2024 Dune Empty Quarter Shiraz Grenache Mataro, McLaren Vale

A blend of 47/40/10/3% grenache/mataro/shiraz/touriga. The grenache and shiraz are co-fermented, with the other components blended before a year in oak. Aside from a splash of touriga, this conforms more to a classic mindset than most of the Dune portfolio, though the lean away from sweet fruit and into savoury detail prevails. So too the tensioning on the palate, with a compact of fine yet commanding tannins and a clean line of acidity. Blue fruits and red. Well, black, too, but on the taut side of ripe. Violet, dry spices, iron and earth. As usual, it’s an elegant affair – flavour-deep yet refined.

95 points Special Value Marcus Ellis, Halliday Wine Companion

Dune is the McLaren Vale project of brothers Duncan and Peter Lloyd, part of the family behind Coriole, but very much with its own identity. The wines draw inspiration from the Vale’s Mediterranean climate and remarkable geological diversity, with an emphasis on earlier picking, freshness and varieties naturally suited to warm, dry conditions. Empty Quarter brings together Shiraz, Grenache and Mataro in a wonderfully Australian take on the classic southern Rhône trio — juicy, spicy and built for the table rather than the trophy cabinet.

McLaren Vale’s warm days, cooling Gulf breezes and ancient soils give these three varieties plenty to work with. Shiraz brings dark fruit and spice, Grenache supplies perfume and juicy red berries, while Mataro adds savoury structure and an earthy, herbal edge. The 2024 vintage keeps everything lively, giving the blend generosity without drifting into heavyweight territory.

Bright crimson with purple edges, the nose opens with blackberry, raspberry and juicy plum alongside violet, cracked pepper and dried rosemary. With air come liquorice, black olive, smoked meat and a little warm earth. The palate is supple and energetic, with ripe red and dark fruit carried by fresh acidity and gently chewy tannins. Pepper, herbs and dark cherry build through the middle before a savoury finish of liquorice, spice and dusty earth.

This is barbecue territory: lamb kofta with smoky eggplant and tahini, charred pork ribs, merguez sausages with couscous, wood-fired mushroom pizza or a properly messy pulled-lamb flatbread with yoghurt and chilli. 

Cellaring: Drink now to 2032.