O'Leary Walker Claire Reserve Shiraz 2016

In 2000, with over 35 years of experience making wine with some of Australia's biggest wine companies, long-time friends David O'Leary and Nick Walker established O'Leary Walker Wines. Not surprisingly, it didn't take long for them to establish a formidable reputation. The Claire Reserve Shiraz, named in honour of David's mother, Claire Marie O'Leary, is their flagship red. Fruit is sourced from a small planting of 120-year-old dry grown vines in Polish Hill River.

"Greatness graces your presence with this delightful Shiraz from O'Leary Walker. Class pulsates through its veins. Finesse is a word that comes to mind. The fruit and oak dance in great synergy. Already with five years bottle age, blackberries, woodsy spices, dark plums and chocolate brownie entwine seamlessly. Cloves and fine touches of cedar ride on its coattails with a generous tannin profile. Supreme elegance, this is a wine that deserves every accolade that comes its way. As for longevity, it will live as long as you want. Treat yourself."  Steve Leszczynski

"Deep dark red with intense purple hues. Concentrated black fruits with spice, chocolate and cedar aromas. A powerful Clare Valley Shiraz - black olive and dark juicy fruits with long, fine grain tannins. 

Handmade in one and two tonne fermenters, the fruit is de-stemmed and fermented using natural yeast. The 'Claire' is hand-plunged up to four time daily to control temperature and maximise flavour and tannin extraction. Left on skins post-fermentation for 15 days, it is then lightly pressed and transferred to French oak barriques for 30 months; spending time in virgin French oak for 12 months and five-year-old French oak for the remaining 18 months."  O'Leary Walker

Expert reviews

"Nothing is spared from fruit sourcing to winemaking. The fruit comes from a Polish Hill River vineyard that is more than 100 years old, and it eventually finds its way into 100 per cent new French oak for 12 months. It's pretty obvious such a concentration of fruit can handle the oak and the end result is a wine revealing great poise and balance. Massive concentration with the chalky tannin, ironstone character supporting it through a very long finish. There is real cellaring potential here."  Ray Jordan, The West Australian – 97 points

"They have thrown everything at this wine including the kitchen sink. 120 year old Clare Valley Polish Hill River vines, two and a half years in oak and only released in the very best vintages, the last was in 2013. Massive expectations on this wine and it delivered.

There is a deep and youthful colour with the fruit powerful yet reserved and all that oak remaining in balance. It’s an exotic ride – spicy, slatey, soy sauce and tobacco aromas sit over a bed of fleshy, dark fruits. The gear changes on the palate which is dry, full-bodied and has great impact – two and a half years in oak have not dulled it which is a great sign for the cellar. Blackberry and mulberry fruit are topped by subtle spicy and meaty elements underpinned by long and sinewy tannins. This multi-layered wine is topped off by a youthful power and firm structure that show a wine that is built for the long term. Very, very impressive and, while over $100 a bottle, a bargain. Drink: 2024 - 2040."  Angus Hughson, Wine Pilot - 96 points

"The new black packaging works a treat. Hailing from 100yo vines in Polish Hill River, the concentration is literally breathtaking. You can sense the power on the swarthy/leathery/black fruit of the bouquet, the palate doubling down on all that goes before. Its future will be measured in decades not years – needs the optimism of matriarch Claire Marie O'Leary. Drink by 2066."  James Halliday, Halliday Wine Companion - 96 points 

"Greatness graces your presence with this delightful Shiraz from O'Leary Walker. Class pulsates through its veins. The name Claire is not be to mistaken with the Clare Valley from where it comes, mind you. Delicate and fine. Finesse is a word that comes to mind. It's that comfortable embrace from an old friend. The fruit and oak dance in great synergy. Already with five years bottle age, blackberries, woodsy spices, dark plums and chocolate brownie entwine seamlessly. Cloves and fine touches of cedar ride on its coattails with a generous tannin profile. Supreme elegance, this is a wine that deserves every accolade that comes its way. As for longevity, it will live as long as you want. Treat yourself. Drink to 15 years+."  Steve Leszczynski, Qwine - 95 points

"If you have a spare 20 years up your sleeve then you’re in business here. This thumping shiraz has longevity written all over it. That said, at five years of age, it’s mightily enjoyable now, so long as you enjoy/appreciate a wealth of rusty, mouth-puckering tannin. Rich plum, minted chocolate, orange, earth, briar, seaweed and leather notes put on an entirely convincing show. It is however all about the finish; it’s big on tannin and on length. Drink: 2023-2034+."  Campbell Mattinson, The Wine Front - 95 points

The vineyards

Clare Valley Vineyards

The Clare Valley has a world-renowned reputation for producing elegant Rieslings. We source our fruit from two sub-regions within the Clare Valley, Watervale and the Polish Hill River Valley. The Watervale fruit is from the vineyard of Neil and Heather Grace, which is hand pruned and hand picked. With its classic red loam over limestone soil, the vines have a source of moisture from the limestone to ensure their health through the summer months.

The Polish Hill Valley fruit is from two vineyards which are virtually next-door to each other. Martin and Joan Smith's vineyard is now farmed biodynamically and across the Road is the Molloy's vineyard both of which are excellent examples of the quality this sub-region can produce. The soils are characterized by grey loam over sandstone and slate. The topsoils are littered with rock and shales of slate. The vines are tough to survive in these harsh soils but their fruit bears the characteristics of elegance, finesse and intensity, always with a hint of beautiful chalky bath powder!

Despite only being 9 kilometers from the Watervale sub-region, The Polish Hill River region is quite a bit cooler and typically the fruit ripens 2-3 weeks later. It is the slate of the Polish Hill River as distinct from the limestone of Watervale that creates the differences between the wines.

McLaren Vale Vineyard

We source Shiraz from a 50 plus year old vineyard called "Shadels” at McLaren Vale, owned by Angelo Maglieri and his Family. Angelo and Nick Walker go way back to the early eighties when Nick was a young winemaker at Krondorf, purchasing fruit from these classic vineyards. This relationship has been almost continuous for 30 years! When we first started O'Leary Walker Wines, we needed excellent fruit not just "run of the mill” quality. This vineyard had just come out of contract with Penfolds and was offered to us via our good relationship with Angelo. The soils are shallow loam over ironstone, quite rocky sub soils, well drained and tough. This vineyard has been incorporated in our blend since day one and has the great licorice, chocolate power that is the hallmark of McLaren Vale Shiraz, enhancing the inky, "building block” wines of the Clare Valley.

Adelaide Hills Vineyards

Fruit for our Adelaide Hills Wines is sourced from David and Sue Cherry's (nee O'Leary) Adelaide Hills vineyard and from the adjoining vineyard of Mark and Louise O'Leary, which is the original "Wyebo” property that was purchased by David's Grandfather in 1912. This site was planted in 1990 and selected on the basis of its soil structure, which has large quartz and slate running throughout the sub soils. With a gently sloping, North Easterly aspect, enhanced by elevation, ancient soils and weather patterns, characteristic influences from the Mt Lofty Ranges, this vineyard is a valuable asset to the winemaking at O'Leary Walker.

The Adelaide Hills with its cool climate and long, dry and even ripening season allows the vines to develop maximum varietal characters, producing intensely flavoursome fruit. The Adelaide Hills produces some of Australia's most elegant Chardonnay, Sauvignon Blanc and Pinot Noir wines.

About the winery

Nick Walker and David O'Leary

Prior to establishing O'Leary Walker Wines in 2000, long-time friends David O'Leary and Nick Walker spent twenty-plus vintages working for some of Australia's biggest winemaking companies such as Hardy's and Mildara Blass, and were involved in labels like Annies Lane, Chateau Reynella, Mildara, Krondorf and Yellowglen. The larger companies provided fantastic learning environments and they were privileged to have worked with some of the industry's greats.

The pair established O'Leary Walker Wines with the aim of producing small batches of carefully handcrafted wine from some of the best vineyard sites in South Australia. Initially their principal focus was on the Clare Valley and, not surprisingly, it didn't take long for them to establish a formidable reputation, particularly for their superb Polish Hill River and Watervale Rieslings and a range of classic Clare Valley Shiraz. Thereafter their attention swung to the Adelaide Hills where they now have 35ha of chardonnay, cabernet sauvignon, pinot noir, shiraz, sauvignon blanc and merlot. The vineyards were certified organic in 2013.

David O'Leary

David began his career in 1977 with the Stanley Wine Company in the Clare Valley, doing a vintage as a lab assistant under Brian Barry. It was during this time that David was introduced to Clare Valley Rieslings, sparking a lifelong passion to achieve greatness with this variety.

David then spent a year with Petaluma and completed a vintage in Tasmania working for Heemskerk Wines before joining Chateau Reynella in 1981. This same year, he also graduated from Roseworthy Agricultural College. In September 1982, Thomas Hardy and Sons purchased Chateau Reynella and David was charged with managing juice separation in Padthaway, initiating the exhausting trend of two vintages a year between Waikerie and Padthaway.

David was appointed group red winemaker for Hardy's in 1990 and held that role until joining Mildara Blass in 1994. At Mildara Blass, he held senior winemaking roles at Quelltaller Estate in the Clare Valley where he launched Annie's Lane, and at the Mildara Coonawarra-based Jamieson's Run winery. During his time with Hardy's and Mildara Blass, he also made wine in France and California, furthering his knowledge of the great wines and signature styles of the regions.

David has achieved considerable milestones in his career; a Jimmy Watson Trophy in 1988 and twice International Red Winemaker of the Year (1992 and 1994) sit proudly along with numerous other trophies and gold medals on his mantle.

David's goals remain unchanged: he simply wants to make great wine.

Nick Walker

Nick graduated from Roseworthy Agricultural College in 1982 and then followed the footsteps of his father and grandfather to become a third generation winemaker.

Nick's father Norm Walker was Managing Director at Seaview Champagne Cellars for over 22 years. Norm, along with his father Hurtle, has given over 100 years to the winemaking industry, in particular sparkling wine. Nick Walker and David O'Leary honour this family winemaking tradition by naming the O'Leary Walker Sparkling Pinot Noir Chardonnay the 'Hurtle', in recognition of Nick's grandfather and father's achievements.

In 1983 Nick joined the Burge and Wilson team at Krondorf Wines as an assistant winemaker. During this time, he was instrumental in making some of the great Eden Valley Rieslings of the time and had enormous success on the show circuit with his wines.

Nick undertook sparkling winemaking duties in 1998-1999 at Yellowglen and was winemaker and manager at Yarra Ridge in 2000. Overall, he spent over 14 years with the Mildara Blass group, responsible for brands including Krondorf, Yellowglen Sparkling wines, Yarra Ridge, Baileys and St Huberts.

In November 1999, Nick joined forces with good friend David O'Leary to create O'Leary Walker Wines.

His philosophy is pretty simple: make the best wines possible from the best vineyard sites - and leave a little time for fishing.