2019 - 2032. 

Colour
Impressive depth for this single-vineyard Magill expression – red with a purple/black core!

Nose
Magill Shiraz fruits tempered by barrel ferment artefact – oily Brazil nut/chestnut and gunmetal oil/soot.
An active ferment in open-fermenters hasn’t blown off the generous offer of mixed spices – crushed black pepper, star anise, peppercorn, sandalwood and bayleaf.
Alluring scents of broiled silverside and cured red-meats invoke a compelling desire to sip rather than smell! 

Palate
Medium-bodied … but only in the context of this year’s Collection line-up.
A fruity succulence, laden with summer-pudding, black forest cake, preserved plum and blackberry flavours.
True to label, the acidity is both fresh and inviting (more-ish!) – replete with a quince-like acid ‘edge’ and a dabble of cinnamon.
Tannins are fine and powdery; oak is balanced and absorbed.

産地: マギル・エステート。

熟成: フレンチオークホッグスヘッド樽（新樽70%）とアメリカンオークホッグスヘッド樽（新樽30%）で18か月。

ブドウ品種: シラーズ。

Autumn and early winter rainfall and temperatures were above the long-term average. Rain stopped abruptly in early August with only light showers observed throughout spring. Warm and dry conditions continued throughout the season which resulted in rapid grapevine growth and early flowering.

February brought weekend heat spikes, pushing mean maximum temperatures well above the average, resulting in early ripening and harvest. The Magill Estate vineyard was handpicked on February 9th and 10th 2015.

1983.