Tikka was the winery cat at Jauma, now immortalised in this bouncy, fresh blend of Shiraz and Grenache. It has a core of fruit power from the Shiraz, but the overall vibe is more lifted and pretty, with crunchy red fruit, some red liquorice and a little sprinkling of cherry cola. Don't worry, that little spritz is meant to be there - if it frustrates, just decant quickly and watch it disappear....along with the rest of the bottle!

James Erskine walks two paths as top sommelier and winemaker, and he does it so naturally you’d think there were two of him. Try Sommelier of the Year, top of the class at his Court of Masters exams, Young Gun of Wine Winemaker’s Choice 2013, and Len Evans Scholar 2019. Leave some for the rest of us! While Erskine retains ‘somm tricks’ up his sleeve, farming and winemaking are now the focus. The philosophy is natural, eschewing manipulation and additions; they haven’t used sulphur since 2015! The wines are, quite literally, wild. Put it this way, he’s learnt the ‘rules’ of the game, and he knows when to break them. Erskine adopts a biological farming system with the help of legendary grower Fiona Wood in McLaren Vale, while tending to his own in Adelaide Hills. Above ground, he uses aerated compost teas to build the plants’ defences against mildew. On the ground, Jauma has introduced some 26 cover crops in the vineyard and his cherry orchard to increase water use efficiency and disease resistance, resulting in healthier vines and wines without the need for sulphur in the vineyard or winery. Pretty neat huh?