2024 Battle of Bosworth White Boar Shiraz Organic, McLaren Vale

Battle of Bosworth White Boar Shiraz is an unapologetically rich and opulent red from the heart of McLaren Vale, made with a nod to the traditional appassimento method of northern Italy. This organic Shiraz is something of a cult favourite, standing out not just for its power, but for the story and method behind it.

Battle of Bosworth, run by Joch Bosworth and Louise Hemsley-Smith, has long been at the forefront of organic viticulture in South Australia. Their vineyards, located in the foothills of the Willunga Ranges, are dry-grown and certified organic, farmed without synthetic chemicals since the mid-1990s. The soils are shallow, red-brown loams over limestone, ideal for producing Shiraz with intensity, structure and natural vibrancy.

The White Boar name comes from a local twist on the Amarone technique. Instead of drying the grapes post-harvest, Bosworth partially dries the Shiraz grapes on the vine by cutting off water supply and allowing them to raisin slightly under the late summer sun. This concentrates sugars, flavours and tannins. Fermentation is long and slow, followed by extended time in a mix of new and seasoned French and American oak.

The result is a deep, dark wine bursting with dried black cherries, plum compote, dark chocolate, tobacco, and Christmas cake spice. It’s full-bodied and velvety, with chewy tannins, lifted acidity and a finish that lingers with mocha, licorice and black olive tapenade. There’s richness, yes, but also definition and savoury intrigue.

This is a wine made for feasts. Pair it with slow-roasted beef brisket, venison pie with juniper, or a wedge of aged cheddar and fig paste. Best enjoyed after a short decant, and will cellar comfortably for 10 to 15 years.