MUSEUM SHIRAZ 3 PACK
Shiraz Day on July 24th is a great occasion 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 3 pack contains:
1 x 2022 Yangarra Estate Shiraz
1 x 2014 Yangarra Estate Shiraz
1 x 2010 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
2014 Yangarra Estate Shiraz
"Estate-grown, 50% whole berries, 25% whole bunches cold soaked, open-fermented, wild yeast, matured in French oak (25% new) for 13 months. Everything falls into place, the design of the jigsaw puzzle taking shape post haste. McLaren Vale fruit essence, with black fruits and potent dark chocolate looking as much to the sky as the earth, the whole bunch elements adding a twist to the main design, eloquent tannins also making a significant contribution." 95 points, James Halliday, Halliday Wine Companion
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
