95 Points - Peter Robinson "Despite the 10 years the colour remains a deep ruby. Concentrated aromas of blackcurrant, plum and black cherry lead to hints of saddle leather as the wine begins to develop tertiary aromas. There is some spirit present on the nose from the 15.5% of alcohol but it doesn’t dominate. This is not a spicy Shiraz. The palate is rich, deep and succulent and the tannins are fine lending support and structure to the rich fruit. Flavours of juicy plum and blackcurrant continue with toasted coconut from the oak leaving a sweetness to the finish and an overall creamy texture. There is no aggression to this wine, it is succulent and rich without being over powering and will continue to develop for several more years." Tasted 23 January 2019
92 Points - Jay Miller (erobertparker.com) "Shirvington’s 2007 Shiraz spent 14 months in 80% new, mostly American oak. It displays an excellent nose of cigar box, lavender, cocoa, black cherry, and blueberry. This leads to a full-bodied, dense, structured Shiraz which comes off as just a bit sinewy. Aside from that, it has plenty of savory fruit, good balance, and a lengthy finish. It will require 3-4 years of additional cellaring and should be in full bloom from 2013 to 2027."
Shirvington’s 2007 Shiraz spent 14 months in 80% new, mostly American oak. It displays an excellent nose of cigar box, lavender, cocoa, black cherry, and blueberry. This leads to a full-bodied, dense, structured Shiraz which comes off as just a bit sinewy. Aside from that, it has plenty of savory fruit, good balance, and a lengthy finish. It will require 3-4 years of additional cellaring and should be in full bloom from 2013 to 2027.
on Dec 1st, 2009
Zalto Denk-Art Universal Glass
For richer, oaked Sauvignon Blancs such as The Fuder, white Graves or Semillon/Sauvignon blends. For young and non-vintage Champagne we recommend Zalto Universal. However, the Zalto Universal is a very good all-rounder, designed for all types of wines but may not maximize the potential of certain wine as much as the Bordeaux or Burgundy glass.
Shirvington Estate really demonstrates that small is beautiful. Producing red wines only, the family team behind their labels consistently garner scores of 90 points and above from major wine critics, particularly, Robert Parker. In fact, its beginnings were tremendous from the first commercial release of the 2001 Cabernet Sauvignon that helped it to win the Bushy Trophy for the Wine of the Year Award at the McLaren Vale Wine Show in 2002. Paul and Lynn Shirvington, helped by their sons Tony and Mark now manage some 26 hectares of prime Grenache, Mataro (Mourvedre), Syrah and Cabernet Sauvignon in Willunga on the Fleurieu Peninsula of McLaren Vale. Their finest wines are the Shirvington Cabernet Sauvignon and Shiraz made with the best fruit from each vintage after a rigorous selection.
These super-premium wines have won acclaim worldwide, especially the Cabernet Sauvignon that has frequently been referred to as ‘The Screaming Eagle of South Australia’. It is a hedonistic wine that flys the flag of fruit generosity proudly from the warm McLaren conditions but charms with its elegance and confidence. The use of high quality oak and a minimum 12 months barrel ageing render soft, fine tannins that give immediacy as well as a strong statement of good potential for the development of further complexity. This is really a fine, very fine wine. Like the Shirvington Cabernet Sauvignon, the Shirvington Shiraz is the product of estate grown fruit only from the original 1996 plantings.
A land of rolling hills and ancient vines, in the heart of South Australia, Barossa is arguably Australia’s most recognised wine region, but has not been without its ups and downs.
Barossa’s story began in the mid 1800s when a group of Silesian Lutherans, fleeing religious persecution, settled in the region and began working the land of Barossa’s largest land owner George Fife Angas. The settlers took to growing fruit and due to the climate in the region, grapes were most ideally suited and toward the end of the 1800s, several wineries had been established. Distinctly Germanic names such a Johann Henschke, Oscar Seppelt of Seppeltsfield and Kaesler that are leading names in the Barossa wine industry today are evidence of these early pioneers, and many are continuing today through several generations of the same family.
The wines were originally produced for religious and home use but it didn’t take long before they were being made commercially and by the start of the 20th Century wine was being exported back to England. The demand for fortified wine was huge and this coupled with the long journey on water, fortified wines dominated Barossa’s wine market right up until the end of the 1960s, but this would lead to a crisis that would set the industry into decline. As demand for fortified wines dried up, many growers were left unprofitable and the South Australian Government introduced the vine pull scheme, uprooting many of Barossa’s ancient vines during the 1980s. It took the efforts of some of the regions new faces of the time to bring the industry back by paying the growers above market value for their grapes, and saving the old vines that have become a hallmark of Barossa wine.
It is Barossa’s ancient vines that have shaped the region's style and reputation and the forward thinking attitude of the region's producers is one that is only beginning to filter through to the rest of the wine world. The winemakers of the 1980s helped to revive Barossa’s heritage, paving the way for the next generation of Barossa winemakers and this balance between heritage and progression has continued with an unparalleled energy through the region's newest and brightest stars of the 21st Century.
The Barossa Valley is warm and dry with low rainfall and low humidity, which can lead to a risk of drought during the growing season. It’s lower in altitude and is typified by gentle, rolling hills and valleys and is home to some of the world’s oldest clusters of vines, some of which are over 125 years old. These old vines are very low yielding and produce exceptionally concentrated fruit which is exploited by producers like Greenock Creek, Hobbs and Standish to make very rich and powerful wines that due to their concentration, often reach high levels of alcohol. Although several varieties are grown across Barossa, by far the most widely planted is Shiraz, producing rich, fruit forward wines. In the past, Barossa’s reputation has suffered from this rich style of wine, with consumers and producers favouring wines from cooler areas of Australia. However, a wave of smaller, artisan wineries began to pop up during the 1980’s and 1990’s and brought a resurgence to this region with trailblazers like Torbreck and St Hallett.
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