Quin Wines 2016 Barossa Shiraz… what a cracking way to celebrate mid-week. 60 minutes in the decanter and this Shiraz was absolutely signing! Of course it’s on the young side, but there’s trademark Barossa fruit concentration and tightly woven savoury / spicy notes that make it bloody good drinking now. It’s an impressive wine, no doubt about it, wish I had a few more for the cellar!

 Quin Wines 2016 Barossa Shiraz… what a cracking way to

Treated myself to a cracking Adelaide Hills Chardonnay from Sanglier. Three different vineyards, Woodside, Lenswood and Piccadilly,  with an average age of 35 years combined produce a zingy, fresh, mineral bomb of a Chardy. Funky, flinty, full of stone-fruit flavor and impressive length. It’s bloody good! -

 Treated myself to a cracking Adelaide Hills Chardonnay from

Hmm, considering a Grenache in the middle of Winter? Well, if you find yourself in one of those "I fancy a Grenache" moods then do yourself a favour and grab few of these cheeky little Barossa beauts from

. This is a cracking example of a varietal that's having somewhat of a rebirth! What was once destined for fortified alone is now highly prized and rightly so! ⁠

Did you know, the Barossa is home to the oldest productive Grenache vines in the world? What an incredible part of the world!⁠

 Hmm, considering a Grenache in the middle of Winter? Well

​Wine on a school night? Absolutely, and this cheeky little number from

 is just the drop. Made from old vines, 58 years young, planted in the Barossa this Grenache is delicious. That’s honestly the best word. Lifted red berries, raspberry liquorice, slight bunchy characters on the nose. Balanced, springy, exciting on the palate. Strawberry lollies and Allen’s Frogs with savoury edges, zingy acidity and soft subtle tannins. It’s a bloody good drop, bit of a bargain really, great work!⁠

 ​Wine on a school night? Absolutely, and this cheeky little

 delivered a few weeks back and all I can say is, why has it taken this long to find them?!

The Rosé comes from 47 year old, Goblet Grenache vines, in Blewitt Springs Mclaren Vale. Light and zippy with crunch and dryness. Roses and strawberries, nice acidity and fine tannin. Love it, would definitely buy again. -

A Light Dry Red, 70% whole bunch, which is a 50/50 blend of Adelaide Hills Pinot Noir & Clare Valley Shiraz that’s so tasty and satisfying I barely put the glass down. It has a lot going on, quite deceiving really. A spectrum of red fruit lovelies coupled with herbal edges. All in at 12.7% ABV, bit of a gem really.

 Two down, two left of the @sanglierwines  delivered a few

My recent poll had the Rockford as preferred (54%) in this ​old school vs new school battle. Surprised? I was. What do you think of these beauties? -

For me, I'm team Standish. No doubt the Rockford is a classy drop, and 14 was an incredible vintage for the basket Press, but... that Lamella is in a class of it's own. I've said it before about Standish Wines, you could spent a lot more and get a lot less. Get them while you can! -

 My recent poll had the Rockford as preferred (54%) in this

Perhaps the best value wine find of the year! The Calabria Family make some awesome wines, Old Vine Shiraz and the Saint Petri selection (check them out) two name a few, but this Nero D’Avola for sheer drinkability is a quality find at a fraction of the cost. Red berry fruit, earthy and herbal aromatics, fine grain emery-board like tannins on the finish. Sub $15, unbelievable really. A fun, super enjoyable drop that’s well worth trying, end of.

 Perhaps the best value wine find of the year! The Calabria

Rumour has it this Rockford Basket Press 2010 is one of the best the iconic winery has produced since the first release in 1984. So, this little gem's coming home with me. You can never have enough Shiraz... right?⁠

​Made from grapes sourced from 60 to 140-year-old dry-grown vineyards (most from independent growers) across a range of Barossa soils, altitudes and micro-climates, the wine represents a rare and important post-colonial Australian aesthetic. The fruit is hand picked then vinified using classic Barossa techniques including a 19th-century wooden Bagshaw crusher, open fermentation and basket pressing. Matured primarily in seasoned 300-litre French and American oak hogsheads and 2500-litre vats for two years resulting in wines that are classic, age worthy, examples of Barossa Shiraz. ⁠

 Rumour has it this Rockford Basket Press 2010 is one of the

When I'm in the heart of the Barossa I love a cheeky trip to Rockford. The 15 Basket Press Shiraz, classic Barossan Shiraz, has a tough time living up to the fantastic 14 as expected. That being said... it's a classic and puts a big smile on your face. What do you think is the best Basket Press vintage? ⁠🤔

 When I'm in the heart of the Barossa I love a cheeky trip

The Eddies Old Vine Shiraz, Barossan gold if you ask me. Planted in 1912, ​1951 and 1975 the average age of the vines that make their way into this bottle is 70, unbelievable really. ⁠

It might just be, along with the Mewstone Pinot Noir, my favourite find so far this year. Beautifully aromatic. The glass barely able to contain the aromas. Rich, lush, exotic on the palate. Xmas cake fruit, sweet and savoury spice complexity ever evolving in the glass. Don't get me started on the length, insane. God bless those old vines! Simply put, it's bloody good!⁠

 The Eddies Old Vine Shiraz, Barossan gold if you ask me

There's one word that springs to mind every time I have an

 wine and that's consistency. This, the Max's Shiraz 2015, follows the famous house style to a tee. ​A red and dark fruit medley wrapped in oak and fine powdery tannins. It's solid and predictable, can't complain with that!⁠

 There's one word that springs to mind every time I have an

I’m a sucker for single vineyard, small batch, productions regardless of the variety and this

 Montepulciano, affectionately named “The Mob” is limited to 200 dozen and comes from a 1 hectare single vineyard in the Barossa. So with both boxes ticked, what’s it like? Black cherry in colour, impenetrable beginning to end. Sets the scene nicely for the dark cherry and red plum blast, twiggy herbals, and almost tarry edge all balanced nicely with chewy tannins and medium acidity. It’s a taste of Italy that’s had the Barossa treatment, and there’s nothing wrong with that!

 I’m a sucker for single vineyard, small batch, productions

Penfolds Grange...If it’s not the best, then it’s certainly the most iconic Australian wine out there and with most believing the 2010 vintage is the best post millennium release of Grange it makes me wonder... how does it rate against the other 49 releases? If you know, let me know! 🍷🙌

 Penfolds Grange...If it’s not the best, then it’s certainly

​⁠That nervous feeling when your boss says "order the wine" and this rocks up. It's easier to ask for forgiveness than to ask for permission right? Especially when this beaut puts a smile the size of a house on your face. Highly recommended! ⁠

 ​⁠That nervous feeling when your boss says "order the wine"

From a small, 72 year old, single vineyard in the Blewitt Springs sub-region of the McLaren Vale this Grenache from Longline Wines has everything going for it. Combine that with 20% whole bunch, time in a concrete egg and seasoned French Oak puncheons and the end product is a wine you just want to savour. Lovely crunchy red berry fruits, red currants and raspberries with spices and earthy undertones. Crisp acidity and fine grained tannins wrap up this medium bodied package. It’s a gem of a wine with interest and complexly, and did I mention it’s only $26.....? You can’t buy better than that, end of. -

 From a small, 72 year old, single vineyard in the Blewitt

I’ve not tried many wines from the Macedon Ranges but the Lyons Will Estate Chardonnay and Gamay were highly recommended. The only problem I see is work out which one to try first… Chardy or Gamay? Can’t really lose in my eyes 🙌🍷🔥

 I’ve not tried many wines from the Macedon Ranges but the

Rest in Peace Mr. Bourdain. You could craft an amazing narrative with food as your only muse ·

 Rest in Peace Mr. Bourdain. You could craft an amazing

Interview with Stan Thiénot of Champagne Thiénot

 . We had some technical difficulties in the beginning so please ⏩fast forward to 3m 10s.

Stan discussed the original of the house that only started in 1985. His father, Alain Thiénot was a grape broker between large brands and vinegrowers which allowed him to purchase and source top grapes in order to start his own house.

We discussed the house style of Thiénot and tasted through the NV Brut and Blanc de Blancs. Stan explained their Winemaking process and how they use a lot of reserve wines to deliver the style of the house. He also explained jetting as wines are disgorged and the impact it has on maintaining freshness in the wines.

Then we tasted two of the family Cuvées which are named for his father and sister. We talked about what it means to still be alive and have a Cuvée with your name on it.

These wines are very good and are imported by