Magpie Hill Reserve Shiraz 2022
Our flagship Shiraz is sourced from the highest, most central point of the vineyard where the terroir of granitic sand, clay and coffee rock create a dark spice structure for the fine ripe core of dark berries and powdery tannins. 750ml
BLUEBERRY • WILD SCARLET ROSE • POWDERY REFINEMENT
Accolades
96 points, The Real Review
Deep-ish red with a good purple tint; the bouquet spicy and cool-grown, elegant and fine, with a medium bodied palate of real elegance and style, fine texture and really refreshing acidity. A seriously lovely wine that is drinking superbly already. Not a try-hard, but beautifully balanced and stylish.
The Real Review Top 100 Winery
The Real Review’s tasting team reviews 10,000 wines over a two year period to identify the top 100 wineries in Australia
Halliday Top 5 Star Winery
Halliday defines top five-stars as 'Outstanding winery regularly producing wines of exemplary quality and typicity'
Appearance: deep, dark crimson, magenta edges
Aroma: dark forest berries of boysenberry and blackberry, black plum, tamari, roasted almond, warm cinnamon and salted caramel, red peppercorns, forest hearth, salted licorice, milk chocolate, hint of rosemary, salted olive
Palate: blackberry, cassis, smoked charcuterie, salted licorice, roasted mushrooms and forest floor, cinnamon, fine ground red pepper, fine chalky tannins, mouthcoating, persistent and taut
Cool wet winter with a very high rainfall followed by a warm to hot and dry summer. The vines grew quickly developing excellent canopies. A delayed bud burst which affected flowering, gave lower yields. Good tannin ripeness (physiological ripeness) with deep colours in red grapes. This was a cool vintage, which allowed slow development of complex characters and highlighted the spice and pepper of the site. A combination of dark florals, black pepper and deep fruit.
Selectively harvested early morning in mid-April, the fruit was cool. It was destemmed into a closed top fermenter and allowed to cold soak naturally before the ferment was allowed to proceed, followed by gentle pumping over daily from 1-3 times. Some post-ferment maceration ensued for complexity and structure, building silky, refined tannins with intense colours for a total of 21 days on skins; the skins were then pressed gently, creating a powerful yet silky wine of fine grained tannins.
Aged in 100% French oak (51% new) of 225L barriques and 300L hogsheads, for 14 months on fine lees. The larger format vessel allowed better integration and retention of greater freshness. Blending occurred with no fining and minimal filtration. Bottled in August 2023, released March 2024.