Grenache (55%), Shiraz (35%) and Mataro (10%). They do a lovely job of this blend, year in, year out. Juicy dark cherries, chocolate and spice, some of the stuff that I codify as ‘Barossa coal’, which may or may not make sense, and light perfume of flowers and dried herb. It’s medium bodied, silky smooth and spicy, with ultra-fine powder tannin, juiciness of fruit, though does not taste sweet, and a controlled spicy red berried finish of excellent length. Super from nose to tail. 93 points, Gary Walsh (winefront.com.au).
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.