Little William 2016 Montepulciano

Mino and Co. is a new wine name to me - but with the striking presentation and brilliant 2016 Montepluciano I will certainly be paying attention from now on. The Little William label is a play on the family name of Guglielmino, who originated in the Sicilian coastal village of Fiumefreddo. The family has a deft touch with Italian varietals sourced both from the Riverina and South Australia - or in this case Heathcote in Victoria. This one paired impressively with a mushroom pizza but would match well with a range of dishes given its balance between fruit and savoury characters. Lovely stuff. $35. https://minoandco.com.au/

Curly Flat 2019 Chardonnay

 

After 30+ years of producing stellar chardonnays and pinot noirs in the Macedon Ranges, Curly Flat is something of an "insiders" wine, much loved by members of the trade; mainly because of reliable quality and terrific value. Owner Jenifer Kolkka brought winemaker Matt Harrop on board a couple of vintages ago and the wines continue to shine; this rather Burgundian chardonnay, more Meursault than Chablis, would be fabulous with Christmas roast pork or turkey. Concentrated stone fruit aided and abetted by mineral acid drive. Lovely stuff. 96/100. $46. www.curlyflat.com.

d'Arenberg 2019 The Anthropecene Epoch

 

Feeling adventurous? Dump cabernet, bypass shiraz and instead enjoy a glass or two of mencia. The grape from north-west Spain is very much at home in the warmth of McLaren Vale, producing medium-bodied reds with lips-smacking potential. This is fresh, vibrant and aromatic with berry and plum notes to the fore. A wine for enjoying in its youth - and it can even be lightly chilled on a summer day. Pair with a Spanish omelette. $30. www.darenberg.com.au  

Yalumba 2016 The Signature

 

If you are looking for a Christmas present for a lover of serious Australian wine then look no further. This is the new release of a classic Australian blend of cabernet sauvignon and shiraz with the signature of long-time Yalumba winemaker Louisa Rose. Yalumba's history dates back to 1849 and since 1962 each release of the Signature has been dedicated to people who have "made a significant contribution to the culture and traditions of Yalumba".  This is the 47th Signature and probably one of the finest - well done winemaker Kevin Glastonbury. This vintage is dark and inky, complex and intense and is drinking well in its youth but will cellar well. Pair with beef bourgignon or fricasee of mushrooms. $65. www.yalumba.com. 

Angove Naturalis 2020 Pinot Grigio

 

This single vineyard wine is part of a new range from Angove that ticks all the hipster boxes. It is certified organic, vegan friendly, picked in the cool of the night and made with minimal preservatives. The good news continues in that it is very affordable, and comes in a lightweight bottle. Made from fruit sourced near Paringa, in South Australia, it is, most importantly of all, very smashable. Unoaked, it comes with fresh white stone fruit flavours to the fore and some very refreshing crisp acidity. Drink now. Summer in a bottle. $18. www.angove.com.au.

Tyrrell's 2015 Vat 1 Semillon

 

This is an Australian classic that is drinking beautifully at five years of age. Hunter semillon is a unique treasure and this part of the new vintage release of the Tyrrell's Winemaker’s Selection range. The 2015 Vat 1 Semillon was the product of a long, cool summer and has an amazing intensity on both nose and palate. There is still plenty of refreshing acidity - but the fruit flavours have mellowed just a tad. Vat 1 is always sourced from old vine, dry grown vineyards, the oldest of which are approaching their 100th birthday. This is all about the fruit with no oak fermentation or maturation. This has has power and precision and prompted a: "What is this, it is bloody delicious?" From my pernickety co-taster. $98. www.tyrrells.com.au

Ashton Hills 2019 Estate Pinot Noir

 

Ashton Hills has for a couple of decades now been one of the finest pinot noir producers in Australia and a gradual handing of the winemaking reins from founder Stephen George to Liam van Pelt has happened seamlessly. This was fermented with 30% whole bunches and then basket pressed before spending nine months in one-to-three year-old French oak. It is very stylish indeed; using fruit sourced purely from preferred clones on the Piccadilly estate in the Adelaide Hills. Floral and earthy elements exist in harmony and there is a long, fine tannin structure. Think layers of flavours, soft persistence and immediate smooth drinkability. Mushroom risotto anyone? $55. www.ashtonhills.com.au.