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Hobbs Shiraz, Barossa Valley

Overlooking Flaxman’s Valley, Hobbs Estate is next door to Chris Ringland, who has been a consultant to Greg and Allison since 1995. Their grapes, sourced from dry grown vines that are over 100 years old, produce wines of richness and intensity and are a pure expression of their unique terroir.

Style: Shiraz/Syrah
Vintage: 2004

Region: Barossa Valley
Code: HOBSH

Varietal: Shiraz
Country: Australia

Product Review Wine Advocate

The spectacular 2004 Shiraz was sourced from vines planted in 1906 with yields a meager 1.25 tons per acre. It was aged for 2 years in new French oak hogsheads (300-liter barrels). Opaque purple-colored, it has a superb bouquet of wood smoke, pencil lead, licorice, blackberry, and blueberry pie. This leads to a full-bodied, mouth-filling, opulent wine with layers of flavor, great depth, and a long, 60-second finish. It has enough structure to evolve for 6-8 years and should drink well through 2025.
97 Points, Jay Miller, Wine Advocate
Product Review Wine Advocate

The spectacular 2004 Shiraz was sourced from vines planted in 1906 with yields a meager 1.25 tons per acre. It was aged for 2 years in new French oak hogsheads (300-liter barrels). Opaque purple-colored, it has a superb bouquet of wood smoke, pencil lead, licorice, blackberry, and blueberry pie. This leads to a full-bodied, mouth-filling, opulent wine with layers of flavor, great depth, and a long, 60-second finish. It has enough structure to evolve for 6-8 years and should drink well through 2025.
97 Points, Jay Miller, Wine Advocate

Region Barossa Valley

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 man

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.

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Winery F

Langton’s Selections Hobbs Shiraz, Hobbs Gregor Shiraz Hobbs is a cult-type wine producer located just within the perimeter of the Eden Valley, a region of the Barossa Zone. Owners are Gregg and Allison Hobbs. Greg is an ex-cop and fireman who has had a life-long enthusiasm for fine wine. His 10 acre low-yielding vineyard, which comprises old vine material of over 100 years, adjoins Chris Ringland’s Randall’s Hill Vineyard. The location is cooler than the Barossa Floor. Stylistically Shiraz from here is more muscular in structure than Barossa floor material, but still more weighty and powerful than the more elevated Shiraz sites. Hobbs produces three wines based on Shiraz: an old vine Shiraz (matured in new and older French oak hogsheads for 24 months), an Amarone style ‘Gregor’ Shiraz and a Shiraz Viognier. Star winemaker Chris Ringland makes the wines which immediately makes these micro-cuvees (at present under 300 cases of each wine) celebrities in the American marke

Langton’s Selections Hobbs Shiraz, Hobbs Gregor Shiraz Hobbs is a cult-type wine producer located just within the perimeter of the Eden Valley, a region of the Barossa Zone. Owners are Gregg and Allison Hobbs. Greg is an ex-cop and fireman who has had a life-long enthusiasm for fine wine. His 10 acre low-yielding vineyard, which comprises old vine material of over 100 years, adjoins Chris Ringland’s Randall’s Hill Vineyard. The location is cooler than the Barossa Floor. Stylistically Shiraz from here is more muscular in structure than Barossa floor material, but still more weighty and powerful than the more elevated Shiraz sites. Hobbs produces three wines based on Shiraz: an old vine Shiraz (matured in new and older French oak hogsheads for 24 months), an Amarone style ‘Gregor’ Shiraz and a Shiraz Viognier. Star winemaker Chris Ringland makes the wines which immediately makes these micro-cuvees (at present under 300 cases of each wine) celebrities in the American market. The styles are in line with the cult genre. The wines are richly concentrated and mouth filling with plenty of stuffing and flavour. These are not shrinking violets, but they are bloody well made. The Hobbs philosophy is simple, “Nurture the vines. Concentrate on preserving the complex balance of flavours and acids as the grapes mature. Hand pick when berries are at their optimum flavour ripeness. Combine skill, attention to detail and passion throughout the wine making process. Delight with the first taste.” This all sounds pretty good, but the prices have escalated in recent years illustrating the simple equation of demand outstripping supply. Hobbs also dabbles in a Barossa Grenache (the fruit is brought in), Viognier and a dessert Semillon. Andrew Caillard MW, Langton's