• American & French oak
• Dark chocolate & coffee beans
• Fruit spices & pepper
• Firm tannins

"Deep, dark purple colour. Cherry-cola, coffee beans, intense redcurrants and raspberry liqueur. Coconut oak. It's firm with low-down grunt. Powdery tannins carry into red-berry acidity. Not for the faint-hearted" Nick Butler, Real Review, May 2020

"Juicy berry bouquet and soft and fleshy in the mouth with well integrated layers of fruit, spices, pepper and oak" Winestate Magazine, May 2020

Deep purple-red in colour. Fresh blackberry aromas are entwined with hints of espresso, roses, spice and dark chocolate. Full-bodied, with a luscious dark berry mid-palate; seamlessly structured with fine but firm tannins and a balanced acidity that ensures a long, lingering finish.

The Davey Estate Vineyard is located in Whites Valley, at the southern end of the acclaimed McLaren Vale wine region in South Australia. Kym and John Davey planted & nurture their family-owned and sustainably managed estate vineyard on land their grandfather purchased in the 1950’s. Their goal is to produce high-quality, single vineyard wines. Modern viticultural practices that minimise work to the soil & encourage a balanced environment are used. Superior fruit is grown by managing canopies, hand-pruning, precise deficit irrigation & integrated pest management.

Healthy soaking winter rains continued through spring and into early summer setting up good canopies without the need of supplementary irrigation. Wet soils and a cool start to spring resulted in flowering being 3 weeks later than in the previous years. Good fruitfulness of the vines and higher bunch weights meant crop levels were generally above average. Careful canopy management and a timely stop to the rains in mid-January minimised disease pressure. The dry & generally mild February and March were followed by a warmer than average April, allowing a long, slow ripening period and an orderly progression to harvest. Semillon, Chardonnay and Pinot Noir for Rosé, mostly harvested around the first week of March, all showed vibrant cool climate flavours and structural minerality. A burst of heat gave the reds a push allowing us to start filling the fermenters towards mid-March. The early red fruit was perfumed and spicy with excellent length. As vintage progressed fruit weight increased and flavours moved into darker berry profiles. Our palette of Shiraz wines are spicy and aromatic with good concentration and length. Cabernets are very varietal with blackcurrant and leafy notes. The Shingleback harvest finished with Mataro picked after Easter on the 18th of April, timed nicely before rains that fell shortly after.

Only select parcels of Shiraz grown on both red & black soils over limestone on the Davey Estate vineyard are chosen for this wine. The wine is hand-crafted in small open & static fermenters to maximise the potential of each small parcel of fruit. Maturation for an average of 15 months in new – 5 year old fine-grained American and French oak hogsheads softens, enhances & integrates the fruit & structural components of the wine.