Driftwood seems like a good name for a wine from the remote coast of Western Australia, a surfer's paradise. It's cooler there than in most of the huge wine-producing southeast, which translates into livelier flavours. This red blend is full-bodied and ripe, yet with a Bordeaux-like savouriness exhibited mainly by suggestions of mint and black olive. The tannins are light and gently sticky, creating an energetic profile. It would sing (or swim) with roast beef.