Australian Red Wine between $10 and $25 ()

Dark ruby-red in color, this wine opens with a fragrant blast of red berry and wild violets, expanding on the palate into nuances of damp earth, crushed raspberry and mocha. Notes of violets rejoin the chorus of fruit and soft tannins on the finish. While this can evolve gracefully for 2 to 3 years, it is eminently delicious to drink now.

Deep crimson, with brick red hues. the 2008 Jester Cabernet shows liquorice, nutmeg and cassis notes which provide a lift to the subtle hints of French oak. Well rounded on the palate, the firm tannins are complemented by nuances of chocolate, blackcurrant and earth. Food Match: Morrocan style lamb curry with eggplant and chickpeas

This is smooth, velvety and appealing for its juicy blackberry and cherry flavors, zinging through the lively, wet earth-tinged finish. Best from 2013 through 2018.

Matured 11 months in American oak, 60% new, the 2011 The Boxer Shiraz gives a deep garnet-purple color and aromas of creme de cassis, blackberry preserves and mocha plus an undercurrent of vanilla and cedar. The palate is very generously fruited, offering a whopping mouthful of spiced blackberry flavors with a low to medium level of silky tannins, enlivening acid and a long finish. Drink this one now to 2016+.

"This smooth, inviting red shows vivid plum and spice flavors that cascade into the tight, peppery finish. Shiraz, Cabernet Sauvignon and Merlot. Drink now through 2016. Smart Buy"

Fresh and lively, sporting dark berry and licorice flavors on an open-weave frame. Fine tannins mark the finish. Drink now through 2016.

A blend of 98% Shiraz & 2% Viognier, this richly concentrated Barossa Shiraz is indicative of the style for which Australia's top production region is famous. The wine is dark in color, rich and dense. There are ample tannins balanced by the powerful fruit. You will note the hints of blackberries, mint, and eucalyptus flavors upfront and in the finish. Try Rubus Barossa Shiraz with rich dishes like lamb shank, Osso bucco, beef steak or roast duck.
(from importer's website)

Blended of 77% Shiraz, 16% Cabernet Sauvignon and 7% Merlot, Tait’s 2010 The Ballbuster gives a very deep garnet purple color and pronounced notes of spiced blackberries, blueberry pie filling and stewed plums with hints of freshly cracked black pepper and fenugreek. Very full bodied and richly fruited, it has a good line of crisp acidity lending lift and a medium to firm level of velvety tannins, finishing long and peppery. Drink it now to 2016.

Dark ruby/purple, with notes of roasted coconut, graphite, damp earth, blackberry and cassis, this perfumed wine hits the palate with a thunderous richness from the glycerin and dense fruit. Quite sexy, stunning, with some structured tannin in the finish, this wine should drink well for another 5-7 years.