Clarendon Hills 'Onkaparinga' Syrah 2013

Clarendon Hills, established by Roman Bratasiuk in the McLaren Vale, is world-renowned for its meticulous focus on single-vineyard wines. The ‘Onkaparinga’ Syrah is sourced from the terraced vineyards of the Onkaparinga Valley, where iron-rich, schist soils and steep slopes create ideal conditions for producing Syrah with depth, complexity, and intensity. The 2013 vintage, marked by warm conditions, resulted in a bold, concentrated wine with beautiful aging potential. Roman Bratasiuk’s minimalist winemaking approach—focused on natural fermentation and no fining or filtration—lets the vineyard’s unique terroir shine through in every bottle.

Appearance: Deep, dark ruby with a near-opaque core, showing slight garnet on the rim—a sign of its developing maturity.

Aroma: An intoxicating bouquet of ripe blackberries, blackcurrant, and dark plum, with layers of black olive, leather, and smoked meat. There are floral undertones of violet, alongside notes of black pepper, liquorice, and subtle spice from the oak, creating a complex and inviting nose.

Taste: Full-bodied and rich, this wine delivers intense flavours of black fruit—blackberry, cassis, and dark cherry—balanced by savoury notes of black olive, earthy truffle, and cured meats. The iron-rich soil imparts a mineral character, grounding the ripe fruit. The tannins are bold but smooth, adding structure, while a lively acidity keeps the wine balanced and prevents it from feeling too heavy. Oak aging brings nuances of vanilla, dark chocolate, and clove, but it’s integrated beautifully, letting the fruit and earthy elements dominate.

Finish: Exceptionally long, with persistent flavours of black fruit, peppery spice, and a smoky, mineral undertone. The tannins leave a firm yet elegant impression, with a lingering complexity that speaks to the wine’s aging potential.

Food Pairing: This bold Syrah is a perfect match for slow-cooked short ribs, where the wine’s richness and earthy notes complement the deep, savoury flavours of the dish. It would also pair wonderfully with herb-crusted rack of lamb, as the wine’s peppery spice and dark fruit enhance the lamb’s natural richness while the tannins provide structure against the meat’s fat.