2012 Yangarra Estate Ironheart Shiraz 750ml
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Awards, Ratings & Reviews
97/100 — James Halliday, Halliday Wine Companion · 2012 Vintage
“Hand-picked, open-fermented, hand-plunged, 25% whole bunches, 75% whole berry, wild yeast fermentation, 15 months on lees in French oak (40% new). Full, deep crimson-purple; this is a shiraz with some of the accoutrements of cabernet sauvignon, but without any loss of its core identity; black fruits have great depth and tannin structure, the depth not greater than the length. Power with balance, and an unqualifiedly long future.”
Published: July 2021
97/100 — The Wine Front · 2012 Vintage
— James Suckling · 2012 Vintage
“A very dark, intense and brooding shiraz that also has a sense of real refinement and purity, it oozes black plum and blackberry fruits, black stones, plenty of spice, hints of tar and dark leather. The palate's rich, fresh and beautifully poised around a core of blackberry fruit flavor, sweet spice, liquorice and very supple, noble and long tannins. Age this one. Drink in 2018.”
Tasted: Feb 2016
About This Wine
Ironheart Shiraz is produced by Yangarra Estate Vineyard in McLaren Vale. The wine is made from estate-grown Shiraz and reflects a full-bodied red wine style.
About the Winery
Yangarra Estate is a biodynamic vineyard and winery located in McLaren Vale’s Blewitt Springs, specialising in southern Rhône varieties, with estate-grown Grenache and Shiraz at its core. First planted in 1946, the vineyard spans 170 hectares, with 84 hectares under vine rooted in ancient geology. Its terroir combines altitude, ironstone and sand-rich soils with maritime influences.
Yangarra has received more than 250 scores of 95+ points in the past decade, has twice won Halliday Wine Companion’s Wine of the Year, achieved top rankings on JamesSuckling.com, and received a 2024 Great Wine Capitals Best of Wine Tourism Award for its new cellar door.
Specifications
- Vintage: 2012
- Grape Variety: Shiraz
- Region: McLaren Vale / South Australia / Australia
- Classification: Red Wine
- Fermentation: Open fermented, hand-plunged, wild yeast fermentation
- Maturation: 15 months on lees in French oak (40% new)
- Alcohol: 14.5%
- Closure: Screwcap
- Drinking Window: 2018–2052
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