2023 Parker Estate Kidman Block Shiraz, Coonawarra

Matured in 20% new French oak hogsheads for 16 months. A wine that punches above its price tag, year in and out. Swirls of acaí, blackberries and Davidson plum. Violet and lilac blossoms meet with star anise, vanilla and tar. Acidity is lifted and pools in the mid-palate, allowing the svelte tannins to continue on. It's well integrated in its youth and will continue to age gracefully. Drink to 2034.

95 points Shanteh Wale for Halliday Wine Companion, May 2025

Only 120 dozen of this thoroughly enjoyable Shiraz produced. Maturation was in French oak hogsheads for a period of sixteen months, 20% of them new. Deep maroon with a magenta rim, there is good oak integration evident here although one suspects that it is still in process. On the nose, we have notes of leather, aniseed, herbs, soy, beef stock and black fruits. A wine of focus, concentration and balance, it will be better in a year or two and then drink beautifully for the next decade. A long finish which offers bright acidity and sleek tannins. Drink to 2036.

94 points Ken Gargett for Wine Pilot, April 2026

The 2023 Shiraz Kidman Block comes from 50-year-old vines. Classically proportioned, it offers powerful, focused aromas of blackberry, black cherry and subtle dried mint encased in quality oak. While brooding and slightly closed, its potential shines with a strong base of flavour, balanced tannins and a bright, youthful finish. Drink to 2036.

92 points Angus Hughson for Vinous, September 2026

Full ruby core with a deep purple rim. Blueberry, musk and white pepper aromas. Medium to full bodied with blue fruits and pepper spices rolling through its core. Notes of graphite and violets add further to the character and fine tannins bring it into focus. Good length and precision at the finish. Still very youthful, it will benefit from air time or cellaring for a couple of years. Drink to 2037.

92 points Stuart Knox for The Real Review, April 2025

The fruit for this wine was sourced from 50+ year-old vines in Tim Kidman’s vineyard in the northern end of the Coonawarra region.

The hand-harvested fruit was fermented in open static fermenters over nine days with a 10% whole bunch inclusion. The wine matured for 16 months in mostly seasoned (mix of second to fourth use, with 20% new) French oak hogsheads from Ermitage Troncais and Saury cooperages.

About this producer

Parker Estate was established by John and Faye Parker’s 1985 planting of the Abbey Vineyard in Coonawarra with the Reynell Selection of Cabernet Sauvignon. Current owners, the Hesketh family through their Usual Suspects Collective, acquired the estate in 2013. The vineyards sit over a limestone base beneath rich Terra Rossa topsoil, a distinctive combination that has been the foundation of the region’s fame.