2015 Shiraz

Shiraz from our estate vineyard adopts more of a cooler climate expression than the typical McLaren Vale style thanks to the vineyard’s elevation and cooling night breezes from the nearby Southern Lofty Ranges, but retains concentration and complexity.



REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 15 months maturation in 80% older, 20% new French oak, no fining just filtration.

Vineyard and Winemaking

Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Our single vineyard estate has twelve individual blocks of Shiraz. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation.

REGION: Kangarilla, McLaren Vale

VINE AGE: 18 - 22 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Sand and ironstone


Shiraz was harvested at night and received by way of a belt elevator (rather than a screw-hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold-soaked the fermentation tanks for 5-6 days until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and rack and returns. The wine was then sent to French barriques after about 12-14 days and kept on the yeast lees prior to blending. The wine received no fining, just filtration."

ALCOHOL: 14.5%

TA: 6.15 g/L pH: 3.57

PRODUCTION: 6300 cases

WINEMAKER: Peter Fraser

Vintage Report

The 2015 growing season was full of extremes; hail early in December, a heat wave in January and some heavy rain in February. March was near perfect, allowing the grape maturation to finish just as we would like. Having said that, other than very small yields, the vineyard has weathered this storm amazingly well. Timing is critical; with picking often occuring slightly earlier than usual to retain brightness and freshness that we expect from our estate.



95 Points | 2018 Halliday Wine Companion: Estate fruit, 50% whole berries, a portion of whole bunches, wild ferment and aged in French oak 25% new for 17 months. Excellent dark-purple hue; succulent and velvety texture with some power to the chiselled tannins, savoury yet pristine fruit the key. Drink by 2032 (Jane Faulkner)


95 points | Anthony Keys: 'Oh, so naughty. The nose is all those sexy pheromones that one senses but can’t define or pin. It’s full at the front of the mouth but not heavy, and sashays across the palate to end in glory.' (The Keys Report, February 2017)

95 points | Halliday Wine Companion: “Everything falls into place, the design of the jigsaw puzzle taking place 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. Screwcap. 14% alc. Rating 95 To 2034." (Halliday Wine Companion 2017)

93 points | Gary Walsh: 'These days, I more look forward to tasting Grenache (and Mataro) based wines from McLaren Vale, rather than Shiraz. Though, of course, there’s still a lot of excellent Shiraz being made there (from the right sites, with the right treatment in the winery).

Here’s a spicy and meaty rendition of McLaren Vale Shiraz. It almost has a soy sauce character, along with blueberry and plum, and a dab of vanilla oak perfume. Medium bodied, fleshy and savoury, thick tannin, even acidity, and a savoury thyme-laced finish of excellent length. Style and charisma. Terrific Shiraz. Drink: 2017 – 2028.' (The Wine Front, February 2017)

93 points James Suckling: 'Dense and layered Shiraz with loads of ripe fruit, yet remains vivid and lively. Full body, velvety tannins and a long, savory finish. Drink or hold.' (jamessuckling.com, July 2017)


96 points James Halliday: "12 vineyard blocks; 50% whole berries, 20% whole bunches open-fermented. deep, but bright, crimson-purple; this is full bodied McLaren Vale Shiraz at its very best, not the least extractive or clumsy, simply complex, the result of top-quality fruit and highly intelligent winemaking. Screwcap. 14.5% alc. Rating 96 To 2038." (Halliday Wine Companion, 2016).


94 points James Halliday: "Berry sorted, 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, producing the best shiraz yet from Yangarra. 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." (The Weekend Australian, April 2013)

93 points Wine Advocate: “Deep garnet-purple in color, the 2010 Shiraz offers quite a floral nose with a core of dark fruits, blueberries and dark chocolate. Big, rich and voluptuous yet wonderfully balanced in the mouth, it has medium to firm finely grained tannins and a fresh acid line, finishing with good length.”
(Lisa Perrotti-Brown, March 2013)

93 points Wine Will Eat Itself: "A hell of a lot of complexity for $25 and quite a degree of poise as well. Winemaker Pete Fraser and viticulturist Michael Lane are working some magic at Yangarra.

Smokey, peat-like notes sit alongside whole bunch florals with hints of mace and other brown spices. The fruit is bright and fresh. Blackberries over boysenberry. Licorice root and earth. Strikes a balance between voluptuousness and finesse. Fine tannins ripple throughout the palate and echo through the finish." (Jeremy Pringle, April 2013)


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Soil Type

Sands and ironstone

Tasting Notes

2015 Vintage

2014 Vintage

2013 Vintage

2012 Vintage

Bottle Image

Non-Vintage Shiraz

2014 Shiraz

2013 Shiraz

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