Gibson ‘Smokey Oak’ Barossa Shiraz

Smokey Oak Shiraz combines several small parcels of fruit grown in the Northern Barossa. Individual barrels from the 2020 vintage that showed plush, generous fruit and toasty spice complexity were earmarked for the Smokey Oak Shiraz by winemakers Rob Gibson and Adam Fiegert. The final blend was selected by Weber Grill Academy’s Jacinda Gregg and Adam Mizzi, with an eye on complementing a range of flavours that can be developed “under the hood” of a barbecue.

“From seared to sizzled, smoked to slow-cooked, barbecue flavours were calling out for a purposefully crafted red wine to complement them”, said Jacinda Gregg. “Gibson’s generous Shiraz style was an obvious choice, and we’re sure grill enthusiasts will agree”, she added.

“We’re not just talking ribeye steaks and smoked lamb shoulders either - the Gibson Smokey Oak Shiraz is bright and balanced to pair equally well with something like miso roasted pumpkin, or spiced cauliflower served with labne”, added Adam Mizzi.

Gibson Wines was established in 1996 and draws on over 45 years of experience of its founder; viticulturist, geologist and winemaker, Rob Gibson. Rob – with wife Anne and son Adam – uphold a ‘wine growing’ philosophy. A belief deeply rooted in an understanding of the relationship between vineyards, their cycle of growth and maximising flavour intensity in resultant wines. During his years studying at Roseworthy College, and later as head of the first viticultural department of Penfolds, Rob’s passion for wine growing and geology led him to be known as ‘The Dirtman’. The Dirtman moniker continues with Gibson, as does the pursuit for maximising flavour.