"This is one of the best wines I’ve tried all year" Max Allen, AFR

We are very proud to have been featured in an article written by highly respected wine writer Max Allen and published in the Australian Financial Review.

Allen tasted through a range of our Shiraz wines and commented that the 2020 The Eagle Shiraz is "easily the best young Eagle I can remember tasting, and one of the best Shirazes – one of the best wines, full-stop – I’ve tried all year."

The full article can be read online here.

Allen's reviews can be read below:

2022 Dalwhinnie LDR Shiraz

A new bottling introduced by Julian Langworthy as a modern, bright, approachable expression of Dalwhinnie Shiraz. Showing the influence of the cooler vintage, more whole bunches in fermentation, maturation in older oak and earlier bottling, it’s a ravishing young wine, plush purple in colour, full of spicy lifted black fruit, and just enough tight tannin to hold the exuberant berries in check on the tongue.

2020 Dalwhinnie Moonambel Shiraz

The Moonambel Shiraz is an amalgam of grapes grown on the various blocks across Dalwhinnie’s 10-hectare vineyard – both the leaner, spicier, more structured characters of the hillside blocks and the richer, rounder character of the fruit grown in the deeper soils of the flatter country. Very pretty, appealing perfume, some hints of dried herbs and flowers, glossy black cherry fruit and finishing with savoury cherry-pip dryness.

2020 Dalwhinnie The Pinnacle Shiraz

Made from 100 per cent de-stemmed Shiraz grapes from the highest block on the vineyard, matured in puncheons, 20 per cent new, bottled after 15 months. Very seductive wine, really deep black fruit aromas, and a beautiful seam of dark spices – Langworthy describes them as “baking spices”; more allspice and clove and star anise than pepper – leading on to a rich but medium-bodied Shiraz in the mouth. Very good.

2020 Dalwhinnie The Eagle Shiraz

Wow. This is an outstanding wine. Intense and powerful aromas of earthy black fruit and brooding spices, great concentration and amazing length on the tongue, but none of it heavy or overbearing or overdone. Judicious use of 30 per cent whole bunches in the ferment has helped build layers of complexity and texture and tannin that keep revealing themselves as you sloosh the wine around. Extremely impressive now but will age gracefully for many years to come. 

Browse all the current release Dalwhinnie wines, including some museum wines, here.

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