2017 GCV Celtic Farm Shiraz Cabernet

The 2017 GCV Celtic Farm Shiraz Cabernet is a really attractive Clare red blend which will repay medium term cellaring

$25.00 / bottle

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GCV Celtic Farm Shiraz Cabernet


A degree of elegance - deep red in colour, the wine displays ripe satsuma plum and blackcurrant, a little chocolate and a hint of cedary French oak.


Tasting Notes

Bright red with perfumed aromatics of fresh plums, red fruits with hints of bayleaf and thyme. A long and seductive palate showing why these two varieties marry so well. The Shiraz provides the sweetness and red berry fruits with a plush and velvety mid palate. The Cabernet adding the granular tannin structure and long savoury finish of green olive and bayleaf. Oak plays a supporting role adding texture and spice.

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


48% Shiraz, 42% Cabernet, 10% Malbec. 20 months in old French barrels


Single vineyard

 When to Drink

Enjoy now or cellar for 3-6 years
14.5% Alcohol


Vintage Notes

Growing Season

The 2017 vintage was shaped by a cool, wet winter and spring with above average rainfall. Budburst was later than the “recent normal” due to the cooler conditions in September and as a result harvest was also a little late – we commenced vintage on March 3rd. Leading up to harvest January and February were both quite mild with no extended periods of heat and little rain. The 20mm we did receive on 20th January finished the vineyards off nicely. The 2017 vintage will be remembered as one of the top Riesling vintages since the turn of the century along with 2002, 2005, 2009 & 2012.



The grapes for this wine were machine harvested in the cool, early hours of the morning, transported to the winery to be crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a pure yeast culture, with fermentation carried out in stainless steel temperature controlled tanks for on average 25-30 days. The wine was fined, stabilised then filtered prior to bottling.


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