David Bowley's sublime Shiraz is plucked from a single vineyard farmed by Phillip Boyd-Turner in the Kangarilla hills area of the Adelaide Hills. Wild yeast fermented, eighteen months in French oak (one-third new), and seven months maturation in bottle. Just 5,232 bottles made.
The Adelaide Hills location means a fresher style of Shiraz than you might expect from Australia, slightly higher acidity and lower alcohol and body. It's ever so fragrant and layered with blackcurrants, black pepper, clove, bay and coffee grounds, with a minty freshness.
Such an outstanding wine, so much so that previous vintages have been a headliner in the 2016 edition of Matthew Jukes' Top 100 Australian Wines of the Year, and the top-rated Australian Shiraz of 2018 by Decanter magazine.