To investigate any impacts of sooty mould on the composition, processing, and sensory attributes of Shiraz wine, a small-scale trial was conducted. Sooty mould-affected must was blended back into unaffected must to create 5% and 25% sooty mould-affected treatments, which were fermented in duplicate with an unaffected control. At crushing, more colour was evident in the sooty mould-affected must, but no differences in either absorbance at 520 nm or the concentration of anthocyanins was revealed by laboratory analysis. Notwithstanding, the visual difference at crushing suggests that the organism(s) responsible for the sooty mould may have to some extent infiltrated the grape skins. Otherwise, no consistent differences were evident in post-crushing must analysis, or in the results of a suite of common wine analyses performed after pressing. Sensory analysis was conducted approximately four weeks after bottling, and no significant difference was seen between the 25% sooty mould-affected treatment and the control. Both the 5% and 25% sooty mould-affected fermentations produced more lees than the control, which might be consistent with the observation of greater colour in the must at crushing, possibly due to greater skin fragmentation. While the results indicate that sooty mould had little effect on processing, or the sensory or chemical attributes of the wines, caution should be exercised when interpreting the results. It is possible that in many situations where sooty mould is present, other microorganisms will have also proliferated, which alone, or in combination of with the sooty mould, may have a deleterious effect on wine quality. In addition, it is possible that over time, differences between the wines might become evident.