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Best Online Wine shop 2023
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Gorgeous Shiraz 2022 - Thistledown


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A Shiraz work of art!


Why do we love it?
It is well known that South Australia is unrivaled in its Grenache, Shiraz, and Chardonnay. Gorgeous Shiraz from Thistledown Wine Co is an irrefutable proof of this and if you read the information that follows you will have no doubts. Exuberant fruit, intensity, and silky texture put it on our list of favorite New World wines and the 90pts from Ned Goodwin MW ( push it to the top!
Thistledown Wine Co was created in 2010 by two Englishmen, who while academically had nothing to do with wine, eventually became the best of the genre. Both were historians, but they still had something in common. Just before starting the first year of teaching for Master of Wine in 1998, they met by chance in a bar and this would eventually be their first meeting, to create a very special project. After winning the MW title, they worked selling wine all over the world, but something always drew them to Australia. The reputation that Australian wine had at the time (strong and very alcoholic) and the difficulty they faced in getting them on the best restaurant lists, was the reason they set out to change this image and they did it very methodically. They identified the best vineyards in the McLaren Vale, Barossa Valley, and Adelaide Hills regions and only worked with growers who followed strict sustainable practices to produce the minimum yield per acre, yet ensure the highest quality grape. Thistledown Wine Co has become a member of Sustainable Wine Growing Australia and all their wines are Vegetarian and Vegan certified.
Gorgeous Shiraz is a very special blend that you don't often come across and it is made up of 86% Shiraz, 11% Zibibbo (the well-known Muscat of Alexandria), and 3% Fiano, from the first vines planted in the Riverland. The Shiraz was fermented with wild yeasts with Zibibbo and matured in old French oak barrels, which gave unusual aromas and intensity to the wine, before the final blending with Fiano and bottling.
Thistledown is the flower of the thistle, which initially appears hard and rough, while inside it hides the purity and caress of elegance and velvety texture. This name was not given by chance and all you have to do is check it yourself. You will certainly be impressed!









Tastes Like
In the glass, it is deep purple. Aromas of red and black cherry, raspberry, strawberry jam, peach compost, and ripe nectarine. Notes of vanilla, tobacco, and black pepper create a mild spicy sensation.
It has a medium body with cool acidity. Very well-integrated and round tannins. It has a silky smooth texture that combines dense fruit of raspberry, strawberry, and peach, with the spicy notes of black pepper. The aftertaste is long and enjoyable.
Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 14.5%
Origin Riverland, Australia
Variety Shiraz
Aromas Cherry, raspberry, raspberry, strawberry jam, peach compote, nectarine, vanilla, tobacco, black pepper
Bottle Size 750ml
Barrique 3 months
Serving temperature 16°C
Aging 3 years
Closure Screw cup
Organic No



Try it with hard-aged cheeses, braised beef with carrots, and lamb chops in the oven.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:


  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.



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