The Opportunist Langhorne Creek Shiraz 2022 (Australia)

The Opportunist Langhorne Creek Shiraz 2022 (Australia)"Upfront and enticing, succulent and plush. Rich and generous with harmony and balance, offering excellent drinking. At its best: now to 2032" Sam Kim, Wine Orbit "Ripe and fruity, varietal and new, fresh and ready. Well made and ready to drink from day of purchase through 2029" Cameron Douglas, Master Sommelier "No secret that I am a big fan of the red wines of Langhorne Creek and this is another very fine example, providing cracking drinking. Inky

"Upfront and enticing, succulent and plush. Rich and generous with harmony and balance, offering excellent drinking. At its best: now to 2032" Sam Kim, Wine Orbit

"Ripe and fruity, varietal and new, fresh and ready. Well-made and ready to drink from day of purchase through 2029" Cameron Douglas, Master Sommelier

"No secret that I am a big fan of the red wines of Langhorne Creek and this is another very fine example, providing cracking drinking. Inky maroon in colour, the aromas are a mix of black fruits, licorice, axle grease, campfire notes and chocolate. The wine is supple, sleek and seductive with very good length. Fine, silky tannins tie things together, leaving everything well balanced. This will drink beautifully for the next four to eight years. Absolutely delicious" Wine Pilot

From Wild & Wilder a project between 2 UK Masters of Wine, Giles Cooke and Fergal Tynan with award winning South Australian Winemaker Peter Leske. Langhorne Creek is low lying and floods during the winter which provides a natural soil profile moisture which mitigates against having to over irrigate during the growing season. Cover crops grown to stop soil erosion, provide nitrogen rich soils. Produced from fruit grown on properties owned by Langhorne Creek stalwarts, Brett Cleggett and George Borrett. Vines are 25 years old, VSP/ spur pruned, on red brown sandy loams with clay base, some quartz and limestone. As for all of our wines, the fruit for the Opportunist is picked on the way up to ripeness rather than on the way down. This way we achieve freshness and energy but not at the expense of flavour. We retain as many whole berries as possible to increase vibrancy and succulence. Winemaking is simple and is followed by 8 months on oak to increase texture and varietal expression.