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Country of Origin & Region


Australia, Riverina

Nugan Estate

Nugan Estate Parish Vineyard Shiraz 2007

90 pts Stephen Tanzer’s International Wine Cellar (JR) - Supple dark berry jam flavors are pleasantly sweet and straightforward, with no rough edges or obvious tannins.

Tasting Notes

Dense crimson with youthful purple hues. Lifted aromas of sweet cherry and plum entwined with dark chocolate, earth and allspice. On the palate, rich and full flavoured with juicy dark plum, chocolate, earth and black pepper with silky tannins and good length.

Oct 2018 - 2007 was a very structured vintage, overshadowed by the opulent 2008. This was is a treat to try over a decade from harvest, and is still an enjoyable wine. Color is still dark and dense. Main flavor characteristics are plum and cherry fruits with hints of spice and a sweet and sour finish. Would not guess the age correctly. Not what one would expect for a McLaren Vale Shiraz: a wine bottled under cork drinking fresh with 10 years of bottle age.

Food Accompaniments

Beef burgundy or Osso Buco.

Awards, Reviews and other Notes

90 pts Stephen Tanzer’s International Wine Cellar (JR)
Bright ruby-red color. Dark berry preserve and candied cherry on the nose, with cracked pepper and anise adding complexity. Supple dark berry jam flavors are pleasantly sweet and straightforward, with no rough edges or obvious tannins. Offers terrific immediate appeal and good finishing cling, picking up a subtle spicy note.

87 pts Robert Parker Jr.’s The Wine Advocate (JM)
The 2007 McLaren Parish Shiraz was fermented and aged for 14 months in 75% new French oak. Purple-colored, the nose exhibits pain grille, pepper, mineral, and blue fruits. This is followed by a firmly structured wine that will require a minimum of 3-4 years of further bottle age. Whether it will ultimately come into balance remains to be seen. However, the wine has plenty of fruit so enjoy it over the near-term before its structure starts to dominate.

Winemaker Notes

This Shiraz was sourced from the McLaren Vale region in South Australia. The wine was crushed, destemmed, inoculated with yeast then underwent primary ferment in vinimatics and static fermenters with manual pump over every 6 hours. Upon completion of primary ferment, the wine was then pressed and racked to new and 1 year old French and American oak for 12 months for MLF fermentation and maturation.

Chemical Analysis




Alcohol %: 15%
Total Acid: 6.97
Free/Total Sulfur: 28/75
pH: 3.50
Residual Sugar: 0.3




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