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2017 Shiraz


A very wet winter and spring set up excellent conditions for a dry. Moderate growing season.  An elegant wine, very typical Murrumbateman in style.  Ripe, spicy nose with rich berry aromas.  A supple palate with juicy fruit and fine, firm tannins and a lingering finish.

ENJOY IT WITH             

Its weight, fruit and texture makes for a perfect, and classic, match with lamb.  Plain grilled chops, or try matching the spices with something like a Moroccan lamb tagine. Also goes well with eggplant parmigiana.

CELLARING                  

Up to 10 years of careful cellaring, but also good drinking straight up.  Its up to you!

Additional Information

Canberra District shiraz is now an icon of Australian wine, and our shirazes are very typical of the Murrumbateman sub-region.  Medium bodied, silky texture, spice, and that ethereal rose petal/violet character are typical.  If you want to drink authentic, estate grown and bottled Murrumbateman shiraz without paying the earth, this is for you!

GROWING                   

Estate grown.  We have two blocks of Shiraz – both clay loam over shale.  The “top block” has outstanding fruit while the “far block” provides more body and structure.  Both have responded tremendously to regular applications of our house made composts and mulches.  Being on our warmer, north-west slopes means their soils really benefit from the buffering effect of higher soil carbon and active soil microbiology. 

MAKING                      

Two clones fermented separately and blended prior to bottling.  Usually about 20% whole bunches, adding lifted, whole berry character and a little wood.  A cold soak before a wild (no added yeast) ferment.  Usually 25/75 new/old French Oak for 12 months.

RECENT REVIEWS         

2015 Vintage – Bronze, 2017 NSW Small Winemakers Wine Show

2015 Vintage – Bronze, 2017 Canberra and Region Wine Show

2016 Vintage - Bronze, 2018 Canberra and Region Wine Show

2017 Vintage - Bronze, 2018 Canberra and Region Wine Show