2023 Sons of Eden Zephyrus Shiraz, Barossa

Shiraz from a combination of seven vineyards: 54/46% Eden Valley/Barossa Valley. Whole bunch varied by parcel from 10% to 35%; 16 months' maturation in French oak, 16% new. Deep crimson in the glass with aromas of blackberry, satsuma plum, black cherry and blueberry over hints of baking spices, licorice, dark chocolate, violets, vanillin oak, panforte, roasting meats, some light crushed herbs and earth. Full bodied, with an extended velvety travel across the palate, superfine, powdery tannins and a bright black cherry skin acidity. Impressive! Drink to 2046.

95 points & Special Value Dave Brookes for Halliday Wine Companion, June 2026

Dark-fruited and spicy aromas of blackberries, plums, black pepper, cloves, anise and earth. The palate is full-bodied with firm yet polished tannins and a dense, textural mouthfeel. Generous and structured, with a long, savory finish. A classic Barossa shiraz with balance, depth and aromatic lift from this cool vintage. Drink or hold.

95 points James Suckling, July 2025

Heady, ripe fruit sweetness on the nose with aromas of black cherry and mulberry conserve, clove and vanilla, cedar and leather. Full-bodied but handled with elegance, silky fruit with tightly coiled acidity and firm, fine-grained tannins driving a savoury and sanguine tight-knit finish. Drink to 2036.

94 points Melissa Moore for The Real Review, January 2026

Sons of Eden takes its name from the two partners, winemaker Corey Ryan and viticulturist Simon Cowham, who both learnt and refined their trades in the vineyards and cellars of Eden Valley.

Their Zephyrus Shiraz is named after the Greek God of the West Wind with the label featuring a silhouette of a horse, a form the deity is said to have often taken and a symbol of the speed at which he travelled. The westerlies in the Barossa tend have a cooling effect in the vineyards, allowing the grapes to mature slowly to their full flavour expression.

A true representative of the region, this 54/46 blend of the Eden and Barossa Valleys takes in fruit from seven vineyards, with a large component sourced from 50- to 80+ year-old vines, and even the youngest parcels 26-years-old.

The parcels were fermented separately with each ferment including 10-35% of whole bunces, and the wines matured for sixteen months in French oak hogsheads of which 35% were new before they were assessed ahead of blending decisions. The naturally clarified final blend was bottled without fining or filtration.