Shiraz

A concentrated McLaren Vale Shiraz with blackberry, dark plum and liquorice layered over peppery, savoury spice. Dense fruit and firm tannins give it a long, powerful finish.

A full-bodied Barossa blend driven by Shiraz, with Merlot and Cabernet Sauvignon adding roundness and structure. Dark berry fruit and savoury spice lead into a rich, juicy palate, while time in seasoned French and American oak brings gentle toast rather than overt sweetness. Balanced and persistent, it is built for generous food: grilled steak, braised beef or smoky sausages.

Blackberry, blueberry, ripe cherry and blackcurrant lead this generous Shiraz, with black pepper, cocoa and a light touch of toasty oak adding depth. The palate is fruity and rounded, supported by soft, ripe tannins and a lingering, gently spiced finish. Its dark-fruit warmth makes it an easy table companion. Serve at cool room temperature with steak, burgers, barbecue or slow-cooked beef dishes.

Dark red fruit and toasted vanilla accompany a soft, balanced palate with a juicy dark-berry centre. Shiraz and Cabernet Sauvignon form the blend from South Africa’s Western Cape. The grapes are hand picked and sorted before the varieties ferment separately in stainless steel for six to fifteen days. Thirty percent matures in French oak hogsheads, while the remainder stays unoaked.

Blueberry, blackberry and raspberry flavours are joined by dark chocolate. The wine is semi-sweet, with acidity balancing its sweetness. Made from Shiraz in South Africa’s Western Cape, it underwent malolactic fermentation in tank and remained on fine lees. About 20 percent spent six months in French oak. Alcohol is 12.4 percent, residual sugar is 63.7 grams per litre, and the wine is vegan.

Black fruit, spice, vanilla, plum and dark berry appear with approachable tannins. Fermentation takes place at controlled temperatures for up to seven days; malolactic fermentation and twelve months in French oak are also part of production. Vineyard blocks are harvested and vinified separately. The vineyards lie on ancient red-clay loams in Barossa Valley’s warm, dry climate.

Ripe berry fruit is joined by spice and a hint of pepper in a dry, full-bodied style. Oak is integrated rather than dominant, and tannins are present on the palate. The Shiraz is a modern Coonawarra expression with medium-to-full body and generous flavour. The Coonawarra setting has terra rossa soils over limestone and a cool climate.

Sour cherry, blackberry, wet gravel, thyme, black pepper, vanilla and cigar-box notes define the profile. The colour is medium ruby. The palate is medium-bodied, with round, velvety tannins, youthful freshness, sweet spice and a fruit-led finish. The blend contains sixty percent Shiraz, twenty-nine percent Cinsault and eleven percent Mourvèdre. It comes from Stellenbosch and carries 13.6 percent alcohol.

Blackberry, cherry, black olive, spice and a hint of meaty complexity accompany fine toasted French oak. The wine is entirely Shiraz from a single estate vineyard in the Barossa Valley. Fermentation is followed by eleven months in predominantly French oak, with five percent American oak. Two rackings provide natural clarification before the selected barrels are blended and bottled.

Red cherry, plum and ripe raspberry appear with milk chocolate, vanilla, cola and woody spice. The palate carries fruit and chocolate flavours, soft integrated tannins and a rounded feel. Fruit comes from estate and grower vineyards across southern and central Barossa. Half the wine matured in oak for fourteen months, predominantly American barrels with about twenty percent French oak.

Inky purple-red in colour, the wine has raspberry and cherry-candy aromas. Black raspberry, blueberry and black cherry appear with spice, mint, eucalyptus and a hint of oak. The palate is youthful and rich, with slippery tannins and balanced structure. Shiraz accounts for fifty-four percent of the blend, while Cabernet Sauvignon makes up the remaining forty-six percent. Alcohol reaches fourteen and a half percent.

Intense ruby colour with a youthful purple hue accompanies cranberry, redcurrant and blackcurrant. The medium-bodied profile includes crunchy dark berries, black pepper, cinnamon, fine tannins and lively acidity. The wine is made entirely from Coonawarra Shiraz. Maturation lasts thirteen months in new and seasoned French oak hogsheads, vats and barriques. The oldest contributing sites include the Undoolya vineyard planted in 1894. Alcohol is 13.4 percent.

Berry fruit and spice meet a concentrated, dense structure, supported by strong tannins and balanced acidity. The palate has a luscious, lingering mouthfeel. The Shiraz comes entirely from estate-grown fruit selected from the lower section of Tony’s Block, on terra rossa soils. A small open fermenter is used with gentle hand plunging. Malolactic fermentation takes place in barrel, followed by sixteen months in French oak.

Medium-deep crimson colour accompanies dark berry and dark chocolate aromas, together with meaty vanilla notes. Dense blackberry, praline and graphite flavours meet fine, grainy textures, persistent acidity and savoury mocha oak. Roasted chestnut and polished leather are also present in a balanced profile. The fruit is entirely Shiraz from the Barossa Valley, and maturation takes place only in French oak.