St Hallett Blockhead Shiraz

The fruit comes from family vineyards in the southern and northern Barossa Valley, on sandy soils over clay and red brown earth. The fermenting wine is pumped over briefly but often, to draw out colour and tannin gently, and it finishes malolactic fermentation and matures in American oak. That oak adds a thread of vanilla and a little spice.

The range is built for drinkability, with a soft, lush palate. Expect forest fruits, boysenberry and vanilla bean on the nose, with hints of cacao and white pepper, then juicy berry and mulberry flavour and fine, coating tannins. It runs close to 14.6% alcohol. A roast of lamb or beef, or sausages off the barbecue, makes an easy match.