Shiraz 52%, Grenache 30%, Mourvèdre 18%. All sourced from old vineyards across the Barossa and Eden valleys. Interestingly the Grenache component sees 20% whole bunches. It’s mostly aged in old (up to eight years) oak though there’s a 13% new (French) oak component. Everything about this wine seems meticulously managed and crafted... If you wanted to show someone the beauty of the GSM blend, you’d do well to show them this. It’s spot on. The spice, the florals, the rakes of dry tannin, the curls of anise, black cherry and woodsmoke. It’s not a big wine but it has a seriousness, a presence. The tannin in this wine; it sparks its way through from the mid palate on. Can’t fault this. It’s beautifully put together. Drink now to 2025.
94 points, Wine Front (7/2018).
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.