Chill hard and wash your worries away. A curious blend of barrel fermented Sauvignon Blanc, Semillon and Gewurtraminer. Although the per...

Blueberry, raspberry, violet and sweet sugar plum aromas plus an ever so subtle aromatic lift from the Viognier. Black pepper spice runs t...

Some hard going here. Deep and bold fruits, dark chocolate, blueberries and black olive. Flavours are coarse and come across disjointed,...

Classy PG this. Very classy. Well integrated oak - 25% saw second use barriques for wild fermentation and was left for five months on le...

A trendy fella who is cool to hang out with - you know the type. The freshness is the first thing that strikes me here. A swirl of the g...

It makes common sense to open the final sample from O'Leary Walker on the same weekend as the Great Eastern Steeple race which is held...

A new winery to me from the west. The sophisticated label caught the eye as did the weighty bottles. Fifty percent of this Sauvignon Bla...

This 60/40 blend comes from the Great Southern sub region of Denmark. Citrusy, melons and gooseberry. There's a slippery phenolic ch...

A casual catch up with friends saw this appear on the table when one of them brought it along. The looks of disappointment were clear as g...

There's no gimmick to the name. Mother's Milk it is. Perceptions of heavy and bulky Barossa Shiraz can be thrown out here. Mediu...

White fleshed peach, lemons, tropical melon and pineapple husk aromas. Fresh with a youthful vibe and not bogged down by clumsy or chunk...

I was given this as a gift recently and my interest levels spiked - New Zealand Pinotage! We don't see much Pinotage on Australian sho...

A reliable go-to. Year after year this doesn't fail. Clean, crisp and refreshing - an easy drinking fizz not overly dry and can ofte...

Another beauty at a super price. Lots of plummy and juicy berry fruit plus some savoury action here. Red cherry adds a vibrancy whilst w...

Pretty aromas of white flowers, pears and peach skin. Good fruit highlighted by pear flavours. Some honeyed characters sneak up with a d...

Fermented in French oak 50% of which was new then aged for nine months. Oak has certainly played its hand here - a little too much perhaps...

It would be unjust to taste a sticky without food. My weapon of choice in this case was a baked New York cheesecake - it worked a treat....

The vineyard on which the fruit is grown was planted in the early 1970's. This wine is always released at five years of age - and surp...

Quite light and bright in the glass. Like the Tempranillo , there's not too much depth but drinkability factor is high. Black ea...

Smooth and juicy fruit comes in the form of plums, mulberries and a sly touch of raspberry. A bit thin  through the middle with a fair w...

Grassy, a smidge of gooseberry which seemed to flutter away, lemongrass, and squeeze of lemon. Quite thin to taste, edging on watery. So...

50% whole bunch, 100% awesome. There's so much going on here and the interest is in the detail: 18 days on skins, 100% French oak of...

There's a few reasons here which can have you believe that this Pinot Bianco is more Chardonnay like than Pinot Gris, one of its sibli...

David O'Leary's connection with the Adelaide Hills dates back to 1912 when his grandfather purchased a vineyard in Oakbank. The li...

Delicious and glorious. Sublime. For the inaugural release of this label, the best of everything has been thrown at it. And in true Leva...

This oozes class and bargain factor. Crazy value for 15 bucks and a super example of an entry level Nero. Blackberries reign supreme sup...

Good refreshment doesn't need to cost a lot, and for fifteen bucks, this does the job and then some. Yellow flowers, lemon grass and...

There's so many fascinating stories behind the O'Leary Walker label. This sparkling is named after Nick Walker's great grandfa...

Polished and pure. The fruit is bristling, deep and generous. Bay leaf, black fruits, black plums, savoury herbs, faint mint, some m...

Wild with personality. Struck match, creamy, burnt fig, pear skin. Plenty of aromatic interest - barrel ferments and solids can do that....