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A new label and new take on a classic. The Eileen Hardy Shiraz is juicy, plump and full of life with a magnificent backbone of tannin and spice without being overbearing. A classic in the making.

Full of cassis, plum, deep blackcurrant and cherry aromas. Use of premium oak provides lifted aromatics of luscious spice, cedar and mint with a smooth, silky finish. Supple tannis with generous fruit form a great wine to celebrate with your family adding a certain zest to your festive occasion. Perfectly paired to any pork of beef dishes.

Totally opaque black purple colour with black purple hue. Showing strong cling to the glass. Lifted top note of violets, spice, blackberry and dark chocolate. The palate is relatively tight, but balanced. Black and white pepper flavours are followed by dry fine grained tannins. Long aftertaste of black pepper and spice. Cellar 4-5 years. Alc/Vol: 14.5%

Awards & Reviews95 Points - Sam Kim 94 Points - James HallidayDescriptionDescriptionIntense spice, berry and chocolate aromas with integrated oak notes. Full Bodied and bursting with a complex mix of flavours of mocha, vanilla and intense red berry flavours. Great middle palate sweetness with well integrated American oak.Drink now to 15 years.

95 points, James Halliday 2021 Wine CompanionAcknowledging the very best site, climate, vines and production techniques, this Shiraz is named Over the Top to proudly declare our aim to make the finest wine we possibly can. This 3L bottle is beautifully presented in a wooden box, and offers an elegant bouquet of raspberries and cherries with a dash of pepper and other spices, followed by a rich and seductive palate.Perfect for those special occasions, as a one-of-a-kind present or for popping in the cellar for a few years!

Block 6 was hand-picked from the 125 year old vines on the 21st and 30th of March 2017, producing a healthy and clean crop of 11.37 tonnes. The grapes were crushed, de-stemmed and plunged twice daily while spending 11 days on skins in our traditional open fermenters. The wine was then basket pressed and matured for 20 months in 40% new French and American oak puncheons. Bottled in February 2019.

A blend of three Koomilya Shiraz blocks, the majority of which is sourced from non-clonal Shiraz grafted on Gewürztraminer (GT Block). This block was planted in 1970, and grafted in the early 1990s. The remaining Shiraz was sourced from the Mulberry Block & Spider Block, planted in the early 2000s with clones sourced from 130+-year-old Hardy Shiraz (Upper Tintara), the neighbouring vineyard. Hand-harvested on 24th February; GT Block 5.26 tonnes (two fermenters), Bobs Block 4.1 tonnes (one fermenter), Mulberry Block 2.5 tonnes (one fermenter). Final blend of 44% GT Block, 35% Spider Block & 21 % Mulberry Block. Fruit spent 15 days on skins in open-top fermenters before being pressed off, with the hard pressings removed to give a juice yield of approximately 40 litres a tonne. The wine was naturally fermented and transferred to stainless steel tank for 28 days, then racked into French vats (4,500-litre & 2,500-litre), and two 500-litre French puncheons. Here they underwent malolactic fermentation, before being racked out and left. 852 dozen bottled on the 23rd of February 2015, after spending a total of 10 months in oak.

Made by Rockstar winemaker Ben Riggs, the McLaren Vale Shiraz is as true an expression as one could hope for. The fifth release of the wine is based around a core of pristine fruit with dark red berries, hints of spice, earth, tar and leather and with seamlessly integrated oak. Ripe tannins are apparent but not overwhelming, meaning this is a wine which can be enjoyed now or in the next 10-15 years.