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Yangarra Estate have sourced their spiciest, most refined Shiraz from their estate and have pressed it into old French and Austrian oak foudre vessels to create a truly remarkable wine. 15% whole bunches were sorted, crushed then put in open-top fermenters on skins for 20 days, wild yeast ferment. The wine was then matured for 18 months in French and Austrian oak, kept on lees for 6 months in French and Austrian oak foudre. It was then blended and matured for another 12 months in the same foudre.

The result is a bright, spicy Shiraz with powerful, elegant aromatics. Full-bodied with super-fine yet firm tannins suiting the spicy framework. The palate is full of red and black berries, black cherries, blue florals and grounding winter spice and pepper. Long and balanced finish, and amazingly delicate. Drink now or hold for a while. Rating: 95+