This is Syrah with a nice little kick, fresh out of the Adelaide Hills. There are some lovely bright blueberry and plum fruits to start with, followed by trademark white pepper and olive tapenade with a touch of iodine. The palate has all that and more with a nice lick of oak and subtle tannin finish.

Andrew Miller grew up in a typical 1970s Australian household in which his parents drank flagons of port and cream sherry. Although this wasn’t the most auspicious starting point for someone’s burgeoning wine journey, all you need is a spark. Luckily Andrew chanced upon a magazine article about Champagne and as the saying goes, the rest is history. Andrew studied winemaking at the famed Roseworthy College and achieved a dream of working in Champagne before heading back to Australia to work for household names like Orlando and De Bortoli. In 2016 Andrew entered the fray of self-made winemakers by starting Artis Wines with just a couple of wines. With a great level of experience of working with premium South Australian fruit while working at Orlando (Jacob’s Creek), he has developed a range of wine from regions like the Adelaide Hills and Clare Valley. Thankfully Andrew’s wine journey has progressed from flagons and cream sherry and is making modern wines for a modern world.