Staff Picks 2023 Sydney

Big fan of Jumilla Monastrell, there's great Monastrell made in Spain, with a ton of character. This particular Monastrell; concentrated with red and dark berries, balanced with a touch of chocolate and savoury components. Great wine and food pairing!  NICK CAPEL, PWS SYDNEY

A heady nose of raspberry licorice, scorched earth and sweet spices lures you in. Waves of black cherry, black plum and raspberry flood the palate before moving into dried herbs and earth and leather flavours thanks to some bottle age. The array of intoxicating flavours and depth-defying intensity is a nod to its premium standing and old-vine source, caged within bitter chocolate tannins that are silty and fine. A delicious dark remedy for the onset of winter. PWS

Deep violet-red in the glass, this wine has aromas of dark fruits of the wood, dark chocolate and dried thyme. A wall of rigid tannins supports purple plum, cassis, mocha, anisette and herbs de Provence flavors. The slightly stiff finish is marked with notes of crumbled sage and olive paste. MIKE DESIMONE, wineenthusiast.com

This is a classy single vineyard barbera. From 45-65 year old densely planted vines, the Marun was the brainchild of Matteo Correggia. He sourced fruit from sandy soils at the top of the hill with a sunny exposition and good air flow to stifle vine disease.