Château Malescasse is a hidden gem in the Haut-Médoc, on a gravel outcrop between the Margaux and St-Julien communes, the result of two drainage channels that lead to the Gironde river. It was previously owned by the Tesseron family of Pontet Canet. This 2010 is drinking beautifully, with everything we look for in an afforable left bank Bordeaux. There's great balance of restrained bramble fruit and just enough grip, moderate cleansing acidity and a great deal of earthy, graphite complexity from time in bottle. Medium-bodied, ripe with a gentle, appetising, savoury quality.

An exciting wine from highly regarded Spanish winemaker, Telmo Rodriguez, the LG Valbuxán (lugar de Valbuxán, “the place of Valbuxán”) is from the mountains of Valdeorras. It comes from an old estate (“pazo”) from over 300 years ago that had been abandoned and have been carefully renovated by Telmo and his team. Predominantly Mencía, the wine also has a blend of Brancellao, Sousón and Garnacha Tintorera. 2020 was a warm vintage and the wine displays great concentration and accessibility, but the wine has such purity and freshness. Blueberry, violet and wild flower perfume are supported by cinnamon and thyme, with fine grained tannins.

34% Grenache, 31% Carignan, 20% Cinsault, 8% Counoise, 5% Shiraz and 2% Mourvedre. The Shiraz included is in rose form, so as not to overpower the other varieties. The Noir is the introduction to Yangarra's red wines, and it's a lively, pretty, vibrant style of red, with sunny Australian fruit flavours but sappy, red fruit-driven, led by lots of young-vine Grenache. There's a savoury, spicy element entirely from the fruit, as no new oak is used. A delight to drink, bright, refreshing and characterful.

80% Grenache Blanc, 6% Roussanne, 6% Bourboulenc, 5% Clairette, 2% Greanche Gris, 1% Picpoul. The Blanc is an introduction to the superlative white wines from Yangarra Estate, inspired by the greats of the southern Rhone. This has lovely, sunny and refreshing orchard fruit, savoury notes and a noticeable textural quality, pithy and phenolic.

Peter and his team use some whole bunch in their Estate Shiraz, which lends itself to the elegant, fragrant medium-bodied style of Shiraz. There's lots of pure raspberry, red plum, blueberry and damson fruit, with delicate spice and wild herbs on the nose and palate.

Barrel fermented in 20% new puncheons. This has a golden fruit character on the palate, with ripe pear, apricot and nectarine. There's warm, gingery spice towards the mineral finish. Noticeable acidity builds on the palate, creating a refreshing, juicy mid-palate.

The bargain of the Yangarra portfolio, showing their deft mastery of the Grenache grape in South Australia. Everything here is in perfect proportion, with gentle bramble and black plum fruit, and lots of savoury complexity. It's broad on the palate with sandy, polished tannins that create a moreish, appetising feel. Subtly powerful on the palate with incredible length.

The Roux Beaute (think 'you beauty') is made entirely in ceramic egg with 50% of the wine staying on skins. The nose is quite closed and mineral, but the wine opens up on the palate to reveal textural, sappy components and fresh pear, white flower perfume, and golden apple flavours.

73% Grenache Blanc and 27% Roussanne. Around 50% of the wine, just using Grenache Blanc, had considerable skin contact, which adds to the pithy texture and leaves the wine with a ginger-led spicy finish. The wine was aged only in large ceramic eggs, and it's textural, silky and a delight to drink. 2021 was a cooler vintage, and the aromatics are delicate, pure and mineral. The fruit flavours open up with time in the glass, and are exotic and spicy. A beautiful, complex and unique expression of this special place in McLaren Vale.

King's Wood is a south facing block, leaving the wine elegant, lifted, perfumed and medium-bodied. There's lots of blue fruit here and subtle savoury notes. Aged only in large Austrian 500 litre foudres.