2018 Sidewood Estate Mappinga Shiraz, Adelaide Hills

A best barrel selection from all 3 estate vineyards, their multiple parcels and all 12 clones. Some whole bunches, but mostly focused on a whole-berry carbonic-maceration approach, before maturing for 18 months in French barrels, 35% new. Finely sculpted, with sophisticated balance of flavour and structure, delicious concentration of blacker fruits and berries, with fresh acidity, lip-smacking tannins, and white-pepper-led spices. Ticks all the boxes. Drink by 2030.

96 points Tony Love, Halliday Wine CompanionMarch 2021

Mappinga sits at the pinnacle of Sidewood’s range, sourced from their highest and coolest estate vineyards in the Adelaide Hills where altitude and exposure slow everything down. Founded by Owen Inglis and now under the careful guidance of winemaker Dylan Lee, Sidewood has built a strong reputation for precision and site driven wines, and Mappinga is very much the flagship Shiraz, crafted only in vintages that allow for both ripeness and finesse.

The 2018 season delivered beautifully balanced fruit, and it shows here with a layered, composed profile. Dark plum and blackberry form the core, wrapped in violet and a lift of spice, cracked pepper, clove and a touch of star anise. There is a savoury edge too, hints of olive, cedar and a gentle earthiness that add depth and complexity.

On the palate it is medium to full bodied but finely structured, with polished tannins and a line of fresh acidity that keeps everything in check. The fruit is generous yet controlled, moving into savoury, lightly smoky notes on a long, persistent finish. Oak is seamlessly integrated, adding texture and spice without dominating the wine.

Winemaking is handled with a focus on detail, careful parcel selection, measured extraction and well judged oak, resulting in a Shiraz that leans toward elegance rather than weight, a hallmark of the Adelaide Hills.

This is a natural partner for dishes with a bit of depth. Lamb shoulder slow cooked with herbs, duck breast, or grilled beef all work beautifully, and it also pairs well with earthy flavours like mushrooms or lentils.

Drinking beautifully now, it will continue to evolve over the next eight to twelve years, developing more complex notes of leather, spice and savoury character while the structure softens.