Jancis Robinson notes:
"Entirely from the estate's certified organic vineyards, fermented in open fermenters and matured in 500-litre puncheons for 12 to 14 months. Contains 20% of the new clones planted (470 and 174) making up a total of 99% Shiraz and 1% Viognier.
Bright crimson. Very clean and peppery with sweet fruit but real energy. Like the entry-level Riesling, this is a star! So obviously Syrah (rather than Shiraz) and really fresh and refreshing without being tart. Probably not for the long term but really delicious now. Quite long! VGV 16.5/20 14.5% Drink 2020–2024
I loved the purity of this 2017 Estate Shiraz and Hunter explained how, not just their organic techniques in the vineyard, but their use of shallow open-topped fermenters has given them control over tannin management, while ageing in larger puncheons and foudres helps retain freshness in their various Shirazes. The original plant material came from the estimable Houghtons in 1988 but they are delighted with the results of grafting over some of the old vines to new clones 470 and 174.
I honestly think any fan of northern Rhône Syrah would not be disappointed in this Estate Shiraz. It’s certainly light years from stereotypical Barossa Shiraz, but then it was made a 28-hour drive away.