Shingleback Wines

Let the Davey brothers introduce you to McLaren Vale, one of Australia's most renowned wine growing areas. During the 1990's, Kym & John Davey brought their combined expertise in winemaking, farming & business to continue & develop the estate first farmed by their Grandfather in 1957. Their goal was, and remains, to produce affordable, quality wines that express the true character of McLaren Vale.

The sustainably managed family estate has a predominantly Shiraz & then Cabernet Sauvignon focus. The smaller plantings of Chardonnay & Semillon also benefit from John's fastidious winemaking skills, instilled during his early days as a specialist white winemaker.

A modern, but minimalist, approach to crafting the wines is taken. Respecting the fruit is crucial. Small batch open fermentation, gentle handling, pressing and maturation result in balanced, food friendly wines, expressive of their terroir and variety.

From it's genesis in 1998, when the first wine (Shingleback Shiraz) was released under the Shingleback label, the Shingleback portfolio has grown into a collection of fine wines that include Shingleback, Haycutters, Red Knot and The Gate. Each made in its distinct style, these wines showcase the best the McLaren Vale region has to offer. They also represent a family committed to producing outstanding wines from the land they love.

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Red Knot 'Zork' Shiraz 2015
"Deep red. Alluring aromas of mulberry and blackberry are highlighted with bright floral notes. The medium to full bodied palate is filled with luscious ripe summer berries and defined by satiny tannins, fresh acidity and subtle savoury oak."
Item Number: 24004
Bottle:$12.45
Case: $149.40
BTL

Shingleback 'Black Bubbles' Sparkling Shiraz NV
(3)
"Deep garnet in color with vibrant magenta bubbles. Aromas of concentrated blackcurrant with hints of licorice, spice and dark cherries. Creamy bubbles and luscious sweetness envelop the plump blackberry mid-palate, which is enhanced with hints of savory development. The long sweet fruit finish is
Item Number: 7918
Bottle:$19.45
Case: $116.70
Allow 2-4 days shipping/pickup

Red Knot 'Zork' Shiraz 2014
"Medium garnet/purple, the 2014 Red Knot Shiraz has an expressive nose of ripe red and black cherries, baking spices, anise and cloves with a waft of violets. Medium to full-bodied with a good amount of fruit framed by soft and velvety tannins, it finishes with good length."

Red Knot 'Zork' Shiraz 2013
McLaren Vale, Australia- The deep red color wears the aroma of ripe raspberry which is layered with hints of roasted coffee and almond oak. This is a well structured Shiraz filled with dark fruit flavors and hints of vanilla. Great value.

Red Knot 'Zork' Cabernet Sauvignon 2012
" Deep red with youthful purple tints. Black cherry and cassis aromas enhanced with savoury American and French oak. Full bodied with generous ripe strawberry mid palate. Toasty oak enhances the sweet fruit and lingers enticingly. Food pairing: Pair with steak, rack of lamb, beef or lamb stew and

Red Knot 'Zork' Shiraz 2012
90  Wine Spectator 
Wine Spectator 90 "Fresh and sleak, with a vibrant feel to the red berry and blackberry flavors, hinting at mint as the finish lingers on a polished texture. Drink now through 2016" Harvey Steiman   "Bright plum red. Fragrant strawberry and black cherry aromas are subtly enhanced with floral

Shingleback Shiraz 2005
87  Wine Spectator 
Wine Spectator 87"This smooth-textured Shiraz offers green olive-scented blackberry flavors that linger gently. Drink now through 2013. 20,000 cases made."

Shingleback Shiraz 2005
90  Wine Enthusiast 
 Wine Enthusiast 90 Editors Choice "Powerful and intense on the nose, with jammy blackberry fruit framed by lashings of vanilla, but more intriguing and complex on the palate, as the flavors add layers of cola, coffee and chocolate. It’s full-bodied and round in the mouth, finishing firm enough to

Shingleback Cabernet Sauvignon 2005
90  Wine Enthusiast 
Wine Enthusiast 90 "This is a rich, powerfully oaky Shiraz, but masses of fruit show through on the finish, offering hope for the future. Now, it will appeal to the same steakhouse crowds who love Silver Oak and Caymus, but in a year or two expect the oak to partially integrate and the wine to