Great experience. Some are similar in style but the Morris stands out.

The shiraz grown by Andrew Toomey on 20-year-old vines planted in red clay loam is, for me, the wine with the lightest fruit flavours, a nervy elegance and a waft of minty sandalwood quite typical of the region. The 25-year-old vines on grey loam over clay in Peter Leeke’s vineyard resulted in a slightly darker, denser, more meaty character, almost gamey, with compacted tannins. The shiraz from vines planted by Kym Ludvigsen in 2003 in deep red soils (and farmed by Toomey since Ludvigsen’s death in 2013) has more of a dusty, spicy perfume and really fine, powdery tannins. The shiraz from the oldest vines, planted in red clay in 1969, in the vineyard once known as Westgate and now owned by Tim Morris, has extra depth of plummy, dark-cherry juicy fruit and late, tingly tannins. And the shiraz from the youngest vines, planted in 2007 by Paul Dakis in red ironstone, has, for me, the darkest flavours – bramble and licorice – as well as the most sinewy, grippy tannins (I actually wrote “iron grip” in my notes, which is interesting, given the soil type of the vineyard).