2018 Shiraz

2018 Shiraz

SIZE 750mL
TYPE Full Bodied Red

Deep crimson in colour in the glass

One-time Purchase
Regular price $50.00 AUD
Regular price Sale price $50.00 AUD
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Fermentation over 14 days on skins expressed varietal character and extracted generous, rounded tannins. Automated cap management and temperature control produced a wine of finesse. Carefully matured over 24 in aged American Hogsheads.

The Vineyard

Planted in the 60s in the pristine undulations of Clarendon, Adelaide Hills. The power of the morning sun is captured by the 35 rows planted in an Eastern orientated, leisurely slope. Walking the line between elegance and power, this wine has all the force you would expect from a rich Cabernet, while keeping the cool weather expression of the Adelaide Hills.


1 - 13 years

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Awards + Reviews

Melbourne Int. Wine Show

Silver Medal

Sam Kim

95 Points

Beautifully composed with a persistent engaging finish.

Ray Jordan

94 Points

A most impressive shiraz from Clarendon in the Adelaide Hills. Combines power and concentration with a degree of refined elegance.

Ken Gargett

94 Points

From a superb vintage, this is impressively structured and benefits from the extra time in the cellar.

Wine Showcase Magazine

94 Points

Taste profile

Primary flavors


One of the tartest red fruits, raspberry has a distinctive flavour and aroma that’s relished in desserts and confectionery. Given these characteristics, it’s more commonly detected as a primary aroma in ripe and fruit-forward red wines with medium to high acidity.

Black Pepper

With some wines, you could be forgiven for thinking someone had sneakily ground some pepper into your glass. Overall, the characteristic flavour of black peppercorns is spicy, woody, warm, terpy and herbaceous.


A leather wine tasting note is often paired with notes of vanilla, toast and cedar. It's a savoury note that you'll often find in a wine that has muted primary fruit characteristics that come from the grapes themselves. There are some that believe that leather is more of a texture from tannins than an aroma.

Secondary flavors


Depending on how much toasting the barrel has had, the flavours will differ. If the barrels have had light toasting, the toasty characteristics will be more subtle. As the toasting becomes heavier, the characteristics become stronger flavours:
Light Toasting – Cinnamon, cloves, vanilla, coconut or caramel
Medium Toasting – Coffee, cocoa, toast, caramel, vanilla or honey
Heavy Toasting – Vanilla, smoke, crème brûlée, butterscotch, toffee


Vanilla is a result of oak aging. The wood acts as a seasoning to add flavor and texture to a wine.