2019 Best's Bin 0 Shiraz, Great Western

Vines date back to as far as 1868, the youngest 1992. Right there you have an inkling of what is to come: a stunning concentration of fruit. Impressive, but the supple, savoury tannins are up to the task of meeting that deep intensity of black fruits, woody spice and violets. What a team for the future. Of course, this is not to forget the vanillan warm-oak component. A wine of history that still stands firm today.

96 points Jeni Port winecompanion.com.au August 2021

Drawn from some of the oldest vines on the Best’s estate, including parcels planted in the 1860s, Bin 0 sits at the top of the range and shows just how distinctive Great Western Shiraz can be. The Thomson family has been custodians of these vineyards for generations, and their deep understanding of the site, red clay over ancient alluvial sands, translates into a wine that balances power with remarkable finesse.

The 2019 vintage carries both richness and structure. Aromatics open with blackberry, dark plum and black cherry, lifted by violet and a beautifully defined line of pepper, clove and spice. There is a deeper savoury layer underneath, olive tapenade, earth and a hint of smoked meat, giving the wine real complexity.

On the palate it is full bodied yet composed, with firm, finely grained tannins providing a strong framework. The fruit is concentrated but precise, held in place by a line of freshness that keeps everything balanced. Flavours move into darker, more savoury territory, spice, graphite and a subtle mineral edge, finishing long and structured.

Winemaking is traditional and careful, allowing the character of these historic vines to lead while oak adds depth and shape without overwhelming the wine. The result is a Shiraz that feels both powerful and controlled, built with longevity in mind.

This is a wine that thrives with bold, flavour driven food. Think charcoal grilled lamb with rosemary and anchovy, slow cooked beef cheek with star anise, or kangaroo with native spices. It also works beautifully with vegetarian dishes that carry depth and umami, smoked beetroot with goat’s curd, mushroom and thyme pie, or spiced lentils with charred eggplant.

There is no rush here. It is impressive now with air, but over the next fifteen to twenty years it will evolve into something far more complex, with layers of leather, spice, earth and savoury depth unfolding over time.