The 2023 Swinney Syrah is one of the benchmark modern Australian Syrahs, sourced from the Wilson’s Pool and Powderbark vineyards in Frankland River, Western Australia. Crafted by Rob Mann with wild fermentation, around 22% whole-bunch inclusion and maturation in large-format French oak demi-muids (only 7% new), the wine reflects Swinney’s hallmark style — combining Rhône-like perfume, savoury complexity and ironstone-driven minerality with remarkable precision and freshness. The nose is intensely aromatic and layered, revealing mulberry, blackberry and black cherry alongside violet, cracked pepper and Chinese five spice. There are deeper savoury notes of black olive, hung meat, soy, graphite and oyster shell, with floral lift and subtle herbal freshness adding complexity and energy. The aromatic profile feels simultaneously plush and tightly wound, leaning far more toward Northern Rhône Syrah than traditional rich Australian Shiraz.
On the palate, it is medium-bodied with supple yet finely structured tannins and vibrant natural acidity that gives the wine exceptional drive and elegance. Dark berry fruits are framed by savoury spice, ironstone minerality and saline tension, creating a wine that feels both generous and highly controlled. Compared to fuller-bodied Barossa Shiraz styles, the Swinney emphasizes freshness, savoury detail and structure over sheer richness. The finish is long, mineral and persistent, with those signature ferrous, graphite-like tannins carrying through beautifully.
Ben’s Recommendation:
At Wine More Cellars, this is one of the standout Syrahs in Australia right now — a wine that consistently overdelivers for its price while showcasing genuine regional identity and serious winemaking. Compared to richer Australian Shiraz, Swinney offers far more tension, spice and Rhône-inspired finesse, sitting stylistically somewhere between Cornas and modern cool-climate Australian Syrah. The 2023 vintage is especially compelling, with remarkable openness and perfume while still carrying the structure to age beautifully. It’s already highly expressive with some air, but will comfortably cellar through 2038+ as it develops further savoury, earthy and tertiary complexity. Exceptional with lamb, venison, chargrilled beef or richly savoury dishes.
