2022 Battle of Bosworth Shiraz, McLaren Vale

This is the 22nd release of this wine, a cornerstone of this certified organic estate, which produces some of the best value wines, for the character and quality, in the Vale. Densley brambly red and black berries, a little boysenberry, anise and earth. There’s a rocky savoury quality to this, with a bit of agreeable tension – a vintage thing. It’s a serious bottle at a friendly tariff.

92 points Special Value Marcus Ellis winecompanion.com.au

The Battle of Bosworth Shiraz from McLaren Vale is a bold yet refined red that celebrates both the region’s natural abundance and the estate’s dedication to organic viticulture. Joch Bosworth and partner Louise Hemsley-Smith have farmed their family vineyards organically since 1995, long before it became fashionable, making Battle of Bosworth one of McLaren Vale’s pioneering sustainable producers. Their Shiraz is the cornerstone of the range, crafted from estate-grown fruit that reflects the richness and intensity of McLaren Vale while staying true to a sense of balance and drinkability.

The vineyards sit on rolling hills with ancient Kurrajong soils, a mix of red-brown loam over clay and limestone. McLaren Vale’s warm, dry climate with cooling breezes off the Gulf St Vincent ensures Shiraz develops deep colour, ripe fruit flavours and supple tannins. Winemaking is traditional but careful: hand-harvested fruit, open fermentations, basket pressing, and maturation in a mix of new and seasoned French and American oak barrels. This approach highlights Shiraz’s dark fruit generosity while layering in spice and savoury complexity.

In the glass, it is a deep purple-red. Aromas of blackberry, plum and mulberry mingle with licorice, dark chocolate, cedar and peppery spice. On the palate, the wine is full-bodied yet polished, with ripe black fruits framed by velvety tannins and balanced by a touch of bright acidity. A savoury core of earth, mocha and spice runs through the wine, leading to a long, warming finish.

Food pairings showcase its versatility and richness: barbecued beef ribs, lamb shanks braised with rosemary, kangaroo fillet, or vegetarian dishes such as lentil moussaka, eggplant parmigiana or a mushroom and black bean stew. With its balance of fruit and structure, it is immediately enjoyable but will cellar gracefully for 8 to 12 years, developing layers of leather, truffle and spice.