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The Artisan Cool Climate Shiraz Collection


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Our Price: $39.83 / bottle (RRP: $48.00) Case: 6 x 750ml

Six Cool Climate Syrah, from some of the heaviest hitters of modern Australian Shiraz. Forget the Barossa, this is where you should point your gaze...

  • Want the hottest ticket in town?

    Then let this mixed case of the finest, most uber-est and forward-thinking Shiraz winemakers (all in one place might I add) be your guiding light.

    Featuring some seriously boutique, artisanal producers, and some seriously limited allocation stock, this pack is all about the kind of Shiraz you don't normally see in the Barossa. With buzzwords like bio-dynamic, cool-climate, whole-cluster, wild-ferments and foot-treading on show, you can expect to see only the finest, most cared for aromatic wines you will ever be likely to come across. If this is the future of Australian Shiraz, then we are all for it.

    These wines are all pretty highly rated too, with the likes of Mike Bennie, Gary Walsh, James Halliday & Huon Hooke singing their praises and high scores.

    Each case of wine will feature the following six wines:

    2017 Luke Lambert Yarra Valley Syrah   (96 Points, Gary Walsh)
    2015 Domenica Beechworth Syrah   (95 Points Campbell Mattinson)
    2015 Toolangi Yarra Valley Estate Shiraz   (97 Points, James Halliday)
    2014 Graillot Heathcote Syrah  (96 Points, James Halliday)
    2015 McWilliams 1877 Canberra Shiraz   (97 Points, James Halliday)
    2015 Jamsheed Beechworth Syrah


    2017 Luke Lambert Yarra Valley Syrah   

    It's fair to say Luke Lambert hasn't looked back since 'relocating' his Syrah to the Tibooburra vineyard. This southwest sloping site lies in the south-eastern corner of the Valley, near Gembrook, and might be the coolest microclimate of the Yarra. This is what drew Lambert to the site and a good chunk of the reason that this Syrah has become a touchstone example of the cool-climate Australian red genre. Put this up against the most famous Aussie cool climate reds and it's clear that something pretty special is going on chez Lambert. 

    "This is the Syrah I've been trying to make for 14 years," states Luke. As an opening statement from such a quietly spoken winemaker, it couldn't be any more definitive. "It's still light in it's feet and framed by crisp acids, but with loads of black pepper spice and the full gamut of red cherry through to sweet blackberry fruit." 

    2015 Domenica Beechworth Syrah   

    The fruit was cold macerated for as long as possible (usually around four days) before fermentation proceeded without any inoculation. The active phase progressed for around ten days, during which temperature was allowed to reach a maximum of 32 degrees Celsius. An extended post ferment maceration of around one week was used for the larger ferments.

    The use of whole bunches varies between batches, from none, to about 50%. The wine was pressed in a wooden basket press, blending free run with pressings, and transferred to sirugue bariques, around 30% new, though again, the percentage of new oak varied between batches from none, to 75%, depending on the structure of the individual wines.

    The barrels were matured for 22 months, undisturbed on original lees, allowing the bottling blend to be created from the original individual parcels, and the new oak contribution to be finely controlled. 

    Rich medium red. The nose initially displays plums, violets, allspice, and black pepper, along with the dusty earth character typical of Beechworth’s granitic soils. On aeration, the aroma deepens, and bacon fat begins to emerge, becoming more prominent as the wine opens. The palate is food friendly: long and elegant, medium bodied, with structured acidity, and ripe, unobtrusive tannins. Decanting is highly recommended.

    2015 Toolangi Yarra Valley Estate Shiraz  

    Only 250 dozen of this wine is produced, reflecting the strict selection of vines and the double sorting. In short, only top notch berries and bunches make their way into the Estate cuvée. Made by Ben Portet, this is a supple, detailed and elegant Shiraz that's all about floral prettiness and blackberry fruit. The 2014 was fermented on skins for three weeks and aged in barrel for 12 months. to develop structure and grace. It's undeniably Yarra Valley in its jubilant black fruits, spice and fruitiness, its silky tannins and its mouth-watering savouriness. Spot on.

    Hand picked from the Dixons Creek vineyard, Yarra Valley. Cropping level adjusted to 2.0 tonnes per acre. The Shiraz was hand picked at optimal fruit ripeness then berry sorted leaving only the healthiest berries. Any overripe or underripe berries were discarded. It was then fermented for 3 weeks to build a silky tannin profile and aged in barrel for 12 months to develop structure and grace.

    2014 Graillot Heathcote Syrah  

    There are two wines released each year: Graillot Syrah and Syrah No 2.  Both wines come from the ‘Clos Graillot’ plot of vines, with the fruit from the top half of the block above a geological fault providing the material for the intense and finely detailed Graillot Syrah.  The fruit from the bottom half raises the slightly denser Syrah No 2. The differentiation between these wines is one of style rather than quality, with barrels fitting neither style sold off in bulk to ensure the highest possible standard for both wines released under the Graillot Project labels.

    This is the fifth release for the Graillot Australia project, and the first since Luke Lambert joined the winemaking team. Welcome Luke! Another exciting development is the inclusion of some parcels of Syrah that were fermented in a pure carbonic maceration style.

    2015 McWilliams 1877 Hilltops Shiraz   

    This prestigious wine takes its name, “1877”, from the year 1st generation winemaker, Samuel McWilliam, planted the winery’s first vines in Corowa NSW and McWilliam’s Wines was born. Crafted from vigorously selected, high quality fruit from mature, low yielding vines, the 2015 vintage of McWilliam’s “1877” is a Shiraz from some of the best vines in the Canberra wine growing district.

    Colour - Bright purple red.

    Aroma - Perfumed and floral with spicy red fruits and fresh toasty oak.

    Palate - Medium bodied with bright acidity and fine slatey tannins. Perfumed floral red fruits with charcurterie (preserved cooked meat flavours) and toasty oak continue on the palate.

    Peak Drinking - Will develop with careful cellaring over the next 10 years.

    Alc/vol - 13.5 %

    2015 Jamsheed Beechworth Syrah

    Handpicked from the Warner Vineyard in Beechworth, three hours north of Melbourne. The vineyard is situated in the foothills of the Alpine Valley of Victoria and is composed of granitic-loam over clay and areas of slate and shale. It is also famous for another winery who also share the vineyard from time to time - Giaconda. The Warner vineyard is a pretty special bit of turf (with the occassional granite boulder strewn among the rows wreaking havoc for those wanting to pick the fruit) and when  it is on song, there is no better cool-climate Victorian Shiraz. This vintage is something extra special. It is a spell-binding mix of smoken ash, charcuterie, pepperberries, violets and chalky, chewey tannins. Unbelievable wine, you feel enlivened just being in its presences. 

    Bottled unfiltered and unfined.

    The bouquet is shy and elusive, with obvious stemmy whole-bunch ferment nuances, not green and vegetal, but more floral in nature. The palate is elegant and medium to full-bodied, with intensity and drive, peppery flavours, a hint of licorice and some richness. The balance is good and the tannins are attractively smooth and supple. Delicious wine indeed


    2017 Luke Lambert Yarra Valley Syrah  

    'Boysenberry, cracked pepper, a certain sweet grassy perfume, brown bread and vanilla. Medium bodied, deft and articulate, flavour and impact without heaviness, ripples of ultra-fine tannin, again that cracked wheat/brown bread thing, and a very fine and long finish. You want Australian 'Syrah'? You got it.'
    96 Points - Gary Walsh, The Wine Front

    2015 Domenica Beechworth Syrah   

    'Estate grown. To be released in June 2017. From a very good year. From one of the best in the business. Well. It’s hard to know what to say here. If you have a fondness for Beechworth shiraz then there’s no need to read the remainder of this review; simply put this straight on the ‘buy’ list, because you will love this 2015 Domenica. It’s a little riper than the 2014 and with it comes a little more gravity; more presence. Blackberry and black cherry, anise, slips of roasted nuts, cocoa. But the spice notes, the peppers, the rangey tannin, the finesse; it all remains intact. It’s the best of warmth and the best of cool; it’s night and day in a bottle'
    95 Points - Campbell Mattinson, The Wine Front

    2015 Toolangi Yarra Valley Estate Shiraz 

    'PT23 clone, hand-picked, wild yeast open-fermented, 3 weeks on skins, matured for 12 months in French oak (20% new). Bright crimson-purple; a high quality shiraz that reflects (and benefits from) the attention to detail, bunch sorting via dedicated equipment in the winery leading to whole berry sorting on the way to the fermenters. It is medium to full-bodied, its life span measured in decades, not years. Blackberry, black cherry, licorice, ripe tannins and an airbrush of French oak all contribute to a majestic palate.'
    97 Points - James Halliday

    2014 Graillot Heathcote Syrah

    'Hand-picked from the top of the block, 50% whole bunches, 50% whole berries, including small parcels of carbonic maceration. Excellent colour; has more texture to the palate than Project No. 2, and is more elegant. A Socratean style (Socrates dissatisfied). The dried herb/spice nuances add something No. 2 lacks, but that's not the end of the story. Two very different and accessible wines.'
    96 Points - James Halliday

    'Graillot Syrah, as opposed to the No.2 incarnation, is from the higher grounds of the vineyard and is intended as a finer style. Less meat, finer bones kind of thing. It meets the brief. This is certainly a fine-fingered wine. Delicate and detailed without being wimpy. Boysenberry and red/black cherries, spots of spice, a gentle meatiness, m a floral aspect. Built on acidity and lattice-like tannin – and spice – more than it is on any real punch of fruit. Lovely to drink, for sure.'
    93 Points - Campbell Mattinson, The Wine Front

    2015 McWilliams 1877 Hilltops Shiraz  

    'Hand-picked, 5 days cold soak, open-fermented, up to 50% whole bunches, 14 days on skins, matured for 9 months in French puncheons (35% new). Fragrance and elegance personified. Juicy cherry fruit opens proceedings, then mouthwatering acidity and fine-grained tannins draw out the lingering finish. Amen.'
    97 Points - James Halliday

    Gold Medal - Sydney Royal Wine Show 2017

    Gold Medal - China Wine & Spirits Awards 2017

    Gold Medal - Royal Queensland Wine Show 2016

    2015 Jamsheed Beechworth Syrah

    Previous Vintages

    'Pepper, assorted spice, stems and licoricey/blackberried fruit. Pure Beechworth and pure Jamsheed. Dry, smokin' tobacco notes. Assertive minerally tannin. Floral lift. Nails quality to the wall.'
    96 Points - Campbell Mattinson, Wine Companion (2013 Vintage)

    96 Points - Huon Hooke (2013 Vintage)

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