2023 Battle of Bosworth White Boar Shiraz Organic, McLaren Vale

Cordon-cut shiraz, left to desiccate for 10 days before picking. Alcohol is naturally an integral part of this wine, with the dehydration concentrating the sugar. Well, everything really, with this deeply, darkly fruitful. Black plums, cherries and berries, riffs of anise, leather, blackstrap molasses, panforte, the tannins tightly knit – they’ve been concentrated, too – the finish naturally breathy, but that’s part of the point. It’s a tough call to say a wine like this is fresh, but the fruit profile is pristine in its way.

93 points Marcus Ellis winecompanion.com.au

Battle of Bosworth White Boar Shiraz is a bold, charismatic expression of McLaren Vale Shiraz with a twist — made in the spirit of Amarone, but rooted in Australian soil and story. This organic powerhouse comes from the hands of Joch Bosworth, a third-generation grape grower who has been championing organic viticulture since the mid-1990s, long before it was fashionable. His vineyards, nestled at the base of the Willunga Hills, are dry grown and certified organic, producing fruit with natural concentration and depth.

The White Boar is no ordinary Shiraz. Named after the white boar crest of Richard III — a cheeky nod to the English Battle of Bosworth from which the winery takes its name — this wine is made using a unique on-vine drying technique. Instead of harvesting the grapes at full ripeness, the canes are cut and the fruit left hanging on the vine to slowly dehydrate. This appassimento-inspired method concentrates sugars, acids and tannins while deepening flavour, all while avoiding botrytis and preserving structure.

Fermentation is long and measured, followed by maturation in a mix of French and American oak, allowing the wine to develop plush texture and spice-laden complexity. In the glass, it’s inky and brooding with aromas of black cherry liqueur, dried fig, dark chocolate, cigar box and roasted herbs. The palate is rich and full-bodied, with velvety tannins and flavours that echo stewed plum, espresso and smoky oak, finishing long and layered with a savoury balsamic lift.

This is a wine built for indulgence and bold flavours. Serve it alongside slow-roasted lamb shoulder, beef daube, or wild boar ragù with pappardelle. It also pairs beautifully with aged hard cheeses or even dark chocolate. Decant before serving and enjoy now, or cellar for up to 15 years as it gains further depth and nuance.