August Mixed Dozen 2023 - Women's World Cup Dozen

This is classic English ale at its very best. What to say about this incredible brewery? They are of the benchmark for traditional English ales and stouts that employ the same methods for brewing now that they have for the past 100+ years.

Golden malts on the nose with sweet heady florals, chamomile and wild grasses with hints of citrus and fresh bread. These are beautifully clean and clear tasting ales, light on their feet with soft, supple malts throughout that float on a rich and creamy, just perfectly bittered palate. What a beet! An absolute English classic.

We love the wines of AA Badenhorst. They represent not only incredible value given the quality but they are classic examples of South African wine. From top to bottom the crew lavish these wines so much, love, care and attention it would make most producers in the Cape jealous. If you are just starring out with South African wine and just how good it can be look no further!

A touch of honey-blossom and citrus peel entice. That mineral, chalky sprinkle and wafts of apple, pear, a hint of quince and Meyer lemon. The palate is tight and lean then fans out with a rush of crystalline tree fruit and a waxy, citrus note that carries it along beautifully. Nice focus and a little pithy texture to boot. Cracking, classic chenin here.

How do they do it? Every year this is a PWS favourite and it never fails to deliver. Made by Rheinhessen legends Gunderloch with vineyards  close to the Rhines south-east steep slopes. The combination of the red slate soil, the proximity to the river, the exposure to the sun and the steepness of the vineyards - are perfect for producing wonderful ripeness.

This year the cooler 2022 vintage plays wonderfully into the hands of the Fritz giving it an extra shot of energy and nervy goodness. Still plenty of pithy stone frui, apple crunch and white tree fruits with a little exotic hit of guava in there just playing its part. There is always a nice textural element at play even at this level and the balance is spot on. Classic German rizza here.

Sawanotsuru was established in 1717, in Kobe, in the prefecture of Hyogo. The current owner, Mr Nishimura, is the 15th generation family owner.

This is their everyday Junmai. Yamadanishiki (the king of Sake rice) is used generously. By using Yamadanishiki rice, this sake has a depth of flavour with a fruity aroma. The texture is very soft and elegant and the finish is clean and dry.

There is gentle grip here too and nice soft spicy, white pepper overtones that work really well. For those new to sake this is cracking all-rounder. You can serve this cold or lightly warm and its super versatile as far food so have at it.

Fontana Bodegas & Viñedos is a leading producer of Estate wines, owning over 600 hectares, and managing a further 400 hectares of sustainably farmed, high-altitude vineyards in Castile, Central Spain.
Jesús Cantarero, the current owner, has now brought together a highly experienced, eclectic, multi-national team of wine professionals, including Sam Harrop MW, who produce authentic, contemporary wines of great purity and freshness.

This once again delivers exceptional quality for the money. It is one of those how do they do it for the money numbers. Spicy top notes overlay a nose of raspberry, red currant and diced strawberry. It's a touch heavier then light but done with lovely precision and purity. Fresh picked berry fruits are sweet and plush with a little sweet spice weaved in nicely. Its not simple but its not a wine you need to sit and contemplate for hours. Just enjoy it for what it is - delicious!.

Cave de Cairanne is a cooperative founded in 1929 in the heart of the Cru's of Southern Rhone. A total of 65 growers make up the Cooperative with a majority of their vineyard area being run Organically.The vines are predominately located in and around the town of Cairanne and mostly facing the Dentelles de Montmirail and Mont Ventoux.

In the winery the same mindset of the most artisanal producers is followed. Either minimal or no sulphur, concrete tanks and wines spend time on their fine lees for silkiness and protection against oxygen The results are wines of freshness, personality, texture, silkiness, structure, elegance and finesse. All of this is achieved at some seriously sharp pricing. A very very good effort!

A tight and primary nose with a nuance of crushed, dried violets that lift from the enveloping wild black and blue berry spectrum. With time in the glass fruit builds and matches spice and mountain herbs.The tannins are ripe and wrapped in bright red fruit. There is a lovely 2021 vintage stamp of freshness that is laced around the fruit and structure.

Lake Hayes Pinot Noir is named after the namesake lake at the foot of Queenstown's Wakatipu basin. One of the most photographed lakes in the country and a striking place to make wine. Made by the crew at Amisfield, just down the road, so you know it will over-deliver and it does.

Black damson plum with crushed black raspberry and will, fresh picked strawberry. Plenty of charm here that leads with a plush and robust palate that tightens up nicely revealing some sweet and savoury spice with just a hint of flashy oak to bring it all together. Not a lot of Otago pinot around at this point delivering this level of utter hedonistic enjoyment as well as subtle complexity. Anther great release.

Hand picked and fermented wild. Up to 5 weeks on skins. A strident approach to extraction. More should take note! Largely co-fermented. Exceptional. Prosaic, I suppose, but the natural buttress of carignan's astringency, wildness and natural acidity obviate Aussie grenache's inherent sweetness. So good! I am having difficult spitting this, such is the first base of saliva-inducing structure. The kirsch, tapenade, white pepper and lavender, a distant second. My favourite wine of the stable. NED GOODWIN, James Halliday

I feel like the Bernice Ong and Julian Forwood can do no wrong. They have been making stellar wines out of the Mclaren Vale and also Tassie for some time now. While they don't own vineyards they have made great relationships with growers and have access to fantastic fruit.

While we normally talk up the temp-grenache blend this came across the tasting desk recently and we were blown away. Its such a perfect combo of juicy goodness, succulent fruit and perfect poise that you almost lose what wonderful complexity lies underneath it all. We hope they keep making this! 

Fruit is sourced from Forest Hill vineyard and vines in Frankland River. There is a portion of malbec in this wine. Plush and smooth, medium weight and chocolatey. A dense and dark perfume of plum and dark chocolate, faint mint and sea spray with black olive notes in the mix. The palate is molten dark chocolate with raspberry, black olive and bay leaf characters. The wine feels compact and the tannins are lithe and puckering/refreshing. Feels pretty smart and does a good job of being reserved. MIKE BENNIE, The Wine Front

We always feel like we over-look Forest Hill and I don't know why. The wines are excellent and they always punch well above their weight. They were one of the first to establish themselves in the cooler reaches of the Frankland River in 1965 and what they have created there is something pretty special.

The head oenologist of Rutini Wines Mariano Di Paola, is a prominent figure in the Argentinean wine industry, and has been the head oenologist at Rutini Wines since 1993. He was acknowledged as one the world's top 30 oenologists by Decanter Magazine in 2015.

Yes! Bonarda. The other red grape of Argentina and much overlooked though gaining plenty of interest today and this is a great example. Satsuma plums, dark cherry, a little bitter chocolate and some sweet baking spicy notes. Its mid-weight, soft and supple but has some nice detail and light seasoning from a little mix of American and French oak. Really nicely done with strapping fruit, nicely concentrated and perfectly balanced. Super value!

Fontaleoni is a family estate run by brother and sister team, Matteo and Simona Troiani, with a little help from consultant Paolo Caciorgna. They've succeeded in producing a range that is emblematic of the best of what the region has to offer and packaged it up with some of the besta value coming out of the region.

Youthful and pretty nose of flowers, raspberries and fresh plums. Medium-bodied, fresh and juicy, with easy tannins and a simple finish. Tinta roriz, touriga franca and touriga nacional. JAMES SUCKLING

This is a great stating point for the Crasto wines, one of Portugal's still wine stars. The aim for this bottling is always to produce a wine with freshnessa and vibrancy that captures all the warm, beguiling fruit of the Douro. A perfect mix of lifted, pretty aromatics and that saturated, dark fruit all spiced up and ready to go. This sees no wood so an extra level of zing. A beautiful blend of classic Portuguese varietals that is ready to go. If you have never tried Portuguese still wine before this is the perfect place to start.