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2003 Tatiarra Cambrian Shiraz Museum Release
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- Cellar 2 - 3 years (2017-2018)
- ABV 15.5%
- Closure: Cork
Was $69.99 Now $44.99
The Tatiarra Cambrian Shiraz is the purest expression of the vineyard. The wine is made entirely from free run juice, with no pressings added back, giving the wine lover a perfect Cambrian flavour profile. The wine is fermented in small open 5 tonne fermenters and hand plunged. The fruit in the vineyard is picked over 4 different picking dates, giving winemaker scope for complex flavour profiles. The wine is fermented to near dry before being transferred into new and used French oak to complete fermentation and subsequent malolactic fermentation. A combination of varying fermentation techniques have been used. Barriques from Taransaud, Saury, Darjaud Jaegle add to the complexing layers. Taransaud oak contributes quite a firm tannic backbone to the wine and must be balanced against more perfumed oaks such as Saury which results in strong cedar aromatics.
A superb example of mature Heathcote Shiraz
Totally opaque inky black dark red colour with a deep very dark red hue. Scented aromas of liquorice, ripe blackberries, dark plum and dark chocolate soar from the glass with complexing aromas of leather, vanillin oak, earth and spice also present. Big, rich and velvety the palate is filled with liquorice and ripe blackberry flavours followed by some dark plum and vanillin oak with emerging leather and scorched earth characters making an appearance on the back palate alongside some blackpepper. Exceptional power with a very long finale of liquorice, ripe blackberries, dark plum, vanillin oak, leather, earth and pepper.
Drink over the next 2-3 years.
Originally tasted May 2004: Totally opaque black purple colour with black purple hue. The nose is a superb sniffing experience, with top note of violets, followed by blackberry, cedar, raspberry and blackcurrant. The palate structure is exquisite, refined, yet powerful. Flavours of white pepper explode over layers of blackberry, raspberry, plum, violet infusions and cedar. Fine quite dry tannins – the driest of the 2003 Tatiarra wines, yet perfectly balanced to the finish. Exceptional length and noteworthy long aftertaste of blackcurrant, blackpepper and spice.
Cellar 20+ years (2024+)
Robert Parker's Review:
A barrel sample of the 2003 Shiraz Cambrian reveals marvelous raw materials, combining both power and elegance. It should evolve into a multidimensional wine.
(Notes Sourced from Robert Parker, The Wine Advocate #155)
ROBERT PARKER'S RATING: (91-93)
Strong colour; archetypal Heathcote layered, sweet blackberry and plum fruit off-set by velvety, fine tannins. Excellent oak handling.
Drink 2018"James Halliday - 2006 Australian Wine Companion"