"Colour showing some development; cedar, earth and mocha surround the core of sweet and black fruits; pleasurable mouthfeel and balance; silky tannins." 95 points, James Halliday (October 2005)
"Haan’s flagship offering, the 2003 Wilhelmus, is a blend of 40% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot, and the rest Malbec and Petit Verdot that spent 18 months in oak. Its dark ruby/purple color is followed by fragrant aromas of lead pencil, black currants, licorice, and spice box. With serious richness, a medium to full-bodied, layered mid-palate, a persistent finish, and moderate tannin, it is a European-styled, yet authoritatively flavored proprietary red that is already remarkably complex. Drink it over the next 10-12 years." (91 - 94) points, Robert Parker Jr (October 2005)
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.