Price:  £9.95 | Case Rate: £9.49
Ex Tax: £8.29

Deakin Estate - Shiraz 2017

Information

  • Country: Australia
  • Wine Region: Victoria
  • Wine Area: Murray-Darling
  • Wine Maker: Dr Phil Spillman
  • Grape: Shiraz/Syrah
  • Grape Percentage: 85% Shiraz, 8% Cabernet Sauvignon, 3% Ruby Cabernet.
  • Alcohol Percentage: 13.50
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Food Matching

Food Matching

Rich duck or venison dishes or a barbequed rib eye steak would be great<br /> with this wine. Try a traditional minestrone soup as a vegetarian option.

Duty/Vat Paid
JH: 89 (2016) WF: 88 (2016) NM: 87 (2015)

Wine tasting notes

Deep red. Black plum and mulberries with notes of spicy, vanilla oak and a savoury hint of coffee. Juicy dark berries abound on the palate with well integrated and balanced spicy oak. A smooth, rounded mouthfeel with good intensity and length.

Winery Information

Deakin Estate

Purchased in 1967, Deakin Estate was planted to premium wine grapes which were sold as fruit until 1980 when a winery facility was built. By the time the Deakin Estate range was launched in 1994 some vines had achieved considerable age, whilst newer vines were being planted. Efforts are focused on producing fruit of the highest quality and expressive wines brimming with flavour and varietal character.

Expert Reviews

James Halliday (2016)89 pts

You wouldn't be unhappy at a barbecue drinking this bright, soft, slurpy shiraz with enough savouriness and spice to match the T-bone.

Wine Front (2016)88 pts

Fresh, fruit-driven, red-berried flavour is delivered as softly as possible, clovey spice the only real play at complexity. Just enough depth to satisfy, just enough warmth to invigorate. Freshness of both aroma and flavour is worthy of note.

Natalie McLean (2015)87 pts

Lots of acidity and juicy black fruit flavours for grilled meats. Aromas of dark plums, toasty oak and blackberries. Smooth and full-bodied.

Vinification Notes

Dozens of vineyard sections were separately fermented with different yeast strains, which contributed a variety of fruit and savoury nuances. Some of the batches were subjected to a very light oak treatment, resulting in a very subtle malt flavour. The best batches were then combined.