Savaterre, Shiraz, Beechworth, Victoria, Australia, 2014

Having found an ideal vineyard site in the foothills of the Victorian Alps, at an elevation of 440m above sea level on ancient granitic soils, winemaker Keppel Smith founded Savaterre in 1996. Mild summer days and cool nights encourage the high-density plantings to produce small crops of high quality fruit. The estate is run organically, and winemaking is inspired by minimal intervention concepts. Wild yeasts are used for fermentation, and the wine is aged in French oak barriques, 50% new. Tina Gellie: Beautiful maturity here, full of exotic spices, toasty oak and lifted, ripe bramble fruits on a satin-textured palate. It's drinking beautifully, with great freshness, grip and balance. Roger Jones: A soft, delicate perfume on the nose, with restrained but pure fruit. The silky, textured palate is spiced, layered, vibrant and elegant. Anthony Rose: A distinctive, seductively spicy perfume is accompanied by a hint of mint. It's richly concentrated in the mouth, with a spice-imbued, savoury dark fruit quality that's evolving nicely, and silky tannins which coat the tongue. Almost plush and Cote Rôtie-like.