Drink now or cellar for up to 15 years. No need to decant before serving.

Yangarra takes its name from the Aboriginal word for “from the earth”, reflecting the winery’s ethos of working in harmony with nature. The property is certified as both organic and biodynamic across their 250 acres of vines which are sprinkled with nature corridors and creeks to maintain high biodiversity.

Yangarra is probably best known for making Rhone-style reds like this elegant Shiraz from traditional bush vines which were planted in 1946. Their King’s Wood cuvee is made from a single 12 hectare block of vines planted on a sandy outcrop where conditions are ideal for premium winemaking. Once in the winery the fruit is fermented and aged in a 2,500 litre foudre to help emphasize the grace and natural beauty of the variety.

Unlike the robust, punchy Shiraz style that is so typical of South Australia, this bottling is made in a more elegant, considered style with a slightly herbal and spiced nose and plenty of ripe dark fruit on the palate. The smooth tannins and medium body make this very approachable even when young, although it can also be cellared for a few more years if desired. Pair with barbecued ribs, charcuterie, or tomato-based pasta dishes.