Region and Vineyards
The wine hails from the Pyrenees in Victoria (Australia), a cool to moderate, high-altitude zone whose elevation tempers ripeness and preserves natural acidity. Here, red and yellow podzolic soils overlay schist and quartz, a stony matrix that promotes excellent drainage and limits vine vigour, concentrating flavour. The Malakoff site sits on rolling hills; the combination of altitude, diurnal range and rocky subsoils shapes Shiraz with aromatic lift (mint, pepper) and firm yet refined tannins.
Michel Chapoutier partnered with the Terlato family in 2000 to establish this domaine in Great Western Victoria's Pyrenees. Their focus on expressive single-vineyard bottlings, notably Lieu-dit Malakoff, aims to translate place with clarity. In this context, vineyard work prioritises balanced ripeness—harvesting at maturity while avoiding over-maturation—so fruit retains energy and perfume alongside the region's hallmark depth.
Winemaking
Shiraz (100%) is destemmed and fermented in cement or stainless-steel vats. Maceration typically lasts three to four weeks, a gentle but extended cuvaison chosen to draw out fine, elegant tannins while respecting site identity. Regular pump-overs aid extraction and oxygen management during the peak of fermentation.
Élevage combines time in French oak barrels for about 12 months with a proportion held in concrete to preserve fruit purity and texture. The approach frames the wine's dark-berry core with subtle cocoa and spice without masking terroir expression. Bottling follows with the structure to age well beyond six years from vintage.
Tasting Notes
- Color: Deep, intense red with a youthful, opaque core.
- Aroma: Forest berries (blueberry, wild cherry, cranberry), hints of dark chocolate and fresh mint; subtle sweet spice from oak.
- Palate: Full-bodied yet poised; concentrated black and red fruits, a touch of cocoa and pepper; silky, persistent tannins and a long, savoury, slightly woody finish.
Did you know?
The estate has been transitioning to organic farming; certification was achieved beginning with the 2018 vintage—an evolution aligning the project's Australian vineyards with Chapoutier's long-standing commitment to sustainable viticulture.
Wine Pairing Ideas
- Grilled rib-eye with peppercorn jus: The wine's body and tannins embrace marbled beef; pepper and mint accents echo the steak's spice.
- Lamb shoulder with rosemary and garlic: Herbal aromatics mirror the wine's cool-climate mint and savoury notes, while richness suits the lamb's texture.
- Char-siu pork or hoisin-glazed duck: Sweet-savory glaze balances Shiraz's spice and oak tones; vibrant fruit lifts the dish.
- Aged cheddar or manchego: Protein and fat soften tannins; nutty, sharp flavours complement cocoa-spice nuances.
