2013 John Duval Entity Shiraz
Barossa Valley, South Australia

Who needs to make the Grange for a big corporation when you can make this incredible Shiraz for yourself?! Layers of dark berry flavors, fragrant spices, and hints of espresso, chocolate, and toasty French oak fill your mouth in long waves. Delicious and definitely too good young as it will certainly continue to be tasty over many more years.

95 JH; 93 ST

2013 John Duval Entity Shiraz


as part of a mixed case.

9+ bottles available.

2 bottles available for Same Day Shipping

Winemaker's Notes
"Deep ruby purple in color with dark fruit expressions of blackberry and plum complexed with savory French oak aromatics. The palate is full bodied and generous with an excellent depth of blackberry fruit supported by an excellent structure. The texture and structure will enable a cellaring potential of ten years or more."

Technical Notes
"The Shiraz was sourced from old vineyards in the Krondorf, Greenock and Eden Valley regions. Fermentation with submerged cap took place in open stainless steel fermenters. 35% of the wine was then barrel matured for 15 months in new fine grain French oak hogsheads (300 liters) and the balance in 2, 3 and 4 year old hogsheads. 14.5% alc."
James Halliday
"95 pts ... Allow this wine time to breathe and it spreads its wings impressively. It tastes of dark, sweet-centered blackberry, chocolate, mocha and ground spices but the way it combines freshness and depth is the thing; and then there's the way guy ropes of flavor-packed tannin stake a deep hold, keeping everything in place both now and long into the future."

Stephen Tanzer
"93 pts ... Opaque ruby. Exotic black and blue fruits, incense and smoky Indian spices on the explosively perfumed nose. Sweet, round and fleshy in the mouth, with primary dark fruit flavors complicated by hints of candied violet, cola and licorice. Chewy, building tannins give shape and structure to the wine's youthful fruit, which dominates the very long, broad, juicy finish. There's great potential here but I'd give the wine at least a few more years in the cellar for its components to harmonize more completely."

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