Austin’s Shiraz 2017
Cool-climate shiraz at its best. Rich and luscious yet medium-bodied.
If you’re one of those people that says ‘I don’t drink shiraz’, then think again.
Our delicious cool-climate shiraz is rich and luscious yet medium-bodied. Lighter than shiraz from warmer climates, our shiraz is full of flavour, which makes it a versatile match for a wide range of food.
It’s an approachable wine bursting with spice and dark berries to savour over dinner but light enough to enjoy with lunch.
It’s the perfect accompaniment to food. We suggest serving it at room temperature at the family BBQ or with a roast rack of lamb for a fantastic dinner with friends. And because it’s bursting with pepper and dark berry flavours you’d expect from a Geelong shiraz, it’s the perfect red wine for Asian dishes such as butter chicken or teriyaki-glazed salmon.
Our shiraz vines, from a clone imported in 1832 are now 20 years old, promising a greater depth of flavour than we have seen in the past.
The fruit is hand-picked and handcrafted by our experienced winemaking team.
After maturing in French oak, only the best barrels are blended to produce this premium shiraz.
Drink now or cellar until 2029.
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Region: Moorabool Valley, Geelong, Victoria
Vineyard: Austin’s Wines. Steiglitz Road, Sutherlands Creek
Sitting on the ocean floor some 20,000 years ago, only to be reclaimed as land by millennia of volcanic activity, Geelong’s Moorabool Valley sub-region is made up of a tough limestone and basalt base, which forms this sub-region’s unique terroir; providing ideal free-draining soil for our grapevines.
Moorabool Valley’s cool climate is largely continental by nature but still moderated to some extent by its proximity to the ocean, providing perfect conditions to grow world-class wines. All vines are planted north–south, trained vertically, and canopies are managed to provide sufficient light and air into the fruit zone, maximising quality and vine health. Judicious irrigation is applied during the growing season to maintain healthy vine growth to assist even ripening, which is the key to quality fruit.
Fermented with selected yeast, including some ‘wild’ strains, in a combination of open stainless-steel fermenters and oak barrels, for up to two weeks on skins before pressing wine off skins. Settled briefly before racking to barrels for malolactic fermentation to occur, with 40 per cent new French oak. Post malolactic fermentation, wine was sulphured and left on lees for 15 months before its first racking. The best barrels were then selected and blended together before returning to barrel for another five months. All barrels are the combined for the final blend, before being cross flow filtered and bottled in October 2018.
The growing season of 2016/17 was subject to wild weather fluctuations, yet the Moorabool Valley held steadfast throughout. A generally warm summer and autumn, interspersed with a few above-average rainfall events, ensured happy, healthy vines with minimal disease pressure due to the windy, well-drained nature of the Moorabool Valley. Ripening was steady, helped along by 50mm of rain in March and mild temperatures, ensuring a nice range of flavours at moderate alcohols and good acidities. A blend of equal quantities of an early batch of shiraz, picked on 20 March 2017 at 23.2 brix and a batch picked on 7 April 2017 at 25.2 brix, provided a range of flavours and complexity.