2018 GCV Premium Shiraz

The 2018 Gaelic Cemetery 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 2018 Gaelic Cemetery 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

Dark red/garnet with complex aromatics of blueberry fruit, aniseed with youthful violet / floral notes. A fresh and enticing palate featuring red cherry fruits, blueberry tart and a long lingering finish. Oak flavours are background highlighting the varietal Shiraz characters but bringing together a fine granular tannin structure that will allow the wine to develop slowly over time.

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. 17 months all in older French barrels


Single vineyard

 When to Drink

Enjoy now or cellar for 10+ years
14.0% Alcohol


Vintage Notes

Growing Season

The vintage was shaped by a typically cool winter, but with below average rainfall. Timing of budburst and flowering were pretty normal and harvest commenced on 23rd February for us. We experienced above average temperatures during January, but February and March were quite mild with no extended periods of heat. We received virtually no rain in either month. The 2018 vintage will be remembered as a really good Riesling vintage and is comparable to recent high-quality years such as 2016, 2015, 2013 and maybe 2006.



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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