PAST ACCOLADES:
James Halliday: 95 (2012)
“Welcome, we hope you enjoy the show. Twist the cap and it's as if the words tumble out. Immediately perfumed and expressive but with the grunt of tannin and fruit to give it real substance. Saturated plum, soy, five spice and smoky, musky oak. The very epitome of a modern major general release shiraz.”

Campbell Mattinson, The Wine Front: 93 (2012)
Estate-grown shiraz from rising (if not established) McLaren Vale star, Yangarra. This wine is coming together beautifully. It’s a perfumed, expressive shiraz with more than a touch of class. Saturated plum, soy, five spice and smoky, musky oak. There’s a gunpowder note here too. It has the flavour, the brightness, the aromatics and the charm. And it has the tannin to see it age well too. Impeccable.”

Robert Parker: 93 (2012)
Deep garnet-purple in color, the Shiraz offers quite a floral nose with a core of dark fruits, blueberries and dark chocolate. Big, rich and voluptuous yet wonderfully balanced in the mouth, it has medium to firm finely grained tannins and a fresh acid line, finishing with good length. Approachable now, it should drink best 2014-2022+.

VINEYARD INFORMATION
Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Our single vineyard estate has twelve individual blocks of Shiraz. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation.
REGION: Kangarilla, McLaren Vale
VINE AGE: 12-16 years
ELEVATION: 150-180m above sea level
SOIL TYPE: Sand and ironstone
VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION:
Shiraz was harvested at night and received by way of a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold-soaked the fermentation tanks for 5-6 days until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and rack and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration.