The Kaesler family were Silesian immigrants who settled in the Barossa Valley back in 1845, setting out the current vineyards in 1893. Though the family sold up in 1968 the estate is still in tact and bears the family name. Reid Bosward is the winemaker of this fine Shiraz, given 94pts by Dave Brooks in The Halliday Wine Companion. “Another cracker from the excellent 2021 vintage, more along the blueberry and boysenberry fruit line in this wine with abundant spice and hints of dark chocolate, licorice, Christmas cake, roasting meats and violets. Tight, fine sandy tannins lend ample support and the wine trails off nicely with a real meaty, dark-fruited edge.”

MadFish was established by Howard Park as a standalone brand with a focus on expressive, affordable, drink-now wines, and is named after a bay in the Great Southern (near Denmark). “... one to enjoy now, at a barbecue but it’ll mellow in a few more years. Cassis and cherries, cedary, woodsy spice, a hint of fresh herbs and some sway with the tannins. It works across a medium-bodied palate and has plenty of refreshing acidity and a touch of detail. 90pts, Great Value.” Jane Faulkner, The Halliday Wine Companion.

Like many mixed tapes of old this label brings together surefire favourites to ensure you’ll enjoy it every time you let it entertain you. The trio of favourite grapes combine in perfect harmony offering a wealth of moreish black fruit flavours to delight your tastebuds. Find Cabernet Sauvignon for structure, Shiraz for rich and spicy fruit plus a good splash of succulent Malbec.

Barossa Valley legend Ben Glaezer grew up in wine, his father Colin was winemaker at Seppelt, and his uncle is John Glaetzer, head winemaker at Wolf Blass for over 30 years. After graduating from Adelaide University’s Roseworthy campus, and a spell at Tyrrell’s, Ben went on to win a number of honours and titles as winemaker of Glaezer wines. The Heartland story began in the late 1990’s when Ben became excited about the outstanding quality of fruit being grown in some of South Australia’s lesser-known regions, in particular Langhorne Creek, where he explored thoroughly along with some winemaking friends. Today Heartland sources all of its fruit exclusively from Langhorne Creek and makes mainly red wines. Ben makes them 100km away at his state of the art Barossa Vintners winery in Tanunda. The Illicium name comes from Illicium Verum, the Latin name for Star Anise. This is a mix of Cabernet, single vineyard Shiraz and a little joyous, juicy Dolcetto. Together they have created a dense extremely fruity red layered with spice, cased in mellow oak.

With a family estate rooted in Burgundy and Beaujolais, Laurent Guillot could easily have stayed in this prestigious part of France and focused on Pinot Noir and Chardonnay. However, he was keen to look further afield to the vineyards of better-value southern France where creative winemakers are much less bound by rules. And that’s where he’s stayed, coaxing out delicate fruit elegance from the likes of Grenache, Syrah and Cinsault for red blends. Chais du Moulin is a ripe, silky blend of raspberry-rich Grenache, blackberry-scented Syrah with the herby red fruits of Cinsault. This is a very enjoyable, easy-going red to sip on its own or alongside roast chicken.