Wynns Coonawarra Estate Michael Shiraz 2018


Ray Jordan
97 Points – Drink 2025 – 2050

Oh, it does the heart good to see this wine singing such a beautiful tune these days. It remains one of my favourite Aussie cabernets for so many reasons – history and quality are two, but then there is how it almost mirrors my own journey in wine from the time I first tasted one of these. In fact I have been fortunate to have participated in vertical tastings of every wine back to that seminal 1954, and they remain among my most cherished memories in Australian wine. This has a beautiful seductive cherry and red berry aroma augmenting the cassis of Coonawarra cabernet. The palate delivers high energy and brightness as it drives to an effortlessly long finish. Highly polished and elegant with a suave poise. These wines cellar for decades if you wish. 


Tony Love
97 Points – Drink 2024 – 2040

While a Wynns house style is quite clear with its Old Vines Shiraz, the Michael goes to another level to express its pedigreed story as one of Australia’s finest shiraz. Best of everything, I suggest, is where it starts, including fine details intended in the oak regime with 28% new French employed. The colour is a fabulous red to purple, aromas suggesting more savoury complexities out of the kitchen herb garden. Some understanding is required to read the style which doesn’t depend on being showy at this stage but layers dark cherry with flavour-lent spices on a palate that rolls out effortlessly. Read that as supreme sophistication now, and wait for 8-15 years to see the great reveal that history tells us will invariably occur. 


Angus Hughson
94 Points – Drink 2026 – 2035

The 2018 vintage has created a typically brooding Michael Shiraz that is built for the cellar. Deeply coloured it displays a powerful core of highly complex fruit – you can just inhale this wine for hours. Blackberry, olive tapenade and warm cloves with a fair dose of new oak, but it all sits in perfect balance. The palate then is more muscular but still light on its feet – dark fruits, baked earth and sweet oak with a dusting of spice wound up quite tightly by good acidity and quite significant tannins. The length and complexity are undeniable – it just needs time. 

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