The 2006 Hanenhof Shiraz was aged for 12 months in French and American oak, 30% new. Purple-colored, it offers up a nose of toasty oak, smoke, pencil lead, plum, and blueberry. Full-bodied, plush, and ripe, it has enough structure to evolve for 2-3 years. Drink this lengthy Shiraz through 2020. It is an excellent value. Hans and Fransien Haan began operations in 1993 after purchasing a 45 acre Barossa vineyard located between Tununda and Angston. The wines are made by Mark Jamieson.Importer: Ben Hammerschlag, Epicurean Wines, Seattle, WA; www.haanwines.com.au

The only secondary label red here is the 2004 Hanenhof Shiraz, which spent 14 months in primarily French oak (30% new). Elegant and restrained by Aussie standards, with medium body, peppery plum and black currant fruit, and fine density, it should be consumed over the next 6-8 years.Importer: Benjamin Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376

The 2001 Hanenhof Shiraz was aged in 75% French and 25% American oak for 24 months prior to bottling. It contains about 7% Viognier, giving the bouquet an exotic edge. Aromas of damp earth, tropical fruits, blackberries, and cassis emerge from this chunky, fleshy, medium to full-bodied effort. Displaying excellent Shiraz character, sweet tannin, and a silky finish, it is the type of wine that makes consumers happy. Drink it over the next 5-7 years. Importer: Benjamin Hammerschlag, Epicurean Wines, Seattle, WA; tel. (206) 923-1376