The Go-To Six

Minuscule production from a tiny close-planted block. A little tight at first, but that’s the sign of a Cabernet with decades ahead of it. Decant, or open and give it 30 minutes in the glass, and you’ll find layered black and blue fruits, spice, liquorice, dried herbs and espresso notes. Structured and savoury, with fine gravelly tannins and cedary oak. Impressive now, excellent tomorrow, and likely superb for 10–20 years.

This is supple old vine Barossa Grenache, wild fermented and then aged for 9 months in old French oak. It is already absolutely delicious but should be good for another decade, such is its balance and bright acidity. Red cherries, raspberries, a hint of cedar, and bright acid contrasted with a welcoming generosity of texture and spice. Wonderful.

A delicious, easy drinking and textural Pinot Gris, which is enjoyable by itself or with a feed. Plenty of fresh sliced apple and pear here, a generously weighted mid-palate and crisp acid to finish.

A reserve-grade, cool climate Sauvignon Blanc, cool-fermented in tank and swiftly bottled to capture pristine fruit purity. The result is a fragrant, zesty white with lively acidity and loads of varietal character. Expect a lovely interplay of citrus, herbals and passionfruit on both the nose and palate. Bright, balanced and refreshingly easy to drink — an excellent example of modern Australian Sauvignon Blanc.

A remarkably fresh sparkling white made from a blend of Chardonnay and Pinot Noir fruit from the Coonawarra. It has a lively, creamy, mousse and a full, supple body. (And yes, much better looking than Abbott in Speedos). Enjoy it now in all its youthful glory as an aperitif, or with shellfish and seafood. Syn(ful) indeed!