"A traditional bordeaux blend of both cabernets, merlot and petit verdot, grown in the McLaren Vale and Adelaide Hills regions of South Australia, is a claret-aping red that is essential drinking this summer. This 14.5 per cent red is fermented and aged in small, French and American, oak barriques by its fourth- generation winemaker, Chester d'Arenberg Osborn. Partner this gorgeous, fat, gamey, spicy, cedar and creosote-stacked red with barbecued red meats."