The aromas shows a big hit of ripe juicy black fruits with a huge amount of black pepper, clove, and vanilla spice. It is wonderful to witness how a wine without sulphur smells, or at least to recognise how sulphur can strip aroma and flavour. The flavours in the mouth are brooding, bustling, and lip smacking good, all in a similar profile to the aroma, with a silky smoothness which makes me reach for more.

REVIEWS:

"90/100 ... it's contemporary in its light and lithe, here and now manner." The Vinsomniac 2017

"Named for Windowrie’s founder, the David O’Dea 2016 No Added Preservative Shiraz is from organic grapes and has 14 per cent alcohol. It is deep purple and has plum jam aromas. Juicy mulberry flavour shows on the front palate and the middle palate has rhubarb, black pepper and mocha oak characters. Minty tannins come through at the finish. Drink with Moussaka. Ageing: Two years." Newcastle Herald, John Lewis, 2017

"90/100 There's plenty of satisfaction here. Fruit forward and juicy, one glass turned into three pretty quickly. With a few wines lined up on the tasting bench, I went back here simply due to sheer pleasure. It smells a little whole bunchy, but there was none of that in the ferment. Machine harvested fruit, mulberries and purple fruits cascade with ease. No fining or preservatives were used during bottling. Whilst oak was used for four months, its impact is minimal delivering a most approachable wine. Time in the glass reveals some pan juices and a suggestion of gamey notes. There's a savoury aspect on closing too. Not too heavy, a wine I'd happily recommend for kicking back with mates around a camp fire or barbecue." QWine, 2017