We have produced the “Whole Bunch” Shiraz since 2009. The use of whole bunches has become part of all our Shiraz winemaking, and we felt this wine had the opportunity to further evolve. We had started introducing large format foudre in 2017, and a single block of Shiraz (block 12) started to show its head with a particular style that was very much suited to whole bunch and large format oak. The Whole Bunch label has evolved to become the King’s Wood.
WINE COMPOSITION: 100% Shiraz
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 25hL French oak foudre.
Vineyard and Winemaking
Sourced exclusively from block 12 on our single vineyard estate
REGION: Kangarilla, McLaren Vale
VINE AGE: 20 years
ELEVATION: 150-180m above sea level
SOIL TYPE: Weathered sands mixed with ironstone gravels
The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight.
96 points Toni Paterson, The Real Review: A rare mix of power and restraint. Perfectly ripe, bright, concentrated fruit in the red cherry, raspberry and red plum sphere. The palate is captivating with its plush, supple, velvety nature. All of the elements are perfectly integrated. Certified organic and biodynamic. Highly recommended
(Previous vintages called Whole Bunch Shiraz)
97 Points Campbell Matinson, Halliday Wine Companion: Whole bunches, wild yeast, open fermenters and all-French oak (35% new). The quality here is sensational. It delivers a power of fruit in the freshest of ways, its glove of smoky/cocoa-like oak the perfect partner. Seriously ultra-fine tannin, and accompanying length, completes what must be described as a beautiful picture.
93 Points Toni Paterson, The Real Review: A beautifully supple wine with soft cherries and mulberries. Fleshy and plush, and supported by stylish framing tannin. Gorgeous now, though cellaring will benefit the wine 20 Feb 2019