Valued at $750, save 74% with our limited time only Back Block Shiraz Dozen at just $197, including FREE shipping.*

Normally $62.50 a bottle, this 95 point reserve style wine is a robust full bodied Shiraz in a traditional Australian style with loads of colour, flavour, and firm juicy tannins. It is from the amazing 2021 vintage - one of the best vintages in years and is a classic big-hitting Shiraz in a velvet glove.

95 points – Wine Showcase
94 points – Wine Orbit

100% Australian Organic & Vegan Certified

This case includes:

12 x 2021 Back Block Shiraz

*Free shipping applies to VIC, NSW, QLD, SA + ACT
Flat rate of $10 applies to WA, NT + TAS

Colour: Dark red, intense opaque with a bright lustre.

Nose: Aromas of blackberry jam, just picked black currants and Doris plum, with a subtle roasted coffee and a cracked black pepper overlay.

Palate: Fresh, full bodied flavours of blackberry, sweet vanilla cherry, cocoa and toasted hazelnut wrapping around the fine supple tannins from small barrel aging. Plush and rich with lovely intensity balanced by a long clean finish with undertones of raspberry coulis, freshly ground black pepper and toasty oak.

Winemaking: Harvested in the morning, the grapes were picked at optimal ripeness, crushed into stainless steel fermenters for MLF fermentation. The wine was matured with French and American Oak for 18 months. It was fined and filtered before being bottled.

Food pairing: Rich vegetable soup or minestrone or gnocchi followed by roast lamb with seasonal vegetables, beef Bourguignon or Osso Buco, served with polenta, wood-fired sweet potatoes or any grilled or roasted vegetables.

COLOUR
Inky dark red with ruby highlights.

NOSE
New leather and coffee grounds underpin the ripe plum and dark fruit aromas and sweet toasty black pepper.

PALATE
Abundant clean flavours of ripe blueberry, plum and strawberries with subtle vanilla bean and spicy oak lead to a full-flavoured palate supported by soft powdery tannins and a silky, smooth finish.

WINEMAKING
Sourced from 45-year-old vines grown organically in rocky soils on the central-eastern slopes of the estate. Small open ferments were hand plunged and wild yeasts were encouraged. Post-fermentation the wines were transferred to a  selection of one and two-year-old mainly French oak Hogsheads with a few from  Hungary and the United States. After 18 months in oak, the wines were racked for fining and blending prior to bottling in November 2016.