Fruit for our 2018 Estate Shiraz was selected from our quality low yielding Gomersal Vineyard, fermented on skins for 12 days and then matured in new French oak hogsheads for 18 months to add further complexity and finesse. The very best barrels were selected to produce 705 six packs.

Aromas of blackberry and chocolate combine perfectly with flavours of dark plum and liquorice to produce a balances full bodied wine with structure, silky tannins and excellent length.

FOOD SUGGESTION: One for me, one for you - best served with and in Classic Coq Au Vin (click for recipe).

CELLARING: Drinks beautifully now and will reward cellaring for a further 15 years

SERVING TEMPERATURE: 16-18 ̊C

ALCOHOL: 15.0%

AWARDS & ACCOLADES:
96pts “The fruit for the Estate Shiraz comes from their Gomersal Vineyard in the Barossa Valley. 12 days fermenting on skins and then a year and a half maturing in new French oak hogsheads. Barrel selection led to 705 six-packs.  Again, cracking value and a real step up. A superb vintage which now has a few years under its belt, all adding to the complexity. Opaque magenta. The nose gives black fruits, mocha, dry herbs, chocolate, espresso and cassis. A little sweet oak is evident as well. This is beautifully structured, very long and with silky cashmere tannins. There is focus, weight, balance and length here. Utterly delicious. Enjoy over the next eight to twelve years.” – Ken Gargett, Wine Pilot

95pts “This is gracefully opulent and sumptuous, showing dark fruit richness, vanillin oak, smoky bacon and dark chocolate notes on the nose. The powerfully expressed palate has layers of silky texture and complex flavours, leading to a immensely appealing, velvety finish.” – Sam Kim, Wine Orbit

93 pts “Deep and dense purple colour. Rich aromas of berry preserve and mocha. A huge wine filled with densely packed blue and black fruits, dark chocolate, and dark and sweet oak-driven spices. Tannins are gravelly and ripe, big but in context with the fruit weight. Goes on and on to a dry finish. Needs time and will reward many years of cellaring.” – Stuart Knox, The Real Review