Pastry crust and vanilla notes accent the baked boysenberries on the nose of the 2017 Shiraz. It's medium to full-bodied, lush and creamy on the palate, with soft, dusty tannins on the finish. It should be a fine value when it's bottled at the end of May. It's a blend of three estate vineyards, aged in large-format (500-liter) American oak, about 10% to 15% new.

Aged in older American oak, the 2016 Shiraz is a blend of estate fruit from Nuriootpa, Greenock and Eden Valley. Faint herbal notes on the nose add nuance to raspberry and cranberry fruit. Full-bodied and creamy-textured, the wine finishes with spicy, peppery notes and a tart edge.

Deep garnet-purple in color, the 2009 Shiraz gives notes of ripe blackberries, dried mulberries, chocolate and spice box with suggestions of eucalypt, anise and vanilla. Full bodied and generously fruited in the mouth, it gives a low to medium level of soft tannins, crisp acid and a long finish. Drinking nicely now, it should keep to 2019. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com.au

The estate wines begin with the dark crimson-colored 2007 Shiraz Elderton Estate. Aromas of Asian spices, smoked meat, lavender, and blueberry lead to a spicy, ripe, flavorful Shiraz with a bit less depth and a bit more structure than normal, likely due to the challenging vintage. Nevertheless, it is a strong effort that will flesh out over the next 2-3 years and drink well through 2019. Importer: John Larchet, The Australian Premium Wine Collection; www.tapwc.com.au

Complex, with structure, grip, wood, and power, the deep, chewy, peppery 2004 Shiraz reveals blackberry and black cherry fruit with dusty, loamy soil notes in the background. Drink it over the next decade. Imported by USA Wine West, San Rafael, CA; tel. (800) 485-5753 for John Larchet, The Australian Premium Wine Collection.