2014 Mount Langi Ghiran Shiraz, Grampians

From the Langi Old Block, planted '63, hand-picked, separate ferments of 70% crushed, 20% whole bunches and 10% whole berries, cold soak, cultured yeast, 3 weeks on skins, matured in French oak (35% new) for 16 months. While full-bodied, this has exceptional poise and elegance, reflecting its fastidious vinification. Intense red, purple and black fruits, ripe tannins and cedary oak are members of an orchestra playing Beethoven under the direction of a great conductor.

98 points James Halliday winecompanion.com.au

There is something unmistakable about Shiraz from the Grampians. Cooler air, elevated sites and ancient soils shape a style that leans more towards perfume and spice than sheer weight, and Mount Langi Ghiran has long been the benchmark. Established in the 1960s beneath the dramatic granite peaks of the range, the estate built its reputation on wines that channel site with clarity, and under winemaker Trevor Mast the house style became synonymous with elegance and detail.

The Shiraz shows that signature lift straight away. Red and black berries mingle with cracked pepper, clove and a flicker of dried herbs, all carried by a fragrant floral edge that feels distinctly cool climate. There is a savoury note woven through the aromatics as well, something gently earthy that adds depth without heaviness.

On the palate it is medium bodied and finely structured, with bright acidity giving shape to juicy plum and cherry fruit. The tannins are firm but refined, guiding the wine through a long, pepper laced finish that lingers with spice and a touch of graphite. It feels energetic rather than dense, a style that rewards a second glass rather than overwhelming.

This is a natural match for lamb cutlets with rosemary and garlic, grilled venison, or a slow cooked beef dish where the wine’s spice and structure can really come into play. It also pairs beautifully with dishes featuring black pepper and herbs, drawing out those classic Grampians characters.

Approachable now with a decant, though it will reward five to ten years in the cellar, gaining more savoury complexity while holding onto that lifted aromatics.