Longview Yakka Shiraz (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region

    South Australia

  • Sub-Region


  • Grape


  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV


  • Food Pairing

    BBQLambRed Meat

  • Vegan Friendly


Longview is a stunning family owned Australian vineyard located just outside the historic township of Macclesfield in the Adelaide Hills. Set on undulating slopes reminiscent of old-world estates but unmistakably Australian, it has quickly established itself as one of the most awarded vineyards since its 2001 inaugural vintage.

Perfectly manicured vines, towering gum trees, gently undulating hills and big blue skies make up the backdrop at the stunning Longview Vineyard. As well as lush foliage and landscaped gardens, the property features rural-chic architecture that knits together this quintessential Australian landscape. 

Longview Estates falls within Adelaide Hill’s cool-climate sites. Most of the rainfall occurs during the winter months, while the summers are warm and dry and the vineyards are cooled by the winds coming off of Lake Alexandria to the east and the coast to the South. These are ideal conditions for the development of flavours, aromatics, depth and structure in wine grapes.

Tasting Notes

The finished wine is dark purple with aromas of black cherries, white pepper, baking spices, chocolate and coffee. The ripe fruit supports the toasted oak and is well balanced with tannin and acid. Great length, fruit intensity and mouth feel. Drinking well now, though has a good backbone age for a decade.


Sourced from 5 distinct blocks on our estate, all of which are north facing, Yakka Shiraz fruit is picked based on a flavour profile of blue fruit and spice with up-front tannin in the berry. Hand harvesting began on the 15th of March, at daybreak, then chilled overnight to preserve fruit flavour before being delivered to the winery. It is crushed and de-stemmed into open fermenters with a small percentage of whole berries. The wine enjoys a long, cool ferment 3 pump overs per day. It is then pressed, settled and racked into a mix of new and old puncheons and hogsheads for up to 15 months.

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