This Kings Wood Shiraz from Yangarra Estate isn't interested in hiding its muscle. Big, bulky and wearing the vinous equivalent of a muscle t-shirt, it happily flexes from the moment it hits the glass.
Sourced from the certified organic and biodynamic Block 12, an ironstone sandy outcrop, it underwent wild yeast fermentation with 20% whole bunch before spending 18 months in French and Austrian oak foudre.
Coffee grounds and mocha lead into a dense core of blackberries, liquorice and blackberry pie, delivering plenty of generosity without losing its sense of shape. There is serious heft here, but what really catches me is how dangerously smooth it feels despite all that muscle. The palate glides with surprising ease before ripples of woodsy and earthy spices add savoury detail and complexity.
It's a big wine, no mistaking that, but the oak and fruit are comfortably integrated, giving it enough polish to avoid becoming cumbersome. Bold, rich and seriously drinkable, this is Shiraz flexing its muscle while still knowing how to keep things in check.
92/100
