For this red, Bryan and the team at Hungerford Hill use grapes from the hills of chilly Tumbarumba - an area better known for bubbles than red wine. Indeed, it's pretty rare to see a non-fizzy Pinot Meunier, but we want to see more! There's this lovely red apple and strawberry vibrancy in this light-bodied red, with a little mint and plenty of crunchy acid to keep things very fresh. It will even work nicely with a chill (perfect for those roasty afternoons).

While the story of Hungerford Hill goes all the way back to 1967, when the Hungerford family first started planting vines in the Hunter Valley, it's the modern history of this winery that is the important bit. Now once again a family-owned business, and with a portfolio of famous old Hunter Valley vineyards and more wines from the cooler, wilder parts of NSW, Hungerford Hill is back (with a vengeance). You can blame Chief Winemaker Bryan 'BC' Currie for the newness. Bryan famously studied paleontology at university before becoming a winemaker, but there are no dinos here - instead, he produces a clever range that covers everything from the country's best Fiano, superb Tumbarumba Chardonnay & Pinot, a whole array of spicy Hilltops reds, and some of the best preservative-free reds in the Hunter.