2017 GCV Premium Shiraz

The 2017 GCV Premium Shiraz displays ripe dark cherry and plum fruit aromas with a little mocha and also some meat/gamey notes somewhere in the mix.

$48.00 / bottle

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GCV Premium Shiraz


The fruit for the 2017 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.


Tasting Notes

Ruby red with bright lifted fruit aromatics of dark cherry and summer berry fruits complemented by fragrant spices of clove and cinnamon. Youthful and medium body this wine showcases bright red berry fruits, satsuma plums with complexing oak adding a soft and creamy texture balanced by the fresh cranberry like acidity. The longer growing season of 2017 highlights the spice, freshness and appeal of Clare Valley Shiraz.

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. 18 months all in older French


Single vineyard

 When to Drink

Enjoy now or cellar for 10+ years
14.0% 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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