Schild Estate Ben Schild Reserve Shiraz, Barossa Valley
Named for founder Ben Schild, the fruit is sourced from the Schild Estate Angus Brae (planted 2000) vineyard, named for the founder’s great-grandson, Angus. The vineyard was purchased by the Schild family in December 2001.
Deep, dark, mouth-coating Barossa Shiraz. Made to be enjoyed early and often. Lush indefatigable fruit rolls in waves through long a finish.
The fruit is harvested, then crushed into either traditional open-top fermenters or large format oak. The crushed fruit is cold-soaked prior to 12-day fermentation. Further post-ferment maceration prior to being pressed into barrel. 18-24 months on oak with a little further bottling ageing.
"Picked and bunch-sorted by hand, berry-sorted by the destemmer, open-fermented, 5-7 days cold soak, 7-14-day ferment, 18-24 months in French oak (30% new). A high quality wine ticking all the boxes, especially length and balance."
95 points, Wine Companion (January 2020)
It’s a warm, toasty red wine with bitumen and red licorice flavours burning through. Oak brings creaminess to the mouthfeel, ample vanilla and clove-like highlights and that aforementioned dark, biting toastiness. Alcohol does intrude here, particularly on the finish, but it comes with plenty of fruit power.
90 points, The Wine Front (July 2020)
Deep red colour with a good purple tinge, the bouquet rich in chocolate, mocha and toasty oak aromas. It's very full-bodied and the somewhat chewy tannins coat the full interior of the mouth. It's a big, solid, dense wine with plenty of years in it, but needs a bit more time to mellow and realise its potential for complexity.
90 points, The Real Review (April 2020)
Hearty shiraz smelling of berry jam, sweet spice and coffee grounds. Oak is notable, but well integrated. The full-flavoured palate is ripe and round with a whisper of coconut at the end. Ripe tannins carry a long finish. An archetypal big-flavoured Barossa.
90 points, The Real Review (March 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.