Shiraz was first planted in Australia in the 1700s and has become the most widespread and popular variety on the Continent and for good reason. Let’s face it, who hasn't fallen in love with one of those gorgeous jammy wines with no discernible tannins and a seductive touch of pepper on the finish.

The Hunter valley and Barossa are the source of most of the top end versions, but I don't think I've ever tried an Aussie Shiraz that I haven't enjoyed, as a very pleasant evening spent sampling the grape reminded me. I fell head over heals with Grant Burges' famous Black Monster Shiraz in the 1990s and a really furry, rich one from Cape Mentelle. I've made it my mission to try every single one of them over the years and I reckon I'm about halfway there so far. It’s a trial, but Ill do this for all of you!

So, what should you expect in the glass? It’s the colour that gets you first as they look so dark and mysterious. The nose is often like warm bramble jam and there's always a touch of spice or pepper on the finish. Different winemakers can interlace those characteristics like an artist but the style is always recognisable.

Chateau Tanunda Grand Barossa Shiraz

I've always loved the wines from Kaunda and their basic shiraz is gorgeous, but this one is on a different level. Deep dark autumn berries with vanilla and spice clever woven in the layers. It's an absolute corker for the price and I would include it in any collection of fine wines.

Sainsbury’s £16

Peter Lehmann, The Barossan Shiraz

With the intensity of its fruit along with hints of cocoa and liquorice, this is the closest I've ever tasted to the very expensive Cote roti from the Rhone. Not your average Aussie Shiraz but I'd have it in my cellar any day.

Majestic £18.99 per bottle or £14.99 mix six