Rockcliffe Third Reef Shiraz 2020

Accolades

93 Points Ray Jordan, Wine Pilot, July 2026

This is a super-generous and flavorsome Shiraz from the Great Southern. The aromas are highly perfumed with a combination of dark plum and spicy, earthy nuances. The palate is quite sumptuous and rich, but so effortlessly smooth and integrated. Loads of flavor in a thoroughly enjoyable wine that I think is drinking right in its wheelhouse now. 

Tasting Notes

• Appearance: Deep purple-red with excellent colour and concentration.
• Aromatics: Lifted violet florals, vibrant red fruits, dark plum and dark berries, with white pepper, savoury spice and subtle earthy notes.
• Palate: Generous and concentrated, with a dense core of plum, cherry and dark berry fruit.
• Oak: Warm toasty oak provides richness and complexity while remaining integrated with the fruit.
• Structure: Ripe, chewy tannins give the wine shape and grip without making it feel harsh or overly drying.
• Finish: Long and balanced, with lingering dark fruit, white pepper, savoury spice and gentle toasted oak.

Wine Details

• Vintage: 2020
• Variety: Shiraz
• Region: Great Southern, Western Australia
• Producer: Rockcliffe
• Range: Third Reef
• Wine style: Generous, concentrated and savoury cool-climate Shiraz
• Body: Medium to full-bodied
• Maturation: Approximately 15 months
• Alcohol: 14.5%
• Standard drinks: Approximately 8.8
• Volume: 750 mL
• Closure: Screwcap
• Recommended drinking window: 2026 to 2031
• Serving temperature: 16 to 18°C

The 2020 Great Southern Vintage

The 2020 vintage produced some impressively concentrated red wines across the Great Southern. This Shiraz has now had several years to develop in bottle, allowing its fruit, tannins, savoury characters and oak to become more integrated. Its primary plum, cherry and berry flavours remain generous, while violet, white pepper, earth and savoury spice provide additional complexity.

Winemaking

• The Shiraz grapes were destemmed and crushed before being placed into small open fermenters.
• Fermentation was started using an added wine yeast. During fermentation, the juice was pumped over the grape skins twice each day with aeration. This helped extract colour, flavour and tannin while also providing oxygen to support a healthy fermentation.
• The wine was kept in contact with its skins for an extended period after fermentation. This warm post-ferment maceration helped build the wine’s dark fruit concentration, structure and engaging tannins.
• It was then transferred to barrels for malolactic fermentation, which helped soften the natural acidity and bring the grape tannins and oak influence together.
• After approximately 15 months of maturation, the wine was fined and prepared for bottling.

Serving and Cellaring

Serve Rockcliffe Third Reef Shiraz at approximately 16 to 18°C.

• This is slightly cooler than the temperature of many Australian homes, particularly during a Perth summer. Serving it too warm can make the alcohol and oak appear more noticeable while reducing the freshness of its fruit.
• If the bottle has been stored in a room at around 22 to 24°C, place it in the refrigerator for approximately 30 to 45 minutes before opening.
• Decanting for around 45 to 60 minutes is recommended. This will help release the violet, plum, cherry and pepper aromas while allowing the wine’s chewy tannins to relax.
• When cellaring, keep the bottle somewhere dark and temperature stable. Over time, its fresh dark fruit should gradually move towards more developed flavours of earth, leather, dried herbs and savoury spice.

Food Pairing 

• Slow-roasted lamb shoulder: Rich lamb works beautifully with the wine’s dark fruit, pepper and structured tannins.
• Grilled steak: Try it with sirloin, rib eye or Scotch fillet seasoned with cracked pepper.
• Beef cheeks: The smooth, concentrated palate complements the richness of slow-cooked beef.
• Barbecued meats: Sausages, beef ribs and smoky barbecue flavours suit the wine’s fruit and toasty oak.
• Duck: Roast duck with plum sauce connects naturally with the Shiraz’s plum and cherry flavours.
• Mushroom dishes: Mushroom risotto or grilled field mushrooms complement its earthy and savoury characters.
• Hard cheese: Mature cheddar, aged Gouda or firm farmhouse cheeses work well with its dark fruit and tannins.