This is a stunning drink from Alicia Basa & Mark Warner. It’s direct pressed into tank then into barrel and what comes out is a compellingly macerated wine. At first I think I’m in Italy. Then no, maybe in Slovenia? All wrong—this is Australia. The acid is balanced, there’s an attention-getting bitter peel with a pink grapefruit edge. If you’re plunging into the Borachio universe, check this one out first. Imported by Tess Bryant Selections.

This is wine from the end of the world—from the town of Cowaramup in Margaret River in Western Australia. This is Sam’s first vintage from his very own grapes and it’s a bit of a mashup. The grapes were harvested over several weeks, destemmed and punched down by hand in red plastic open fermenters for about a week. Some of the shiraz spent a couple of days on the skins before pressing off. A few bins were foot-stomped whole bunch and then pressed the next day. The two grapes were blended together midway through ferment. The color is kind of psychedelic rose. And though I hate using the word ‘smashable,’ it is. Chill it, gulp it. The grapefruit from the sauvignon comes through and sparks the brooding fruit of the shiraz. Imported by Tess Bryant Selections.