Keayang Maar Vineyard
Pepper Shiraz
Victoria
2023
Vintage
Varietal
Shiraz
Where it is, October 2026
Approaching Peak: the peak window is ahead.
This bottle is in its drinking window. Its peak runs from 2027 through 2031.
The ‘23 Pepper Shiraz.
Keayang Maar Vineyard Pepper Shiraz 2023 is from Victoria, Australia.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Keayang Maar Vineyard's 2023 Pepper Shiraz should present dark plum, mulberry and peppercorn, with a savory herbal fragrance. Victoria Shiraz is expected to feel ample and supple, the fruit held in place by firm tannins and a clean line of acidity. The estimated peak runs from 2027 to 2031, with the full window through 2036. Pepper and dark berry should remain on a lingering finish that feels warm but not heavy.
The 2023 vintage
Keayang Maar Vineyard's 2023 Pepper Shiraz comes from Victoria, Australia.
About Keayang Maar Vineyard
Keayang Maar Vineyard's Pepper Shiraz comes from Victoria, Australia.
From the cellar: pair with
Grilled ribeye with rosemary jus
The pairing is scaled to the wine's full body.
Slow-braised lamb shanks with thyme mash
The wine's balanced acidity keeps the pairing lively.
Pepper-crusted venison with mushroom ragout
The pairing leaves room for the wine's firm tannins.
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Frequently Asked
What is Keayang Maar Vineyard Pepper Shiraz 2023?
Keayang Maar Vineyard Pepper Shiraz 2023 is from Victoria, Australia.
When should Keayang Maar Vineyard Pepper Shiraz 2023 be opened?
The canonical CAI full drinking arc is 2025-2036. Within that arc, the peak window is 2027-2031. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Keayang Maar Vineyard Pepper Shiraz 2023?
Pair this wine with Grilled ribeye with rosemary jus; Slow-braised lamb shanks with thyme mash; or Pepper-crusted venison with mushroom ragout.