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.

Littore was founded by a Sicilian family, then taken over more recently by the Costa clan, who were winemakers in Europe for many years.

Toby is a master at capturing maximum fruit and freshness in his wines, well illustrated by the mouthfilling, juicy balance of Bellarine Bay. Made using premium grapes from Moorabool Valley and Geelong, it is ripe, fruity and extremely satisfying.

Riper than your average Pinot Grigio, its refreshing pear and citrus flavours have a tickle of spice, making it a great apéritif or match for seafood, chicken or creamy noodles.

At the end of a hard fought game there’s nothing better than a glass of this crisp Pinot Grigio, the perfect pick me up!

Our friend Bob Berton is opening bat and a handy off spin bowler and he’s also a brilliant all-rounder when it comes to winemaking.

A red wine genius (you may have tried his Willy Willy Shiraz) and master of crisp racy whites, not least pure Pinot Grigio.

The label (at Bob’s insistence) depicts the rare sight of English cricket legend W.G. Grace being bowled out.

Spot-on for cricket spectators and great for picnics, spicy stir-fries and creamy pasta dishes.

As you’d expect from a wine dominated by Durif, this is a whopper of a red. It was carefully crafted in the darkest corner of the cellar. Why? Because it’s the special project of rising star winemaker David Joeky and he didn’t want anyone to take a look or taste it until he was absolutely ready. So every evening, after the rest of the crew had left, David would retire to the furthest corner of the cellar, where he’d stationed his special tanks of dark, spicy Durif and ripest, peppery Shiraz. We think he’s ‘blended a blinder’ as the locals say. It’s firm and full, yet abundant in gloriously ripe, liquorice and spice scented fruit with an underlying note of oak. Smooth enough to sip on its own, but even better with hearty red meat dishes.