Awards and Accolades

Sydney Morning Herald
"This is the best shiraz I’ve tasted to date from this certified organic brand. It has pleasing depth as well as drinkability, delivered with some polish. Spice and dark-cherry aromas, a bright and nicely balanced palate with appropriate tannin grip and a clean aftertaste. I can enjoy it straight away.”

Steve Leszczynski, QWine
“Delivery is smooth, not too dissimilar to the old Glenn McGrath bowling action. Line and length hitting the spot with accuracy. Dark berry fruit the main players. Some chocolate, but this is more about that McGrath-esque delivery - easing into the crease offering consistency and getting results. Fine spices peer through at the death.
If you looking for a pleaser, this is right on the money.”

2015 Vintage: 93 Points, Special Value Wine - James Halliday, Australian Wine Companion
"There's a lot to like and admire about this shiraz quite apart from its price. The bouquet heralds the arrival of a wine with plum, blackberry, spice and licorice, the medium-bodied palate connecting the dots with fine, savoury tannins and a long finish."

2014 Vintage: BRONZE - New World Wine Awards NZ 2015

From the Winery

McLaren Vale coastal climate is ideally suited to organic viticulture and the Angove family’s philosophy of Organic management of their vineyards in the region has been unwavering. Sustainable viticulture and organic management of our vineyards including under-vine mulching to enrich the soil and increase carbon content manual removal of weeds, no synthetic herbicide and fungicide use and zero artificial inputs ensures vines with greater balance, fruit flavour concentration and better overall vineyard biodiversity and health. The whole system is linked – Soil, Plants, Animals, Food, People and Environment.

The 2015 Wild Olive Shiraz grapes have been sourced from our Warboys Organic Vineyard and a long term local grower. Warboys provides the powerful base for the wine with growers fruit contributing elegance and finesse due to different soils and microclimates.

Hand crafted in the Angove small batch winery, the berries were gently de-stemmed with a large proportion of whole berries included. A three day cold soak was followed by fermentation during which the juice is gently pumped over the skins to extract colour, flavour and tannin. The finished ferment was then basket pressed to ensure the gentle handling continues as the delicate flavours are coaxed from the grapes. Maturation in small oak for 12 months prior to barrel selection and assemblage preceded minimal fining and light filtration pre bottling.