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Country of Origin & Region


Australia, McLaren Vale region


Longwood Shiraz 2005

2005 Longwood Shiraz 90 pts Wine Enthusiast

Food Accompaniments

Rack of lamb with a red wine reduction.

Awards, Reviews and other Notes

90 pts Wine Enthusiast Editors Choice 4/1/2007
Round and plush, this is immediately accessible, and should be consumed over the near term. Vanilla, cedar and a hint of caramel accent the blackberry jam flavors. The fruit is a bit cooked, but it picks up a nice peppery edge and some coffee notes on the finish.

88 pts Robert Parker, Jr. The Wine Advocate #167
Longwood’s well-made, straightforward 2005 Shiraz (aged in primarily American and French 300 liter hogsheads) exhibits a dense ruby/purple color along with plenty of licorice, blackberry, and cherry fruit. Enjoy this mouth filling, chewy, fleshy effort over the next 2-3 years.

88 pts Wine Spectator. Web Only (2007)
Ripe and spicy, with a distinct star anise and cinnamon bark note adding interest to the ripe berry flavors that linger on the toasty finish.

Winemaker Notes

Winemaker Phil Christiansen learnt his craft dragging hoses at the Tintara Winery in McLaren Vale. He branched out in ’99, producing 300 cases of Shiraz. Longwoods success has been due to its ability to access and ferment batches of one and two ton from small growers in some of the best terrior in the valley. The colour is dark purple/ magenta. The nose has loads of dark fruit and hints of licorice which is consistant with the 05 vintage. The flavours are a mix of ripe raspberry and plum with the minimal use of new ultra fine American oak giving lovely midpalate sweetness. As with past vintages the wine will benefit from decanting. The fruit weight and acid balance should see this wine age for a good 7- 10 years.
Fruit for the 05 Longwood was sourced from predominantly two vineyards. The first , light red shale over limestone. The second, sandy loam over ironstone.Both vineyards are lightly irrigated, and usually yield between 2 & 2.5 tonne to the acre.

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Chemical Analysis




Alcohol: 15%
pH: 3.52
Total Acid: 6.3 g/l
Residual Sugar: 0.3 g/l
Free/Total Sulfur: 28F 65T




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