2006 Magill Estate Shiraz

French and American oaked Shiraz. Hard by A Jefford's current residence. 100% new oak, unusually. Made in old open fermenters built in the mid 19th century. PG loves these old artisan techniques. Just four days on skins. Drawn off to finish fermentation in barrel because colour and alcohol quite high enough at this point. So the tannins are very different. The seeds are an excellent solvent (compared to five weeks for the Sangiovese that Gago is now vinifying in open fermenters – with little bowls of sulphur water to trap fruit flies.) Super spicy nose. Big and bold with notably soft tannins. Very vibrant. Flirtatious. Very well balanced. Tastes almost massaged – very, very easy to like. (JR)

The 2006 Magill Estate Shiraz is a single vineyard cuvee aged for 14 months in 71% new French oak hogsheads and 29% new American oak hogsheads. Opaque purple in color, it has a captivating perfume of violets, mocha, tobacco, incense, and blueberry that jumps from the glass. Medium-bodied, elegant, and balanced with enough fine-grained tannin to evolve for several years, it will offer a drinking window extending from 2012 to 2026. Jay Miller, The Wine Advocate, Dec 2009

The 2006 Magill Estate Shiraz is a single vineyard cuvee aged for 14 months in 71% new French oak hogsheads and 29% new American oak hogsheads. Opaque purple in color, it has a captivating perfume of violets, mocha, tobacco, incense, and blueberry that jumps from the glass. Medium-bodied, elegant, and balanced with enough fine-grained tannin to evolve for several years, it will offer a drinking window extending from 2012 to 2026. Wine Advocate.December, 2009