Onannon is the venture of Sam Middleton, Kaspar Hermann and Will Byron, who donated the last two or three letters of their surnames to come up with Onannon. They have many things in common, not the least working vintages at Coldstream Hills, Will for six years, Sam for two (before ultimately returning to the familys winery, Mount Mary) and Kaspar for one. Since then they have bounced between vintages in Burgundy and Australia. Strictly speaking, I should disqualify myself from making any comment about them or their wine, but you would have to go a long way to find three more open-hearted and utterly committed winemakers; the world is their oyster, their ambitions unlimited.

This is a gorgeous site. All fruit destemmed and cold soaked for 7 days in a carbonic environment. Only pumped over, to retain whole fruit. Six weeks on skins. Pressed straight to oak. 15 percent new. Pommard clone. Four barrels produced.

So pretty and appealing thanks to its up-front red cherries and spice flavours. At first quite fruit-sweet, then other elements come into play: tangy, tart, pomegranate-like acidity, a touch of menthol. The oak is oh-so-subtle, adding some background nuances to the lighter-framed palate with lacy tannins. This is lovely. All fruit is destemmed, cold soaked for seven days in a carbonic environment and spends six weeks on skins, then pressed straight to oak, 15% new. Date: Nov 2023; Alcohol: 13.5%; Price: $70.00; Drink by: 2035; Rating: 95 Points; James Halliday Wine Companion

Red fruit, pimento, cinnamon and spice, poached strawberry and rhubarb. a little cedar oak. It’s all red fruit, some pomegranate and tamarind tang, light dusty and peppery tannin, a quiet sappy succulence, with a bright and zesty finish of excellent length. Very good. Date: Jan 2024; Alcohol: 13.5%; Price: $70; Closure: Screwcap; Drink: 2024-2030; Rated: 94 Points; Gary Walsh; The Wine Front