Craiglee vineyards were first planted in 1863 by James Stewart Johnston, a prominent Melbourne businessman and member of Parliament. He and his sons made wines on the site until the mid 1920's when due to changing economic conditions, the vines were ripped up and the property turned to sheep farming. After a chance tasting of a 1972 vintage from the site in 1972 a decision was made to re-entered the wine business and in 1976 new vines were planted by Pat Carmody, with the first vintage being released three years later.

Today, Pat continues to make wine from fruit grown, hand-picked and bottled at Craiglee, and is involved in every step of the process.

Any site anywhere in the world that can produce a wine that lasts for 100 years is worth being replanted,” said John Brown of Milawa fame after a cache of 1872 Craiglee Sunbury Shiraz was found buried at the winery in the 1950s. The 10 hectare vineyard – located on alluvial sands over river stones – is now over thirty five years old. Vinification takes place in open cement fermenters. A small batch is partially barrel fermented. Maturation follows in new and old French and American oak for between 12 and 18 months. The wine is tightly structured with earthy, pepper, raspberry black olive characters and firm tannins; with age becoming more earthy, complex and loose-knit with softer tannins. - Andrew Caillard MW

If Pat Carmody can’t make great shiraz, then we should all shut up shop. He’s only been doing so at Craiglee for, oh, about 40-plus years. There's a DNA imprint to this, with a whorl of dark fruit, warm spices shot through, cedary oak and wafts of red roses. Very savoury though, fuller bodied with archetypal Craiglee tannins supple, shapely and ripe. Yes, a lovely wine made by a legend. - Jane Faulkner, James Halliday Wine Companion, 96 Points.

The Finer Details
Style - Red Wine
Varietal - Shiraz
Country - Australia
Region - Sunbury, Victoria
Vintage - 2019
Bottle Size - 750ml
ABV - 14%