Description
Ballandean Vineyard | Granite Belt | 65+ Year-Old Vines
Unreleased – Anticipated as our finest yet
Crafted from 65+ year-old vines rooted deep in the granitic soils of Ballandean, this Shiraz is a tribute to heritage and time-honoured craftsmanship. Planted in the early 1960s from Barossa cuttings brought across the border by pioneering vigneron Dick De Luca, these are the oldest Shiraz vines in Queensland, with many surrounding vineyards stemming from these very cuttings.
This wine explodes onto the palate with vivid layers of bright berries, cracked white pepper, cedarwood, and a hint of vanilla. Held in French oak puncheons for 12 months, then bottle-matured for another 12, the result is a refined yet powerful red, already drinking beautifully but with decades of potential in the cellar.
Judging is pending for this vintage, but if history is any guide, we’re on the cusp of greatness—previous vintages have received up to 95 points from Halliday, and consistent praise from Huon Hooke and The Real Review.
Tasting Notes
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Nose: Fragrant spice, raspberry, and a subtle floral lift
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Palate: Ripe forest berries, white pepper, brined olive, and mineral backbone
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Texture: Silky, medium-bodied with fine, savoury tannins
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Finish: Long and structured, with a hint of lifted acidity
“Satiny in texture and decidedly spicy… dark cherry, green olive and lavender with crushed granite-like minerality… a very pleasing red.”
— Halliday Wine Companion, 95 Points
“Ripe purple berries, dark chocolate, cedar and velvet tannins… this wine will offer cellaring rewards.”
— Huon Hooke, The Real Review, 92 Points
A wine for the cellar, or the decanter.
Secure your bottles of this icon of the Granite Belt—a wine that captures the soul of the vineyard and honours its rich legacy.
The wine explodes onto the palate with bright berries, pepper, cedarwood, and slight hints of vanilla. Held in French oak for 12 months and then further matured in bottle for a minimum of 12 more this wine is mature and ready to enjoy but will improve further with patience, time, and proper cellaring.