2022 Clyde Park Estate Shiraz, Geelong

Dark-fruited and spice-driven with aromas of blood plums, peppercorns, black olive tapenade, cured meats and graphite. The palate is tightly wound with firmly framed yet integrated tannins and a textural mouthfeel that balances dark fruits, spices and earth, with a stony. Delicious, with plenty of years ahead in the bottle. Drink or hold.

94 points James Suckling, August 2025

Deep ruby colour. Blood plum, white pepper and undergrowth aromatics. Medium to full bodied with lifted spice and earthy undertones carried by plum fruits at the core. Supple tannins ensure it glides long. More savoury than fruit driven, it appeals to the idea of serving with a meal. Drink to 2034.

92 points Stuart Knox for The Real Review, February 2024

A medium deep, bright crimson. This had just been bottled, when tasted, and it needed a few good swirls before revealing red and blue fruits, a little spice, some florals and a gentle meatiness. Medium bodied and quite tightly wound, this offers attractive red fruit and spice flavours, and a lovely wine is in store as it opens up. Drink to 2028.

92 points Philip Rich for Halliday Wine Companion, May 2023

More about this wine

The ferment for this wine started with indigenous yeasts with a 20% whole-bunch inclusion. It was matured for 10 months in French oak puncheons of which 20% were new.

About Clyde Park

The first vines for Clyde Park were planted by Gary Farr in 1979. Today, the vineyards in Geelong’s Bannockburn cover just over 14 hectares with north easterly aspects on slopes and flatter areas alike, and soils ranging from light sandy loams mixed with basalt over limestone to heavier silt and clay.

The current owners are Terry Jongebloed and Sue Jongebloed-Dixon. Their property totals almost 70 hectares, with vineyards forming a part of a larger farm of fruit orchards and vegetable gardens, hens and sheep, as well as a bistro facility and capacity to host weddings and other functions. Sustainability is not just a buzz word at their place, but one that permeates every aspect of their business: their aim is to be as self-sustaining as possible, complemented by support of the community by sourcing goods from other local farms and businesses.