SCHILD ESTATE Shiraz, Barossa Valley
Schild family forebears were among the European founders of the Barossa Valley. Today, generations of living Schilds remain leading exponents of the Valley’s (and Australia’s) signature grape variety: Shiraz.
The Schild Estate Shiraz comes from vineyards around the town of Lyndoch in the southern Barossa. The wine is fermented in stainless steel vessels before malolactic fermentation in new and seasoned American and French oak hogsheads. The focus is on minimal handling and the use of oak for structure rather than flavour.
The wine is matured for 12-14 months in barrel and usually undergoes a light filtration and fining before bottling. This Shiraz is noted for both red and black fruit aromas and flavours with hints of dark chocolate, pepper and spice. The palate is long and framed by persistent, ripe tannins.
"From family vineyards in Lyndoch and Rowland Flat, matured in a mix of French and American oak. It is medium-bodied, and fresh as a daisy with its shower of red and dark cherry fruits. It carries its modest oak with ease, the tannins positive and balanced."
95 points, Wine Companion (September 2019)
James Halliday's Top 100 of 2019
It’s a good wine to drink. Generous without being over the top. A core of sweet kirsch-like fruit is blended seamlessly with malty vanillin oak. Fruit wins, oak supports. It satisfies all the way through to the finish. If you’re in the mood for Barossa Shiraz this is a good safe bet.
92 points, The Wine Front (November 2019)
Barossa value. Raspberry, blackberry, gentle spice, lightly vanillin and toasty aromas are immediately appealing, and it tastes generous, smooth and seamless with soft ripe tannins in support of a long finish.
90 points, The Real Review (September 2020)
Raspberries and blackberries abound on the nose of the 2018 Shiraz, a much more attractive offering than the somewhat stolid 2017. Bouncy and fresh, it's medium to full-bodied, with some silky tannins to provide a bit of grip and length on the finish. It should drink well for 4-5 years.
90 points, Wine Advocate (August 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.
