flavours linger on your palate for what seems like minutes. The top end of Barossa Shiraz can be simply magical, there are many producers who do it well, Izway for me are at the top of their game, knowing the fruit and how to handle it, glorious wine, a must buy!

Santenay is the southernmost village in the Côte de Beaune. Mostly red wines are produced here, although some attempts at making white wine have been made. The appellation's most prestigious 1er Crus (including Les Gravières, La Comme and Clos de Tavannes) are located east of the village, next to Chassagne-Montrachet (one of the most famed vineyards in Burgundy). This wine was named after the vineyards former owner, the Saulx de Tavannes family. The vineyard is planted to 10,000 vines per hectare and is traditionally pruned in the Cordon de Royat method. People can often get perplexed by burgundy and the heavy price tags, consumer demand and small crops ensure pricing is always high. But there is value in Burgundy, there are vineyards and appellations that you should look to, this Pinot Noir from Santenay is just the ticket. It’s dense, brooding ad full of earthy old world charm, the fruit power here is a touch higher than some northern vineyards but its so perfectly balanced. A more deepish red than perhaps we are used to, sour cherries, truffle, mushrooms and cedar chips are filling the glass. It’s density transfers to the palate but its wide and coating, the finish drives through some chalky minerality and crispness to help with the density. A lovely wine drinking so well right now.

The next installment in my favourite school program. The students led my the legendary Marcus Cook “Cooky” tend to the vines year round in the hopes of producing a Pinot Noir that is delicious and will sell out. The 2024 vintage was kindly hand delivered by Cooky to me and the first thing i noticed was the new and ‘rizzed’ up label, very sleek and classy. The 1.6 acre vineyard yields some lovely light, delicate and subtle pinot noir grapes, the 2024 is so light in the glass, almost completely transparent with only a hint of colour. The nose is dominated with savoury spice and some sweet oak, the fruit taking a backseat. This by no means is a big and complex pinot noir, but it’s not trying to be. It is refined, delicate and perfumed, there are white peppercorns, pine needles and a hint a cherry and ripe strawberries. The tannin and acid structure are light and pretty, this wine is enjoyable and should be appreciated for what it is. A wine made by Oakridge but vines tended to by students, a program to help students get their hands dirty, work outside and step out of the classroom. For many this is a much better way to learn and it offers opportunities to explore something different. We need to encourage the new generation to want to work in the vineyards, to work in wine to help ensure the longevity and growth of the industry. Guiding them and helping them grow, Cooky, what a star you are.

Riesling seems to be a wine I collect but don’t drink a lot of, I think it has something to do with my Chardonnay obsession. German Riesling hits differently, it speaks of cold and a lack of sunshine, an unmatched sense of terroir and place. I drank a 75ml pour of this under Coravin from Cru Bar in Brisbane, a place with a fantastic list of wines under Coravin. Textural and mineral, stonefruits with a hint of tropical fruit all wrapped in a citrus like bun. It’s hard to describe the level of quality in this wine, we are blessed in Australia with age worthy quality Riesling, but this has a textural edge and polish that I don’t see in Australian Riesling. I am not for a second saying Aussie Riesling isn’t world class, its just different, and that’s perfectly fine. In fact it’s what makes wine so special. Sharing great wines with wine lovers turned friends is one of the best parts about what I am doing.

Nutty, brioche but racy and saline. A blend of vintages and in some cases as many as 20+ are used in the final blend, a true house style wine and one that is as pure as it gets. By now a lot of you will know my love affair with Krug lies deeply seeded in my core, to me they are the epitome of champagne, there are not many other bottles that deliver the quality to price ration that Champagne Krug do. This edition is based around the harvest of 2007 and is made up of 145 wines from 12 different vintages with the oldest being 1990 and the youngest 2007. It’s a blend of 37% Pinot Noir, 32% Chardonnay and 31% Pinot Meunier. It spent around 7 years in the Krug cellars prior to its release, a signature of the attention to detail this champagne house takes. A beautiful light golden color with a magical bead, there are florals, citrus and some nougat notes on the nose, as I said above its racy and saline. There is so much to unpack on the palate, nuts, brioche and citrus are all intertwined with gripping acidity and length that I can almost still taste. One of the best wines I consumed this year!

2008 may go down as the greatest vintage in champagne of all time and yet it may never surpass 1996, only time will tell. It does however have all the hallmarks of a truly great vintage. 2008 was greeted with much colder weather conditions at the start which led to a harvest of clean, ripe fruit with brilliant acidity. In turn, the resulting wine was defined by a rich character and concentration of flavour, paired with an absolute abundance of freshness. It was also one of the least sunny vintages of the last 50 years, crazy to think this northern climate produces such incredible wines. For the first time in history some of the larger houses prestige cuvée’s were not released in chronological order, with Dom Perignon and Cristal releasing their 2009 vintage bottles before the 2008’s. Such is the power and concentration of these wines, there was a need for some extra time on lee’s or under cork. Champagne Salon only bottles magnums, seeing the absolute purity of this vintage and bottling in the best format for champagne. For Krug the 2008 vintage was simply magic, and for the final blend, the selected wines were those best exhibiting the structure and complexity of this ‘classic vintage’. Pinot Noir use was at 53%, which constituted for over half of the blend. Then there was Pinot Meunier of 25%, which brought tension and citrus, while aromatic Chardonnay grapes made up the final 22%. I have had the joy of drinking this a few times over the past 12 months and can say its really starting (slowly) to hit its straps and I feel at year 20, this will be one of the all time greats. It’s so tense, tightly wound and full of layers, probably to hard for this chippie to describe. Just take my word that its one of the best out there, truly. Think orange blossom, citrus, honey and sea spray all wound together in the perfect golden elixir, a wine for the ages.

Our friends from across the ditch in New Zealand have struck absolute gold with this wine, it’s accolades and hype are both worth of our attention. This was James Suckling’s wine of the year in 2021! This wine is immense, floral, spicey and savoury. You may think that sounds odd, but it is so welcomed, the nose is almost burgundy, infact blind and unknown many people would call old world. It’s powerful, lemons and peaches blossom in the mouth, it’s tightly coiled and then explodes on the finish. A monumental wine, sitting in a wonderful spot at almost 5 years of age, but with so much more to give over the next couple of years. I can see why this wine is a powerhouse of chardonnay worldwide, its sheer power and precision is something to behold, don’t walk to the store, run there, buy this wine and drink it

Richly fruit forward on the nose and palate, stone fruits dominate and some orange citrus comes through late. It has a density and coolness to it, crisp acid at the finish and a real roundness on the palate. It’s young, 2024, feels like it as well with its tightness and rich textural mouthfeel. The Macedon Ranges are really starting to show what they are capable of in terms of chardonnay not just Pinot Noir. These wines are rich and opulent, full of life and really deserve to be enjoyed with food. Some wines to me work best with food and others just on their own, many believe wines need food and others not so much. Whatever your view on this make sure you enjoy wine the way you like to, not the way others say.

It would be a fair and accurate comment to say that I believe chardonnay is the greatest grape we have here in Australia and that from the vast majority of regions we have, chardonnay is thriving and driving the wine lover to seek and search for the next ‘big thing. Leeuwin Estate are absolutely not the next thing, they are the past thing, current thing, future thing and their standing as one of the Chardonnay leaders worldwide has been critically acclaimed year on year out. I am very confident that a certain WA legend (JJ) has told me numerous times that the Leeuwin Art Series Chardonnay is the highest awarded white wine in Australian history, it’s also one of the most collected bottles in the country. Having a status of such high pedigree means this wine is always exciting to open, your expecting greatness and it almost always seems to deliver. The nose is bursting with florals, nectarines and white peaches as well as this beautiful nutty creaminess. There are layers upon layers in this wine, lime and lemon zest, baking spices and some flinty aromas. One thing is certain this wine has multiple layers and is a very complex wine. It screams of ‘no expense spared’ highlighted by the oak, top level of course and a showcase of how you can have complexity and power that is restrained and laser focused. I don’t have many of these wines in my collection, not sure why, but that is changing as we speak, for the better if you ask me.

This is probably one of the first times that I have tried a wine at a tasting I hosted and felt the immediate desire to open one at home to review, this wine is immense. We all know Leeuwin Art Series Chardonnay as one of the premier wines from Aus, one of the most collected and cellared wines in Aus also. But this younger/smaller sibling is such amazing value that I almost feel the need to call it the best sub $40 Chardonnay in Aus. Remember, this is only my opinion, doesn’t make it right (seems a lot of people can’t understand the concept of a persons opinion not being right for everyone). The 23 vintage in Margaret River is shaping to be one of the best, especially for all the Chardonnay’s I have tried so far. Lemon/Lime, sherbet, peaches, pears and this amazing saline citrus drive, sea spray smashing you in the face. Little bit of flinty struck match, nuttiness and a definite spice, a sheer masterpiece at the price. It’s tense and tightly coiled, incredible palate weight and width, mouth coating flavour and streamlined acid to cut through, what a wine. Magic! The new daily drinker for the animal..? At the prices it can be found for it’s a must buy (yes you can buy from my website). A massive find and one i’m looking forward to trying over years to come!

This is the esteemed second wine of Château Latour, and a standout from the exceptional 2009 Bordeaux vintage. Comprising of approximately two-thirds Cabernet Sauvignon, with Merlot and a touch of Petit Verdot, it offers a deep garnet/purple hue and complex aromas of cassis, dark chocolate, and graphite (pencil shavings). On the palate, it's rich and velvety, with refined silky tannins and a very delicate acid line. These wines show the quality of wines that the chateau’s have at their disposal, this is the second label, so barrels that didn’t quite make the cut for the top tier Latour, that’s crazy to think as this wine is absolutely elite. Bordeaux with some age for me is one of wine’s great gifts, even though I openly state my dislike for Cabernet, old bordeaux hits differently.

The family paddock range of wines are a tribute to the special ladies in the owners life, his wife and his daughter’s. This wine represents the work and challenges faced by the team and hopes to showcase the unique terroir and growing conditions of these vines. Rich and textural, moves me away from thinking I am drinking Yarra Valley chardonnay, there are lashings of citrus but they play second fiddle to creamy oak and high stonefruit characters. It’s missing some crispness that we associate with YV chardonnay, its not heavy or too rich, it glides across the palate with power and purpose. If your looking for lean, mineral drive then this wine is not for you, it’s a big wine, a tribute wine and one that makes a statement.

The Yarra Valleys most expensive white wine and almost the most expensive in Australia, almost.Let’s put price to the side and look at what is in the bottle. A lush and complex chardonnay, oozing with charm and character, hardly a linear and citrus driven Yarra Valley chardonnay. It’s true charm lies in it’s palate weight and the textural journey that doesn’t seem to end. This wine is a journey of the senses at every step and a testament to the incredible process and care taken by Levantine Hill to produce this wine. The Optume is not a single vineyard wine, rather an overall expression of the many sub-regions of the Yarra Valley. There are 7 secret sites in this wine, with varying altitudes and picking dates (24 days overall) helping to showcase the very best of the YV. Its sheer power is something to marvel, there are pears, red delicious apples, figs and this mineral chalky edge that just bring energy and drive. It’s creamy and textural but not overpowering or mouth coating, it’s in balance and the finishing acid line is just what is needed to bring it home. By no means is this a wine without thought or purpose, it’s place amongst the best in the YV is rightfully deserved. No stone has been left unturned and no corners were cut, tat is blatantly apparent. I’m so glad I got to experience this bottle next to some top tier burgundies, appreciating greatness at every level. Stunning.

The new kid on the block, Libation is a new boutique wine label from the Barossa Valley, founded by Callum Roy. I first met Callum at one of my events I hosted in Adelaide and could tell he had passion and ambition for the wine industry. It’s not easy to just start a new business and jump into the premium wine scene, it takes guts and cahoonas even. And to launch your first range of wines at one of the most flooded price points for value and quality is even harder! The bottle itself is stunning (to me) and despite it’s storage issues in our wine fridges, it does feel premium and high end. The tear away fortune cookie element of the label is either hit or miss, for me it’s kind of cool yet i get why people may think its tacky. ​Libation Wines' Moment No.03 is Shiraz coming from the famed Hoffmann Dimchurch vineyard's Mum's Block. Pedigree of fruit is really the key here, and the wine immediately has aromas of smoked peppercorn, blueberry, and ripe plum. It’s a plush palate, without being entirely captivating, ripe black fruits and cedar are present, it’s tannins seem smooth and hardly apparent with no noticeable acid and the finish features chalky tannins and a hint of black pepper. Aged for approximately 18 months in French oak (25–35% new), it’s a wine that will please without the extreme wow factor.

Quite possibly the best value Chablis producer on the market, with a range of wines at all price points that bat way above there price. To start a wine dinner without champagne there must only be 1 other option, Chablis, the beautiful mineral and citrus driven Chardonnay style hailing from one if the most famed regions in all the world. The 2022 vintage has all the early hallmarks of an epic vintage, salinity, fruit weight, acid and texture, with the weather being kind and the crops being small yet powerful. Montee de Tonnerre is a premier cru vineyard that probably boarders on Grand Cru quality, if I am looking at Chablis I am trying to find MDT for vale and quality. Montée de Tonnerre has a sandy, rocky topsoil, rich in Kimmeridgian limestone. The one-hectare parcel that gifts this wine is situated within the lieu-dit of Chapelot, which is separated from the Grand Cru Blanchot by a narrow ravine. The vines cover two continuous plots: one aged 50 years; and a second parcel recently replanted. This is regularly the most mineral, chalky, deep and powerful 1er Cru Chablis in the range and one of the most sought after. For me this was pure class, elegance and refined fruit, with a salty edge that is so delicious, a perfect wine for oysters or white fish, literally the best match you could have. Glorious, one I’ll be buying more of.

This wine to me is the greatest example of Rosé from the mighty Yarra Valley, its got bite and texture, a wine that begs for food and to be savoured. Its textural on the nose and on the palate, cherries and some blue fruits show their colors, and speaking of color it has a beautiful light copper hue. There are some florals and baking spices evident but only just, its juicy and then dries out with this chalky finish. A welcome addition to a wine that is multi layered and will leave you wanting more. This will be on the table at Christmas for me and my family, its my go to for Rosé when I want to drink local. Cheers to you all.

When we talk about Australian Cabernets the same wineries come up regularly, Mount Mary, Yarra Yering, Cullen Diana Madeline, Wynns John Riddoch, Penfolds Bin 707 and of course Moss Wood (I know there are more). Moss Wood are renowned world wide for their Cabernet and there is a big reason why, they are absolutely delicious. Planted in 1969, Moss Wood is an important, founding estate of the Margaret River wine region, located in the northern sub–region of Wilyabrup, Western Australia. Clare & Keith Mugford, as winemakers, viticulturalists & proprietors, have been making wine & tending the vineyard at Moss Wood since 1984 & 1979, respectively. Their exacting viticulture ensures the production of grapes of excellent quality & they have created a stable of fine wines distinguished by their consistency over each vintage & their ability to age superbly. The Moss Wood & Mugford names are synonymous with uncompromising quality. The 2018 vintage is but a mere infant, a young wine that has not hit its straps yet, that is if you enjoy aged Cabernet, if like me you like some freshness then this wine is sitting beautifully. Showing vibrant fruit and oak, graphite like tannins and an uncompromising length of palate. A strong contender for the best Cabernet in Aus, year in year out.

A Victorian producer many would be familia with, steeped in history and holding a place amongst the very best in Australian wine. The Mast Shiraz is a tribute to the pioneering man Trevor Mast, who planted this exact vineyard some 27+ years ago. Trevor was taken suddenly and well before his time and his legacy will live on through the magic that is Mount Langi.This is a true expression of cool climate shiraz, highlighting this wonderful grape in a completely different climate to what Australian Shiraz has been known for. This wine has so much spice and rich fruit happening on the palate, the nose is dominated by spice and this mocha chocolate undertone. Its tannin structure is so delicate and fine yet you cannot help but notice it, the acid line is driving and firing this wine home.A wine made from fruit that is tended to on the highest of standards, showcasing the beauty that is Victorian cool climate shiraz. The entire team should be happy knowing they are continuing to show a wine worthy of the legacy left behind by an industry icon. I enjoyed this wine over a few days, letting the spice and tannin soften over a few days to show the gentle rich layers of red and blue fruits, I wasted 100mls of this glorious wine and I wish I hadn’t, it would have been better served enjoyed by me.

It would seem that the cooler weather for me makes me gravitate towards the bigger red’s, I will always drink chardonnay but my desire for it slows down as the seasons change. Recently I have been reviewing and trying Shiraz from Eden Valley, Barossa, Coonawarra and even WA so this was a great way to show something different. This is a classic example of cool climate, granite rich soil Shiraz, dark in colour but light in every other aspect. The nose has cherries, mint and black pepper, soft and subtle aromas lead to much of the same on the palate. Medium bodies, spicy, berry rich (red and blue) with some herb and baking spice following through to the finish. Subtle tannin and acid profiles ensure a seamless glide all the way through, a classic cool climate wine ready to go now but will improve over the next 5+ years for me!

When the news that Maxi Riedel would be venturing to our great country I had to ask if there was a chance to meet him, to share a bottle. I of course knew this would be a hard ask, but the chance to share a glass and a quick chat was incredible and something I will never forget. But what wine to share, I see he drinks a lot of aged reds, I am a chardonnay man but my love for the Yarra Valley runs deep and Sam from Mount Mary is not only a legend but a friend as well. So the 2015 Quintet was decided by Sam for me to share with the king of not only glassware but perhaps wine as well (in todays social media landscape anyway). A wine that needs no introduction and coming from one of the best vintages the Yarra Valley has seen. 10 years old and really starting to fire up, its in a beautiful drinking window, some will agree, some will say they need longer but that part of wine is purely individual and what I like will differ to what you may like! This classic Bordeaux blend was inspired by just that, Bordeaux and sticking to the classical style and varieties, remember the Yarra was built on Cabernet and it still to this day grows wonderfully in our climate. Cassis, Plums, Blackcurrents, Cedar like oak, some dried tobacco leaf and a beautifully polished leather boot (RM Williams probably) all grace your nose and palate, there is an earthy and mushroom undertone as well as some red cherries but they just play their part perfectly, silky and velvety tannins coat the sides of your mouth and the lingering acid line is the perfect finish for this cracking wine. Wine is best shared with friends, wine lovers and industry legends alike, each bottle shares a story and a place in time, it’s all about the history and the stories and I find wine is best enjoyed with people, always. A massive thanks to Mark from Riedel for making this meeting happen, albeit short but none the less memorable. Maxi your passion and dedication is unwavering and something rarely seen in any industry, I truly look forward to what you and your families business have in store for us all. Sam, thanks for giving me this bottle to share, a true legend you are!

For me the BEST wine I tasted at the recent California Wines expo in Sydney. There were a lot of wines on show, some heavy hitters, new kids on the block and the usual suspects. This was easily the most enjoyablet for me, blue fruits, fresh lavender and so many florals, lifted and aromatic. Reminded me of some of the grenache wines coming out of the barossa. It’s almost a candied flower, blue fruits that are so powerful and palate coating goodness. Gee i loved this wine, made me want to keep going back to the same stand to try it again just to be sure I loved it as much as i thought. Wow.

Many of you know that I have a love hate relationship with Cabernet and it certainly isn’t one of my favourite varietals. But wait, perhaps the problem I have with them is when they are young and brash, aged examples have always had me swooning. Whether its old Bordeaux or Aussie Cab, each time I have one with age I am left in awe and this was no exception. This will go down at this point in my life as one of the greatest red wines from Australia I have tasted, it was everything I wanted in an old wine. Firstly the cork, absolutely incredible and proves that proper storage is key, this bottle had not moved from its cellar since 2003, not even to look at! 1-2mm of staining max on the cork, firm and moist, just the way you want a 27 year old cork to be. The colour hardly faded or browning, still bright and deep red, fresh leather and dried lavender fill the glass, blackberries and blueberries following suite. There is a sweetness of vanilla bean and touch of white pepper too. The palate is a perfect symphony of all the elements, fruit, oak, acid and tannin, all effortlessly gliding around the mouth. The velvet glove remark is so true here, but its not an iron fist inside, its just fruit, leather and spice. A truly great wine, made even better by the old green bottle and heritage label. It’s wines like this that make me understand why many wine lovers buy 6/12 and lay them down. Are wines made in this style still today, I don’t think as much, there is a move towards a wine that can be enjoyed now or in years to come. Whether I am right or wrong, only time will tell.

For those who follow AFL and in particular Collingwood, you would know that 2010 was a premiership year for them and this is exactly why Adam brought this bottle. 96% Shiraz and 4% Cabernet Sauvignon, I can’t tell you the vineyards it comes from as I don’t know them, Penfolds can source fruit from so many vineyards its probably to hard to put them on the labels! One thing that is evident is the quality of the fruit in this wine, the oak and winemaking are tuned to perfection. It’s such a well made wine, seamlessly built and assembled, does this take away from its beauty? Perhaps but such is the power and balance of this wine you find yourself marvelling at it. Mocha coffee, black fruits and a lick of blueberries are woven with vanilla spice and fresh leather boots. The tannins are not yet ‘resolved’ but also are not aggressive or harsh, they are a component needed to carry this wine to a great finish. One of the great wines of the world, I personally feel this vintage is not sitting in its ideal slot yet, maybe 5-8 years away from showcasing its pure beauty.

Is there a better sight in Australian wine than an aged Grange, then add a magnum and I think you may have hit the jackpot (no gambling pun intended haha). A blend of fruit (96% Shiraz and 4% Cabernet Sauvignon) from Kalimna Vineyard (Barossa Valley), Barossa Valley, McLaren Vale and Limestone Coast. This next paragraph is taken straight from the Penfold’s tech sheet. Grange is an icon, being both Australia's and Penfolds' flagship wine. Grange boasts an unbroken line of vintages from the experimental 1951 and clearly demonstrates the synergy between Shiraz and the soils and climate of South Australia. Penfolds Grange displays fully ripe, intensely flavoured and textured Shiraz grapes in combination with new American oak. The result is a unique Australian style that is now recognised as the most consistent of the world's great wines. The Grange style is the original and most powerful expression of Penfolds' multivineyard, multi-district blending philosophy. This wine was showing all of the balsamic, aged leather and tobacco leaf you would come to expect from a wine of this age. You can see that its built for the long haul. Made to cellar, shows a peak drinking window of around 2025-2035 and I feel this is probably the case with tis bottle. It didn’t hit the high marks that we come to expect from grange, a good wine yes, but not a great wine and there is a big difference. There is an aura around these bottles, they carry so much history and are a story themselves within Australian wine, so many people dream of drinking the perfect aged bottle and they do exist, after all they are a living organism and are subject to lots of change and variation between bottles. Penfold’s will always hold a place amongst Australian wine history, perhaps the greatest brand Australia has produced around the world.

A wine to me that best represents Penfolds, the value wine in their line up. Probably the Penfolds wine I have the most of, and by quite some margin. To me it’s the most delicate and silky of the Shiraz’s they make. Above-average winter rainfall led into a promising vintage, characterised by mild conditions up until February, followed by hot weather conditions throughout March and April. PENFOLDS' South Australian vineyards fared well, producing wines of elegance and intensity, suited perfectly to aging. It’s beauty lies in the lack of oak, it spent 16 months in seasoned (old) large format oak, no new oak. This is also a blend on 96% Shiraz and 4% Cabernet, and it’s so welcomed. It’s calm, poised and full of tertiary flavours, theres cooked meats and spice, leather and earthy truffle tones. The silkiest of tannins and a lick of acidity help drive this wine to the finish, one that I think will last for a long time still. Adore this wine.

Pierro wines are well known throughout the wine community. Their status as one of the great white wines is undeniable. They don’t make too many different wines, they choose to focus on what they know and do best. The family run winery has a special place amongst the mighty Margaret River families of wine. I have had the please of meeting the family and could not help but notice the simplicity at which they approach wine, I mean with the utmost respect they are farmers, carers of the land and grape growers. But the dedication and commitment to excellence is evident in every bottle. The normal Pierro bottle of Chardonnay is sublime, let alone the Vintage Release, which is the best parcels of wine kept back for 4 years which makes the 2020 the current release. It’s so hard to find, seems the west coast take majority of it and so they should, supporting your local region is incredibly important, just as supporting the entire Aus wine industry is. This was powerful yet completely restrained, fruit balance and oak integration were highlights, but the mineral drive and almost salted caramel note was the main attraction. Wines leave impressions on you for numerous reasons, the tannin, acid, fruit, oak, balance, breadth on palate and length are all factors, but sometimes its simply the people you share the bottle with that makes it all to memorable. This is one of my favourite chardonnays for 2024 and may have snuck its way into my top 10 whites of the year (huge call I know).

A lot of you know my love for Pimpernel, a winery that isn’t big into marketing or social media posts, and you will find it nestled amongst the golden mile of wineries.