Tumblong Hills Estate Shiraz 2019

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  • Silver – The Real Review (Huon Hooke) 2020 (90 pts)
  • Silver – Halliday Wine Companion Awards 2020
  • Bronze – Riverina Winemakers 2020 Open Show
  • Silver – NSW Wine Awards 2020
  • 92/100 – Ned Goodwin 2020

(Gundagai | 14.3% Alc/Vol | Screwcap Closure)



Vintage Conditions

The resilience of the Tumblong Hills vineyard was on show in 2019; a mostly hot and dry vintage across the continent. Overall fruit yield was down, thus harvest 7 to 10-days earlier than average, though through prudent water and canopy management, grape quality was outstanding. Sugar levels were moderate, while acid and pH levels were unexpectedly good. Generally, vintage 2019 at Tumblong Hills delivered wines with bright fruit power, moderate alcohol levels and fresh integrated fruit acid profiles.

Winemaking Notes

The key to vintage 2019 wines commenced with the quality of the fruit. The dry vintage correlates in virtually nil disease pressure, while the bright and warm days provided fruit of even ripeness across individual vineyard blocks. Primarily machine-picked, this ‘Estate grown’ blend of Shiraz was primarily fermented in 4 tonne, open-top stainless-steel fermenters. As colour and flavour were in abundance, the wine remained on skins for 7 days before being pressed close to dryness and sent to French barriques and hogshead for maturation.

Technical Data

Total acidity
6.2 g/Litre
Residual sugar
3.5 g/Litre

Wine specs

Tasting notes

Deep magenta in colour. Beautifully ripe, red fruit aromas coalesce in a generous and wonderful regional signature. Plum, cherry and raspberry fruit flavours occupy centre stage, while French oak influence provides further depth of flavour and supportive length.

Wine specs

Food pairing notes

  • Grilled or roast beef especially served rare or with a pepper sauce.
  • Ribs, spicy sausages and smoked brisket in particular.
  • Big beefy stews such as ox cheek, especially ones cooked in wine or with a touch of smoky spice like a chilli roast or grilled lamb.
  • Kangaroo. Sounds clichéed but we Aussies do eat it and its rich gamey meat suits shiraz a treat. Failing that, venison.
  • Strong hard cheeses especially cheddar. With its sweetness it can also handle a mellow blue.