This really had tasters buzzing at first whiff. This gorgeous Clare Valley riesling is unbelievably perfumed in the nose, like sticking your nose into a bouquet of roses while standing in a seaside citrus orchard- heavenly. The palate is equally compelling for its concentrated, bone-dry flavors of apricot, peach, lemon sorbet, malic green apple and quince. The floral perfume persists in the mouth. So complex, yet everything is so well integrated. The finish is long, minerally and filled with lime leaf and lemon zest. Try with trout almandine or chicken Milanese.

Another delicious dry riesling from South Australia made it to our list of favorites. This time from Mclaren Vale, straight south of the Clare Valley, through the city of Adelaide to the cooling waters of the coast. Subtle white flowers, loads of lime zest, flinty mineral and savory notions of salted nuts appear in the nose. This is a linear and brightly acidic wine driven by minerality, but there is a bare hint of balancing residual sugar upfront bolstering notions of slightly green peach and crisp Asian pear before they are subsumed by the energy of lemon and lime zest on the brisk, minerally finish. Great with smoked fish, lemony shrimp or Panang curry.

From one of the foundational wineries of Australia’s great west coast growing region, Margaret River, this lovely wine made a strong impression on tasters. Leeuwin burst onto the scene 45 years ago wowing the wine world with its Artist Series Chardonnay, a richly tropical, buttery explosion in the mouth. The Prelude is a fraction of the price and dials back a good deal on the flamboyance, delivering an exceptionally well-balanced chardonnay. Fresh acidity, a combo of lemon, orange and grapefruit, finds a foil in the creamy, lightly buttery, medium-weight body. Seamlessly integrated, with understated vanilla and baking spice scented oak folding into ripe red apple, juicy pear, stone fruit and preserved lemon, all showing uncommon depth as they flow into the long, subtly saline finish. This is stunning for the price. Pair with pan-seared salmon filet or sweet shellfish like scallops or yabbys, Australia’s giant and delicious freshwater crayfish.

Although famous for riesling, over a third of the Clare Valley’s farmed acreage is planted to shiraz. It can get quite warm during the day, but cool maritime breezes result in precipitous drops in nighttime temperatures, allowing for ripe but fresh reds that retain good acidic cut. Those chilly nights are evident in the cool, herbal nose of eucalyptus, mint, bay, brined green peppercorns and delicately aromatic violets. The fruit is dark, showing purple plums, black raspberries and lightly bruised blueberries framed by a zippy tang and firm, woody but velvety tannins. Pan seared duck breast or slow smoked pork are the call.

From Grampians in the cool southerly region of Victoria comes this deep purple beauty. The nose resonates with sweet black fruits, black pepper, vanilla, violets, cocoa powder and coffee. Rich blackberry preserves and creme de cassis fill the mouth along with bold, ripe tannins and well-judged vanilla and mocha flavored oak. As the fruit fades on the finish, you are left contemplating the interplay of the lingering tannic structure, cocoa, pepper, baking spice, and freshly ground coffee. Built for beef.

Fourth generation winemaker Chester Osbourn is one of Australia’s most recognizable and prolific practitioners of the vinous arts. He oversees a vast stable of wines, but The Dead Arm is among d’Arenberg’s true classics. Made from old, low-yielding vines that struggle to produce small quantities of exceptionally concentrated fruit, this easily won tasters over for its bold, expressive style. Right out of the gate the nose displays power, telegraphing a richly layered wine full of deep, dark fruit, savory black olive, exotic spices, mint, thyme and crushed black pepper. Dense, concentrated and loaded with tannin that underpins blueberry, black currant, blackberry and plum. There is a distinct herbal, earthy and darkly savory side too, but also sweet vanilla, verging on coconut from the oak. Although this is a 2018 it is still on the upswing, promising future rewards. Only richly flavored dishes like slow roasted or smoked, cumin dusted lamb shoulder should be considered at this stage.