Pronounced aromas of black currant mingle with thyme with hints of spearmint. The palate shows bright blackberry fruit and briar like characters, an attractive cigar box complexity and mouth coating velvety tannins.

Shirvington was founded in 1996 by Paul and Lynne Shirvington along with their sons Tony and Mark. Under the direction of viticulturist Peter Bolte, 39 acres of vines were planted on red clay and limestone soil in Willunga, south of McLaren Vale on the Fleurieu Peninsula. The Redwind and Majalda estate vineyards are planted mainly to Cabernet Sauvignon and Shiraz, with additional plantings of Mataro and Grenache. Only the finest fruit is used for Shirvington, the remainder is sold to local wineries. All Shirvington vineyards are sustainably farmed. Winemaker Kim Jackson has been with Shirvington since 2001. A graduate of Roseworthy College, her primary focus in winemaking is on small batch fermentation of premium wines. She aims to craft terroir inspired wines through this technique and is constantly exploring new ideas and ways to refine and expand her knowledge.

Technical notes

The wine was 100% barrel fermented and aged for 12 months in American (55%) and French (45%) oak of which 60% was new and 40% neutral oak.