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Country of Origin & Region


Australia, Clare Valley region


Koonowla Shiraz 2005

91 pts Stephen Tanzer’s International Wine Cellar (JR) - Brisk, sharply focused raspberry and blackberry flavors are unfettered by tannins and pick up a subtle graphite quality on the back end

Tasting Notes

Reasonable winter rains followed by a very dry and cool summer allowed the vines to achieve full ripeness. The colour is deep red with purple hues. There are hints of spice, tar, rich oak and forest fruit on the nose. This wine has a soft palate and is fruit driven with delicate tannins and a long juicy finish.

Food Accompaniments

Sirloin Steak.

Awards, Reviews and other Notes

91 pts Stephen Tanzer’s International Wine Cellar (JR)
Bright ruby. Fresh red and dark berry aromas are complicated by dusty minerals and Asian spices. Brisk, sharply focused raspberry and blackberry flavors are unfettered by tannins and pick up a subtle graphite quality on the back end. Finishes with tangy mineral bite and a strong echo of dark berries. This is already delicious.

90 pts Robert Parker Jr.'s The Wine Advocate (JM)
The 2005 Shiraz was aged in 30% new American oak for 18 months. Opaque purple-colored, the nose offers up cedar, pepper, game, bacon, and blueberry. Layered, savory, and dense, this nicely balanced Shiraz will evolve for 2-3 years and perform at its best from 2010 to 2018.

87 pts Wine Enthusiast Magazine
Shows some nice complexity marrying earthy undertones with tart berry fruit and peppered meat, but comes across a crisp verging on lean before falling away on the finish. A bit European, or at least cooler climate in style.

Winemaker Notes

The Shiraz used for Koonowla is a selection of the best parcels of fruit from the 1654 clone. Vertical shoot positioning and low crop levels, combined with terra rossa soils on north south rows produce bunches that hang in the sun resulting in fully ripe fruit with woody hardened seeds. The fruit was picked in early March destemmed and crushed and then fermented in 2 tonne open fermenters. The fermenting juice was hand plunged twice a day for 2 weeks until sugar dryness to extract maximum colour and flavour. Then the skins were pressed in a tank press before being transferred to barrel. After vintage the wine was racked out of barrel and malolactic fermentation was induced in tank. The wine was then sulphered and returned to oak for 18 months then minimally filtered at bottling.

This item is SOLD OUT

Chemical Analysis




Alcohol %: 14.5%
Total Acid: 7.0
Free/Total Sulfur: n/a
pH: 3.50
Residual Sugar: 1.6




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