95 points - "From six estate blocks, split between ironstone and sand, destemmed with half left as whole berries; élevage in French puncheons, with 25% new and the remainder 1–3-year-old oak. This is remarkably pretty upfront, bursting with red berries and cherries, underneath a bedrock of ferrous minerality – the split of soils writ large – along with baking spices and rosy florals. Trademark Yangarra tannins kick in swiftly and carry the flavours long through a savoury finish. This is charming, but it’s also built for food. Seems like a very fine year for shiraz at this address." – Marcus Ellis (Halliday Wine Companion)

94 points - "Sourced from six blocks – 50% sand, 50% ironstone. 13 months in older oak, destemmed, wild ferment and 50% whole berries. What a colour! It’s like raw pigment before any of the other kids have stuck their brushes in the pot. The nose is elegant yet raw, with a wilderness to it. Bloody, rusty, cured meat and dense with fleshy red cherries and currants. It’s a heady delight. Give it time to grow after opening the bottle. White florals and delicate spice swirl and spin like a whirling dervish. Pepper berries, and chewy echoes of Dutch liquorice. Tannins are fine and al dente, structural yet with that “give” that only a form-fitting design can do when made for the person. Clove, Sichuan pepper, fruity coffee grindings and allspice. This just keeps giving. The gentle tug of acid lifts the roof and weaves the story through the wine. This isn’t a velvet glove, this is finer than velvet. Silk weave with texture. Fine and long yet it doesn’t give its secrets away in one go." - Cassandra Charlick (Wine Pilot)

93 points - "Deep, almost impenetrable ruby red colour. Mulberry, mocha and black olive tapenade aromatics. Rich and dense black and purple fruits fill the senses. It carries serious fruit intensity but as it builds we see layers of ferrous minerals and rosemary undertones. Good length with finely built tannins ensuring a dry finish. Still youthful, and cellaring will be well rewarded." – Stuart Knox (The Real Review)

93 points - "Bright, deep purple colour; aromas of dark plum and blackberry with a slightly smoked-meaty reductive overtone. The wine is rich and deeply fruit-sweet on the palate. Blackberry conserve. Luscious fruit and abundant soft, powdery tannins." – Huon Hooke (The Real Review)

93 points - "Combines the generosity of shiraz with a slightly rustic dried herb character that seems a part of the Blewitt Springs DNA. The fruit was carefully massaged through older French oak and foudre to allow its essential characters to emerge without compromise. Bright and lively with a typical energy." – Ray Jordan (Winepilot)

VINTAGE SUMMARY

The 2022 growing season followed very similar conditions to 2021, though slightly cooler. There were favourable winter rains and a mild flowering and fruit set period. The cool ripening period took place between late January through to harvest in March. Yields were well balanced, and we were pleased with the fruit ripeness, intensity, freshness, and natural acidity.

WINEMAKING

Sourced from six blocks within the estate. Approximately 50% on sand, 50% on ironstone. Destemmed and selectively sorted. 50% whole berries. Wild yeast ferment. Open fermenters and on skins for up to 15 days. a gentle maceration principle of wetting the cap and only draining and returning when reductive. No pressings were used in this wine. Èlevage on lees in French oak puncheons, 20% new, remainder 1 to 3 year puncheons and foudre for 13 months.