2022 Yangarra King's Wood Shiraz

97 POINTS

Ned Goodwin - JamesSuckling.com

This is about as fine as shiraz can get in the Vale, boasting filigreed tannins and such a natural sense of freshness that it whets the palate and makes one hungry at first sip. Northern Rhône-like scents of grilled meats, cloves, lilacs and Damson plums. A gentle cascade across the spicy framework to a long, immensely refined finish. All foudres vats, Austrian and French. Despite the full body, the wine is almost ethereal in the best sense, making for effortless drinking despite the profundity in the glass. This has such delicacy and cooler climatic tension to it that it is truly startling. From biodynamically grown grapes.

96 POINTS

Christina Pickard - Wine Enthusiast

Iron fist-in-velvet-glove territory, it's a deep and utterly lovely well of fresh forrest fruit, black olive, dark chocolate, violets and charred meat. Silky suppleness on the palate is neatly framed in fine, firm tannins with beautiful acidity. It's polished and very well made without losing the character of the biodynamically farmed fruit. Finely structured, this could age gracefully for another decade or more, but is so delicious now, it's hard to wait.

95 POINTS

Matt Walls - Decanter

This has an intriguing touch of iodine to the aromatics. Very smooth, very fine tannins, great purity. It combines sweet black fruit and tart blackberry acidity, the oak spice is very well integrated and overall this has impressive harmony and balance.

95 POINTS

Marcus Ellis - Halliday Wine Companion

From Block 12 on a southeast-facing sandy ironstone outcrop; 15% whole bunches, the rest crushed; matured in French and Austrian foudre for 18 months. A very Rhône-like release this, with peppery spicing, blackberry pastille, moody blue florals, lavender, blueberry, cocoa powder and freshly ground star anise. The elegance here is admirable, with a tannin drive from front to back, and no sweet spot. A very fine release.

95 POINTS

Huon Hooke - The Real Review

Deep and bright red-purple colour; the bouquet has a patina of meaty reduction at first, then terracotta earthiness, nicely ripe berry and plum aromas with it. The wine is intense and powerful, with a good backing of firm tannins which harmonise well, the finish long and balanced. Good now and has potential for the future.

95 POINTS

David Sly - Decanter

Gentle treatment in the winery results in a seductive flow of bright, pure berry flavours that emit a beguiling smile rather than a broad grin. The tannin profile is carefully groomed, guiding a long, seamless palate to an exquisite finish. Kept on lees for six months in French and Austrian oak foudres, then racked and returned to the foudres for another 12 months, there’s ideal balance between rich flavours and supple textures. Its rich acid seam ensures brightness and confident cellaring for at least a decade. This strong medium-bodied style carries impressive self-assurance, knowing it has prestige without having to boast.

95 POINTS

Cassandra Charlick - Winepilot

100%  Shiraz from sands and ironstone gravel. 15% whole bunch, wild ferment and on skins for 20 days. Matured in French and Austrian oak foudre for 18 months. So inviting, all magenta hued and highly perfumed. Think tart and salty red plum, hibiscus flower, acai, boysenberry, star anise, rose petal and rose hip spice.  There’s plenty of lightness and freshness with crushed minerality and chalk on the nose. A wild note creeps in with a slight cured meaty reduction, Dutch liquorice, native violet and almost-burnt toast. Energetic and full of life, but with an immense fruit core; tannins are electric, chalky and finely splayed, and acidity glows with measured neon intensity. A lovely savoury note is here too – reminiscent of aged pecorino cheese with cracked pepper and dried herbs. Such a fine Shiraz in this style with lots of intrigue and layers of storytelling. It drinks well in its youth but will display so much with time.

94 POINTS

Shanteh Wale - Winepilot

15% whole bunch and on skins for 20 days. Matured in French and Austrian oak for 18 months. On lees for 6 months island in foudre for an additional 12 months. Fluorescent in beetroot tones in the glass. Hawthorn, blackcurrant and kalamata olive brine. Allspice and juniper. A trio of peppercorns, black truffle and potting soil. A stony character to the fine gritty tannins and elongated acidity line. So youthful you’ll check the vintage multiple times. This is bright and fresh now but will age gracefully with that perky black fruit spectrum. Give it another 4-8 years in the cellar. A wonderful wine to serve with medium rare steak, something with a bit of chew.