97 Points | "Truly exceptional"- Marcus Ellis
Based out of the renowned Rayner vineyard in McLaren Vale, Bondar wines has made a big impression on the Australian wine scene. Established by husband and wife duo, Andre Bondar and Selina Kelly in 2012, their commitment to crafting exceptional wines has been widely lauded, including being named James Halliday's 'Best New Winery' back in 2017.
The 2022 Bondar Midnight Hour Shiraz is made from grapes are grown from two blocks in Bondar's own Rayner Vineyard. The bunches were harvested by hand and fermented with 100% of their stems; a technique learned during their time working in the northern Rhône. Each batch was then aged in used French oak for 15 months.
This is a beautifully aromatic McLaren Vale Shiraz with plenty of lifted red and black fruits. The palate is textured with incredible depth; layers upon layers of dark fruit, olives, licorice and cherry. A highly acclaimed Shiraz, our limited stocks will sell out quickly.
"97 Points. This is the yin to the Violet Hour’s yang, coming off red/brown clay over limestone from two blocks, planted 1960 and ’90 (the Violet Hour is mainly sandy soils). Open canopies lead to ‘ripe’ stems, with 100% whole-bunch ferments employed; 15 months' seasoned French oak. Dark and brooding, though not heavy, rippling with dark fruits, dried cherry, olive, blackstrap licorice, thyme, toasted rye, coal dust, anise, clove, white pepper … a swell of dark red cherry and sour plum enlivening the palate. This may be more darkly wrought than the Violet Hour, but it’s not heavy, with a slinky suppleness of texture and assertive natural tannin. Truly exceptional. 14% alc. Drink: 2024 - 2027. Screwcap"- Marcus Ellis, Halliday Wine Companion 2025.
“96 Points. Deep, rich ruby red hue. Blueberry, dried morcilla, clove and beef bone aromas. Deep and weighty on the palate, all about savoury complexity over dark fruits. Drying beef, slate, iodine and roasting mushrooms all sit through the length of the palate, with a tight net of ripe tannins dialling up the pressure and drive. It stays with you for a long time, with a late lift of ripe blueberries cleaning the finish well. Serve it with beef rib roast and all will be good in your world.”- Stuart Knox, The Real Review.
