Schild Estate Moorooroo Shiraz, Barossa Valley
’Old vines’ doesn’t quite cover it. The Moorooroo is a limited released Barossa Valley Shiraz from 170-year-old vines planted in 1847.
The wine spends two years on new and old French oak. When it eventually does find it’s way into a glass, it is a dark crimson that borders on being black–it’s ominously opaque. The Moorooroo Shiraz shows classic Barossa Valley characters of plum, blackberry liquorice, mocha and vanilla. It’s intense and brooding with a long savoury finish. Quite an experience.
Vines planted 1847, bunch and berry-sorted, 4 days cold soak, 12-day ferment, some additional time post-ferment, matured in French (90%) and American (10%) oak, (30% new). Deeply coloured, the mouthfeel is part velvet, part succulent, the softness of the tannins part of the same glorious jigsaw puzzle wine of a different kind.
99 points, Wine Companion (February 2019)
Essence of Barossa Shiraz here and boy you’re getting your pounds per square inch here. Black fruit, bitumen, dark chocolate, mint and dill, toasty coconut oak. Full-bodied, dense and rich, dark chocolate and new leather, a little raspberry freshness peeking through, plenty of ripe grainy tannin, balanced but juicy orange acidity, bold and long on the finish. Huge.
94+ points, The Wine Front (August 2019)
"Deep, rich red colour with a good purple tint. The bouquet is dark chocolate and cocoa powder, the palate is thickly-textured, dense and concentrated, with abundant tannins and a little astringency. Intense and power-packed, with chew and length. It needs time and demands patience."
93 points, The Real Review (August 2019)
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.