2020 Vinework Shiraz


1022 in stock


Vinework presents the opportunity to experience a seasonal voyage from the vineyard to the glass – from growth to creation. Crafted in celebration of the hours spent walking amongst the vines, watching, tending, tasting – connecting with our growers and the region’s land. This range welcomes you to walk alongside us on this unique passage through the vineyards, exploring the individual blocks and batches brought together to create this story—a colourful, textural tale of the season and the soils.

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Shiraz (99%), Viognier (1%)
Margaret River
Average Winter rainfall followed by a warm/dry Spring set up an early start to the growing season. Fruit set was variable, resulting in lower yields across most varieties. The warm Summer daytime temperatures combined with low yields saw harvest begin very early, at the end of January (one of our earliest ever) and all whites were harvested before the end of February. An incredible display of Marri blossom meant bird pressure was practically non-existent in the first half of vintage, and a short rain event after the white harvest offered some respite setting up the reds perfectly. Warm conditions continued throughout March, with all of the reds being harvested by the first week of April, our earliest ever harvest completion. In summary, 2020 will be remembered as an excellent vintage in Margaret River. Fruit for this blend was entirely Estate grown on our Stevens Road and Boodjidup vineyard in the Wallcliffe sub-region of Margaret River.

Tasting Notes

Deep red with purple hues
Ripe raspberries, forest fruits and fragrant floral notes laced with hints of peppercorn and ‘cap-gun / fireworks’ characters, derived from barrel ferment.
A medium to full-bodied generous wine with plenty of inky fruits; Blackberries, redcurrants and spice. The jubey fruits and approachable tannins combine to produce a moreish wine, supple in structure with a wonderful persistence of flavour.


There were three core components to the blend, each made using quite different winemaking techniques to bring a mixture of purity of fruit, whole bunch fragrance and barrel ferment texture to the final blend. A third of the blend was destemmed and then crushed with open rollers before being pressed early and barrel fermented in 50% new French oak barriques, before maturation in a large format, old oak foudre. A third was fermented with 30% whole bunches included in the ferment before gentle extraction and pressing (this was also matured in a large format foudre). The final third was treated more ‘conventionally’. The fruit was destemmed and then crushed with open rollers to introduce whole berries into the ferment which was carried out in static fermenters at 25oC for 6 days. This also included the inclusion of a small about of Viognier for co-fermentation. The batch was then matured in French oak barriques (30% new) after pressing. The total maturation time in oak for all wines was 14 months.

Professional Reviews

Gold Medal