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2021

2021 Old Town Single Vineyard Shiraz Coonawarra

Pristine Coonawarra shiraz. Deep garnet with bright red hues.

Ripe plums with lifted raspberry, cherry and framed with subtle oak.

An elegant palate of ripe red and black fruits, balanced with silky tannins which hold long over the fresh fruits finish.

$60.00 /bottle

VARIETY

Shiraz

REGION

Coonawarra

VINTAGE

2021

ALCOHOL

14%

2021 vintage

Awards and Accolades

  • Gold Medal | Melbourne International Wine Show 2023
  • Silver Medal | Limestone Coast Wine Show 2023
  • Silver Medal | Limestone Coast Wine Show 2022
  • Silver Medal | Australian Small Winemaker’s Show 2022
  • 96 Points | The Real Review, Aaron Brasher
  • 95 Points | Winepilot, Ray Jordan
  • 95 Points | The Real Review, Ralph Kyte-Powell
  • 95 Points | Wine Orbit, Sam Kim
  • 94 Points | Limestone Coast Wine Show 2023
  • 94 Points | WBM, Mike Bennie
  • 94 Points | QWine Reviews, Steve Leszcynski
  • 94 Points | The Wine Front, Campbell Mattinson
  • 94 Points | Winepilot, Ken Gargett
  • 94 Points / 5 Stars | Winestate Magazine New Releases Tasting 2022
  • 93 Points | Halliday Wine Companion
  • 93 Points | Winepilot, Jeni Port
  • 92 Points | James Suckling
  • 90 Points | Australian Small Winemaker’s Show 2022

THE STORY

Behind the name

Located within the ‘Old Town’ of Coonawarra this one-acre Shiraz vineyard was planted in the early 1950’s.

The combination of old-vines, terroir and careful hand-tending produces a wine with a distinguished sense of place and style.

Despite its age, the ‘House Block’ vineyard, located within the township of Coonawarra continues to flourish with deep roots reaching through the Terra-Rossa and Limestone to the pure aquifer below.

THE STORY

Winemaking

The ‘Old Town’ Shiraz vines are situated in the Coonawarra township and receive extra care, with hand-pruning and picking. A small quantity, less than three tonnes, is picked each year and hand-tended to for all of its production.

Fermented in one-tonne bins using natural yeasts, this wine was hand plunged three times per day for a more traditional and delicate extraction of colour and flavour.

Once primary fermentation was complete the parcel was basket pressed and filled into a small selection of second use larger volume 500L oak. Matured for 20 months before, the wine was racked and fined bottled with little alterations and minimal handling.

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