-
93
/ 100
James Halliday's Wine Companion -
93
/ 100
Campbell Mattinson -
92
/ 100
Erin Larkin
Red
Classification
Shiraz
Variety
2023
Vintage
750ml (Bottle)
Bottle Size
Australia
Country
South Australia, Barossa Valley
Region
13.5%
Alcohol %
5-10 Years
Cellaring
Scores
93 / 100"Three different parcels of young- and old-vine shiraz fruit in the blend, 85% whole bunches, fermented in concrete tulips (P14 went into foudre) and matured for six months before blending. A wonderful, cohesive wine, plush with ripe plum and blackberry fruits yet savoury, layered with spice, blossom and earthen tones, tannins like powdered sand and a crystalline mineral cadence tempering the fruit. Seems very comfortable in its own skin, and it IS delicious."
- James Halliday's Wine Companion
93 / 100
"There’s sweet fruit flavour in the centre; there’s savouriness spreading to all corners. There’s a fair bit going on here and yet it feels cohesive. It tastes of pure blackberry and plum though there’s hay, mint, wet concrete and graphite-like nuances, and both aromatic herbs and smoky reduction too. Everything here feels neat, ordered and in unison. Tannin, particularly once the wine has had a chance to breathe, expands impressively through (what is in essence) a medium weight wine."
- Campbell Mattinson
92 / 100
"The 2023 Kin Shiraz comes almost entirely from Block 23 in the estate vineyard. The block is very rocky with great variation, and it sits atop a ridge. The parcels range from 70% - 100% whole clusters. "We are pretty committed to whole bunch," says Amelia Nolan. This was matured entirely in concrete vessels (six new tulips in time for the 2023 vintage!). The wine is energetic and fresh, powdery textured, gently grippy and fine. It's a lovely wine, pure, driven by clarity. I like it! 13.5% alcohol, sealed under screw cap. 2023 was a long, cool growing season; from afar, the rain seemed to be never-ending, but vineyards that were able to stay on top of canopies and moisture, did very well. Diligent viticulturists make great wine at the end of the season."
- Erin Larkin
Tasting Notes
Fruit for 2023 Kin Shiraz came from younger estate plantings and was picked between 23 and 26 March. Block 23, lying on schist and clay, provides energy and structure, making up 56% of the blend. Polygon 10 (on limestone (9%)) and Polygon 14 (on clay (14%)) bring depth and cool intensity. The blend is completed by Shiraz from Block 38 (on silt and sandstone) and Mataro (8%)
Each block of Shiraz was fermented separately with differing levels of whole bunch according to geology of the soil. Block 23 and Polygon 10 were fermented as 80% and 100% whole bunch, with a total of three weeks on skins before pressing to concrete tulip. Fleshy fruit from Polygon 14 and Block 38 were fermented as 50% and 30% whole bunches, before pressing to large format oak for maturation. All Mataro was destemmed and fermented and matured in concrete. All ferments wild.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity