Another exceptional syrah from Beechworth, a hotbed for the variety if one appreciates a cooler climatic array of blueberry, clove, black olive and beef stock. The fruit grows in girth across the mid to fuller weighted palate, yet the tannic kit - oak and grape - at the back end is one of forceful exactitude, mitigating any excess with poise, strident confidence and aplomb. Bravo!

This is a fine chardonnay. It feels both elegant and flavoursome and it manages this balancing act by showing a fair amount of finesse. It tastes of grilled peach and flint, oatmeal and almonds but it’s just one of those chardonnays that feels harmonious; seamless, even. Nothing sticks out, everything flows, and yet there’s complexity here. It’s well grown, well made and well priced. This is a wine and a name to watch.

(This Amphora Blanco is an) albariño/chardonnay blend. Whole-bunch pressed into 1000L Spanish amphora for wild-yeast fermentation and 6 months' ageing. A revelation! The use of amphora opens up not only complexity and the textural possibilities of albariño and chardonnay, but performs it with a streamlined, seamless beauty. Grapefruit, lemon zest, tangerine, white nectarine and saline aromas. Time in amphora has knitted the whole piece together. Stunning!

I'm a big fan of skin-contact Pinot Gris due to the flavours and textures made possible, and the Amphora Àmbar straddles the line between white, orange and rosé. With its delightful aromas of rose, strawberry and spice, it gives the impression of being a rosé, while capsicum, asparagus and grass pull it more towards white and orange. It has loads of mineral zing, saltiness, silkiness and brightness, going really well with spicy food, or even just by itself. Chilled or room temp, it's a lovely drop.

Fermented in a mix of stainless-steel tank and seasoned French barriques, with both wild and cultured yeasts. (This pinot gris is) striking exotic, complex aromas: spiced apple, white peach, mango, talc and musk. The soft, gentle mouthfeel is a feature, together with a delicious spiciness before finishing clean. Easy to love.

Rose made with Beechworth shiraz. Whole bunch pressed, one portion to tank (inoculated) and one portion to old oak (wild). Pale copper-crimson in colour. It’s reserved on the nose and then juicy and delicious on the palate. It has a seriousness – it feels structured, spicy and a little grippy – but the cherry/raspberry/orange oil flavours make for highly enjoyable drinking. You can file this under Sophisticated Deliciousness. I also wouldn’t be surprised if it improves over the next 6-12 months.