A beautifully raw and expressive amphora-aged Shiraz from Jo Perry’s Clayface range, sourced from organically farmed Yungarra Vineyard fruit in Yallingup. Hand harvested and naturally fermented in large clay amphora before bottling without fining or filtration, the wine focuses on purity, spice and texture rather than oak or heaviness. The nose shows blackberry, plum and dark cherry alongside white pepper, dried herbs, smoked earth and subtle floral lift. There’s a wild savoury edge and bright spice character that gives the wine plenty of energy and individuality.
On the palate, it is medium-bodied with juicy dark fruit, fine earthy tannins and vibrant acidity. Silky yet savoury, with amphora ageing adding texture and freshness rather than oak richness. The finish is spicy, mineral and highly drinkable, especially with a slight chill.
Ben’s Recommendation:
A seriously characterful modern Australian Shiraz — somewhere between Rhône Syrah and lo-fi Margaret River energy. More savoury, spicy and textural than traditional oak-driven Shiraz styles, making it perfect for adventurous drinkers. Excellent with chargrilled meats, lamb, mushroom dishes or smoky BBQ. Drink now through 2033+.
