Wine detail

St Hugo

Vetus Barossa Shiraz

Barossa Valley

2022

Vintage

Varietal

Shiraz

Peak 2027-2036

Where it is, September 2026

Approaching Peak: the peak window is ahead.

This bottle is in its drinking window. Its peak runs from 2027 through 2036.

The ‘22 Vetus Barossa Shiraz.

St Hugo Vetus Barossa Shiraz 2022 is from Barossa Valley, Australia.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · approaching peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2025-2041Peak window 2027-2036

The peak window sits inside the broader full drinking arc.

Tasting note

St Hugo Vetus Barossa Shiraz 2022 has a full body, balanced acidity, and moderate tannins.

The 2022 vintage

St Hugo's 2022 Vetus Barossa Shiraz comes from Barossa Valley, Australia.

About St Hugo

St Hugo's Vetus Barossa Shiraz comes from Barossa Valley, Australia.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised short ribs with truffle polenta

The wine's balanced acidity keeps the pairing lively.

Aged Comté with quince paste

The pairing leaves room for the wine's moderate tannins.

More from Barossa Valley

Frequently Asked

What is St Hugo Vetus Barossa Shiraz 2022?

St Hugo Vetus Barossa Shiraz 2022 is from Barossa Valley, Australia.

What does St Hugo Vetus Barossa Shiraz 2022 taste like?

St Hugo Vetus Barossa Shiraz 2022 has a full body, balanced acidity, and moderate tannins.

When should St Hugo Vetus Barossa Shiraz 2022 be opened?

The canonical CAI full drinking arc is 2025-2041. Within that arc, the peak window is 2027-2036. 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 St Hugo Vetus Barossa Shiraz 2022?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.