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Angove Family Winemakers Shiraz/Grenache, Warboys Vineyard, McLaren Vale 2019

About the Wine:
Rich crimson with intense purple hues. Highly aromatic spice, licorice and plum from the Shiraz combine with the dark forest berries of the Grenache. Delicious dark red berry and plum spice, white pepper and a real taste of the Warboys Vineyard, this wine has soft silky tannins with great length and depth of flavor. This will age well over the next 4 years, but last much longer with careful cellaring.
About the Producer:
An immigrant from Cornwall, England, Dr. William Angove established this winery in 1886 as a complement to his medical practice outside Adelaide and prescribed wine to patients as a tonic. Today Angove is one of Australia’s biggest family-owned wineries, offering well-made wines from across South Australia.
Technical Info:
VARIETAL: Shiraz - 67%, Grenache - 33%
REGION: McLaren Vale
BARREL AGEING: 16 months in French oak Hogsheads & Puncheons
TECHNICAL: Alcohol - 14.5%
pH - 3.52
Residual Sugar - <0g/L
Total Acidity - 5.5g/L
Vegan Friendly
Certified Organic. 
Sourced from our Certified Organic and Biodynamic Warboys Vineyard in McLaren Vale, one of the oldest in the region. McLaren Vale fared well in a very challenging vintage, mainly thanks to the moderating influence of Gulf St Vincent, reliable spring rainfall and the use of both recycled and underground water to help the vineyards cope with the warm, dry conditions to the end of harvest. 2019 vintage had two extreme weather events that caused reduced yield. The first was a hailstorm in November which damaged some fruit. The second was the hottest day in 10 years when the mercury peaked at just over 46.6ºC on January 24th – only vineyards with good canopies and subsurface moisture were able to cope – thankfully ours had both. Harvest began in the first week of March and with lower tonnages was completed in just 4 weeks. Quality is exceptional, but yields were down by up to 25%.
The Shiraz grapes from our 1930’s planting were hand-picked and spread for triage pre-crushing into ½ ton fermenters, which were then placed in a cool room and chilled to between 5 and 10°C where they stayed macerating the skins pre-ferment. The Grenache was hand harvested from the 1960’s planting a week later. The cold Shiraz was then placed in the bottom of the fermenters and a portion of the Grenache crushed in on top. This, combined with a couple of fermenters that had whole bunches of Grenache layered on the bottom onto which were crushed more berries, has added complexity to the final wine. Basket-pressed at the end of fermentation, with the press wine and free run being transferred to older French oak hogsheads and 1 year old French puncheons. Barrel selection was conducted pre-bottling in July 2020.