Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano).

It gives good yields and can impart deep color, low tannins and (unusually for a warm-climate red grape) high levels of acid.

Century-old vines still exist in many regional vineyards and allow production of long-aging, robust red wines with intense fruit and enhanced tannic content.

When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes.

Cabernet Sauvignon requires care and attention in the vineyard, with fruit exposure and yield directly related to fruit quality.

However its thick skin makes it incredibly resilient to adverse climatic conditions.

In cooler climates, minty & leafy characters are intermingled with blackcurrant & red berries. In warmer climates, chocolate & tobacco characters express themselves. However the underlying characters common to all Cabernet Sauvignons are drying, mouth puckering tannins & a hollow palate. The latter is the reason it is often blended with the Merlot.

Australia produces a distinct array of Cabernet styles, unlike any others found throughout the world.

But whether it's a component of a blend, or a stand-alone varietal, the quality & character of Cabernet Sauvignon shines through.

Robust, assertive, complex and sometimes even fruity are words that describe the taste of Cabernet Sauvignon wine.

Because the Cabernet Sauvignon grape is itself so sturdy, it produces a very full-bodied, intense and vigorous flavored wine that usually tastes better with age. Fans of this wine often describe a nose full of dark, luscious berries at first, followed by hints of cigar-box and dark chocolate aromas, and ending with a lasting herbal or minty taste.

A Cabernet that has just been opened might make the mouth pucker from its high content of tannins, but with proper airing, that sensation dissipates, giving way to a flavorful red wine.

Cabernet ages well, and many critics recommend drinking a vintage that is at least five years old, which will allow the wine’s subtleties to emerge over the course of a meal.

Shiraz is the most widely planted grape variety in Australia.

It currently represents 40% of the total red grape crush and constitutes one fifth of all wine grape production in Australia. It is without doubt Australia's favourite red variety, both domestically and internationally.

Never before has Shiraz enjoyed such stardom. With its soft ripe tannins, it can be crafted into wines suitable for immediate consumption. However it real character is seen in wines with longevity that show layers of intoxicating complexity with age.

Shiraz deserves is status as Australia's flagship grape variety. The beauty of Shiraz is that it can flourish in a range of climates and slowly cool climate Shiraz came into focus.

The cooler regions of Central Victoria, Coonawarra and Padthaway became known for structured wines that had black cherry, pepper and spice characters rather than the chocolate and stewed plums found in warmer climates.

Pinot Noir originated in the French region of Burgundy, there exist many different clones, each with its own particular character.

The symbiosis of clone and region is what allows great Pinot Noir to be produced, along with skilful winemaking and viticulture. The true character of Pinot Noir is expressed when it is grown in a cool climate. In fact, its early ripening nature makes it able to withstand some of the coolest viticultural areas such as, the cool regions of Victoria notably the Mornington Peninsula, Yarra Valley and Geelong, Tasmania and Adelaide Hills are where the best Pinot Noir is produced.

Wines made from Pinot Noir are typically lightly coloured, with cherry-to-plum red hues.

The aroma, which is often highly fragrant, can be composed of cherries, red berries, violets and spice when young, transforming into gamey, leathery, mushroomy characters with age.

The palate is light-to-medium bodied with fine silky tannins.

Merlot is a red wine grape that is used as both a blending grape and for varietal wines.

Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Along with Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot, Merlot is one of the primary grapes in Bordeaux wine where it is the most widely planted grape.

Grenache is a versatile variety and is used to make both light and heavy red wines. Grenache is widely used in the production of Rosé due to its cherry red colour and its fragrant berry aromatics.

However Grenache can also be made into medium and full bodied reds, which have fleshy mid palates and soft tannins. While it shines as a straight varietal, with its flavours of berry fruit, cherries, earth and spice, it also blends well with Shiraz and Mourvèdre.

When these three varieties are blended together, they are colloquially referred to as GSM or Rhône red blends.

The best Grenache in Australia is produced from old vineyards in both the Barossa Valley and McLaren Vale. The latter has shown its dedication to the variety by the formulation of its 'Cadenzia' program. This is a regional showcase of the variety and wineries are encouraged to experiment with different styles to highlight Grenache from the region.

Sangiovese is one of the stars of the Italian wine grape varieties now making their mark in Australia.
The variety is regarded as being suitable for cultivation in a number of Australian wine regions. So we will see more of these wines in the future.

The name looks like it comes from an Italian saint, but apparently it derives from Sanguis Jovis or 'Jupiter's Blood.' It is the major variety in the Tuscan region and thus Chianti wine. The Sangiovese is lightish ruby red colour - fairly typical of a variety not known for its strong colour.

The wine is quite aromatic, with lifted cherry alongside the typical savoury aromas of thyme, rosemary and aniseed.

The palate is medium bodied, with fine acid structure and nicely drying tannins without being aggressive. There is a hint of cedar amid the cherry, raspberry and aniseed flavours.