Oxford Landing Shiraz 2019
Oxford Landing’s home on the banks of the Murray River are now gracing the new labels for the Oxford Landing wines (part of the Hill Smith Family Vineyards (think Yalumba) […]
Oxford Landing’s home on the banks of the Murray River are now gracing the new labels for the Oxford Landing wines (part of the Hill Smith Family Vineyards (think Yalumba) […]
This vintage sees this as a dominant Cabernet Franc (92%) blend and only 8% Shiraz. From a cool and dry Wrattonbully vintage, allowing 30% whole bunch. French oak for 12 […]
A big move in the blend, now with the majority being Cabernet Sauvignon (81%) and only 19% Shiraz (19%). No Cabernet Franc. Fruit comes from the close spaced Crayères Vineyard […]
Sourced from Tinkler’s (ex-Lindeman’s) red soiled 1948 block. Made by Matt Burton and the team to encapsulate the spirit of “Hunter Burgundy” just medium bodied style. 16 months maturation in […]
Fruit coming from two of Pokolbin’s older vineyards, in Tinkler’s and Will’s Hill. Gundog are now a Carbon Neutral certified winery. Gundog Estate, Hunter’s, Shiraz, Hunter Valley, 2021 Deep ruby […]
From old vines in Gomersal, Krondorf, Marananga, Ebenezer and spending 24 months in a combination of new (40%), second year and older French oak barriques. Torbreck, The Factor, Shiraz, Barossa, […]
Côte Rôtie via Rowland Flat. A 2% splash of Viognier for style, emphasis and lift. Torbreck, RunRig, Shiraz, Barossa, 2018 Thrumming purple with thick viscous legs. Intense, layered and floral. […]
Flagship Shiraz from Brand’s Laira. Stelvin Luxe screw cap and tactile packaging. Originally made by Peter Weinberg and as Trent Brand as the viticulturist (as evidenced from the signatures on […]
Part of the “Samuel’s Collection” range. Yalumba have such a playground of oak to work with: Matured for 7 months in 18% new French and Hungarian hogsheads and barriques. The […]
Part of the “Samuel’s Collection” range. The fruit all from Yalumba’s own vineyards (Eden and Barossa Valleys). 57% Shiraz and 43 Cabernet Sauvignon. Matured for 7 months in 13% new […]