Savoury, of ash and bloodstock, liquorice; there's florals in the mix too, wild herbs.
The title of this one reminds of the Manic Street Preacher's "La Tristesse Durera", one of those odd little glimpses into how my mind works. Or doesn't.
Odd aromatics: Stonefruit with something green and vegetal, asparagus meets snow pea. Underlying bed of oak derived cream, vanilla
Delicious Joven style: jubey, juicy, fruits of the forest mix. The kinda wine you want to sink your head into: cooling, calming, intriguing, inviting. 
Delicate florals - not as prominent as in prior vintages - and I'd declare this vintage seems primarily about citrus: pithy lemon, bitter, grapefruit sharpness. 
It could well be said that Kate Laurie has bubbles coursing through her veins, having - at the tender age of 19 - decided that winemaking was to be her chosen passion and promptly headed off to study at the Lycée Viticole d’Avize in Champagne.
Organic Sauvignon Blanc from Cowra (better known as the site of a PoW camp in WWII, from which there was a mass breakout - a little bit of Aussie military history for you there) in New South Wales.
Had me yearning for that classic entree: melon and prosciutto, a particularly association if I do say so. There's a drizzle of honey in the mix too.
Fairly neutral once you pop the old olfactory organ in there (not to be confused with the organ that the Queensland MP popped into his Cabernet Sauvignon). 
"A wine who’s name is quite simply derived from the nicknames we (Rebecca and Lucy Willson) have always called each other!"
Stonefruit, a suggestion of wheat, cashew and bready hints - subtlety, not exactly singing aromatically for me.
Lemon cream, slight sour/saline edge to proceedings. Rounded entry, segues to tangy citrus acidity, even a little green apple. 
"Groslot" is a play on the grape variety known officially as Grolleau Noir. Produced by the Vaillant family (a brother and Sister team), it's lo-fi in production without any SO2 added. 
Dark, leathery, meaty and clove spice - it's the broodiest of the three aromatically, and it doesn't disappoint. 
Pear sorbet, lime zest, lemongrass; fresh and freshening - like a summer slushie.
Ultra-fresh, fragrant - fresh herbs (Rosemary, thyme), a little citrus perhaps, over dry stones. 
Lime, sour citrus, Granny Smith Apple acidity, has the jowel standing to attention and snapping a crisp salute as the wine enters the mouth. Good, even spread of texture - much more than a line or length merchant. 
Lemons and Limes, florals - frangipani, attractive aromatic proposition. 
Ooooh crisp green apple, blossom, lemongrass and lime. It's fresh and exactly what you want from a youthful, pristine Riesling. 
Black fruit swaddled in oak: cassis, mulberry - this reeks of old school Barossa. 
Red berry, boiled lolly, very cranberry-esque in how it presents itself. Suggestive of a little higher seasoning
Bright, vibrant, berry driven goodness. Stylistically right up my alley, is it classically good or great? No. Is it the sort of wine that's perfect for quaffing with gay abandon? Abso-ding-dong-lutely. 
Cracking aromatics: a little funkiness interspersed with stonefruit, florals and a little citrus.
Hints of cut Apple, a little cut grass and citrus. Tight, offers little. 
Black cherry, suggestion of oak, coffee, a little mint; slick, glossy representation. 
A visually appealing copper tinged wine on pour, bookended with hints of spice and stonefruit kernel that give the wine drive and length, lingering long on the finish. 
A blend of Chardonnay, Gewurtztraminer, Viognier that spent six months on skins with a further six months in barrel. It's a textural monster, full, lavish. Dry, chalky tannin, a little bitterness on the back palate, white pepper. 
Stonefruit, a liberal sprinkling of toasted spice - that carries through to the palate, with a delicate lemon essence. It's powdery, chalky form clings to your cheeks - before a resurgence of citrus and stonefruit. 
Donkey and Goat is Jared and Tracey Brandt, a couple who ply their trade from that hotbed of social activism, Berkeley. Making their wines in what could be considered a 'natural' manner, and in their own words: "a term that covers both the vineyard and the cellar. That is what distinguishes natural wine– the extension of natural farming philosophies that drive the practices for sustainable, organic and biodynamic farming into the cellar". The brand gets its name from two animals prominent during time spent learning their craft in France with Eric Texier.
Lemon, with a husky note, melon, sea-spray, chalky. 
Pretty serious Rosé here from the Toolangi crew. Made from Syrah, 300 dozen made, crafted at Dominique Portet.
I'm sure plenty of you will be tucking into the fizz as this gets published!
A 70/30 split of the two varieties. MSV have long been producing using the 'other' Rhone white varieties. Long may it continue.
Certainly of its variety, with citrus leading ahead of tropical undertows.
Lime, lemon sherbet - all about the citrus. Lively bath salt aromatics. Bit of apple skin about it too. 
Blood plum, dark bitter chocolate, fresh tea leaves, a bit of beef/bonox perhaps.