Deep red colour with a good tint of purple. The bouquet has earthy, shaved almond to nutmeg spectrum of aromas. The wine is medium to full-bodied and savoury, dry and a little plain on the palate. It's a good, well-made wine that has potential and will very likely reward a bit of cellaring. The tannins are quite drying and it's a very savoury style all round.

Another standout from Yangarra, and I feel like a broken record. Every egg is a bird at Yangarra. This includes 50% whole berries and some whole bunches, fermented wild and matured in 25% new oak for 16 months. Dark berry fruit is luscious and round in a really classic McLaren Vale mode, but not excessive. Certainly bolder and more sweet fruit. Plush, medium to full bodied read of style and density. Maybe needs a bit more tannin. Otherwise super. Best drinking: Now to fifteen years. 18/20.

There’s a commanding thread of rich dark plum and berries here with dried, woody spice and earthy notes. The palate is very composed and delivers good length with a compact, contained feel. Plenty of tannin. Certified organic. Drink or hold.

This is a superb Shiraz. The richness and density just pull you in. A fifth of the ferment was made with 25% whole bunches. Wild yeast fermented, it saw 25% new French oak for 16 months. Certified organic and biodynamic. As with the 2016, purple and blue fruit aromas reign supreme. Some cedar and dark chocolate are evident too. It's lush to taste. Dark plums are joined by blueberries and mulberries all roaming about consuming the mouth with silky feels. Savoury notes sit in the background courtesy of the whole bunches with brick dust tannins to finish. Superb drinking really. Drink now to ten years+

There’s a commanding thread of rich dark plum and berries here with dried, woody spice and earthy notes. The palate is very composed and delivers good length with a compact, contained feel. Plenty of tannin. Certified organic. Drink or hold.

This is a superb Shiraz. The richness and density just pull you in. A fifth of the ferment was made with 25% whole bunches. Wild yeast fermented, it saw 25% new French oak for 16 months. Certified organic and biodynamic. As with the 2016, purple and blue fruit aromas reign supreme. Some cedar and dark chocolate are evident too. It's lush to taste. Dark plums are joined by blueberries and mulberries all roaming about consuming the mouth with silky feels. Savoury notes sit in the background courtesy of the whole bunches with brick dust tannins to finish. Superb drinking really. Drink now to ten years+