2022 Mount Langi Talus Shiraz, Grampians

Sourced from blocks planted by Trevor Mast in the 1990s. Maturation in French barriques (40% new) for 15 months. It is a constant that Talus is immediately understated, elegant and yet it builds and builds in the glass. Lifted florals, acacia, sage, black pepper mix with dark berries and woodsy scented oak. The pepper factor, while supple and fresh, runs long and lingering. Ditto fine tannins. Very MLG.

95 points Jeni Port winecompanion.com.au

Mount Langi Ghiran Talus Shiraz is a small-batch, single-block expression that captures the purest essence of the estate’s rugged granite terrain and cool-climate edge. Named after the stony slope at the base of the vineyard where ancient granitic soils meet fractured rock, Talus represents the most refined and mineral-driven Shiraz the Grampians can produce. It’s less about power and more about shape, perfume and structure — a wine for collectors, serious drinkers and lovers of savoury, terroir-driven reds.

Fruit for Talus comes from low-yielding vines planted on one of the most unforgiving sites on the property — exposed, rocky and high-elevation. These conditions result in small, thick-skinned berries with incredible flavour concentration and natural acidity. Winemaking is restrained and precise: small ferments, wild yeast, minimal extraction, and ageing in high-quality French oak (roughly 40–50 percent new) for close to 18 months. The focus is on allowing the site’s granite and cool wind exposure to express themselves without distraction.

In the glass, it opens with aromatics of blackberry, Szechuan pepper, violets, graphite, dried thyme and smoked meat. The palate is taut, medium-bodied and built around fine, powdery tannins and a line of mineral tension that carries through to the long, stony finish. There’s incredible clarity and definition here — dark fruit and spice framed by acidity, savoury length and structure rather than sheer weight.

Food pairing: Perfect with venison, aged beef, lamb rack with rosemary salt, or grilled eggplant with za’atar. It shines with earthy, umami-rich dishes and hard, mature cheeses like Pyengana cheddar or aged pecorino.

Cellar potential: Built for the long haul. Drink from 2026, but will reward 15–20+ years in the cellar as it evolves with nuance, earth, and spice.