Shiraz

McLaren Vale, South Australia. Dark yet glossy fruits, sweet herbs, demerara sugar and stained cherry juice. Medium bodied and savoury textured , plush sweet fruited palate , fine and long , nice density of tannin, unfurling layers of flavour, mulberry and cherry juice, dark spice, little smoky and incense, cured meat and a little gravelly texture to finish...

McLaren Vale, South Australia. Producing a wine with no SO2 additions is not without its challenges so Dune aim to produce the very best quality fruit they can - the idea being that if the fruit naturally has a good balance of ripeness, acidity, sugar then the eventual wine has a better chance of holding up over time.

McLaren Vale, South Australia. A medium bodied wine of fragrance and substance. Glossy purple fruits, mulberry and dark cherry, sweet sage flower lift balanced with savoury notes of aniseed, cured meats, with some white pepper lift. The palate is juicy to start with blue and dark fruits, plum and blueberry, a little dark cocoa, fine and long tannins, supple and succulent....

Eden Valley, South Australia. The wine is a deep crimson-purple colour presenting with a subtle nose of spice, white pepper, and chocolate. On the palate there is an abundance of fleshy red and black fruits, perfectly balanced and finishing with soft, velvety tannins. Power and finesse such that it can be enjoyed now and beyond the next 20 years...

Eden Valley, South Australia.  A deep crimson-red, with savoury spice and black pepper on the nose. Ripe black fruit and lifted raspberry and prunes give way to fine, dusty tannins that linger seductively and make you want for more. Let go, drink some more now, but can be cellared with confidence if you must...

WINERY RATING

James Halliday, Australian Wine Companion 2013

WINERY RATING

James Halliday, Australian Wine Companion 2013

WINERY RATING

James Halliday, Australian Wine Companion 2013

Barossa Valley, South Australia.  100% Shiraz, fermented in small batches picked across a 6 week period. The fruit is de-stemmed but not crushed and cold-soaked for 3 days. After a slow ferment at controlled temperatures (~25°C), the wine is basket-pressed to seasoned French oak and matured on lees for 12 months...

Grampians, Victoria. The vineyard was planted on the steep Eastern slopes of the Grampians in 1969. It represented part of the second coming of the Victorian wine industry which had seen very little new plantings since the turn of the century. The region had always had a pedigree for great wines with the first vineyards in Grampians...