Banjo Har­ris Plane.

Halliday - - Festive Season -

Banjo makes the most of his bud­get with some qual­ity left-of-cen­tre drinks.

It’s not hol­i­days without fizz, and the BK pet nat is guar­an­teed to de­light.

From the Ade­laide Hills, it’s made by ec­cen­tric, ex­per­i­men­tal skate-mad Kiwi Bren­don Keys. Made from chardon­nay and full of lemon zest and yel­low ap­ple, this is cloudy, textured and full of life.

The bone-dry Valde­spino sherry from Jerez in the south of Spain is prob­a­bly the great­est-value sin­gle vine­yard wine in the world, with buck­ets of com­plex­ity. Salty, nutty and su­per dry, with re­ally tangy acid­ity, pair this with an­chovies, olives and cured meats.

I’m cheat­ing a lit­tle with the Two Me­tres Tall be­cause it’s beer, but it’s a style that’s be­com­ing more pop­u­lar – sour beer. Here, yeasts that are tra­di­tion­ally frowned upon in wine­mak­ing (lac­to­bacil­lus and bret­tanomyces, among oth­ers) are used to craft a beer that has acid­ity, and thus length of flavour. Noth­ing is more re­fresh­ing and, to be hon­est, this is par­tic­u­larly wine-like.

The Walsh & Sons is an in­trigu­ing blend from two vine­yards in Mar­garet

River. Zesty and fresh, but with nutty com­plex­ity, there is a lot go­ing on in here, thanks to crafty har­vest­ing se­lec­tions and some in­tu­itive but low-in­ter­fer­ence wine­mak­ing.

Phillip Jones grows and makes pinot noir par ex­cel­lence – there’s no ar­gu­ing with that. One of his hid­den gems, how­ever, is his rosé. He doesn’t make it ev­ery year, but when he does and it’s good, it’s one of the coun­try’s best. Tex­tu­ral, full of ‘pinot­sity’ and with a ta­per­ing tail of flavour, this is an ex­cel­lent wine to have on the table over the com­ing sum­mer months.

Jarad Cur­wood (of Chap­ter Wines) and Jordy Kay (of his epony­mous win­ery) teamed up last year to make a sin­gle vine­yard pinot noir from the Morn­ing­ton Penin­sula. It is made without the ad­di­tion of any sul­phur diox­ide, so two things should be kept in mind: 1. Drink the whole bot­tle within a day or two of open­ing – this is when it will be at its best, and 2. It is full of in­cred­i­bly vi­brant fruit – it lit­er­ally jumps out of the glass. This wine may sur­prise, but open your mind and ex­plore the di­verse Aus­tralian wine land­scape!

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