2004 Thomas Vineyard Estate Shiraz


  • Trophy for ‘Best Single Vineyard Wine Red & White Wine Any Style’. 2005 Commonwealth Bank McLaren Vale Wineshow
  • Highly Commended Wine – Medium Bodied Dry Red Wine. 2006 Sydney International Wine Competition
  • Silver Medal. 2006 Royal National Wine Show of Australia
  • Bronze Medal. 2007 Boutique Wines of Australia Show
  • Bronze Medal. 2007 Royal Adelaide Wine Show


  • Four and a half stars – Deep colour, inky black fruit, liquorice and chocolate aromas and flavours, very concentrated and full-bodied with a multi-layered palate and an abundance of tannins.. 2007 James Halliday Australian Wine Companion
  • A well constructed wine with deep, strong fruit that’s well supported by smooth, fine drying tannins and fresh acid. The flavours are intense with mulberry, plum, spices (pepper and a hint of nutmeg) and blackberry on a long…..,very dry finish. A muscular-weight wine with a firm consistency, there is some elegance to it despite its size and intensity, a very good wine!. Ric Einstein TORBwine 2006

Download a PDF of the tasting notes


2004 was an exceptionally good growing season in the McLaren Vale region. A long mild ripening period with small amounts of rainfall produced fruit with strong varietal characteristics and of exceptionally high quality. That coupled with the low crop loads in the Thomas Vineyards and the maritime influences experienced in the Willunga basin have resulted in fruit and therefore wine with intense flavours and excellent structure.


Fruit was picked on 2 March 2004 and immediately transported to the winery for processing. It is fermented under cool conditions with a selected yeast strain to retain the aromatic characteristics of the fruit while developing the structure and tannin backbone of the wine.

The wine once fermented was pressed then seeded with a selected malolactic culture again to enhance and retain the fruit characteristics. After malolactic fermentation is completed the wine is racked into predominantly French oak for maturation. A mixture of new and 2- to 3-year-old French oak barrels is used to give an elegant complexity of oak characteristics.

During the 12-month maturation in oak, the wine is racked to assist its clarification and reduce the need for filtration of the finished wine.

Minimalist handling techniques have been utilised at all stages of the production of this wine in an attempt to reduce maceration of fruit and retain as much of its premium fruit character while still enhancing the structure and intense flavour of the wine.

Technical aspects

Geographic region – McLaren Vale
Picking date – 2 March 2004
Variety – 100% Shiraz – Estate grown

Sugar level – 14.6 Baume
Alcohol – 14.8%
pH – 3.56
TA – 6.1 g/L
Residual sugar – 1.8 g/L

Bottling date – 22 March 2005
Cellaring potential – 5 to 10 years


Appearance – Brilliant, deep blood red with purple hues

Nose – Ripe rich mulberry and sweet French oak characters. Powerful primary fruit characters with a hint of spice and chocolate.

Palate – Again intense mulberry fruit with ripe plum and sweet vanillin oak. A smooth, full, succulent mouthfeel with fine-grained tannins that give it both length and structure. Elegant oak tannins also integrate well to balance the palate then persist through to a lively clean fruit finish.

A big powerful wine that while young and lively now, will drink well, but will greatly improve with age.

The perfect accompaniment to all meat dishes!