From the 12.3ha east-facing Block 12 on an ironstone sandy outcrop. Hand-picked, open-fermented with 25% whole bunches, matured in a 25hl French foudre for 15 months. Vivid crimson-purple through to the rim. An incredibly fresh wine that literally dances in the mouth, juicy streams of bright red flavours - this from '18, not a vintage known for delicacy. Fantastic bargain.
Deep red/purple, glass-staining, with a shy but deep bouquet, which is latent and full of promise. Underlying spices, a core of sweet ripe cherry fruit, the tannins soft and full on the finish, adding structure and length. Spices and graphite. A superb wine with a big future. Needs time for the full payoff. -Huon Hooke (The Real Review)
An attractively floral edge to the nose with savory, terra cotta-like notes, leading to rich red berries and red plums. The palate is powerful and focused, showing some muscle behind the blackberries and red plums and sturdy, fine-tannin texture. Drink or hold.
This vintage of single-block, biodynamically grown Shiraz is more textbook than the cooler 2017. While it lacks the sexiness of ’17, it still offers more restraint and elegance than many of its South Aussie counterparts. An aromatic lift of tangy blueberry, raspberry and plum fruit interlaces gentle baking spice, ground pepper and terra-cotta notes. There’s muscle to the highly textural tannins (both chalky and granular), but it’s woven into layers of flavor. A charming yet serious wine for drinking now until 2030.
The second vintage of this wine, the 2018 King's Wood Shiraz comes from a single east-facing parcel, includes 25% whole clusters and aged in a 2,500-liter foudre. At only 13.5% alcohol, it may surprise people who are expecting a traditional South Australian style of Shiraz, but it's meant to. Spicy and slightly herbal on the nose, it offers boysenberry fruit and an uncommon sense of balance. Medium-bodied and suave in feel, it's an elegant, refined style of Shiraz that can be consumed over the next 6-7 years.
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