Tahbilk Shiraz - and Cabernet Sauvignon - is crafted with a commitment to traditional wine making values.
Fermentation takes place in original open vats over 155 years old, with maturation then in similarly aged large French oak prior to bottling. Smaller French and American oak barrels are also used, with the wine from these blended back during the final filtering and bottling.
The resultant releases are noted as being fruit-driven wines of much flavour and substance, proven over the years to develop added character when cellared.
"The 2013 Shiraz was produced from one of dryest start to a vintages we have had on record.
Red savoury fruit and plum on the nose. The wine is a delicious medium-bodied Shiraz with more plum, cherry, earthiness and black pepper to round out the palate. The tannins have begun to soften and become well integrated with time spent in bottle. This wine is ready to be enjoyed now but can be enjoyed till 2025/2027."
Holly Cusworth | Tahbilk Cellar Door Manager | Tasted April 2023
Don't Take Our Word For It ... (Reviews on release)
“The spice, anise and pepper notes that contribute the savoury component of this wine aren't common in Tahbilk Shiraz. This is in no way intended to be critical, if anything, the reverse, for there's ample plum and blackberry fruit to accommodate those characters. The substantially upgraded packaging is another plus.”
James Halliday | Halliday Wine Companion 2017 | www.winecompanion.com.au
“Tahbilk produces distinctive, medium-bodied, long-lived Shiraz, with earthy, savoury flavours and quite strong, grippy tannins. Tahbilk’s 2013 Shiraz, from the earliest vintage on record, shows the ripeness and solid structure of the hot, dry vintage. The aroma appeals for its combination of savour, earth and fruit – characters that come through on the satisfying, dry, sinewy palate.”
Chris Shanahan | Sunday Canberra Times
“… this winery still sources limited high-end Shiraz from 1860’s plantings. But this is far more accessible and conveys a light to medium-weight house style, lifted from the start with an ethereal fragrance before planting a kiss of spiced plums on the lips, seasoned with a dash of white pepper and finishing with fine, soft and long tannins.”
Tony Love | Hobart Mercury
