The Wines

Producers Colour Regions Grape Style


Four Pillars Bloody Shiraz Gin

Four Pillars Bloody Shiraz Gin

Four Pillars Bloody Shiraz Gin

We’d be crazy not to use the incredible calibre of cool climate fruit available to us in the Yarra Valley. So we steeped Yarra Valley Shiraz grapes in high proof Rare Dry Gin for eight weeks.

The fruit was de-stemmed but kept mainly as whole berries, and the tanks were kept cold and stirred daily. 

After eight weeks we pressed the fruit before blending with more Rare Dry Gin. 

The resultant gin is an incredibly rich, deep purple colour, which turns iridescent pink when mixed with tonic or soda. 

Aromatically is has fresh pine needles, citrus and spice, and a clear peppery, dense raspberry character. The palate is lovely and sweet with a long juniper and spice character on the finish.

Unlike Sloe Gin (which is less than 30% ABV), the alcohol is 37.8% so it packs a punch and is ideal in a range of cocktails, like Sam’s ‘Bloody Floradora’. We also love it straight on the rocks in all its pure purple glory, just with a slice of orange. Or in a fabulously colourful G&T!

Four Pillars Bloody Shiraz Gin is best consumed within two years of vintage. The gin is unfiltered and may start to develop drier fruit characters beyond two years.

Flavour-wise it’s showing dark fruit, red berry and spice. There is also plenty of that classic Yarra Shiraz white pepper. And of course a lovely ginny character carries those grape aromas, making it unmistakably gin. The palate is lovely and sweet, with long juniper and spice characters to finish.
The ABV is 37.8%, unlike Sloe Gin where the alcohol less than 30%. So it packs a punch and is ideal in a range of cocktails. The gin is unfiltered, so it will develop secondary fruit characters beyond two years, and is best consumed within two years of vintage.

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Producer: Colour: GinRegion: Victoria, Yarra ValleyAlcohol: 37.8%SKU: FOURP02

£54.00 a bottle

16 in stock


Four Pillars

Four Pillars Gin – a real Australian success story, producing gins known all around the world.

“No 1 The magnificent copper pot still, made by CARL in Germany.
No 2 The water, the best in the world
No 3 The botanicals, some native to Australia.
No 4 Love. The commitment to craft”


It all started back in 2013 with three mates and one extraordinary copper still. They called her Wilma (after Cameron’s beautiful late mother), and she has since been joined by Jude, Eileen, Beth and Coral. Six years later, in 2019, Four Pillars Gin was named the world’s leading gin producer by the IWSC in London. They won again in 2020, making Australia’s favourite gin officially the world’s best.

In 2015 They made their home in Healesville, Yarra Valley in what was once a timber yard. Four Pillars Distillery brings together everything under one roof. They make and experiment with gin on one side, while we serve up drinks and tastings on the other.

They are lucky enough to have access to local native botanicals like lemon myrtle and Tassie pepper. And their signature is the use of whole fresh citrus in every gin.

Four pillars currently produce 3 different diveres and exciting gins made in Australkia’s famous Yarra valley, known for its superb wines, but also now for great Australian gins.

Officially now carbon neutral

Yarra Valley

The Yarra Valley is Victoria’s oldest vineyard area dating from the 1830s when three brothers, William, James and Donald Ryrie established a cattle property Yering Station. They planted vines; an act recorded as the first vineyard planting in Victoria. A few years later immigrants from Switzerland and Germany settled in the area. They planted commercial quantities of wine grape and established wineries. Among them St Huberts, Yering and Yerinberg produced wines to international acclaim and anchored the Yarra Valley’s reputation in the 1800s. Then came the depression of the 1890s. It was a major factor in the region’s decline along with other factors such as the consumer shift to fortifieds. By the 1920s the last winery ceased operations. The industry was resuscitated by medical doctors in the 1960s who caught the markets’ return to table wines. Mount Mary vineyard established by Dr John Middleton was a pioneer of the second wave. The third wave came in the 1980s with the arrival of James Halliday, de Bortoli and the prestigious Moet & Chandon. Since this time there has been a phenomenal growth. Hundreds of hectares came under the vine and millions invested in wineries. Now many of the ‘big guns’ of the Australian wine industry have a Yarra address. The climate is regarded as cool (cooler than Bordeaux and slightly warmer than Burgundy). The main wine styles: White – Chardonnay; Red – Pinot Noir, Cabernet Sauvignon, Shiraz.

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