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The Schild family produces an impressive range of hearty, gutsy and intensely flavoured Barossa red wines. This has power and presence but also some cheeky charm to make it an appealing and affordable option when big is not better (midweek. perhaps). This is all about juicy fruit and is made using three of the varieties that do best in the warmth of the Barossa. The three varieties are blended seamlessly with dark and blue fruits, spice and softness on the palate that makes this an amiable companion for a barbecue or gourmet burger. $24. www.schildestate.com.au
Hahndorf Hill has been one of the pioneers for Austrian white wine variety gruner veltliner in Australia and as the vines in the Adelaide Hills get older, the wines just get better. This pure and minerally varietal is the most planted variety in Austria and is known for being hugely adaptable when paired with food. Dry and beautifully balanced, this would pair with seafood, white meats or Asian flavours, finishing with citrus and bright acid notes. I like this a lot and it is fabulous value for $29. www.hahndorfhillwinery.com.au.
Altero is a new range of "alternative variety" wines being made by former Penfolds winemaker Mike Farmilo for the Cellarmasters organisation. The range features spicy and interesting Italian and Spanish varieties grown on the Fleurieu Peninsula in South Australia. There is a theme of dark berries and herbal spice running through both the montepulciano and the equally impressive Nero d'Avola. Both offer layers of flavour for under $20. These wines are food friendly and very well priced. $17. www.cellarmasters.com.au/altero
A classic Australian "claret" from veteran wine magician Brian Croser, using grapes from some very special vines in Wrattonbully, South Australia. Planted in 1974, the four-hectare Whalebone vineyard produces cabernets of distinction, with serious presence and minerality. That accounts for 85% of this blend with the remaining fruit comprising shiraz from the adjoining Crayeres vineyard. Seriously good drinking. The wine spent 20 months in 50% new French oak and has superb harmony about it. Think Fred and Ginger, or maybe Scary and Ginger. $55. www.tapanappa.com.au.
The Yarra Valley range is a new trio of wines from Oakridge, also featuring a rosé (which I have yet to sample) and a very good pinot noir. The fruit is selected from the regular Oakridge vineyards and made in the same way as the more expensive vineyard series wines, being fermented in open-top fermenters with whole berries and then spending a short time in French oak puncheons before being matured on lees. This wine is all about the quality fruit, the skills of winemaker David Bicknell and the price. Classic cool-climate chardonnay in the vein of Chablis for $30.
Great Bordeaux can be expensive - often prohibitively so. Good Bordeaux can be hard to track down, but can be worthwhile taking a punt on, even given the French region's inconsistencies. This one is bottled under screw cap, which removes one potential issue and ensures freshness. Bernard Schurr is a Rhone-based vigneron/negociant who sources fruit from the major wine regions of France. This is a classic right bank blend of merlot (55%) and cabernet sauvignon (45%) from a small vineyard north of Saint-Emilion. It is a wine of charm and restraint and a lovely introduction to beguiling Bordeaux. Imported by Fourth Wave Wines. $27. www.fourthwavewine.com.au.
Imagine Daniel Craig as James Bond, strolling onto a super yacht in Monte Carlo. That's the same kind of effortless cool and style that you'll find in this red blend from riesling master Jeff Grosset. Only 6,000 bottles were made of this cabernet sauvignon/cabernet franc blend which is a gentle but intense with dark berry flavours, minerally hints and a soft, smooth finish. This comes from the highest, coolest site in the Clare Valley and is a wine of impeccable balance. It is also unfined, so is suitable for vegans. $90.
www.grosset.com.au.
