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The judges at the China's Wine & Spirits Best Value Awards were impressed by this rich, spicy Shiraz, unanimously awarding it a Gold. It’s from John Quarisa, who for many years made wine for the biggest names in Oz, winning both the Jimmy Watson and Stodart Trophies. Today, with the help of his wife Josephine, he crafts winners like this. ‘Passion is Everything’ is their motto, and, after just over a decade in operation, their winery in New South Wales boasts four stars from Aussie wine guru James Halliday. He describes the “exceptional value for money provided by the wines” and is full of praise for this red. It’s deliciously easy going, but still packs a punch of luscious ripe fruit. A sure bet for a bbq, a roast or a hearty bake.
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The Boxer pays tribute to his boxing history, and it’s a Gold-medal heavyweight you’ll love. Look forward to inky black fruit, a big, rich palate and all the heft you’re used to in big Aussie reds.
Bill Calabria is winemaking royalty – he’s even received a Queen’s Birthday Honour for his services to charity and wine. Bill was also a boxing champion as a teenager, up 12 out of 13 fights (with seven KOs) before his mum found out!
Margaret River is a top destination for crisp Sauvignon whites. The Credaro family have been perfecting their skills there since 1922. Using all estate-grown grapes, this is deliciously tropical, underscored by crisp lime zip. A real star.
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The Angus is a glorious ripe Aussie blend of the Bordeaux trio Cabernet, Merlot and Petit Verdot. It comes from the McPherson family, also behind The Full Fifteen, and provides a truly satisfying mouthful of dark fruit and spicy flavour.
What RedHeads does best – searches out small parcels of fabulous quality grapes, brimful of flavour. Then they blend them, bit by bit, to handcraft a wine with abundant character and plenty of stylish panache. Our winemaker spotted these two unusual Spaniards on the Rocca's small family property in One Tree Hill, a tiny hamlet between the Barossa and Adelaide Hills. Not quite in the elevated part, it gets quite warm during the day, but there’s a cool draught from the Hills at night, which slows ripening and explains the amazing deep crimson hue of Vin’atus. Hand picked, destemmed and hand plunged (with effort!), and vinified in our traditional open-top fermenters, this is a hefty red, but velvet smooth. Ideal with lamb or rich bean stew.
