2017 Ballycroft Small Berry Shiraz American Oak


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The same friends lovingly hand picked 2.5 tonne from 2 acres of dry grown vines on March 11th 2017.

Flavour ripe and good acidity, I made this wine in the same method as the shiraz above, but instead matured it in bone dry, shaved out AP John American Oak for 28 months.

This dense deep dark red offers loads of succulent blackberry fruit and crushed vanilla pod nose. The barberry fruit bursts in to the whole palate ending in a sweet ‘Bounty’ coconut oak which lingers for more than a minute. Rich luscious exceptional length.

This is the kind of Barossa Shiraz I fell in love with long ago. Only share this balanced beast with your best friends over the next 20 years.

Try with the best steak you can buy

15.6% alcohol.

194 dozen produced


94 points – 2021 Halliday Wine Companion

Ballycroft was originally the name of the cheesery run by sisters Sue Evans and Tracey Skepper.

Waste water was utilised to irrigate the young vines and whey used as fertilizer.  The cheesery ceased operating in 2011 but the distinctive logo still graces the Small Berry wine bottles.
The vineyard, planted in 1998 sits on a sloping 15 acre property in Greenock, Western Barossa Valley. In January 2016  Ballycroft Vineyard and Cellars opened their Tasting Room, once the production room for the cheese.
Join Joe, the owner, winemaker, vineyard hand and cellar door manager (or Sue) for a unique and intimate cellar door experience. Joe is involved in every process of the grapes journey, carefully tending them from vine to bottle and everything in between and has over 25 vintages under his belt.  Plus he loves to talk about wine so be prepared to settle in for a while.

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Barossa Valley






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