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Tyrrell's Blacksmith's Hut Shiraz 2023

Heathcote
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Tyrrell's Blacksmith's Hut Shiraz 2023
From Tyrrells, one of the founding families of Australian wine, this is an impressive, inky black-fruited Shiraz. It is from premium, cool-climate Heathcote, the soils of which bring a characteristic lift of white pepper spice to the intense fruit.
£15.99 per bottle£19.99
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Wine Details

  • Red - Medium to Full Bodied
  • AustraliaAustralia
  • Deep Blackish Crimson
  • Shiraz
  • 10.875 Units
  • Vegan
  • 14.5% ABV
  • 750 ml
  • Vegetarian
  • 08 January 2030

Flavour Profile

Tasting notes
Velvety, dark berry flavour with smoky spice and herbal hints. Long
Allergy information
Contains Sulphites
The Story Behind the Bottle
Tyrrells is one of the most famous names in Australian wine. Founded in 1858 in the Hunter Valley, five generations later they still produce some of the country's finest wines. They are renowned for the world's best Semillon and produce many other wines with legendary status. Their list of awards includes Australia’s Best Winery, Winery of the Year 2010, Winemaker of the Year twice in 2004 and in 2009, 14 out of 19 Trophies at the Sydney Show and many more! In 1994 they made their first foray into Heathcote. The excellent structure and white pepper lift of this red are thanks to the ancient Cambrian soils, unique to this area. With firm structure, dense fruit and supple smokiness from 18 months in oak, it's best decanted early or cellared.
Tyrrells is one of the most famous names in Australian wine. Founded in 1858 in the Hunter Valley, five generations later they still produce some of the country's finest wines. They are renowned for the world's best Semillon and produce many other wines with legendary status. Their list of awards includes Australia’s Best Winery, Winery of the Year 2010, Winemaker of the Year twice in 2004 and in 2009, 14 out of 19 Trophies at the Sydney Show and many more! In 1994 they made their first foray into Heathcote. The excellent structure and white pepper lift of this red are thanks to the ancient Cambrian soils, unique to this area. With firm structure, dense fruit and supple smokiness from 18 months in oak, it's best decanted early or cellared.

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