"Full, opulent and generous, while remaining well proportioned and structured; the inviting bouquet shows dark fruit, espresso, cocoa, cedar and cake spice aromas, leading to a concentrated palate that is fleshy and rounded. The wine offers terrific fruit richness and intensity, wonderfully framed by silky tannins, finishing long and gratifying. At its best: 2018 to 2024" Sam Kim, Wine Orbit, Dec 2017

"McLaren Vale shiraz, ripe and ready. Sound, hearty, well-judged flavour. Hits the sweet spot. Redcurrant, sweet plum and darker berried notes. Woodsmoke. A whisper of smoke, a touch of florals. It all works well. Below $20, it’s good buying/drinking" Campbell Mattinson, Aug 2018

"You certainly get your money's worth in this medium to full-bodied shiraz, the density of the black fruits over-delivering by the depth of flavour on the palate: earth, dark chocolate and licorice all coalesce into a single, long stream running through to the finish and aftertaste, tannins precisely weighted" James Halliday, Aug 2017

Vivid red purple colour in the glass with a lifted nose of blackberries, blood plums and chocolatey oak. The palate is opulent and inviting, flooded with dark plum and blackcurrant fruit flavours and framed by exotic smoked spices and fine-grained savoury tannins.The finish is long and impressively detailed for such a rich and mouth-filling wine. Approachable now but with the ability to improve in the cellar for upto 10 years.

The Primrose Path was founded by leading McLaren Vale wine grower Jim Zerella and Nicholas Crampton to create modern and exciting wines that showcase this amazing region. The Primrose Path refers to a relaxed life of ease and pleasure. The trick is retaining grace whilst avoiding indulgence. Nowhere seems more suited to this life than McLaren Vale, a region devoted to a culture of food and wine against a backdrop of dazzling natural beauty.

Sourced from a selection of mature, dry-grown vineyards in the Seaview sub district of McLaren Vale. Sea viewis home to many of the regions oldest vineyards and these low-yielding vines produce extremely concentrated and well balanced fruit.

The fruit is hand-harvested and sorted before de-stemming and cool fermentation in small two tonne open fermenters with regular hand plunging. Matured in seasoned French oak (30% new) for ten months before botteling with minimal filtration and sulphur addition.