Waves of charred sandalwood, white pepper, sage, liqourice root, juicy black fruits and balanced acidities giving plenty of freshness and a slow burn finish. You can already see just how slowly this wine ages, as even at 5 years old it is still very much in its primary phase, with muscular tannins that are confidently keeping everything in line. The fruit sourcing also reflects the drive towards fresher expression in what was a warm vintage, with 69% Eden Valley and 31% Barossa. Expertly navigated, picked a little earlier than many in the region. First vintage on the Place for this wonderful Shiraz. Ageing in 25% Yalumba coopered American octaves, 25% new French hogsheads, 6% Hungarian hogsheads. Winemaker Kevin Glastonbury, harvest February 15 to April 10.

(96+ points) The first bottle of 2018 The Octavius was corked. I have opened the second bottle for review. Coffee grounds, dark chocolate, mulberry compote and black olive tapenade lead the charge for this irrepressibly Australian Shiraz. Big bold forest berry flavors are effusive and almost gushing, held in check by the firm hand of tannic structure. Woodsy spices—sandalwood, particularly—punctuate the black cherry and salted licorice characters. This is really good, satisfying, mouthfilling, delicious. 14.5% alcohol, sealed under natural cork.

The 2018 The Octavius Old Vine Shiraz comes 69% from the Eden Valley and 31% from the Barossa Valley, with the vines more than 100 years old on average. Deep garnet-purple in color, it bursts from the glass with exuberant notes of black cherries, warm plums, and fruitcake with hints of licorice, lilacs, peppered salami, and tar. The full-bodied palate offers fantastic freshness and vibrancy, with a racy backbone and velvety tannins, finishing very long and very spicy.

For so long a power-packed statement that celebrates the muscle of 100-year-old Barossa Shiraz, Octavius has dialled down the aggression in a vintage that provided fine tannins to support a more supple texture. It allows its big body to glide. With 69% of the fruit sourced from higher, cooler Eden Valley sites, there are bright blueberries among the Barossa Valley's blackberry grunt, rolling around a plush, velvety mid-palate. While oak is always a feature of this wine – after all, it’s named after eight-stave French oak barrels in which it matures (with other vessels) for 21 months – winemaker Kevin Glastonbury has calmed the meld so that a soft lick of vanilla adds finesse to a lush bed of luscious purple fruits with a hint of tobacco chew. Released on La Place de Bordeaux in September 2023, for about AU$150/£80.

This 2018 Shiraz The Octavius, made from 67% Barossa Valley and 33% Eden Valley fruit, is a powerhouse and bold edition of Octavius thanks to its lashings of black cherry, blackberry, and new leather with subtle touches of pepper and sage. Bold yet manicured, it displays punchy sweet-fruited flavors with some savory meat stocks in the background, which will build in time. Firm tannins are nicely balanced over a long but closed finish suggesting this wine will be best enjoyed after at least a decade’s rest.

Old vine Barossan shiraz from a stellar vintage, boasting a lilt of damson, violet and black olive. Rich and lustrous, with a carriage of well wrought tannins directing solid length. The caveat, the eucalyptus across the finish. For some, this is a mark of Australiana. For others, such as myself, it is a drying agent. Drinkable now, but best from 2025.