2023 Thistledown Gorgeous Shiraz 6 Pack

91 POINTS

Marcus Ellis - Halliday Wine Companion

90/10% shiraz/zibibbo, all Riverland fruit; co-fermented. At 10%, it’s a good splash of muscat, and it could easily go awry. But no. The muscat talc and floral notes are there, but they mesh, rather than clash, lifting the earthiness and brambly berries of the shiraz – loganberry, blueberry, raspberry – while also adding a sappy, sinuousness to the palate. There’s a lavender and dusty white pepper thing going on, too. It’s like a photofit of cool-climate shiraz made with warm-climate fruit, and it’s a successful one at that. Chill it modestly, I say.

Gary Walsh - The Wine Front

Shiraz with 10% Muscat co-fermented. Riverland grapes, old vine or otherwise, well, I’m not sure we need it. That may seem harsh, livelihoods at stake and all that, but not really a great place to grow Shiraz. There’s a glut of this grape variety from McLaren Vale, Barossa, Clare and so on. It’s the elephant in the room with regards to South Australian red wine. Ripe strawberry, a musky floral perfume, a dusting of pepper and spice. It’s medium-bodied, a little bit spicy, but also feels a little thin in fruit concentration, and pulls quite salty on the finish. It’s a solid wine. Drinks well enough, and the point of difference with the Muscat is interesting.