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.
Peppercorns and plums. This wine is awash with the flavours of them. It’s a very good release, forward and fruit-driven, full of running, generous. It’s almost as if the wine comes at you; it has that kind of momentum, that kind of energy. Add choc, chicory and earth notes and you get the picture. Put this on your buy list.
92 points, The Wine Front (October 2020)
Medium-intense ruby hue. Blueberry and mocha notes. Quite powerful fruit on entry, some oak spice adding layers. Flows rich and deep into the finish. A lovely weight of tannins providing the structure to control the fruit intensity.
91 points, The Real Review (December 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.