Accolades:
97/100 – James Suckling
95/100 – Huon Hooke, The Real Review
94+/100 – Robert Parker’s Wine Advocate

Tasting Note: Royal Oaks of the King’s Wood were forests planted by monarchs to build elegant cathedrals and church naves. The beautiful old French oak in our foudre vessels helps us make elegant wine by gradually polishing and protecting the brightest, spiciest south facing Shiraz we grow at Yangarra. Powerful, elegant and aromatic. Brambly red and blueberry fruit, winter spices, liquorice, black cherry. Balanced textural palate.

Winemaking Notes: Sourced exclusively from Block 12 (2.3 Ha) which sits on a southeast facing, ironstone sandy outcrop. Picked on the 25th March. 15% whole bunch, remaining selectively berry sorted and crushed. Open fermenters and on skins for approximately 20 days. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Wild yeast ferment. No pressings are used in this wine. Matured in French and Austrian oak for a total of 18 months. Kept on lees for 6 months in 25 hL French and Austrian oak foudre. Blended and further matured for 12 months in the same foudre. Bottled November 2023.

Certification: Organic, Biodynamic

Alcohol: 14.0%

Variety: Shiraz

Region: Kangarilla, McLaren Vale, South Australia

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