2023 Willem Kurt Shiraz, Beechworth

Two clones were used for this wine, one spending 30 days on skins and the other 90 days, with approximately 15% whole bunches included. It matured for 16 months in oak before being settled and bottled without fining or filtration. As with much of Australia’s east coast, the 2023 vintage in Beechworth was brutally cold, wet and late, presenting significant challenges. In this instance, those conditions have yielded a fine-boned, spicy, Syrah-like expression. White pepper, Bing cherry, sour blackberry and glimmers of menthol set the scene. Black olive tapenade and olive brine add savoury depth, while subtle cedar char emerges with air, building further complexity. The palate is medium-bodied, again led by sour cherry and sour blackberry, layered with pepper spice, red rose, delicate earth and a reprise of gentle oak char. A faint suggestion of bacon fat lingers quietly in the background. Grainy, tight tannins provide a firm structural frame, supported by bright acidity. The tannins outlast the fruit through the finish—perhaps a reflection of the challenging 2023 vintage—but there’s undeniable St Joseph–like charm here. Peppery, bright and structured, this is a lighter, savoury style of Shiraz best enjoyed sooner rather than later. Plenty to like.

92 points Tom Kline for Wine Pilot, February 2026

Eight weeks on skins, 16 months in oak, no fining, no filtration. A cool, wet start to vintage brings a real peppery kick to this Beechworth shiraz. Dark and vibrant in the glass with a long running thread of freshly ground black pepper that starts on the aroma and grows on the palate alongside cherry and raspberry fruit, red plum, blueberries, aniseed and spice. Strapping tannins bring a tight structure and a dry, astringent finish. Drink to 2026.

92 points Jeni Port for Halliday Wine Companion, January 2026

Willem Kurt was established by Daniel Balzer and Marije van Epenhuijsen in 2017. Named after their two sons’ middle names, their small 2.8-hectare family vineyard is located in Beechworth at an elevation of 600 metres. The southwest facing undulating site is planted to Chardonnay, Shiraz, Vermentino, Sangiovese and Pinot Noir in loamy clay soils rich in quartz. Daniel’s work in the off-grid winery takes a less is more approach in crafting uniquely styled cool-climate wines.