Yangarra Kings Wood Shiraz 2024

96 POINTS

Marcus Ellis - Halliday Wine Companion

From the same sand and ironstone block employed each vintage, fermented wild with 20% whole bunches, about 20 days on skins; 2500L French and Austrian foudre for 18 months. Always such a complex nose, fruit intense but with spice and savoury detail. Tapenade, blackberry pastille, cracked pepper, crème de violette, lavender, dark rye bread, bresaola, wild fennel seeds and panforte. So much complex and engaging detail here, layered, available, not cloaked by oak, and never forced. The tannin structure is refined and this is sapid in delivery, made for the table. A superb release.

94 POINTS

Campbell Mattinson - The Wine Front

Typically includes a portion of whole bunches. This is a (highly) structural release with pepper, mint and herb characters running through red cherry and plum-driven fruit. It’s fresh, substantial, complex and nutty, the latter adding a sweet, roasted element. This is very damn good, in its style. It’s as much savoury as fruity; the firm finesse of its tannin profile is noteworthy; it finishes with a resounding flourish.