LEVANTINE HILL Samantha's Paddock Cabernet blend, Yarra Valley

More lifted than its Coonawarra cousins, the Leasingham Classic Clare Cabernet has concentrated characters of blackcurrant, cooking spice and Old Gold chocolate. A standout of the Clare Valley.

Almaviva is composed of Cabernet Sauvignon, Carmenere, Cabernet Franc and Petit Verdot. In 2015, it earned James Sucklings illustrious Wine of The Year. It is an energetic and elegant Cabernet, with intense aromatics and a full body. Almaviva sees Baron Philippe de Rothschild and Concha y Toro in collaboration. Founded in 1997, the vineyard is located in Chiles Maipo Valley. The aim? To make French style grand cru classé quality wines in Chile.

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.

Moss Wood Moss Wood Vineyard Cabernet Sauvignon, Margaret River Moss Wood is one of the Margaret River originals (planted 1969; first vintage 1973) and this iconic flagship wine Langtons Classified since 1990 has long been Western Australias leading Cabernet Sauvignon. Figures from the cellarage company Wine Ark show that it consistently rates as Australias Most Collected Cabernet. Moss Wood Cabernet Sauvignon is intensely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are neatly balanced. With proven ageing potential the wine develops subtle earth/demi-glace briar characters on the bouquet, and complexity and suppleness on the palate. The unirrigated and widely spaced vineyard (now 14.86-hectares) is planted on gentle north-east facing slopes with sandy loams to a gravelly red/brown loams over clay. Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification, the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is matured in 30% new and seasoned French oak barriques for 24 months.

CHATEAU LILIAN LADOUYS Cru Bourgeois Exceptionnel, St-Estephe