What’s that? Another f*cking grape day?
Today is Shiraz Day, which precisely zero people outside of a handful of marketers care about. But hey, I’m in, let’s talk about yet another damn good Yangarra red in this Yangarra Kings Wood Shiraz 2018.
I want to write Kingswood and talk about poo-brown coloured 70s Oz muscle cars. But no, Kings Wood refers to old oak forests. Coined as Yangarra’s spiciest ShIraz, this is fermented wild with 25% whole bunches and matured in large oak for 15 months.
Impressive flavour penetration for 13.5% alcohol is the immediate take away . Unforced and entirely delicious. It feels like it comes from cooler climates than McLaren Vale (I’m thinking Pyrenees or Coonawarra), the even-tempered purple fruit quintessentially ripe but with no desiccation or jamminess. The whole wine feels light on its feet. Vital. Unblemished by excess ripeness, oak or added acid, yet still full bodied and mouthfilling. McLaren Vale Shiraz made for me – I dip my lid. Probably worth even more points on balance alone.
Best drinking: good now, still good in 15 years time. Just drink it. 18.7/20, 95/100. 13.5%, $55. Would I buy it? Absolutely.
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