• French oak
• Black Doris plum
• Dark cocoa
• Velvety tannins

"Perfumed and instantly appealing, the bouquet shows Black Doris plum, blueberry compote, violet, thyme and dark cocoa characters, leading to a richly textured palate that's wonderfully ripe and flavoursome. It's fabulously charming and satisfying with loads of tasty flavours. At its best: now to 2028" Sam Kim, Wine Orbit, Sep 2020

"This classic blend of Grenache, Shiraz and Mouvedre showcases aromas of black fruits and dark raspberries, baked plums and baking spices, pepper and toasty oak. Additional aromas of red licorice and pepper, olive and follow, but are more powerful on the palate. Plenty of sweet red fruit flavours with a touch of soft brown sugar, medium acidity with firm youthful tannins and warming alcohol, toasty almost charred oak flavours suggest clove and vanilla, nut and spices. Balanced and well made. Ready to enjoy from today and through 2024" Cameron Douglas, Master Sommelier, Sep 2020

Bright crimson in colour with purple highlights at the edge of the glass. The nose is lifted and draws you in with ripe plum, mulberry and white pepper. The palate is plush and vibrant with cherries, forest fruits and enticing spice. Mid-weight and juicy this classic GSM finishes with long, velvety tannins.

The 2018 growing season had all the hallmarks of a classic vintage. Consistent warm temperatures produced perfect conditions for our red varieties to ripen. This along with good winter rains and a dry harvest period resulted in wines with great depth of varietal flavours, excellent tannin structure and colour along with a long balanced finish.

Each variety was destemmed and fermented separately to allow full expression of varietal character. All three varieties were fermented in small 6 tonne open fermenters. To ensure optimum extraction of tannins, colour and flavour the Grenache was pumped over twice daily for a duration of 10 days and both the Shiraz and Mourvedre spent 7 days on skins with pump overs twice daily. Fermentation temperatures were maintained between 22-25 degrees to retain fruit purity. All batches were pressed off and once both primary alcoholic fermentation and secondary malolactic fermentation were complete the wines were then racked to new (10%) and 10 year old French hogsheads. This is where the wines matured for a period of 18 months. Bench blends were created to ensure a harmonious final wine.

When the Clarke forbears discovered gold in 1870 at the Lady Alice mine in the Barossa goldfields, so began a family dynasty intrigued by geology. A fine legacy that is reflected today in the terroir of our vineyards. The Shotfire range immortilises the Shotfirer’s hazardous job of setting and lighting the charges.