• American & French oak
• Bluberry & black cherry
• Rich florals & warm spice
• Silky tannins

"Richly fruited and instantly appealing, the enticing bouquet shows black/blueberry, rich floral, vanillin oak and warm spice aromas. The palate displays excellent weight and succulent fruit intensity, wonderfully complemented by plump mouthfeel and layers of silky tannins. Flavoursome and delectably tasty. At its best: now to 2033" Sam Kim, Wine Orbit

"Now dubbed Silver Label, but still the great value, cracking and delicious Barossa red, from a range of sub-regions, that has been such a crowd-pleaser. Maturation is for a year and a half in a combination of American, French and Hungarian oak, some of which is new. An opaque, near black hue, the nose exhibits notes of chocolate, cassis, black fruits, warm earth, dried herbs, axle grease (in the most positive way), espresso, a smoky note and blackberries. Real intensity on the palate. Good power here, with noticeable grip and concentration. Fine, firm tannins and serious length. This will provide pleasure for a good ten to fifteen years" Ken Gargett, Winepilot

Scarlet red. Lifted blue fruits with hints of florals, warm spice (cinnamon / nutmeg) framed by attractive nougat oak.. This wine shows all the hallmarks of modern Barossa Valley Shiraz. Rich in varietal flavours of blood plums, black Cherry and blueberry, the palate is fresh and supple with velvety plush tannins providing length and structure. Maturation in a mix of American and French oak barrels allows for a complexity of oak flavours (spice, vanilla, cedar) but by using only seasoned oak doesn’t distract from the balance and fruit purity. Made for immediate enjoyment but will reward medium term cellaring.

The grapes were harvested from the low-yielding vineyards of traditional family growers in the north-western Barossa districts of Moppa, Belvidere, Koonunga, Ebenezer & Light Pass. Each vineyard adds its own exclusive dimension to Pirathon Shiraz and combined they produce the ultimate blend.

The 2019 calendar year was the driest on record in the Barossa Valley and similarly dry in surrounding districts. During the first half of the year rainfall was 60% of average, improving with a near average winter but drying again over spring and summer. Berry set and flowering were negatively impacted by a number of spring weather events. First by frosts during October then by strong winds and cold conditions during the first half of November followed by extreme heat on November 20. A hot December was then followed by more mild conditions during the ripening period with rainfall on February 1 a welcome relief. The resulting weather conditions produced vines of moderate vigour with low yields often 50% or more below average. Wine quality across the regions and varieties was excellent. 

Each vineyard was harvested at optimal maturity between mid-February and late March. Following harvest, each individual lot of grapes was crushed into a separate open top fermenter. During fermentation, hand pump-overs gently extracted colour and flavour from the grapes. After 7-12 days on skins the fermented grapes were pressed with a traditional press. The wines were then filled in seasoned American and French 300 Litre Hogsheads for 12 months before each lot of wine was racked from the barrel and carefully blended. The wine was bottled without fining, ensuring the true expression of the vineyards in the bottle.