Dive Eagle Eye is a zero sulphur bubbly wine made from Shiraz grapes in Central Victoria. The team behind Dive is a small, hands-on crew who make zero additive wine and use people power and minimal intervention over machines and chemicals. This wine is perfect in the fridge or esky, it's a guaranteed refreshing drop to share with friends at a dinner party or at the park.

This wonderfully elegant Shiraz shows intense, pristine, blackberry fruit and ripe, silky tannins. It almost has a Pinot Noir elegance to it and, luckily, the quality of future vintages will only be getting better too as Voyager's new clones come on line.

Montepulciano is a grape variety that is gaining traction in Australia - both with growers and consumers. The grape's most famed spiritual home is in the Abruzzo region of central Italy where there is sufficient warmth to allow the late ripening grape to develop fully. It's a remarkably well priced example from Abruzzo, and is very suitable as a food wine with its rich and rounded berry flavours proving to be a great match for the usual array of Italian dishes.

South Australia has long had a reputation for turning out rich reds, deep in flavour and complexity. This Shiraz is no exception. Deep, dark, distinctive and delicious, rich in black plums and fragrant spice, this red is made for sipping with fine fare like fillet steak or slow-cooked lamb shanks. Enjoy!

This medium-bodied Cabernet Sauvignon and Merlot blend from Jacob's Creek offers dark berry and chocolate flavours, with hints of spicy and soft vanillin oak.

They said he was 'aluado' ('loony') but the ever inventive José Neiva Correia has proved his doubters wrong. Alicante Bouschet produces some of the world's deepest coloured wines and is often used to enhance Portugal's top reds. Here you find it in its pure form thanks to José. A legend of Portuguese wine, he combines generations of tradition with an inquisitive spirit undimmed at 60+ years of age. Following on from last year's triple Gold medal triumph, José again used grapes from his own historic estate, Quinta de Porto Franco, which dates back to the 12th century and is thought to be the oldest vineyard in Alenquer. Thanks to a great season, Aluado 2017 is a big, rich wine best served with roast meats - try with pork or rack of lamb.

Grenache in all its glory. Red fruits proudly lead the charge: raspberries, cranberries and pomegranate. Fragrant coulis on a summer berry pudding. Ferric notes of steel wool and cordite allude to the iron-rich clay soil upon which the vines prosper in the Barossa Valley. Charcuterie aromas of Jamón ibérico and Mojama dry cured tuna notes add an interesting slightly saline nuance. Rubbed olive leaves, sumac spice and ginger peel aromas round out a very enticing nose. Disclaimer: Product may have a cork or screwcap closure

It’s rare to discover a red wine from the Minervois region made purely from Carignan. Even rarer, when it’s all from old-vine Carignan, but for this prize-winning cellar it’s something of a speciality, clear from the Gold medal that it’s already won. Winemaker Sylvain Delabre knows exactly how to get the very best from his precious handpicked grapes, bringing out all the supple blackberry and raspberry fruit, along with subtle notes of wild herbs and spice. Whole grape fermentation ensures the wine is deliciously silky and supple, with minimal tannins and no hard edges. A red wine with character and depth, and freshness too. A great choice with all sorts of midweek dishes – from grilled meats, to sausage and mash or pesto pasta.

This Barossa Grenache is bright and fruity. Lifted aromas of raspberry and red cherry with notes of spice. Crunchy acidity with a hint of toasty oak gives this wine texture and style. The perfect match with Crispy Pork and spicy Asian slaw.