What to drink ... on Australia Day

UP TO $25

Delamere Vinyard Rose´ $20

IF AUSTRALIA Day bears no significance for you other than that it's a holiday weekend, that's OK because there's bound to be a barbecue or some sort of gathering with friends on the agenda. And hopefully some warm weather - in which case, rose´ will be my drink of choice. I'm loving the Delamere 2012 made from pinot noir. It's quite spicy, full of an appealing strawberry and cranberry fragrance, fresh and lively on the palate with some weight, too. Savoury with a crisp finish, it matches beautifully with barbecued lamb cutlets. Try Melbourne Wine Store, St Kilda Road.

UP TO $40

Frankland Estate Isolation Ridge Vineyard Riesling 2012 $32

THERE'S always much excitement when Frankland Estate releases its rieslings, particularly the single-vineyard wines. This is one of Australia's finest riesling producers and the Isolation Ridge Vineyard Riesling 2012 is gloriously pure, minerally almost steely but quite subtle for a young riesling. With plenty of floral and citrus aromatics, the palate is succulent with fine acidity, driving to a long finish. Will age easily for a decade but it's great now with chargrilled prawns. City Wine Shop.

OVER $40

Sabre by Mitchell Harris Wines 2008 $40

WINEMAKER John Harris spent many years at Domaine Chandon honing his sparkling-wine-making skills; he now produces one called Sabre. Made from fruit from Macedon and the Pyrenees, Sabre is made from mostly chardonnay with about 25 per cent pinot noir, then spends three years on lees, which adds to the creaminess and texture of the palate. There's a lot going on, from its honeysuckle and nougat nose to stone fruit and ripe, fleshy pears plus spice on the palate. Long-lasting bead and a pleasing aperitif style. Europa Cellars, East Melbourne.

SPLURGE

Quealy Pyrenees Nebbiolo 2011 $45

BALNARRING-based Kathleen Quealy has been making extraordinary wines, including this nebbiolo sourced from the Malakoff vineyard in the Pyrenees. The 2011 is the second vintage and the wine spent 150 days on its skins in a combination of terracotta amphora and old oak - many reds spend a quarter of that time on skins to extract flavour. This is beguiling and medium-bodied with typical nebbiolo colour - a washed-out red - and plenty of mouth-puckering tannins. Best with food - a T-bone perhaps. From Merricks General Store.