Peos 4 Kings Shiraz 2023

Reviews and Accolades

94 Points Ray Jordan

Ah, the ’23 vintage. It rears up again. This is a wonderful wine expressing this cooler climate region but capturing the wonders of this great vintage. It’s medium-bodied, lovely lifted fruit on the nose, displaying a plummy red fruit combination, and then a palate that is simply sublimely integrated and seamless. Fine chalky tannins, neatly applied oak, and that plush, lovely medium-bodied fruit weight that floats effortlessly through to a very long finish. Cracking good wine, this.

Tasting Notes

• Aromatics: Lifted plum and vibrant red fruits with subtle dark berries, pepper and savoury spice.
• Palate: Plush and beautifully integrated, with generous fruit presented in an elegant medium-bodied style.
• Oak: Carefully judged and neatly integrated, adding polish and gentle spice without obscuring the fruit.
• Tannins: Fine and chalky, providing definition and structure while remaining controlled.
• Balance: Fruit, oak, tannin and freshness work together seamlessly, with no single element dominating.
• Finish: Very long and composed, with lingering plum, red berries, spice and fine tannin.

Wine Details

• Vintage: 2023
• Variety: Shiraz
• Region: Manjimup, Western Australia
• Vineyard: Peos Estate single vineyard
• Fruit source: Estate grown
• Style: Medium-bodied cool-climate Shiraz
• Oak influence: Carefully integrated
• Cellaring: Approximately 8 years
• Serving temperature: Approximately 16°C
• Recommended decanting: Around 30 minutes when drinking young

The Outstanding 2023 Vintage

In Manjimup, the cooler regional climate encourages gradual ripening and allows Shiraz to retain fragrance, freshness and definition. The 2023 Four Kings captures these qualities beautifully, combining ripe plummy fruit with fine tannins and a sense of restraint.

Rather than producing a heavily concentrated or high-alcohol style, the vintage has delivered a wine with plush fruit held within an elegant medium-bodied frame.

The palate feels complete and harmonious now, but its balance and tannin structure should also support further development in the cellar.

Cool-Climate Manjimup Shiraz

Manjimup sits within Western Australia’s Southern Forests, surrounded by tall trees, fertile agricultural land and some of the state’s most pristine growing conditions.

It is cooler than many of Australia’s famous Shiraz regions. Warm summer days are balanced by cooler nights, allowing the grapes to ripen more slowly while retaining natural freshness and aromatic detail.

This can produce a very different style of Shiraz from the powerful wines of hotter regions. Manjimup Shiraz is often more medium-bodied and perfumed, with vivid fruit, peppery spice and finely structured tannins.

Peos Estate Four Kings Shiraz 2023 is an excellent example. It has sufficient fruit weight to satisfy Shiraz drinkers, but its freshness and balance ensure it never feels heavy.

A Single-Vineyard Wine

Every grape used in this wine comes from the Peos family’s Manjimup vineyard.

Single-vineyard wines provide a more focused expression of one particular place. The soil, elevation, climate and vineyard management all contribute to the character of the finished wine.

Peos Estate’s wines are produced entirely from estate-grown grapes sourced from its approximately 90-acre property. This gives the family control over the fruit from the vineyard through to the finished bottle.

In the Four Kings Shiraz, the vineyard is expressed through its plummy fruit, medium-bodied structure, natural freshness and fine chalky tannins.

The Four Kings Story

The Four Kings range is named after brothers Vic, John, Kon and Chris Peos.

The Peos family brought a long history of grape growing and winemaking from Macedonia to Western Australia. In 1996, the four brothers established their Manjimup vineyard as a tribute to their late father, Jim Peos, and grandfather, P.Y. Peos.

Their grandfather had grown grapes and made wine in Macedonia, passing that knowledge and passion through the family.

The Four Kings name celebrates the four brothers who returned the family to its viticultural roots and created a lasting legacy in Manjimup.

Minimal-Intervention Philosophy

Peos Estate follows a philosophy of minimal intervention, allowing the fruit’s regional and varietal character to remain at the centre of the wine.

For this Shiraz, the oak has been handled with particular care. It supports the plummy fruit and contributes subtle spice, but it does not dominate the wine.

The fine tannins, medium body and effortless integration suggest a wine made with balance in mind. It is polished and refined, yet it still clearly tastes of Shiraz grown in a cooler Western Australian region.

Serving and Cellaring

Serve Peos Estate Four Kings Shiraz at approximately 16°C.

If the bottle has been stored in a warm room, place it in the refrigerator for approximately 30 minutes before serving. A slightly cooler serving temperature will help preserve the wine’s lifted fruit, spice and fine tannin definition.

When drinking it young, decant it for approximately 30 minutes. This should be enough time for the plummy fruit and savoury details to become more expressive without losing freshness.

The wine is already beautifully integrated, but Ray Jordan recommends cellaring it for approximately eight years. With time, the fresh plum and red fruit should develop towards leather, earth, dried herbs and more complex savoury characters.

Food Pairing 

• Roast lamb: The wine’s plum fruit, spice and fine tannins are a natural match for lamb seasoned with rosemary or thyme.
• Grilled steak: Try it with sirloin or fillet, where the wine’s medium body will complement the meat without overpowering it.
• Beef cheeks: Slow-cooked beef works beautifully with the wine’s plush fruit and savoury complexity.
• Duck breast: The red fruit and gentle spice complement the richness and slightly gamey flavour of duck.
• Pork sausages: Particularly good with pepper, fennel or herb-seasoned sausages.
• Mushroom dishes: Mushroom risotto, grilled field mushrooms or a mushroom pie will draw out the wine’s savoury side.
• Roast vegetables: Eggplant, beetroot, pumpkin and root vegetables complement its earthy and spiced characters.
• Hard cheeses: Mature cheddar, aged Gouda or firm farmhouse cheese pair well with its fruit and fine tannins.

Frequently Asked Questions

Is Manjimup Shiraz different from Barossa Shiraz?

Generally, yes.

Barossa Shiraz is often full-bodied, powerful and rich, while Shiraz from cooler Manjimup can be more fragrant, medium-bodied and finely structured.

The Four Kings Shiraz still has generous plum fruit, but its chalky tannins, freshness and restrained oak give it a more elegant shape.

Is Shiraz the same grape as Syrah?

Yes. Shiraz and Syrah are two names for the same grape variety.

Australian producers often use Shiraz for richer, fruit-driven expressions, while Syrah can suggest a more savoury and restrained style. Despite carrying the Shiraz name, the cooler Manjimup climate gives this wine some of the elegance commonly associated with Syrah.

What does single vineyard mean?

Single vineyard means all the grapes used to make the wine came from one vineyard rather than being blended from several different properties.

This allows the wine to express the particular climate, soil and growing conditions of the Peos family’s Manjimup property.

Is this a full-bodied Shiraz?

It is better described as medium-bodied.

The palate has plush fruit and excellent flavour, but it remains elegant and balanced rather than heavy or overpowering.

What are chalky tannins?

Tannins create the drying or grippy sensation felt after tasting red wine.

Chalky tannins feel fine and powdery rather than coarse. They give the wine structure and help carry its flavour through the finish while remaining refined.

Does the wine taste strongly of oak?

No. Ray Jordan specifically praised the neatly applied oak.

It provides structure and subtle spice, but the plum and red fruit remain at the centre of the wine.

Should I decant it?

A decant of approximately 30 minutes is recommended when drinking it young.

The wine is already well integrated, so it does not require several hours of air. A short decant should help open its aromas and soften the impression of its tannins.

What temperature should it be served at?

Serve it at approximately 16°C.

This slightly cooler temperature will keep the fruit fresh and the tannins clearly defined. Serving it too warm can make the alcohol more noticeable and reduce its elegance.

How long can I cellar it?

Ray Jordan recommends cellaring the wine for approximately eight years.

Store it somewhere cool, dark and temperature stable. It can also be enjoyed now, particularly after a short decant.

Who are the Four Kings?

The Four Kings are brothers Vic, John, Kon and Chris Peos, who established the family’s Manjimup vineyard in 1996.

The range honours their contribution to Peos Estate and the family’s multigenerational connection to grape growing and winemaking.

 
 
 
 
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