Wynns Coonawarra Estate Michael Shiraz 2013


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Tony Love
96 Points

Eight years mature and incredibly fresh and exciting evidence that in the Coonawarra, best known for its cabernet sauvignon, shiraz at its finest, like this, is equally a flashing red beacon. Here there’s initial chariness and blacksmithing notes, a rustic start perhaps, yet the palate is as fresh as you could imagine, crimson fruits, lovely acidity, fine tannins, lively and lengthy. Drinking now with youthful vibe, yet has 10-15 years ahead of it to develop more complex enjoyment.  

Ray Jordan
98 Points – Drink 2021 – 2040

A shiraz that shows how good Coonawarra shiraz can be when the planets align and the god of Aussie weather shines on this great wine region. This is a super wine from a super vintage, capturing the essence of this variety from Coonawarra. Smooth and effortlessly seamless with a power and deep intent that is driven to a very long finish. It is just staring to reveal its beautifully seductive fruit qualities with that touch of leather and spice that captures its maturity. The tannin structure and fruit qualities will ensure it has many more years ahead of it.

Jeni Port
92 Points – Drink 2021 – 2033

Do you jump straight into an aged red?  Yes and no.

Day 1: fragrant florals, dried herbs and briar join blackberry and Dutch licorice, svelte, ripe and flowing. Taut down the line.

Day 2: the immediate appeal so obvious yesterday is still there but the shiraz is more settled, more self-assured. An earthiness that was nascent is now awake. There’s greater blackberry fruit concentration, depth of spice, too.

Day 3: love the seamless appeal, the palate is fully saturated in flavour, the tannins integrated. At the height of its powers since opening.

Can’t report what happened on day four because there was no day four. Each day brought an added degree of flavour, complexity and depth to the wine.  

It’s a solid wine, quite dense on day one and it really appreciated a little air time. Sadly, it’s not often we get to see these kinds of aged lovelies, maybe we come across them on the odd restaurant wine list but then you have to be willing to pay. I would love to see a restaurant or wine bar take this wine and run it by the glass. Australian wine needs its heroes now more than ever. Fortunately, there is still plenty of time ahead of this wine. It has a long road ahead of it.


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