This youthful ‘village’ red has a very vibrant, energetic and composed feel with abundant mulberry, blueberry and raspberry aromas that flow to a composed, spunky palate that has vividly appealing fruit. A blend of 40% grenache, 21% mourvedre, 14% shiraz, 12% cinsault, 11% carignan and 2% counoise. Drink now.

This is a blend of lots of unusual varieties. There's grenache, mourvedre and shiraz and then there is cinsault, carignan and counoise. This is just stunning and a perfect example of some of the fascinating wines that these guys are producing. A wine you just want to keep gnawing at.

One of the most interesting projects we’ve been watching is over at Yangarra. They’ve planted most of the grape varieties of France’s Chateauneuf-du-pape region, some of which I can barely pronounce, like Counoise (if you say something like “Coo-Nwah-z” that’s about right). In 2018 they finally released something with all the red varieties blended together called “Noir”. Pete Fraser is the brains behind the winemaking – my parents also happen to be his godparents, but I think wine lovers with an unbiased view would agree his wines are incredible. This is fresh, lively and jam-packed with flavour, perfect for the introduction of winter and something braised.

Taut and snappy with fabulous vibrancy. It is tight, youthful, and all about the fruit. A modern, high-energy style with a vibrant red-fruit core.

One of the most interesting projects we’ve been watching is over at Yangarra. They’ve planted most of the grape varieties of France’s Chateauneuf-du-pape region, some of which I can barely pronounce, like Counoise (if you say something like “Coo-Nwah-z” that’s about right). In 2018 they finally released something with all the red varieties blended together called “Noir”. Pete Fraser is the brains behind the winemaking – my parents also happen to be his godparents, but I think wine lovers with an unbiased view would agree his wines are incredible. This is fresh, lively and jam-packed with flavour, perfect for the introduction of winter and something braised.

Taut and snappy with fabulous vibrancy. It is tight, youthful, and all about the fruit. A modern, high-energy style with a vibrant red-fruit core.

The wines from Yangarra are certified organic and biodynamic and are invariably deliciously quaffable. This is an unusual blend of no fewer than six different grape varieties that thrive in warmer regions like McLaren Vale; grenache, mourvedre, shiraz, cinsaut, carignan and counoise. The vibe here is decidedly Rhoney with open fermenting, plunging, wild yeast fermentation and 10 months on lees in older French oak playing key roles in a wine with serious savoury appeal.

A blend of six red grape varieties adds to this fresh take on easydrinking red wine, though you’ll find more interest than expected with its layers of spice, bright fruit and crunchy texture. Drink with a light chill. Paired excellently with pork cutlets.

At the end of 2018 I made a wish-list of 3 things I’d like to see more of in 2019. And number 1 on the list was a request for more well-priced light reds. Now, 4 months into the year, I’ve found EXACTLY what I was after. This Yangarra Estate Noir 2018 is more than just a good value drink, however, it’s a watershed wine. Something that can change perspectives about what Australian red wine should/could taste like. Amazing. It’s a blend of 40% Grenache, 21% Mourvèdre, 14% Shiraz, 12% Cinsaut, 11% Carignan, 2% Counoise from estate-grown, certified organic fruit. So Chateauneuf, but in McLaren Vale. Fruit is hand-picked and mechanically sorted, with 50% whole berries in the mix, the juice wild fermented before spending 10 months in old oak. That’s a lot of care and it shows in the finished product – the Noir is a perfectly pitched red. Only medium bodied, there’s an absolute riot of raspberry fruit. Juicy, vibrant, utterly addictive red and blackberry fruit, in a soft, but not unsubstantial mode. It’s plump. Generous. Softly spoken. Unadulterated. It’s a joven style, but with more structure and much more intensity than your average light red. And so, so pure. How can you not like this? Sure, it’s not going to cellar for decades. Nor is it a profound wine (the top Yangarra Grenache and Shiraz are more in that boat). But such profound drinking pleasure. And isn’t that wine is about? Best drinking: Now to probably eight years plus. Would I buy it? In a heartbeat.

It's only April and perhaps we've seen the bargain of the year. Wickedly juicy, one glass just isn't enough. The latest addition to the Yangarra Estate range, the brand's ongoing commitment to Rhone varieties has delivered this blend of Grenache, Mourvedre, Shiraz, Cinsault, Carignan and Counoise 40/21/14/12/11/2. Handpicked, 50% whole berries, wild yeast ferment with 100% old French oak for 10 months. Certified organic and biodynamic. Flirtatious and dancy, this is a wine that screams nothing but pleasure. Earthy with some funk, but it's the absolute shower of red and blackberry fruit that just oozes charm. Medium bodied, the generous flow of fruit caresses the mouth filling every crevice with ease. Super smooth with the slurp factor sky high, stop at nothing to buy as much as you can. Drink now to six years.

Winemaker Peter Fraser used no less than six varieties to craft this extremely palatable McLaren Vale red, with local favourite grenache having the greatest influence. Skillful blending is mandatory in such circumstances and Fraser has mastered this with aplomb. Medium-bodied, super smooth and a standout bargain.