THE FRUIT

The basis of the fruit supply for this wine is sourced from a vineyard of the same 

name, located at the southern end of the Barossa, near the town of Lyndoch. The 

Miamba vineyard has a long viticultural history, but when Grant bought it in 1983 it 

was completely bare. Careful planting and sustainable practices have returned this 

block back to its former glory. 

The 2014 vintage in the Barossa was interesting in that winter was generally cool 

with rainfall slightly above average. There was good sub-surface moisture leading 

up to budburst. In January, the region experienced a heat wave, which was followed 

by heavy rain in February, producing extreme conditions only a few weeks apart. 

The remainder of the season was mild and dry, allowing picking to take place at 

optimal flavour ripeness. The 2014 season produced grapes with more manageable 

sugar levels than previous years, resulting in fruit driven full flavoured wines with 

moderate alcohol.

THE WINEMAKING 

After crushing and de-stemming, the fruit was fermented in 4, 7 and 11 tonne 

static fermenters and pumped over 3 times per day for 6 - 10 days to achieve 

optimal flavour. Several batches of the Shiraz were pressed directly into new French 

and European oak hogsheads and allowed to complete primary and secondary 

fermentation in oak. These components remained in oak for several months prior to 

blending with the unoaked components. The entire blend was then transferred back 

into oak where it matured for 17 months before bottling. 

The first thing you notice is the colour of this wine, like many 2014 reds from the 

Barossa; it is vibrant purple with very good depth and intensity. The aromas grab 

your attention, with powerful dark chocolate and satsuma plums, complemented 

by warm spices. The palate mirrors the aromas, with rich fruit that elegantly melds 

with the acid and tannin to produce an extremely well balanced wine. Although 

drinking well on release, the 2014 Miamba will continue to evolve with careful 

cellaring for 10 to 12 years