This wine is delicious now but will improve with medium term cellaring (3-5 years). Ideal with red meats, pizza and anything spicy.
- VIC - Other Victorian
This wine is always worth a look and this release is a strong one. Its core flavour is impressive. Plums, blackberry, cola and clove notes. Juicy throughout well shaped through the finish. Remarkable value. 91 points - James Halliday, Australian Wine Companion 2015, 30 July 2014
Deakin Estate Shiraz routinely puts the value equation far in its favour. This is a terrific release. It's worthy of some good glassware. Plums, cherries, cola and crushed dry spice/clove. You'd almost call this mouth-filling, which at this price is quite something. Perfectly made. Presentation of flavour is excellent. Rating 90 - Campbell Mattinson, Winefront, 18 March 2014
Deakin Estate's parent company is Spanish Cava behemoth Freixenet, which knows a lot about making big quantities of well-priced wine. Some has rubbed off onto Deakin. With plum, raspberry, blackberry, spice and wet stone aromas, it's got a lot going for it. Things get better in the mouth, with bright red berry, cola, cocoa and spice flavours, fine grippy tannins and refreshment to the lengthy finish. Food match: Braised sausages and lentils Ben Thomas, The Weekly Review (JUN/2014)
New vintage of this crowd favourite shows aromas of smoky vanilla, burnt embers, black cherry with delicate herbal notes and super mellow vanilla-laced cherry and blueberry pie flavours. Totally succulent fruit! Food suggestion: Banquet burgers. 89+ points Gord Stimmell, www.thestar.com, 08 May 2014
Winery Tasting Notes
Deep, vibrant red.
Rich berry fruit including blackberries and mulberries with oak notes of malt, almond and mocha.
Rich and juicy with ripe dark berry flavours and well-balanced oak. The palate shows good structure with medium tannins and a lingering finish.
Best enjoyed now but may be cellared for up to four years to add more chocolaty, aged notes if desired.
Ideal Food Matches
Try an oven baked lasagne or a hearty beef and stout pie, a roasted rack of lamb or an aged sirloin topped with a red wine jus.
Medals & Trophies
Bronze Medal, 2013 Hong Kong International Wine & Spirit Competition.
Bronze Medal, 2014 Sydney Royal Wine Show
Commended, 2014 International Wine Challenge