2009 GCV Premium Shiraz

The 2009 GCV Premium Shiraz shows all the usual blackberry, star anise and ferrous characters that we have come to expect from this site.

Rich and ripe on the palate, it displays plenty of texture and length driven by the robust natural tannins present

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GCV Premium Shiraz


The fruit for the 2009 GCV Premium Shiraz comes from the two oldest blocks of Shiraz on the vineyard. Varying percentages of both blocks make up the Premium depending on the year.

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Tasting Notes

Incredibly deep red, almost black in colour as is the norm with the red wines from the Gaelic Cemetery Vineyard. This wine shows the typical ironstone / ferrous, blackberry and star anise aromas that we have come to expect from this site. Rich and concentrated on the palate, this is a wine of texture and length. It will take at least a decade to unwind all the inner nuances that the wine undoubtedly has. Great potential.

Technical Detail


100% Clare Valley, South Australia.
One of Australia's oldest and most premium wine regions, famous all around the world for it's Riesling and Shiraz wines in particular


100% Shiraz


Single vineyard

 When to Drink

Enjoy now or cellar for 10+ years
14.5% Alcohol


Vintage Notes

Growing Season

The 2009 vintage saw a welcome return to normal seasonal conditions for the Clare Valley. While most of South Eastern Australia was affected by the continuance of a severe drought with crop levels being reduced and devastating bushfires in Victoria creating havoc, thankfully South Australia and the Clare Valley was immune to all this. A mild summer allowed the grapes to ripen quite steadily and develop excellent flavour concentration while retaining good levels of natural acidity. 2009 has the potential to be one of the top 2 or 3 vintages of the last decade.



The grapes for this wine were both machine and hand harvested, transported to the winery, crushed into 4t open fermenters, chilled and cold soaked for approx 4-5 days prior to the natural yeasts kicking in and beginning the ferment. Fermentation was completed within 12 days prior to the wine being pressed and run into new and used French 228L barrels for just on 18months.


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