2014 William Randell Shiraz
Deep red with purple hues. Lifted blackberry and cassis on the nose. A rich brooding wine with layers of dark chocolate, plum and spiced fruit cake. Stylish mocha oak notes with a long balanced tannin on the finish
Following harvest the fruit was crushed into a variety of small fermenters (4 to 6T in capacity). Fermentation was carried out at a warm temperature (25-28°). The ferments were manually pumped over to provide good control of tannin extraction. Each fermenter was treated as a separate parcel of wine and once dry was filled to American oak (40% new). Following malolactic fermentation the wines were racked and re-turned to the same oak. Parcels remained in barrel for an average of 14 months prior to blending. Only the best barrels from the multiple parcels were used to make the final blend. Once blended the wine was prepared for bottling.
Spring rainfall was well below average with several days reaching 30°C. The growing season had even temperatures and little rainfall. Ripening was slow and steady leading to the development of good tannin structure and fruit characters.
Top 100 Wines at Australian Wine Vintages Book 2017, Rob Geddes MW
Gold Outstanding at 2016 IWSC
Gold at 2017 San Francisco International Wine Show
Silver at 2017 New Zealand International Wine Show
Silver at 2017 Shanghai International Wine Challenge
Silver at 2017 Decanter World Wine Awards
Silver at 2017 International Wine Competition
Silver at 2016 New Zealand International Wine Show
Silver at 2016 International Wine Challenge
Bronze at 2017 Melbourne International Wine Competition
Bronze at 2016 Decanter World Wine Awards
Bronze at 2016 Royal Queensland Wine Show
92 Points - Josh Reynolds, Vineous
(40 percent new American oak) Youthful purple. Powerful, deep-pitched black and blue fruit, licorice, vanilla and violet scents are sharpened by mineral and peppery spice nuances. Broad, sweet and seamless in the mouth, offering concentrated boysenberry and cherry compote flavors accented by allspice and coconut notes. Shows surprising energy for its heft and finishes with impressive energy and supple tannins that are quickly absorbed by the lush dark fruit.
95 Points / Gold Ribbon – Bob Campbell 2016, NZ
‘A rich, textural wine with dense plum, dark berry, blackcurrant and chocolate/mocha flavours. Impressive concentration with obvious cellaring potential.’
94 Points – Wine Business Monthly, August 2016
This isn't a wallflower when it comes to potency of fruit and mesh of oak, but it sure does give the drinker a good slug of Barossa Valley Shiraz at its most powerful. Thick, syrupy textured with licks of mocha mint among plummy fruit and creamy texture. Big done very well.
The Wine Front
93 Points – Barossa Valley Shiraz, done up to the nines. The oak is fairly obvious here but then, so too is the depth of fruit. We’re talking bold, deep blackberry and saturated plum here, with tips of mint and then sweeps of coffee-cream, chocolatey oak. It struts through the palate, all cuddly and warm.
92 Points – Huon Hooke 2016
Deep Red/purple hue and a chocolaty, smoky, earthy oak driven aroma. The barrels dominate, and the oak seems to be sitting apart from the wine. It’s a big, dense, rich wine, with dominant vanilla and cholate oak-derived flavours. The tannins are drying but smooth.
4 ½ Stars –Winewise May 2016
‘A very impressive Barossa shiraz offering vibrant, rich blackberry varietal character backed up by precise oak handling. The finish is long and the firm, fine tannins linger. Well worth cellaring.’
4 Stars – Winestate Magazine, Mainfreight World’s Greatest Shiraz 2016
95 Points - James Halliday, Wine Companion 2018
A wantonly luscious and complex medium to full-bodied wine with plum, fruitcake, dark chocoalate and vanillan oak all having their say, yet allowing high quality tannins to infiltrate the palate and aftertaste. Hard to fault in the context of its style.
4 Stars - Winestate Magazine, April 2017
A big wine that exhibits plenty of oak and fruit tannins but has enough of the super sweet varietal fruit to push through it all.
New Zealand Drinks Biz Magazine - June 2016
If dark chocolate, intense vanilla, black plums, dried leaves and smoky notes all sound like an interesting and complex range of flavours, then meet Thorn Clarke's William Randell Shiraz. What a wine; it's bone dry with high but balanced acidity, big tannins (which need a little time to soften) and a full body. Its long finish adds to its very good quality. It drinks well now but has potential to age for up to 10 years and beyond.
Winestate Magazine, Mainfreight World’s Greatest Shiraz 2016
Raymond Chan, NZ, April 2016
19.0-/20 - Very deep, dark, near impenetrable, purple-hued black-red colour, youthful in appearance. This has a softly concentrated, deep and densely packed nose of ripe black plums, blackberries, liquorice, earth and chocolate aromas, along with gentle waves of cedar and bacon-like oak elements. Full-bodied, the fruit flavours of ripe black plums, blackberries and liquorice are melded with chocolate and cedar, and fill the palate with richness and sweetness. The mouthfeel is seamless as it opens, unfolding waves of spices and oak. The fruit richness is balanced by considerable structure from fine-grained, flowery tannin extraction. Soft acidity contributes to the mouthfilling flavours and the wine carries to a very long, lingering finish of plums, liquorice, spices and cedar. This is a very rich and layered Shiraz with mases of black plum, liquorice and cedar flavour and a seamless, fine-grained, fully-structured palate. Match with game meat, casseroles and slow-cooked meats over the next 7-9+ years. Fruit from ‘St Kitts’ and ‘Milton Park’, fermented to 14.5% alc., the wine aged 14 months in 40% new American oak.
St Kitts & Milton Park