2016 Tahbilk Museum Release Shiraz, Nagambie Lakes

Given the compressed vintage with everything ripening at the same time - and early - keeping track of fruit development was no easy task. This is one of the most elegant and fresh Tahbilk Shirazs yet produced, all the right decisions made in the vineyards and winery. A typical touch of Tahbilk earth wends its way through the plum and blackberry fruit of a wine that has long since proved its longevity, more recently protected by its screwcap and with no need for time to allow the tannins to soften. Drink to 2031.

94 points Special Value James Halliday for Halliday Wine Companion , June 2021

Tahbilk is Victoria's oldest family-owned winery, with vineyards to 1860 farmed since 1925 by the Purbrick family. Fifth generation Hayley Purbrick continues that work today with General Manager Joanne Nash.

Located within Nagambie Lakes wine region, the 300ha estate vineyards are planted in iron oxide rich soils and surrounded by the Tabilk-Tabilk wetlands. These are an integral part of the estate and believed to have a significant moderating effect to the warmth of the surrounding Goulburn Valley.

The 2016 vintage has proven itself to be a high-quality vintage despite some viticultural challenges early in the season. This Shiraz was fermented in Tahbilk’s original 150+ year old open vats and matured largely in well-seasoned large oak vessels that preserve fruit character without adding oak influence. A small portion was matured in a mixture of French and American barriques and blended back with the rest ahead of filtering and bottling. The bottled wine was held at the winery until released at full maturity

The colour has lightened with bottle age, the nose displaying mature earthy aromas with notes of dried plum and sage bush. The tannins are soft and well-integrated on a supple palate that lingers with touches of white pepper and warmer spices.

Ready now, and worth opening with charcoal-grilled duck breast dusted with sansho pepper, or Cantonese style wild fowl marinated in master stock, air dried and roasted to shattering perfection.