Yangarra Kings Wood Shiraz 2023
- 95
- $65
- Drink by: 2025-2033
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20% whole bunch, open fermenters, and 20 days on skins. Basket pressed and matured in a combination of French and Austrian oak foudres for 16 months. What I love about this wine is the teetering balance between black cherry fruit and olive grove spice. It wavers like a bubble on a spirit level—poised, with neither side tipping the equilibrium. There’s plum skin and mulberry juice, too, layered with notes of coffee grinds and charcoal embers. The palate is silky and lithe, driven by mid-palate energy and a smoothness whipped into a quiet frenzy by dusty tannins—so fine you’ll question their presence, yet they linger in shadowy glory, ensuring this wine continues to evolve for the next 6–8 years. That said, it’s drinking beautifully now and would shine alongside any slow-cooked beef cut—especially with a red wine jus and chewy mushrooms.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
