2022 Seppelt St Peters Shiraz, Grampians

A blend of fruit off four blocks in Seppelt Great Western vineyards. Fermentation includes whole bunch (10%), maturation in French oak (24% new). The second St. Peters release under Clare Dry, who has instigated a reduced new oak regime, allowing beautifully fragrant, compelling fruit to shine. Demands your attention in heady scents of wildflower, bay leaf, black cherry, blackberry and spice. Keeps the momentum up with complexity on the rise and the odd side step into savouriness, as the palate unwinds in peppery black fruits, woodsy earth and Grampians-led bright spices.

95 points Jeni Port winecompanion.com.au

Seppelt St Peters Shiraz is one of Australia’s most enduring cool-climate reds and a benchmark for the Grampians region. Sourced from the historic St Peters vineyard — first planted in the 1860s near Great Western — this flagship Shiraz is known for its structure, peppery elegance and extraordinary ageing potential. It’s a wine that combines power with restraint, driven by the granite and quartz-rich soils and cool nights that define the Grampians terroir.

The fruit is hand picked from low-yielding vines and fermented in small open fermenters. Maturation takes place over 16 to 18 months in a mix of French oak barriques and large format puncheons, a portion of which are new. The winemaking is focused on preserving purity, regional expression and the distinctive spice and structure that sets St Peters apart from warmer-climate Shiraz styles.

The nose is classic cool-climate Shiraz: blackberry, plum, cracked black pepper, violets, bay leaf and a touch of smoked meat. The palate is medium to full bodied with fine, chalky tannins, dark fruit at the core, savoury spice, and a graphite-mineral edge. It finishes long and dry, with lingering spice and freshness.

Food pairing: excellent with roast duck, chargrilled ribeye, venison pie, or grilled eggplant with cumin and tahini. Also ideal with firm aged cheeses or rosemary lamb.

Cellar potential: one of Australia’s great cellaring reds. Will age beautifully over 20+ years, gaining leather, spice, and savoury complexity while retaining balance and freshness.