This video was supported by the Hunter Valley Wine & Tourism Association. Wine reviews and articles, including the ones listed below, are never sponsored. 

Hunter Valley semillon is one of Australia’s great wine stories. When young, it’s light, zippy, fresh, lower in alcohol and perfect for summer drinking. With age, it transforms into a completely different wine: deeper in colour, rich in complexity, and genuinely world-class.

It’s summer on the Sydney’s Northern Beaches! This episode looks at why Hunter semillon is a fantastic summer white: from fresh oysters and prawns to richer lobster and scallops, this wine covers the whole spectrum of summer seafood. We dive into how it’s grown, why the Hunter’s warm days and cool nights make it special, and how the style evolves from bright citrus refreshment to toasty, layered maturity.

Browse our recently reviewed Hunter Valley semillons from the youthful 2025 and 2024 vintages to aged examples from the 2019, 2018, 2017 and 2016 vintages.

Learn more about semillon and the Hunter Valley:

• It’s semillon season!
• Introduction to Hunter Valley
• Scallop ceviche and Tyrrell’s aged Vat 1 semillon

New Zealand sauvignon blanc is famous around the world, but the story goes far beyond Marlborough. In a record-setting 2025 harvest, sauvignon blanc made up almost 80% of the national crush and nearly 90% of all exports. But while Marlborough drives the global style, each region across New Zealand offers its own distinct expression.

In this episode, Stephen Wong MW breaks down how climate, geology, and winemaking shape New Zealand’s most important variety. From Marlborough’s tropical, herbaceous style to Martinborough’s savoury depth and Central Otago’s racy acidity, New Zealand sauvignon blanc isn’t one style, it’s an entire landscape. Explore the regions and discover the expression that speaks to you.

None of the products in this video are sponsored by the manufacturers. All opinions and selections are entirely independent.

Want to get more out of every bottle? The Real Review contributor Stuart Knox runs through three simple tools that can instantly improve your wine experience at home.

From decanting with just your phone light, to opening fragile old corks with a Durand, to pouring by-the-glass at home with a Coravin, these are the tricks sommeliers actually use.

Whether you’re a collector, a casual drinker, or just want to stop ruining old bottles, this quick guide has you covered.

In this episode, Huon Hooke visits West Gippsland to meet Patrick Sullivan, one of the region’s most passionate advocates for cool-climate viticulture.

Patrick shares how a university lecture about climate change set him on the path to Gippsland, a region that stood out as an “anomaly,” where the climate seemed remarkably stable. Drawn by its volcanic soils, high rainfall, and soft light, Patrick has built his winemaking philosophy around the expressive potential of dry-grown pinot noir and chardonnay.

He explains how deep-rooted vines in these basalt soils access a rich array of nutrients, contributing to the saline, textural complexity that defines his wines. As more young, driven winemakers move into Gippsland and technology makes precision viticulture more accessible, Patrick sees the region becoming one of Australia’s most exciting frontiers for fine wine.

Just an hour from Melbourne, the snowfields, and the coast, Gippsland is uniquely positioned for both high-quality viticulture and wine tourism.

Huon Hooke visits Bass Phillip in Gippsland—one of Australia’s most respected and cult pinot noir producers—for a conversation with winemaker Adam “Skip” Francis.

They discuss how Skip came to lead the iconic estate, the vision for its future, and plans to expand vineyard plantings across Gippsland. The two also taste and talk about Depuis ‘23, Bass Phillip’s latest release that marks a new chapter for the winery.

From the Yarra Valley to South Gippsland, winemaker Marcus Satchell’s path has been one defined by passion, risk, and a deep connection to place.

After learning the craft in the Yarra, he moved to Gippsland, where he worked alongside the team at Bass Phillip before deciding to strike out on his own. Together with two friends, he founded Dirty Three Wines—a label built around the soils that define their vineyards.

A few years later, Marcus and his wife took the reins, continuing the journey from their home base in Inverloch. Today, Dirty Three is known for wines that speak clearly of where they come from: the blend All The Dirts and the single-site Dirt One, Dirt Two, and Dirt Three pinot noirs. And then there’s Magic Dirt—a wine born from Marcus’s belief that you have to take risks to find greatness.

From Prosecco to Champagne, Huon Hooke explores seven sparkling wines that showcase the great range of styles and price points available in Australia. Starting with Italian and Australian prosecco, then heading to Tasmania for both non-vintage and vintage sparkling wines, Huon compares how each style stacks up, finishing with a unique late-disgorged Australian sparkling and two Champagnes.

Whether you’re after a festive prosecco, a refined Tasmanian sparkling, a rare late-disgorged wine, or a prestige Champagne, this lineup will help you choose the perfect bottle for any celebration.

Featured wines and tasting notes:

• Cantina Trevigiana Prosecco DOC Treviso Extra Dry NV
• Tread Softly Prosecco Rosé NV
• Pirie Tasmania Traditional Method NV
• Radenti Sparkling Grand Vintage 2016
• Mount Majura The Silurian Late Disgorged Vintage 2012
• Pommery Brut Apanage NV
• Taittinger Brut Millésimé 2016

If you enjoy deep dives into the stories behind great wines and want to keep up with the latest reviews, subscribe to stay connected.

Stephen Wong MW chats with Greywacke winemaker Richelle Tyney about what sets Marlborough Pinot Noir apart.

Recorded following the New Zealand Pinot Noir Conference, their conversation dives into Greywacke’s approach to Pinot, from vineyard philosophy and why Marlborough’s natural brightness and red-fruited profile are its signature. Richelle also shares why Greywacke doesn’t chase the idea of premium through single vineyards, but rather through creating a complete and balanced expression of Marlborough pinot.

Stephen Wong MW joins winemaker Warren Gibson to explore the Smith & Sheth CRU Albariño. They discuss how the variety found its place in New Zealand, why it’s so well-suited to the changing climate, and how the team approaches building structure and complexity. Together, they taste through the individual components that make up the final wine—revealing how each element contributes to balance and character.

If you enjoy deep dives into the stories behind great wines and want to keep up with the latest reviews, subscribe to stay connected.

The Freedom Shiraz is not only a celebrated Barossa Valley wine, but also a piece of living history. Planted in 1843, the vineyard behind this wine is recognised as the oldest producing shiraz vineyard in the world.

In this special episode, principal wine writer Huon Hooke tastes Langmeil The Freedom 1843 Old Vine Shiraz and tells the remarkable story of how these vines survived and continue to thrive nearly two centuries later. Owned and cared for by Langmeil Winery, this vineyard has become a symbol of Barossa’s resilience and global reputation for world-class shiraz. The Freedom Shiraz represents more than just great wine: it’s a living treasure of Australian viticulture. Few vineyards anywhere in the world can claim such a direct line to the origins of winemaking in their region.

If you enjoy deep dives into the stories behind great wines and want to keep up with the latest reviews, subscribe to stay connected.