Wire walkers wearing killer stilettos

The variation in style is striking when you line up a group of pinots.
Many are packed with concentrated aromas of berry and spice leaping out of the glass, others are more refined in style with elegant flavours.

The quality of grapes used is paramount in the creation of flawless pinot, and the variety generally relies more on acid than tannin for structure.

The following details a few tricks of the trade used in the winery to bring out the best in pinot.

Production methods worth noting include fermentation on a portion of hard brown stems with the intention to improve tannin structure and add spicy aromas.

Cold soaking at low temperatures for several days before fermentation can assist with aroma extraction and fleshing out the palate to create a plump mouth-feel.

Finally, a third production technique called carbonic maceration involves placing whole grapes in a tank filled with carbon dioxide for a few days leading to a wine of increased softness.

The Wire Walker 2007 Pinot Noir – is an outstanding example, fruit driven with cherry on the nose complemented by hints of savoury bacon. The palate shows broad acid with a tight tannin grip, tidy finish and long legs that carried it everlastingly.

Curly Flat 2006 Pinot Noir - as wines go this one demands recognition. I was captivated by its balance and complex savoury characters of beetroot, pepper and dusty oak in seemingly perfect equilibrium with cherry and forest berries.

Don't forget to spend some time on it.

Spend some time on it - sometimes that's the only way to get your moneys worth. Wine shows are definitely a mixed bag, you never really know what your going to get.

In a nut shell. I will be going out to grab a bottle of 2009 Thistle Hill Riesling which won Best Wine of the show and Best White of the show at 56 points. You should be able to find this for under $20.

Max Allen and judging crew also think you should give Temple Bruer's 2007 Preservative Free Shiraz Malbec a go. This rock-star wine won Best Red Wine and Best Preservative Free Wine of the show at 55 points. Watch your back Thistle Hill.

When first made this wine was a fruit bomb, vibrant with blackberries and cherries, finishing with astringent gripy tannins. Being preservative free the safest place was in the bottle so that's where it went, quick smart . Two years later the nose has developed into warm plum, cherries and chocolate, the palate still shows intense fruit with all components well integrated - fruit, oak and tannins. The wine finishes with softness and lingers for about 35 seconds, that's going the distance in my book. Pick this up from the bottle shop or cellar door for around $20.

Great Shiraz Challenge 2009

An afternoon at The Great Shiraz Challenge left me with teeth resembling Tyler Durden's from Fight Club. I'm not saying it got violent, although I would probably start a bar fight over a couple of bottles, Clarendon Hills and Michael Hall Syrah especially.

300 plus Shiraz's to get through, you do what you can and give it a red hot go. There was plenty of massive Barossa reds on tasting, but my palate was venturing towards the more refined Shiraz's from the Adelaide Hills and McLaren Vale.

For around $30 Handorf Hill Winery and Paxton Jones Block Shiraz are worth a look.

Arete Shiraz demands a mention, meaning the aggregate of qualities as valor and virtue making good character - nice back story the shiraz was killer too. Watch out for this one.

From the Vale Nashwauk stood out, their first vintage was in 2006 the brand created by Kaesler there’s no doubt that theses guys know how to make Shiraz. Also from McLaren Vale check out Thorrpe Wines Shiraz, no hoity-toity tax on this one.

firstdropwines.com - if you only visit one website listed in this post go to first drop.
They make top class wine under a brand that oozes funk and passion. Do it your way Matt and John, love your work.