Price Drop: Parous Stonehouse Shiraz 2016 – Cyber Monday Deal

The 2016 vintage is recognised as a 'Killer Vintage' and represents a museum-quality release that has been carefully cellared for optimal development. After seven years of bottle ageing, this Shiraz has reached its drinking window where the tannins have softened and complex tertiary flavours have emerged. The extended cellaring period allows the wine's powerful structure to integrate beautifully, creating the perfect balance between fruit intensity and mature complexity.

McLaren Vale's Mediterranean climate and diverse soil types create ideal conditions for producing rich, full-bodied Shiraz with distinctive savoury and tarry characteristics. The region's proximity to the ocean moderates temperatures, allowing for extended ripening periods that develop intense flavours while maintaining natural acidity. This terroir expression is evident in the wine's powerful yet balanced profile, showcasing the earthy, mineral-driven qualities that make McLaren Vale Shiraz so distinctive.

Matt Head is the acclaimed winemaker behind both Parous and the cult favourite Big Easy Radio labels, known for his creative yet level-headed approach to winemaking. His philosophy centres on crafting wines with genuine spirit and soul rather than following formulaic approaches. Head's reputation as a 'grape master' stems from his ability to create wines that are powerful without being overwhelming, perfectly balancing intensity with drinkability across different occasions.

The wine's savoury and tarry characteristics make it an excellent match for rich, umami-driven dishes like slow-cooked lamb shanks, grilled portobello mushrooms, or aged hard cheeses. The full-bodied structure can stand up to bold flavours such as barbecued meats with smoky marinades or hearty stews with root vegetables. The wine's maturity and complexity also pair beautifully with game meats or dishes featuring earthy ingredients like truffles or roasted bone marrow.

Serve this Shiraz at 16-18°C to showcase its full complexity, and consider decanting for 30-60 minutes to allow the mature wine to open up fully. As a museum release, it's already at peak drinking condition but can continue to develop for another 3-5 years if stored properly in a cool, dark place. The wine's powerful structure means it will benefit from breathing time, revealing layers of flavour that have developed during its extended cellaring period.