While this toys with the riper spectrum with its soy sauce and blackstrap licorice flavours, it somehow gets pulled back into its shapely groove. The fruit is lovely - off vines planted in 1893, the tannins silky if powerful abetted by the 35% new French oak, yet the line of bright acidity keeps this buoyant. Somehow, it just works.
96 points, Wine Companion (January 2020)
Very deep, dark red/purple colour, youthful and bright, while the bouquet is very chocolaty, ripe and lush and loaded with oak. Mocha, espresso coffee, dark chocolate aromas and flavours abound. Blackberries too. Lashings of oak allied to very rich, ripe fruit. Concentration, lushness, density and flavour aplenty. It's a big, obvious style that many love. Given appropriate ageing, it should turn out superbly. (Single vineyard, planted in 1893)
95 points, The Real Review (April 2020)
From a single parcel of 1893 vines on the estate. The cooler-vintage expression here has pulled the nose into a more black-fruit zone with licorice and dark plum, as well as iodine and tarry, dark-stony aromas. Some leafy, herbal nuances here, too. The palate has a very smooth, glossy and quite elemental feel. Seamless, long black-fruit and blue-fruit flavors, set amid silky, ribbon-like tannins.
95 points, JamesSuckling.com (September 2020)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.