Plum, blackcurrant, elements of hedgerow that lend a savoury edge. Latterly, sand and earthen notes, lending something like a sweet spiced air. 
Carries the air of earth and baked raspberry - like you'd find in a baked muffin; fruit, yet not sweet. 
Earth, gamey vibes, latterly the suggestion of tobacco emerges - lending a smokey air. 
Kiss of berry fruit on the nose, soft and succulent, by way of strawberry and a touch of raspberry. 
Subtle hints of char, offsetting deep and dense plum and mulberry fruit. 
Mornington Peninsula Chardonnay, rich and powerful from the off. There's a slight saline and reductive note, more so than the presence of fruit. 
A blend of Cabernet Sauvignon (62%), Shiraz (37%) and a small addition of Cabernet Franc (1%) in mainly old oak (79%), the balance being new. 
Pretty much a first in Australia, from what I can ascertain, being a take on a Southern Rhone/ CNDP white blend. Some very interesting varieties here. The blend in question being: Grenache Blanc 62%, Clairette 10%, Roussanne 17%, Picpoul 8%, Borboulenc 3%.
Orange representing for Hunter Valley based Gartelmann Wines, and its 2016 release of the Diedrich; Diedrich being the Grandfather of Jorg Gartelmann. 
A Single Vineyard Chardonnay from Porongurup in Western Australia's Great Southern. 
Aclassic Aussie blend. It's seemingly a riot of ripe fruit, smatterings of bay and cedar about it. It feels like a warmer year rendition, from the maritime cool of the Great Southern region. 
Whole bunch pressed; 2m cold settling in steel then off to 6 old (unsure how old) 600l French oak dwmi-muids. Then 8m on full lees, no Battonage, racked back to stainless before bottling. 400 doz made.
Barrel selection of Cabernet Sauvignon (68%) with the balance being equal components of Cabernet Franc and Shiraz. 
Fair throw of oak redolent here, new at that, dominating the palate. Light on the palate, as befits its 12%,oak remnants present and lending a sheen and gloss to the wine.
Leads with green apple, a very strong - almost confected note thereof - aroma. It's not over powering, just firm in its presentation. Supplement that with citrus and you might just get the suggestion as to how this presents itself. 
Touch of gum leaf, choc-mint-eucalypt, over cassis and blue fruit. It's fragrant, yet seemingly reticent to come forward initially. 
Not sure that 'Skinsy' is its actual name, but we'll go with that for now. 100% Estate grown, biodynamic and organically grown fruit. One half fermented on skins prior to pressing after 3 weeks and then matured in old oak for 2 years. The second portion left on skins for a total of 737 days prior to draining and blending with the first. Zero additions or fining/filtration just (a tiny amount) sulphur prior to bottling.
The bottle comes adorned with a textile label, if nothing more it serves as a very tactile introduction to the wine as you extract the capsule from the bottle. 
I tasted two separate bottles over consecutive weeks, taking notes on each, for no other reason than I could. 
Something more of a fruit forward Cabernet; Plum and damson notes sitting over cedar and hay. 
The Great Southern wine region is one to watch, tucked somewhat remotely in Western Australia's South East corner - that sentence there laying claim to the most compass references in a review opening!
Deep Langhorne Creek fruit is married to quality oak that frames things up. 
Marlborough Sauvignon Blanc - certainly in my mind - comes with such pre-conceived notions. Yet it’s arguably the region - and the associated stylistic connotations - that defined a new world style.
Plum and white pepper lead, guiding the drinker to a palate that then conveys more of a bitter and savoury palate. 
Adelaide Hills Chardonnay here, barrel fermented, lending a complexity to the aromatics. 
Had the pleasure of the company of both the wife and Mother-in-Law recently at the local wine bar, this leapt off the list and into my glass. New release - and already out of stock ex-winery - it's a single vineyard offering, from the same vineyard as the (Mark of Cain) Pinot Meunier, for those familiar with the range from Ochota Barrels.
Fruit is bought from Bungawarra towards the Northern end of the region, four barrels - 50% new and the balance being first and second fill. These things matter - there are some that believe they don't - for when you place that most sensitive of organs, and yes I mean your nose, into the glass you'll see that new oak readily apparent. 
JaJa is owned by the family behind leading online wine retailer Winestar - and maintained as a separate concern. The brand has been going for nearly twenty tears, first opportunity to taste and review on these pages.
Fairly rich, sumptuous wine, yet still clocking in at a modest 13.5%. 
