D Block Reserve Shiraz
Vintage: 2013


Region : Australia, South Australia (McLaren Vale)

Type :

Volume : 750ml

Expert Reviews : RP92(2011), RP91(2010), RP92(2006), RP93(2005) JH95(2010), JH93(2013), JH96(2012), JH91(2011), JH94(2006) RR90-94(2012-13, 2009-10)

Awards : DWWA: 95-100(2009), 90-94(2011) DAWA: 90-94(2012) IWC: 95-100(2013), 90-94(2015, 2011) CSWA: Double Gold(2013HK, 2011), Gold(2013-15, 2012, 2010) IWSC: Silver(2012-14) AWCV: Silver(2012-2015)


In a small niche of the Davey Estate Vineyard the soil, climate & Shiraz combine to create something special – the fruit that is ultimately hand crafted to become D Block Reserve Shiraz. Gentle hand working of the skins in small, 5 tonne open fermenters and traditional winemaking practices protect & nurture the unique qualities of the terroir. Very fine grained French & American oak hogsheads are used to allow a long, slow maturation of the wine & subtle oak integration. A combination of 1 to 6 year old hogsheads, crafted by select coopers to our requirements, are used to create nuances & diversity of flavour. When maturation & oak integration are perfect, individual barrels are selected & blended to create the fruit power, complexity & harmonious balance that is Shingleback D Block Reserve Shiraz.

Tasting Notes:
Deep purple red. Ripe blackberry primary aromas are supported by notes of chocolate earth and roasted cashew-like oak. A compote of dark berry fruit overflows the mid-palate and is focused and restrained by dusty fruit and oak tannins. A complex and structured wine that expresses the essence of the vine, the time, the place and the harsh, black cracking clay over limestone soils that make up this unique corner of the Davey Estate Vineyard.


Alc. Level:

Best served at 16-18C.
Meet West: If serving with food, the best match would be herb crusted rack of lamb, grilled or roast beef & duck with port-cherry sauce. Strong hard cheeses, cheddar in particular, with its sweetness it can also handle a mellow blue.
Meet East: Fried crab with ginger and spring onion, Roasted goose and Beef filet with tomato sauce.