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Pindarie Wines

2016 Western Ridge Shiraz

2016 Western Ridge Shiraz
Museum Wine - Available for a limited time while stocks last

A great season vintage almost invariably means fruit is in terrific physical condition. Fortunately, the season was warm without many heat spikes, and our balanced vine canopies and row orientation provide shelter that means that shrivelled or sunburnt fruit is very rare at Pindarie. And if the vines have good leaf cover and prevent sunburn, Shiraz loves the gentle heat; it ensures good flavour development and excellent colour.

Which is what you see! It oozes spice, hints blackberry, and a whiff of liquorice. It's a rich, full-flavoured, generous wine, but we also need to point out that the generosity is built on a frame of savoury, dense tannin. So our '16 Western Ridge also has the structure to age, and work with a range of foods (always how we prefer that you enjoy it!)

Age it for 2-3 years for gentle complexity, or for 8‑10 for rich, gentle, leathery softness.

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/ 750ml
Wine Specs
Alcohol %
James Halliday
Wine Profile
Silver Medal 2018 International Wine Challenge Silver Medal 2017 Barossa Wine Show Bronze Medal 2017 Sydney Australian Boutique Wine Awards Bronze Medal 2017 Perth Royal Wine Show Bronze Medal 2017 Adelaide Royal Wine Show
Vineyard Notes
Produced entirely from our soil; only 100 m to the south of our cellar door. Shiraz loves the Western Ridge's distinctive red/brown earth overlying limestone. Our vines are now beyond childhood; beyond the difficult teenage years; they are really hitting their straps, producing fruit that we could not be happier with!
Winemaker Notes
Our various blocks are all adjacent each other, so have only subtle differences. However, we pick each at what we judge to be the perfect time; we will come back again if one section is not quite ready when another seems spot-on. We then keep each separate throughout the wine making and maturation period, and select the best, most representative barrels for inclusion in our Western Ridge Shiraz. We use gentle techniques to coax the best from our fruit: using either hand plunging or brief pump-overs while on skins; air-bag pressing; and maturation on fine lees at quite low temperatures in fine French oak, to maximise freshness and fruit density. Simple but effective; the way to go! 2016 is a cracker vintage and very age worthy!