By Ralph Kyte-Powell
Under $20
Take it to the Grave Adelaide Hills Pinot Noir 2016 $16-$18 Score 88
Smelling of red cherries and raspberry jam, along with sappy and earthy touches, this reasonably priced pinot has good varietal identity. It has a juicy, gluggable middle and a slightly firm finish. (Screw cap; 13 per cent alcohol.)
Rymill The Yearling Cabernet Sauvignon 2015.
Ageing? Drink over two years.
Food idea Chicken and bean enchiladas.
Take it to the Grave Pinot Noir.
Stockists include BWS stores nationally.
$20-$35
Parker Coonawarra Estate Terra Rossa Merlot 2015 $32-$34 Score 89
Parker Estate's merlot offers savoury varietal personality. Violet, blackcurrant and tapenade aromas introduce a medium-bodied, sustained, dry-finishing palate, a dab of coconutty oak adding dimension. (Screw cap; 14.5 per cent alcohol.)
Ageing? Drink over four years.
Food idea Grilled Italian pork and fennel sausages.
Stockists include Dan Murphy stores nationally.
Indulge yourself
Pikes The Merle Clare Valley Riesling 2016 $43-$45 Score 96
Top-notch riesling running a superbly measured, tight line through stone fruit, citrus and floral characters, and savoury steely, spicy notes. Dry, intense and rich, structured, long and ageworthy. (Screw cap; 12 per cent alcohol.)
Ageing? Yes, three to 15 years.
Food idea Steamed Chinese dumplings.
Stockists include Prince Wine Store, South Melbourne (Vic); Five Way Cellars, Paddington (NSW).
Wine of the week
Rymill The Yearling Cabernet Sauvignon 2015 $14-$16 Score 89
A good starting point for Coonawarra cabernet. Sharp, tangy briar and blackcurrant cordial aromas lead into a palate that nicely balances succulent fruit and slightly astringent backbone. (Screw cap; 14 per cent alcohol.)
Ageing? Drink over four years.
Food idea Racks of lamb roasted pink.
Stockists include Chambers Cellars stores (NSW); McCoppins, Fitzroy (Vic).