We woke up this morning still completely buzzing from the 54th PKF Hunter Valley Wine Show, and the very first thing we wanted to do was share our huge news with the people who make what we do possible.

For an unbelievable fifth time this decade, adding to our 2020, 2021, 2022, and 2024 wins, we have been awarded Best Red Wine of Show.

When we spend those late nights checking barrels in the winery or freezing mornings out in the vineyard, it is not the trophies we are thinking about. We are thinking about the moments our wines will be part of at your dinner tables. Today, however, we are incredibly stoked and proud to share this milestone with you all.

The Trophy Winner is Now Available

The absolute star of the show was our 2023 Limited Release Shiraz, which completely swept the awards to take home three major trophies:

• Doug Seabrook Memorial Trophy for Best Red Wine of Show

• Hector Tulloch Memorial Trophy for Best Shiraz

• James Busby Memorial Trophy for Best Three-Year-Old Shiraz and Older

We always knew this vintage had a special kind of magic about it, and we are absolutely thrilled to announce that the 2023 Limited Release Shiraz is officially available to purchase right now.

Our Golden Lineup

It was a truly humbling day across the board, with so many of the wines we pour our hearts into taking home Gold Medals. From our vibrant new releases to carefully aged museum stock, here are our top scorers:

• Gold: 2026 Single Vineyard LDR Semillon

• Gold: 2025 LDR Vineyard Shiraz

• Gold: 2024 Single Vineyard LDR Shiraz, Touriga Nacional

• Gold: 2024 Limited Release Shiraz

• Gold: 2023 Limited Release Shiraz

• Gold: 2018 Talga Road Vineyard Shiraz

• Gold: 2014 Talga Road Shiraz

• Gold: 2014 Limited Release Shiraz

Smoked Short Ribs, Creamed Corn Puree & Zhoug Sauce

Serves: 6 Prep: 20 mins Cook: 4-6 hours Pair: Lovedale Road Vineyard Shiraz

Indulge in a hearty and flavorful pairing: Lovedale Road Vineyard Shiraz with a fall-off-the-bone Smoked Short Ribs recipe.

This decadent dish is perfect for a cozy autumn dinner party or a special weekend meal. The silky tannins of the Lovedale Road Shiraz beautifully complement the rich smokiness of the short ribs, while the wine’s complex fruit notes enhance the natural flavours of the beef. Ready to impress your guests? Follow our easy-to-follow recipe and discover why this combination is a match made in culinary heaven.

Ingredients

2 x Short Rib Racks (approx. 5kg)

BBQ rub

Oil

Corn Puree

400g corn

1 shallot

200ml vegetable or chicken stock

50ml cream

50g butter

Salt

2 cloves garlic

Zhoug Sauce

1 handful coriander

2 jalapenos

2 tbsp lemon juice

2 cloves garlic

1 tsp cumin

1 tsp cardamom

1 handful parsley

200ml oil

Salt

1 pinch chilli flakes

Method

Short Ribs

1. Set your smoker up to 130c and add your favourite wood chunks – we used cherry wood
2. Remove the membrane from the back of the ribs *see tips* and rub the ribs with oil and apply your favourite BBQ rub to the ribs
3. Smoke the ribs for 4-6 hours or until internal temp is 93c *see tips*
4. Allow to rest for 15mins, wrapped gently in foil or butchers paper before slicing

Corn Puree

1. Dice shallot and garlic. Sweat on medium heat with a little oil and butter
2. Add corn, salt and stock. Cover and cook for 10 mins at a simmer
3. Blend corn adding the cream as you go. Best to add the cream in slowly until you get to the consistency you are looking for
4. Pass corn puree through a sieve to remove remaining kernals/lumps

Zhoug Sauce

1. Place all the ingredients (except oil) into a mini food processor and blitz whilst gradually adding the oil until you reach your desired consistency. I added 200ml but it may be a little more/less for you

Essential Tools

• Chef knives
• Chopping board
• BBQ
• Mini food processor
• Food processor
• Saucepan
• Sieve
• Tongs
• Measuring/weighing utensils

Tips/Tricks

• Cooking the ribs at a low temp (between 120-140c) allows for the fat to melt slowly which gives the meat a beautiful soft texture
• Add a water bath (tray of water) or spritz the meat with a little water during the cook. This helps keep the meat moist and for the smoke to bind
• The membrane is a layer of fat on the bones of the rib – remove this by cutting the corner with a knife and peeling it back. This membrane is tough to chew on. Alternatively, ask your butcher to help 😉
• Allow the meat to rest for 15mins – 30mins, gently wrapped before cutting
• Ribs typically take 4-6 hours to cook but cooking low n slow can often take longer, even shorter time!
• If your cook finishes quicker than anticipate then wrap the ribs in foil, an old towel and leave in a esky/cooler to keep warm. They will happily sit for 1-2 hours without losing too much temperature.

These wines would also pair fantastically with this recipe:

Sweet Potato & Mushroom Lasagne

Serves: 4 Prep: 20 mins Cook: 25 mins Pair: Steven Vineyard Shiraz

It’s true that shiraz will always pair well with protein, as they can bond together to produce a delicious result. If you want to delve into the science behind it all, check out this Food, Wine and Biochemistry blog.

But, what if you wanted to go another way to pair your shiraz and try something out-of-the-box that will be incredibly tasty, simple to make at home and vegetarian. 

Enjoy this Sweet Potato and Mushroom Lasagne recipe which is made for enjoying alongside our 2019 Steven Vineyard Shiraz. Aromatic, vibrant and just sensational!

Ingredients

6-9 pasta sheets

200g ricotta

100g shredded cheese

Sweet Potato Puree

500g sweet potato

1 knob butter

Salt

Bechamel

2 heaped tbsp flour

40g butter

500ml milk

1 clove garlic – crushed

salt

Mushroom Mix

700g portobello mushrooms

50g butter

75ml oil

salt

thyme

Method

Sweet Potato Puree

1. Peel and dice the sweet potato into bite sized pieces
2. Boil them in salted water approx. 12-15mins
3. Once soft, strain reserving 60-80ml water
4. Blend, adding a knob of butter and 50ml water – if too thick add more until smooth but not runny

Mushrooms

1. Slice mushrooms finely
2. Fry in batches in oil until soft, finish with a knob of butter in the pan *see tips*
3. Salt mushrooms at the end as during the process it will release more water

Bechamel

1. Heat butter and crushed garlic in saucepan
2. Add flour and stir to combine
3. Gradually add the milk, whisking all the time so no lumps form
4. Season

Preparing Lasagne

1. Place a thin layer of sweet potato on bottom of casserole dish
2. Add a layer of mushrooms and sprinkle of thyme or dried herbs
3. Add a few blobs of ricotta – it doesn’t need to be a perfect smooth layer
4. Use 2-3 pieces of lasagne sheets – depending upon the size of your casserole dish
5. Spread a thin layer of bechamel on top
6. Repeat until you have 3 layers
7. Sprinkle cheese on top
8. Bake @ 180c for 20-25mins

Essential Tools

• Chef knives
• Chopping board
• Whisk
• Saucepan x 2
• Frying pan
• Blender
• Measuring/weighing utensils
• Casserole dish – pictures is a 2.5L Pyrex dish

Tips/Tricks

• Each component can me made in advance and cooked later in the day if doing for a dinner party
• Once the mushrooms are cooked, they will release a little more juice/liquid so just strain this off before making the lasagne
• Don’t crowd the frying pan when cooking mushrooms – this will just steam them and make them soggy and release more liquid. Cook in batches and add the butter at the end to finish
• This dish can be reheated and will keep for a couple days in the fridge or alternatively can be frozen too

Wines that would also pair perfectly with this recipe include:

Korean Fried Rice

Serves: 4 Prep: 10 mins Cook: 12 mins Pair: Estate Shiraz

Our Estate Shiraz is a great choice of wine for any days ending in in Y. So, with that in mind we’ve paired it with a super tasty and easy weeknight dinner of steak with Korean fried rice to have your taste buds singing!

Ingredients

3 cups rice – cold

400g kimchi – roughly chopped

600g steak – bavette, skirt or flank

1 sheet nori

2 spring onions – sliced

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp oil

Sesame seeds

4 eggs

Method

1. Toast the nori by waving it over the flame on the gas cooker – this takes only about 20 seconds, be careful it doesn’t set on fire. Allow to cool and then cut into matchsticks
2. Cook steak on grill or in a hot pan for 3mins per side or until internal temp is 48-52c. Allow to rest for 6+ mins and slice thinly. Meanwhile, prepare the rice
3. In a wok or high sided frying pan add the oil on high heat and cook the kimchi, juices and whites of the spring onion for approx. 1-2mins. Put a pan on to fry eggs
4. Add cold rice, breaking it up along with soy & sesame – cook for 3-4mins or until hot throughout
5. As the rice cooks, fry 4 eggs sunny side up
6. Place the rice in a bowl, add steak to the side, top with a fried egg, spring onions and sesame seeds

Essential Tools

• Frying pan
• Wok or high sided frying pan
• Chopping board
• Chef knives
• Weighing/measuring utensils
• Spatula
• Wooden spoon

Tips/Tricks

• When making fried rice ALWAYS used day old rice or at least rice you made that morning. Ensure rice has cooled sufficiently, store it in the fridge until ready to use and cook through before serving
• 3 cups cooked rice is the equivalent of 1 cup uncooked rice
• ALWAYS rest your steak before slicing – I find the cuts mentioned above require a little more time to rest than ribeye or sirloin
• Want to add a little extra kick to the dish? Serve with a spoon of sambal

These wines would also pair fantastically with this recipe:

Shiraz is Australia’s most widely-planted variety, and we produce millions of litres of wine from it every year. While much of this wine is designed to be consumed relatively young and fresh, Australian producers also make shiraz-based wines of impressive structure that have the ability to agree gracefully in the cellar for years – and in some cases decades – slowly gaining layers of complexity and earthiness while losing some of their tannic grip. The good news is that you don’t have to inherit a cellar or jostle for wines at online auction sites to experience the beauty of aged shiraz – many producers hold back portions of their stock to sell as a ‘museum release’ when the wines reach maturity. As Australian shiraz approaches a crossroads, with too many vines in the ground and not enough buyers, can these museum programs help reignite our love affair with this quintessentially Australian variety? We felt that a Deep Dive was in order to find out.

We gathered every example of museum-release Australian shiraz that we could find – that is, aged stock that is available for purchase directly from the winery in some form – and set our expert panel the task of finding the wines that compelled the most. All wines were tasted blind, and each panellist named their top six wines. Below are the wines that made the panellists’ top-six selections from the tasting.

Our panel: Rory Lane, winemaker, The Story Wines; Andrea Roberts-Davison, lecturer in viticulture and winemaking, Melbourne Polytechnic; Mitchell Tiller, sommelier, Circl Wine House; Tully Mauritzen, wine buyer, Vinomofo; Tom Robertson, general manager, Alimentaria; James Scarcebrook, winemaker, Vino Intrepido; Stuart Dudine, winemaker, Alkimi; Alec Gribble, sommelier, Marion and Cutler & Co.

2014 De Iuliis Shiraz, Hunter Valley $175 RRP

Chosen in their top six from the blind tasting by Lane, Mauritzen and Roberts-Davison, this was a wine that Lane described as “such a hit of spice! Milk chocolate and eucalypt, nutmeg and five-spice, cherry-red fruit driven by fresh cooling acidity, all resonating and building to a bell-clear finish,” noting its lighter weight but harmonious maturity, “like best friends singing classic songs.” For Mauritzen, it was “completely different to what I was expecting,” perhaps not instantly identifiable as shiraz, but all the more captivating for it, with “burnt sugar and maraschino cherry notes” layered with raspberry, violet, rose and aniseed – a wine that “feels like one you want to eat rather than drink,” terroir-driven, concentrated and youthful, “a shining star … with concentration for days.” Roberts-Davison admitted it made her “do a double take,” picking up black pepper, raspberry, cedar and chocolate, with savoury spice leading into juicy fruit, “plush, youthful, and totally addictive … vibrant acidity, silky tannins, and just enough chocolate and tobacco to suggest it’s only just starting to think about ageing. Long, luscious, and definitely worth hoarding.”

The backstory

Shiraz is Australia’s most widely-planted variety, and we produce millions of litres of wine from it every year. While much of this wine is designed to be consumed relatively young and fresh, Australian producers also make shiraz-based wines of impressive structure that have the ability to agree gracefully in the cellar for years – and in some cases decades – slowly gaining layers of complexity and earthiness while losing some of their tannic grip. The good news is that you don’t have to inherit a cellar or jostle for wines at online auction sites to experience the beauty of aged shiraz – many producers hold back portions of their stock to sell as a ‘museum release’ when the wines reach maturity. As Australian shiraz approaches a crossroads, with too many vines in the ground and not enough buyers, can these museum programs help reignite our love affair with this quintessentially Australian variety?

It’s practically impossible to overstate just how important shiraz is to Australian wine culture. Despite the growth of so-called ‘alternative’ varieties over the last decade, shiraz was the most-harvested wine grape variety by weight in Australia for nine out of the past ten years, with chardonnay briefly snatching its crown in the 2024 vintage. Four out of five Australian wineries currently makes shiraz, and the variety represents nearly half of all of our planted red-wine grapes, and nearly a quarter of the country’s total wine production. We’re also number two in the global production league table for the variety, behind only its homeland of France. Shiraz is therefore practically synonymous with Australian wine – and not just because most of the rest of the world calls it ‘syrah’. (Some producers in South Africa also call the variety shiraz – but only because it first arrived there from Australia, rather than from France.)

The 2025 PKF Hunter Valley Wine Show was judged at the Lone Pine Barracks at the Singleton Army Base from Monday, 11th to Wednesday, 13th August, with the trophy winners’ luncheon celebrated today at Oaks Cypress Lakes Resort, with Johanna Griggs AM as Master of Ceremonies.

The 53rd Hunter Valley Wine Show attracted 68 exhibitors, with 679 entries, a strong number of entries reflecting the depth of the current and aged wines in the Hunter Valley. Chaired by Toni Paterson, Master of Wine, this year’s show included an outstanding judging panel of experts from across Australia assessing close to 4000 bottles of Hunter Valley wine and awarding 80 Gold medals.

Dr Edward Ragg MW, as International Judge, brought extensive global experience. Based in Beijing, he co-founded Dragon Phoenix Wine Consulting with his wife, fellow Master of Wine Fongyee Walker MW, and is one of mainland China’s most experienced WSET Diploma tutors. A Robert Mondavi Award and Quinta do Noval Award winner, Edward has judged at leading shows in Australia and the Decanter World Wine Awards. He is also a respected wine writer and educator, making him a highly respected voice in the global wine community.

In Toni’s first year as Chair of the Hunter Valley Wine Show, she commented ‘Across all classes, there is great diversity in the Hunter Valley beyond with great vineyards and winemaking talent. Wines that have integrity, personality, harmony and length are the hallmarks of good wines, and many wines in this region have these hallmarks. There is an enormous number of quality wines, and the Hunter Valley should be incredibly proud of that. We saw beauty in the wines everywhere we looked’.

The Petrie-Drinan Trophy for Best White Wine of Show was awarded to Tinklers Wines for their 2017 Reserve Semillon, which also won the Drayton Family Trophy for Best Semillon of Show as well as the Kaloudah Trophy for Best Table Wine from a Small Producer. The Best Current Semillon was awarded to Brokenwood for their 2025 Oakey Creek Vineyard #2 Semillon and Best One-Year-Old Semillon to Bimbadgen for its 2024 Palmers Lane Single Vineyard Semillon.

Commenting on the 2024 and 2025 Semillon classes, Toni said ‘The 2025 Semillon Class was incredibly strong, and the strength of the vintage was on display. The Hunter Valley produces a range of relevant and contrasting styles of Semillon, which show how the region has matured and that winemakers are very comfortable working with the style their vineyard produces naturally.

The 2024 Semillon class was a surprise. I was thrilled with the quality given the year had its challenges, which just shows, despite the vintage, there is always the potential for some fantastic wines. Edward added ‘The 2025 vintage allowed the winemakers to express the best of what they can do’.

The Len Evans Trophy for Best Single Vineyard White was awarded to Colvin Wines for their 2013 Semillon. The Tyrrell Family Trophy for Best Museum White Wine was awarded to Tyrrell’s for their 2006 Vat 1 Semillon. The judges noted that ‘One of the highlights of the show are the older Semillons. These classes were simply magnificent’.

Audrey Wilkinson were awarded the Iain Riggs Wine of Provenance Trophy for their 2017, 2014 and 2006 The Ridge Semillon. “The Provenance class was a highlight and to see the strength in the span of vintages was exciting. The class showed that Hunter Valley wines can be beautiful when they are young, in their mid-years and when they are older – and not all regions can do that’, commented Toni.

The Doug Seabrook Memorial Trophy for Best Red Wine of Show was awarded to Sweetwater Wines for their 2023 Shiraz, which also received the Len Evans Trophy for Best Single Vineyard Red and the Hector Tulloch Memorial Trophy for Best Shiraz. The De Iuliis Wines 2014 Talga Road Shiraz was awarded the John Lewis Trophy for Best Museum Red. Best One-Year-Old and Three-Year-Old Shiraz was awarded to Thomas Wines for their 2024 Sweetwater Ridge Shiraz and 2021 Kiss Shiraz.

Reflecting on the red wines on show, Edward remarked, “Hunter Valley Shiraz is truly a unique style with its range of darker fruits, spice and black pepper – they are predominantly medium bodied with a restrained use of new oak and lower alcohols. What excites me most is that winemakers want to express different styles, characteristic of their specific sites. The 2023 vintage is clearly very strong, but the experienced winemakers crafted some very compelling wines in the more challenging 2024 vintage too’.

Toni added: ‘The 2023 Shiraz was a highlight. These are a modern style of Shiraz that is very relevant for today’s market with fragrance, energy and some lovely intensity. It was an absolute treat to judge and there were some stunning wines in the mix’.

The 2025 Hunter Valley Winemaker of the year, Liz Silkman, of First Creek Wines and Silkman Wines, cemented her reputation as ‘Chardonnay Queen’ winning the George Wyndham Memorial Trophy for the Silkman Wines 2024 SILK Chardonnay and their 2023 Reserve Chardonnay taking the Murray Tyrrell Trophy for Best Chardonnay and Henry John Lindeman Memorial Trophy for the Best Two–Year-Old and Older Chardonnay. Toni commented that ‘Hunter Valley chardonnay is amongst the best in the country and people are really experimenting with their winemaking giving us a lot of different styles’.

Commenting on the breadth of quality on show, Edward commented that ‘What was notable was the alternate varieties for which the Hunter Valley is not necessarily renown, but the development of these varieties showed, with winemakers making fantastic wines which speaks to the pedigree of their skills’. Trophies were awarded to Pepper Tree Wines for Best Verdelho for their 25 Limited Release “Home Block” Verdelho, to First Creek Wines for Best Other White Varietal for their 2025 Limited Release Vermentino, to Mercer Wines for Best Other Red Varietal for their 2024 Limited Release Shiraz Pinot Noir and to Glandore Wines for Best Sparkling for their 2022 Chloe Blanc de Blancs Chardonnay, winning the Ed Jouault Memorial Trophy – the awarding of this trophy for only the second time in 32 years and the first time since 1999. 

Gunpowder Wines was awarded the Lone Pine Barracks Officers Mess Silver Bullet for their 2024 Fiano.

Every bottle of De Iuliis wine tells a story, and the 2019 Limited Release Shiraz is a particularly captivating chapter. It’s a tale deeply rooted in the passion and grit of the De Iuliis family, a narrative that began with Donato and Joss De Iuliis. They journeyed across the rugged Abruzzi mountains of Italy, eventually planting their dreams and their vineyards in Australia’s iconic Hunter Valley.

Today, Mike De Iuliis, the acclaimed current winemaker, proudly carries this torch. He masterfully blends cutting-edge viticultural and winemaking techniques with a profound respect for the family’s rich traditions. This direct lineage isn’t just history; it imbues every drop of De Iuliis wine with a profound sense of heritage and an unwavering commitment to excellence.

The Limited Release designation itself is a powerful statement. It signifies that only the very best barrels from the most exceptional blocks of their cherished family vineyards are meticulously selected. This isn’t just about exclusivity; it’s a true representation of their “hard yakka” – a testament to the tireless effort and unwavering dedication poured into crafting the finest Hunter Valley Shiraz. When you uncork a bottle of the 2019 Limited Release Shiraz, you’re not just tasting a wine; you’re experiencing generations of dedication and the very soul of the Hunter Valley.

The Hunter Valley, Australia’s first and oldest wine region, is renowned for its elegant, medium-bodied Shiraz. At De Iuliis Wines, we are consistently striving to capture the very best of this unique terroir, and sometimes, a vintage comes along that is truly exceptional. We are thrilled to introduce our De Iuliis 2019 Limited Release Hunter Valley Shiraz, a wine that embodies the pinnacle of a remarkable growing season.

Why the Vintage Matters: The Story in Every Sip

When you pick up a bottle of wine and see a year on the label – its “vintage” or “harvest year” – you’re looking at more than just a date. You’re seeing the story of an entire growing season encapsulated in that bottle. This year, specifically the weather conditions from budburst to harvest, profoundly impacts the grapes and, consequently, the final wine.

Think of it like this: every year, nature throws a different set of challenges and gifts at the vineyard. A particularly sunny and dry season might lead to intensely concentrated fruit, while a cooler, wetter year could produce grapes with higher acidity and more delicate flavours. Winemakers, like us, meticulously monitor these conditions, making crucial decisions in the vineyard and winery to adapt to what each vintage provides. This is why a specific vintage, like our 2019, can be so celebrated – it reflects a perfect alignment of natural elements and expert viticulture.

The Magic of the 2019 Vintage: A Foundation for Excellence

The 2019 vintage in the Hunter Valley was nothing short of extraordinary, laying the perfect groundwork for a Shiraz of unparalleled character. We were blessed with optimal growing conditions that led to naturally low yields, tiny berries, and pristine fruit. This ideal combination resulted in an incredible concentration of flavour and structure, evident in every sip of this Limited Release Shiraz. It’s a true testament to the unique expression of the Hunter Valley terroir when nature and nurture align perfectly.

A Symphony of Classic Hunter Valley Shiraz Characteristics

Prepare to be captivated by a wine that is alive with classic Hunter Valley Shiraz characteristics. The De Iuliis 2019 Limited Release opens with alluring dark berry fruits, inviting you into its complex world. As you delve deeper, you’ll discover intriguing nuanced black mineral notes, a signature of our region’s distinct soils. Adding another layer of sophistication are subtle hints of cured meat, contributing to the wine’s savoury depth.

These rich, concentrated flavours are beautifully supported by fine, integrated tannins, providing a silky texture and a framework for longevity. A vibrant, balancing acidity ensures freshness and promises that this wine will evolve gracefully in your cellar for years to come.

 

The Art of the Blend: Showcasing Our Prime Hunter Valley Vineyards

The complexity and depth of this Limited Release Shiraz are further enhanced by a strategic blend of fruit from our most esteemed vineyards in Pokolbin:

• Steven Vineyard: Known for contributing intensity and structure.
• Talga Road Vineyard: Imparting elegant fruit purity and aromatic complexity.
• Lovedale Road Vineyard: Adding finesse and a distinctive mineral backbone.

This meticulous blending process allows us to showcase the very best of De Iuliis’s diverse and prime Hunter Valley sites, creating a harmonious and multifaceted wine that truly reflects our passion and dedication.

Secure Your Piece of Hunter Valley History

The De Iuliis 2019 Limited Release Hunter Valley Shiraz is more than just a wine; it’s a snapshot of an exceptional vintage and a testament to the enduring legacy of Hunter Valley Shiraz. With its concentrated flavours, elegant structure, and impressive longevity, it’s a must-have for any serious wine collector or enthusiast.

As a “Limited Release,” this wine is available in finite quantities. Don’t miss your opportunity to experience this masterpiece of Hunter Valley winemaking. Visit our cellar door in Pokolbin or explore our website to secure your bottles today and discover why the 2019 vintage holds a special place in the De Iuliis story.

Did you know that the Hunter Valley isn’t just a beautiful wine region, it’s Australia’s first and oldest? For centuries, this iconic region has been the heartland of Australian winemaking, and one grape in particular has consistently thrived here: Shiraz. At De Iuliis Wines, we’re proud to be part of this rich heritage, crafting exceptional Hunter Valley Shiraz that embodies the region’s unique elegance and character.

The Enduring Allure of Hunter Valley Shiraz

From the very beginning, Shiraz found its perfect home in the Hunter Valley. Unlike some of its bolder counterparts from other regions, Hunter Valley Shiraz is celebrated for its distinctive elegant, medium-bodied style. It’s a style that speaks of finesse, showcasing bright fruit, subtle spice, and a remarkable ability to age gracefully, developing even more complexity over time. This unique expression is a testament to the Hunter Valley’s specific terroir and the generations of winemakers who have dedicated themselves to perfecting it.

Celebrating Our Community: Hunter Valley Shiraz Selections We Love

At De Iuliis Wines, we believe in the power of community and the shared passion that drives the Hunter Valley wine scene. We’re incredibly proud to be part of such a vibrant and talented group of winemakers. While we pour our heart and soul into every bottle of De Iuliis Shiraz, we also love to celebrate the diverse and exceptional expressions of Shiraz from our neighbours. We’re not about gatekeeping; we’re about celebrating the best of what the Hunter Valley has to offer.

Here are some of our favourite Hunter Valley Shiraz wines that truly showcase the region’s excellence:

• Thomas Wines 2023 Kiss Shiraz: A perennial favourite, renowned for its purity of fruit and impeccable balance.
• Brokenwood 2023 Graveyard Vineyard Shiraz: From an iconic vineyard, this wine consistently delivers depth, complexity, and remarkable longevity.
• Scarborough Wine Co 2021 The Obsessive Shiraz: A testament to dedication, offering a compelling blend of power and elegance.
• Charteris 2023 The Pokolbin Selection Shiraz: A fantastic representation of the Pokolbin sub-region, known for its approachable yet sophisticated style.
• Mercer Wines 2024 Shiraz Nouveau: A vibrant and fresh take on Hunter Shiraz, perfect for immediate enjoyment.

Love shiraz and looking to indulge in a flight of iconic Hunter Valley Shiraz? Then our ‘Limited Release Shiraz Experience’ is just for you!

The De Iuliis 2019 Limited Release Shiraz isn’t just a wine; it’s a profound statement from the Hunter Valley, Australia’s oldest wine region. It stands as a shining example of what modern Hunter Valley Shiraz can truly achieve, setting a new standard for quality and regional expression while honoring a legacy almost two centuries old.

The story of Hunter Valley Shiraz began in the 1830s, when viticultural pioneer James Busby brought Syrah cuttings from France’s Rhône Valley to Australian shores. Soon after, visionary figures like George Wyndham and Dr. Henry Lindeman were establishing vineyards, laying the groundwork for the region’s enduring reputation. Over the decades, Hunter Shiraz developed its unique identity: a medium-bodied style, often savoury and earthy, with remarkable longevity. Legendary winemakers such as Maurice O’Shea of Mount Pleasant, in the mid-20th century, championed these table wines when fortifieds ruled, crafting exceptional, age-worthy Shiraz that defined the Hunter style and set a benchmark for future generations.

At De Iuliis Wines, we meticulously craft the 2019 Limited Release Shiraz from the finest blocks across our top vineyards—Steven, Talga Road, and Lovedale Road. This isn’t merely about grape selection; it’s a masterclass in blending and restraint, ensuring every bottle embodies precision and passion, carrying forward the spirit of the Hunter’s pioneers. Our meticulous process results in a wine that captures the Hunter Valley’s classic medium-bodied style, but with an added layer of depth, drive, and polish that truly sets it apart.

This commitment to excellence has not gone unnoticed. Esteemed critics consistently laud the 2019 Limited Release Shiraz, with Gary Walsh (The Wine Front), Ned Goodwin MW (Halliday Wine Companion), and Stuart Knox (The Real Review) each awarding this vintage a remarkable 95 points. What truly elevates this Limited Release Shiraz is its proven ability to stand shoulder-to-shoulder with the region’s most iconic wines. In comparative tastings, it confidently holds its own against Hunter Valley legends such as Thomas Wines Kiss Shiraz, Tyrrell’s Vat 9, and Brokenwood Graveyard—a true testament to its exceptional quality and distinguished pedigree. This is the Hunter Valley Shiraz you need to experience, a wine that respects its past while confidently stepping into the future.