Winemaker Notes
Our goal has always been push the boundaries of Shiraz, to pick ultra-ripe and then age in new oak for a longer maturation period. Importantly the final wine, though rich and full-bodied, must be complex and extremely well balanced.
The nose offers up hugely ripe fruit aromas – black cherry and plum, alongside toasty mocha oak, liquorice and spice. Rich and textured with a velvety palate.
This is a full-bodied wine but the tannins are super-ripe. Incredibly voluptuous and drinkable as a younger wine, it has become famous for its longevity. With good cellaring, The Malcolm can age well for up to 20 years or even longer.
The Malcolm Shiraz is only released in the finest vintages in a small volume. This ensures that the highest quality standard is maintained, and the reputation for capturing the true essence of Barossa Shiraz upheld.
Professional Ratings
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Robert Parker's Wine Advocate
Magpie’s luxury cuvee (which was last produced in 1999), the 2005 Shiraz Malcolm, spent 12 months in new American oak and 12 months in new French 500 liter pungeons. This is the ultimate 200% new oak wine. Nevertheless, it holds it well, which gives you an idea of just how concentrated this beast is. An inky/blue/purple color is followed by notes of creosote, blueberry liqueur, violets, and a hint of camphor. Super-rich, powerful, and opulent, with a formidable level of tannin, it should hit its peak in 7-8 years and last for 25 or more.Rating: 94-96
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.