Wines for the week: November 2023

From only the third crop of Brookdale Syrah, the concentration here is admirable (newer vintages are even better), coaxed out by effervescent winemaker Kiara Scott. Some whole-bunch use gives a sappy freshness to the summer pudding and darker plum skin flavours, and deft nutmeg oak doesn't detract from the lithe, nimble fruit. Dangerously quaffable and a steal at this price, as is Scott's Mason Road Chenin.

There’s a Mediterranean side to this beautiful Cabernet Franc, with dry coastal herbs topping the juicy cranberry and raspberry fruit. Refreshing and lingering spicy notes (white pepper, salty liquorice, nutmeg) add depth and gastronomic appeal. Mineral structure to the soft yet firm tannins.

Made by acclaimed consultant winemaker Stefano Chioccioli, and new on the shelves at Waitrose, this is textbook Frappato, delicate, bright and fresh. Bright cherry red in colour, this is summer pudding in a glass, with aromas and a mouthwatering purity of crushed wild strawberries, raspberries and pomegranate. It’s lean and elegant and a perfect summer red. Try it served ever so slightly chilled, with grilled tuna.

A vibrant and fresh take on Monastrell, with crunchy red and black fruit underscored by a fine acid line. A juicy core of plum, cherry and cranberry, pierced by black pepper and cardamom, is lined by dried Mediterranean herbs. Long, refreshing finish.

Classic Chilean Cabernet Sauvignon – the king of red wines there – from a plot of old ungrafted vines planted in 1964 in Alto Maipo. Aged for 10 months in French oak (30% new) and then a further six months in barrel, this bold red has gummy blackcurrant fruit perfume and flavours, with some dark meatiness from 15% Syrah in the blend. Structure, smooth tannins and a generosity of fruit, and a great price.

Wynns was the first winery to be established in Coonawarra, by John Riddoch back in 1896. The renowned terra rossa soils of the region and the expert winemaking have come together to produce a fantastic Cabernet for the money, deep and rich and generously fruited in style – all that and yet under 14% in alcohol. Inky in the glass, and filled with juicy dark blueberry, plum and blackcurrant fruit, plus hints of pine and eucalyptus. The wine matured for 14 months in a mix of new and older French oak, giving structure, and present but not harsh tannins. Lovely balance, velvety and with a cocoa richness.

Classic affordable claret, from the Right Bank. Ripe blackcurrant and black plum fruit, but also some cedary and savoury meaty notes adding interest. You could lay this down for a few years, but it's already supremely enjoyable now.

Balanced, fragrant and very fresh, this Pinot Noir from old vines of around 60 years old planted on the eastern slopes of Les Cras is a great pick for Burgundy lovers. Full of wild strawberry, cherry and some forest undergrowth depth, this is juicy and easy drinking, and delivers some spice from the new oak on the finish.

Lifted, heady scents of oozy blueberries and black cherries open onto a dense palate, replete with brambly fruit and chewy, pillowy tannins around a core of liquorice and spice. The finish is fragrant with heather and rosemary.

For lovers of Argentinian wine, Susana Balbo needs no introduction, so it is unsurprising that this plush new Malbec joining the top-tier M&S Collection range represents such good value. From 18-year-old vineyards at 1,250m, it brims with ripe damsons and blackberries with judicious vanilla and spice notes from barrel age.

The light colour and body you'd expect from Nerello Mascalese but none of its strident tannins, thanks to the extra time mellowing in bottle. With only a dusting of oak so as to accentuate the bright, floral cherry-berry fruit, it has nice rustic earthiness and quenching river pebble freshness. A great-value new listing for M&S made by Nicosia.

This Decanter World Wine Awards Silver Medal winner is full of baked red fruits and spice. There's some oaky grip in the mouth and good intensity of dark, earthy hedgerow berries leading to a peppery finish. Matured in new American oak barrels for 18 months, then bottle for 24 months.