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Greenock Creek Third Estate Shiraz 2020


Aromas of cherry, violet, plum, chocolate and woody notes. Intense and full bodied, a real attack of flavour. Enveloping with red fruits, the most in this lineup, blackberry, mulberry, chocolate, vanilla, fennel and wood char. Round in shape, fleshy and driven with lively acidity and lacey, chalky tannins. For all its size, this is remarkably elegant, poised and balanced. Many, many years of pleasure ahead. Waters Wine Co


A Tahbilk clone of shiraz, row selected from a high point on the estate’s ridge. Aged for 18 months in American oak hogsheads, 50% new. Deep, impenetrable red purple with aromas of cedar-infused black fruits, blood plum and crème de cassis notes. Dredged with deep spice, licorice, dark bitter chocolate and earth. Pitch-perfect tannin support, incredible fruit density and balance despite heady alcohol levels. Super-impressive. 96 Points – Dave Brookes, Halliday Wine Companion


Deep crimson. Intense blackberry, musky plum, malty,  bourbon aromas and flavours with dark chocolate notes. Generously concentrated with attractive dark plum, blackberry, aniseed flavours, fine chocolaty/ brambly tannins and fresh malty, bourbon oak notes. Finishes bittersweet with ferruginous/ liquorice notes. Drink now -2028. 94 Points – Andrew Caillard MW, The Vintage Journal


A classic Greenock Creek style with everything in overdrive. Deep opaque ruby in colour before launching into decadent open knit aromas of blackberry, black cherry and new leather with plenty of sweet oak in support. A big chocolatey palate follows, well-rounded, decadent and ripe with lashings of dark fruits and serious upfront impact before softening over a long and supple finish. Addictive stuff to enjoy over the medium term. 92 Points – Angus Hughson, Wine Pilot


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Producer Profile

If there’s one producer that embodies what most of us would come to expect from the Barossa Valley, then Greenock Creek is it. For wines of scale, this has to be the benchmark address. Located on the western edge of the Barossa Valley, with vineyards in Marananga, Moppa and Seppeltsfield. With dry, almost arid conditions and a variety of soil types, the vines are naturally low yielding, with small bunches and tiny berries.

Outside of the Barossa there is little known about the sub regions and their single vineyards. Currently, like the rest of Australia, there is no vineyard classification, and the region as a whole has not promoted the differences between say a Moppa and Marananga shiraz to any great degree. All of Greenock Creek’s wines are single vineyards, Roennfeldt being the most famous. It is well worth exploring the very real differences of sub region and vineyard.

All Greenock Creek wines are made similarly, with up to two years in American oak. Oak age varies, depending on the concentration and power of the fruit. The grapes are picked very ripe, destemmed and placed in open top fermenters without being crushed. Ferments are not to exceed 22 degrees and run for two weeks or so, a long time for such a warm region. The wines are certainly more refined than in the past, but have lost none of their size or presence.

The Greenock Creek style is one of bountiful, corseted size. You have to like ’em big, there’s no getting around it. Very ripe dark fruit, hedonistic, opulent and palate staining flavour. Fine grained and lightly toasted American oak provides the framework  Wood notes are pronounced; sweet vanilla, cinnamon and coffee notes. The corset of oak is pulled tight, the more powerful the wine, the tighter it gets. Whole berry fermentation is becoming more common in Australia, particularly for aromatic reds such as Grenache and Pinot Noir. This enhances aromas, colours and maximises flavour, without extracting chewy tannins. Greenock Creek wines have gentle purring tannins and soft acidity and, as they age, a mutiny of bountiful fruit, baking spices, cigar box and polished leather.

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