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2019 McIntyre Shiraz

The Wine.


Deep ruby colour and a rich nose of blackcurrant leaf and blackberry pastilles, fragrant violets, licorice, black pepper, cloves and nutmeg. More red fruited on the palate, with plum, red berries and a touch of the spice notes from the nose. The tannins are firm but fine and are in happy balance with some tangy red berry acidity. The finish is long and juicy, and the wine is a delightful match to Jill’s beef daube, or any slow cooked beef dish with tomatoes, onions, red wine and plenty of black pepper in the gravy.




Availability: In stock

The 2019 Vintage.

The growing season started well with good soil moisture and regular rain events throughout spring. While calm, mild weather in November resulted in good flowering and fruit set, the resultant yields were slightly lower than usual. Healthy canopies appreciated regular rainfall in early summer, then through January and into February, a much dryer warmer weather pattern evolved, that would lead us to harvest. Because of this, harvest started earlier than originally expected, keeping us on our toes. The harvest was compressed, putting further pressure on the winery to keep up with fruit reception, however the quality of the resultant wines made the long hours well worth the effort.


Grapegrowing and Winemaking.

Richard McIntyre and Jeremy Magyar, with assistance from Peninsula Vinecare in our vineyards and Kate McIntyre MW in the winery


Hand harvested

100% whole bunch, wild yeast fermentation

Pressed 23 days post-harvest and racked to barrel after 24 hours settling in tank

100% French oak, 20% new

Natural malolactic fermentation in barrel

16 months in wood with 1 racking prior to bottling without fining or filtration



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