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Chapel Hill The Parson Shiraz

Chapel Hill The Parson Shiraz is intended to offer some respite from the more serious and stern religious connotations that are at times associated with wine brands. McLaren Vale is deservedly recognized as one of the worlds leading Shiraz producing regions. This can be attributed to the vitality and generosity of the region and its wines. The aim with The Parson Shiraz is to showcase the delicious array of primary varietal characteristics that are achieved with McLaren Vale Shiraz and then to nestle these flavours within an opulent mouthfeel and a charismatic firm tannin structure. Oak only plays a supporting complexing role and is utilised delicately so to not override the primary varietal characteristics.

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There is a deep respect for the land and vines at Chapel Hill, evidenced in the regular vineyard visits. This ongoing care instils confidence that the grapes grown can support our gentle winemaking vision.
The red winemaking process is never rushed and all steps are allowed to take place at their own pace. Small batch handling sees this patience rewarded as each parcel of grapes receives individual attention and care.
The process commences with the destemming and crushing of the fruit which is then transferred to traditional open fermenters. The crushed fruit is then inoculated with neutral yeasts which are selected to promote varietal and site characteristics.
During the fermentation, the fruit is gently plunged to manage the cap of skins and seeds, and to extract colour, flavour and tannin from the skins. Minimal additions and processes are made at this time with careful monitoring in place to ensure the fermentation rate is regulated. It is imperative at this stage to ensure minimal breakdown of the grape skins and seeds to avoid over extraction and undesirable bitter tannins.
Once the maceration is complete, the skins are basket pressed on a long and gentle cycle and the free run and pressing fractions are then combined. The finished wine is transferred to fine grain French oak barrels for maturation. This serves to season the wines and introduce further complexity.
Over the period of 12 to 20 months, the wines are clarified naturally with the lees settling over time and the wines being periodically racked and returned. The red wines are then bottled without fining or filtration. All Chapel Hill red wines are suitable for vegans.

Chapel Hill The Parson Shiraz – great wine from Chapel Hill

Producer: Colour: RedGrape: AustralianRegion: South Australia, McLaren ValeAlcohol: 14.5%Vintage: 2018Grape Details: ShirazVinification: 100% French OakTasting: The Parsons Nose Shiraz displays decadent aromas of blueberries and star anise, dusted with a cinnamon spice. The luscious palate is brimming with Satsuma plum flavours that seamlessly integrate with the gently textured oak and the firm persistent tannins.SKU: CHAPH08

£17.00 a bottle

13 in stock


Chapel Hill

Chapel Hill winemaker, Pam Dunsford, has been making oustanding wines for over 25 years (with Chapel Hill since 1987). A perfectionist, whose intense attention to detail ensures that her wines are up with the very best.

South Australia

The McLaren Vale is predominately a red wine region, producing some of the best red wines in South Australia. Vineyards were first planted in the mid 1800s. One of the early pioneers Thomas Hardy established a business that evolved to BRL Hardy, one of the largest wine companies in the country. The region also has a healthy number of boutique wineries that consistently make fine wines and experiment with different wine styles. The climate is warm to hot with dry summers, and benefits from cooling breezes from the St Vincent Gulf. The main wine styles: Red – Shiraz (rich, ripe & generous), Cabernet Sauvignon; White – Chardonnay, Sauvignon Blanc.

Australian Wines Online c/o Wine Buffs Ltd, 43 Arizona Crescent, Warrington, Cheshire, WA5 8DA

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