• The following 2016 Wakefield ‘Jaraman’ Cabernet Sauvignon was sourced from two vaunted wine regions in the State of South Australia—Coonawarra with its coveted terra rossa soils—and Clare Valley, now the spiritual and worldly home of the Wakefield winery and its third-generation owners, the highly respected Taylor family.

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Wakefield ‘Jaraman’ Cabernet Sauvignon 2016
Coonawarra/Clare Valley, South Australia $24.95 (142398) 14.5% alcohol
Lifted aromas of piquant spice, red and black berry fruit with hints of mint waft easily from this medium-plus bodied, fully textured cab. It envelops the palate with a tsunami wave of bracing acidity and still-evolving tannin interwoven with crunchy red fruit—pie cherry and red currant—to the fore. Aerate/decant three hours or pop corks 2022 and beyond. This is looking for a thick, juicy steak, grilled medium-rare. (Vic Harradine)

• The following 2017 Closerie des Alistiers Bourgogne Aligoté was stainless-steel fermented, underwent malolactic conversion and aged six to nine months before bottling.

• Aligoté is the grape used in the first, ‘Kir’, cocktail—simply by adding a small amount of crème de cassis to Aligoté table wine—often at a ratio of 10 wine to 1 crème de cassis. The drink was later modified by adding the cassis to any sparkling wine and became known as, ‘Kir Royale’. Urban legend has it that it was Mayor Félix Kir of Dijon who first introduced this drink after a disastrous Aligoté vintage that left the wine barely drinkable, but was a huge hit with crème de cassis—cassis is also a locally produced spirit. The following wine is extremely drinkable, but fun to have with crème de cassis if you’ve not tried one. It’s also a hit when served to guests as a welcoming drink. Chill this and pour as you would any white table wine; add cassis to the glass before or after.

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Closerie des Alistiers Bourgogne Aligoté 2017
AOC Bourgogne Aligoté, France $18.95 (557728) 12.5% alcohol
Light golden yellow and brimming with aromas; floral and nutty notes mingle with lemongrass on the nose. It blankets the palate with a delectable and lively wash of flavour with peach, lemon and Bosc pear to the fore. This is medium-plus bodied with good complexity, deft balance and plenty of pizzazz. It finishes lengthy, clean and refreshing with replays of citrus and pear and a notion of honey. In a word, delicious. Give this a go with grilled or pan-seared seafood, roast chicken or while sitting and sipping on your patio, deck or balcony. (Vic Harradine)

• The following 2016 Château Hauchat Fronsac was sourced from 100% Merlot from premium vineyards—situated just west of Pomerol and St. Émilion—and produced by a family of eighth-generation, regional winemakers. The wine was matured 15 months in barrels—1/3rd new/1/3rd used one year/1/3rd used two years.

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Château Hauchat Fronsac 2016
AOC Fronsac, France $17.95 (123489) 14.0% alcohol
Charred toast, cedar and dark bramble berry fruit aromas provide segue for a medium-weight, balanced, smooth and creamy stream of crunchy red fruit—cherry, currant and cranberry—mingling with savory herbs and piquant spice. It finishes with racy acidity and red fruit replays on the juicy, lip-smacking finish and aftertaste. This marries well with pasta puttanesca. (Vic Harradine)

• The following 2015 Quinta do Portal ‘Destino - Fifth Empire - Red Blend’ was sourced from fruit often reserved for high-end Port wines—45% tinta roriz (aka tempranillo)/30% touriga franca/25% touriga nacional that was matured nine months in French oak.

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Quinta do Portal ‘Destino - Fifth Empire - Red Blend’ 2015
DOC Douro, Portugal $22.95 (646901) 14.0% alcohol
Lifted aromas of cigar smoke and dark, briary berry fruit aromas introduce this opulent red blend of Port grapes; this is the proverbial iron fist in a velvet glove. It captures the palate in a full-bodied, fully textured gusher of ripe, juicy fruit with black berry, dark Bing cherry and ripe mulberry galore. This is smooth as silk from cork pop to final drop delivering ripe juicy fruit on a bed of sweet vanilla and excellent lip-smacking acidity. Finishing lengthy and luxurious, balanced and beautiful, there’s a well-balanced notion of sweet ripe tannin on the finish and aftertaste. What’s not to like? Pour with steak and kidney pie. (Vic Harradine)