MUSEUM SHIRAZ 3 PACK
Shiraz Day on July 25th is always a good reason to raise a glass to Shiraz in all its forms. We’ve put together a special 3 pack of Museum Shiraz wines from our cellar for you to enjoy.
This 3Â pack contains:
1 x 2022 Yangarra Estate Shiraz
1 x 2017Â Yangarra Estate Shiraz
1 x 2010Â Yangarra Estate Shiraz
Estate Shiraz Museum Selection - 3 pack
From its origins in the old-world Rhône as Syrah to becoming South Australia's red sweetheart, Shiraz continues to evolve. At Yangarra, our Shiraz thrives in the unique sandy soils of Blewitt Springs. Sourced from six distinctive blocks across 47 hectares on our elevated site, our Shiraz is deeply connected to the sand and ironstone soils that overlie the ancient North Maslin Sands geological formation.
2022 Yangarra Estate Shiraz
"From six estate blocks, split between ironstone and sand, destemmed with half left as whole berries; élevage in French puncheons, with 25% new and the remainder 1–3-year-old oak. This is remarkably pretty upfront, bursting with red berries and cherries, underneath a bedrock of ferrous minerality – the split of soils writ large – along with baking spices and rosy florals. Trademark Yangarra tannins kick in swiftly and carry the flavours long through a savoury finish. This is charming, but it’s also built for food. Seems like a very fine year for shiraz at this address." 95 points, Marcus Ellis, Halliday Wine Companion
2017 Yangarra Estate Shiraz
"The pure singularity of this certified biodynamic wine has a different face to its King's Wood sibling. It relentlessly captures the senses with its dark spiced fruit, the aftertaste slowly diminishing." 97 points, James Halliday, Halliday Wine Companion
"This is an utterly mesmerising and compelling shiraz. Divine, concentrated dark fruit with very gentle spice. Classically-structured and not overdone in any way. Lively acidity and plentiful integrated tannin. An absolute steal at this price. Fabulous." 95 points, Toni Paterson, The Real Review
2010 Yangarra Estate Shiraz
"Berry sorting, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months has produced the best shiraz yet from Yangarra (other than Small Pot). Medium- to full-bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish." 94 points, James Halliday, Halliday Wine Companion
