Tasting notes:

These grapes come from Heirloom Vineyards’ finest Barossa single-vineyard site. Hand-selected bunches are fermented in open vats and basket-pressed before ageing in French oak barriques. Very deep purple-hued, the wine exhibits bramble and blackberry, plus smoky oak, with chocolate cherry and violet accents. The midweight palate is intense, framed by brisk acidity and dense, silky tannins. Textured, complex and lingering, this is the perfect wine to pair with Heirloom’s recommendation: Gavin Sutherland’s recipe for steak and onion soubise. The recipe is available from the Heirloom website. (Patricia Stefanowicz MW)