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“This wine has a heady illusion of sweetness and confection, and after that lovely slender syrup establishes itself, the oozes of prune and black-berry emerge, and entwine with the dark chicory and juniper tannins and the faintest whiff of harness leather. All over the primary fruit and vegetation, it begins to prickle like summer, with smells of rain on hot sunbaked sandstone and rusty galvo, and explosives in the quarry. Peter Fraser, Winemaker
Very dark blueish crimson. A bit of oak on the nose and then very sweet, spicy and round initially though pretty tight and tart on the finish. Initially seductive, this wine is pretty demanding by the time it exits the mouth. Though the tannins are much smoother and the whole experience much sweeter than the Australian norm. 14.5%
Review by Jancis Robinson, rated 15.5 Points Drink 2013-2018
"Berry sorting, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months has produced the best shiraz yet from Yangarra (other than Small Pot). Medium- to full-bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish."
RATED 94 Points by JAMES HALLIDAY