Cambridge Crossing South Australia Shiraz 2023 (Australia)

Cambridge Crossing South Australia Shiraz 2023 (Australia)"Attractively fruited and fragrant, the bouquet shows sweet plum, wild strawberry, and mixed spice aromas. This is followed by a silky palate offering juicy fruit flavours with a supple texture and fine tannins. It is beautifully rounded and smooth, making it delightfully drinkable" Sam Kim, Wine Orbit, Apr 2025 "Red cherry and raspberry with a leafy edge and a hint of smoke. Its fruit forward and ripe, with a smooth, full bodied palate, soft tannins,

"Attractively fruited and fragrant, the bouquet shows sweet plum, wild strawberry, and mixed spice aromas. This is followed by a silky palate offering juicy fruit flavours with a supple texture and fine tannins. It is beautifully rounded and smooth, making it delightfully drinkable" Sam Kim, Wine Orbit, Apr 2025

"Red cherry and raspberry with a leafy edge and a hint of smoke. It’s fruit-forward and ripe, with a smooth, full-bodied palate, soft tannins, and a touch of toasty oak. No need to overthink it — this is easy, juicy Shiraz made for midweek meals, pizza nights or BBQs. Great value and reliably crowd-pleasing" The Wine Writer

Dark purple in colour with red hues. Fresh plums and subtle vanilla oak with hints of violets and floral aromas. The generous silky palate has blueberry and plum fruit flavours, complimented by soft, supple tannins with hints ok milk chocolate and warm spices. Bright fruit flavours linger during the long succulent finish.

The growing season for the 2023 vintage started with well above average winter and spring rains, that filled up the soils. The cool wet weather meant the vines were in no hurry to grow, with budburst about 3 weeks later than average. The mild conditions continued through Summer and into Autumn which led to a long ripening period that was perfect for flavour development and acid retention, resulting in classic varietal flavours.

Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for six to seven days. This creates a good balance between extracting the appropriate tannins for wine structure and retaining fruit drive and aromatics.