2016 Whole Bunch Shiraz

Our small pot wines are winemaker selections that can be as small as one or two barrels. They can be a winemaking trial, a favourite barrel, or a wine style that’s a little different and of interest. These are wines that tell an individual story of something unique at the Estate. Whole bunch fermentation is used to produce extra complexity and tannin structure.



REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: 25% Whole bunch, hand-picked, double sorted grapes, careful drain and return regime, 15 months maturation in French oak (35% new), no fining just filtration. Certified Organic/Biodynamic.

Vineyard and Winemaking


Sourced from Blocks 12 and 17 on our single-vineyard estate.

REGION: Kangarilla, McLaren Vale

VINE AGE: 19-23 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels


Whole bunch fermentation is used to produce extra complexity and tannin structure. We have trialed many percentages of whole bunch, and found that around 25% works best for us. We tip the whole bunches into the bottom of our open fermenters, and  fill the rest with shiraz berries that are mostly unbroken and de-stemmed. 50% whole berries used. Cold soaked and allowed to under go wild fermentation followed by careful regime of plunging and drain and returns. The resulting wine remained on lees in 35% new French oak, 65% older French oak for 15 months. Certified Organic/Biodynamic

ALCOHOL: 14.5%

TA: 6.2 g/L

pH: 3.55


Vintage Report

The 2016 growing season was marked by a very dry spring it intially seemed as if we were headed for a very early and compressed season. Summer came along, bringing with it some mild rains which slowed down the sugar ripening of the vines. This helped to give brightness and fleshiness to the wines of this vintage.



95 points Campbell Mattinson - The Wine Front: Shiraz from two blocks of the Yangarra vineyard. 25% whole bunches/50% whole berries. Cold soak, wild yeast, open fermenters, kept on lees, matured in all-French oak, 35% new. Certified organic/biodynamic. It’s a dense style and yet it remains remarkably fresh. This is the best of many worlds. Plush plum, savoury cloves and spice, silken slips of smoky/cedary oak, emery-board tannin. It’s almost raw with freshness and yet it’s complex and vinous. It’s lengthy. There’s a sense of wonder to this wine. It’s perfectly formed. Drink 2020 - 2036

91 points Huon Hooke: Essency, slightly inky, concentrated plum juice aromas, the palate full-bodied and rich, deep and dense, with black fruit, spices and toasty, nutty overtones. It has some extractive thickness on the back-palate, and needs more time. (465 cases. 25% whole bunches, 50% whole berries. wild ferment) Drink 2020 - 2033


97 points James Halliday: “Great aromas don't prepare you for the full-bodied palate, every crevice of the mouth filled with velvety black fruits, bitter chocolate, liquorice and spice. The balance is such that drinking it now is no crime, however fast into the distant future the wine will run. Screwcap. 14.5% alc. Rating 97 To 2049.” (Halliday Wine Companion 2017)

95 points Lisa Perrotti-Brown: "Very deep garnet-purple colored, the 2014 Small Pot Whole Bunch Shiraz offers youthfully subdued peeks of fragrant blackberry and black cherry aromas with hints of black pepper, loam, dried herbs and lavender. The palate is rock solid and packed with blackberry and earth flavors supported by firm, rounded tannins and great freshness, finishing long." (The Wine Advocate)


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Soil Type

Weathered sands mixed with ironstone gravels

Tasting Notes

Yangarra 2016 Whole Bunch Shiraz

Yangarra 2014 Whole Bunch Shiraz

Yangarra 2013 Whole Bunch Shiraz

Yangarra 2012 Whole Bunch Shiraz

Bottle Image

Yangarra Whole Bunch Shiraz 2016

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