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.
"Four rows planted by the Jacob brothers in 1847, and saved from destruction by Ed Schild in 1984. Hand-picked, open-fermented, 24 months maturation in 90% French oak (30% new). A great wine, the oak handling exemplary, keeping the cornucopia of purple and black fruits foremost. The mouthfeel is supple, the alcohol also exemplary. Its history gives it an extra point."
99 points, Weekend Australian (May 2020)
Deep red colour with a faint tint of purple and a subtle, reserved bouquet which suggests whole-bunchy undergrowth characters. A hint of humus. The wine is powerful, rich, fleshy and deep. Notes of earth, porcini mushrooms, subtle brown spices. The palate is rich and fleshy, fruit-sweet and savoury at the same moment, very stylish and supple, with lovely texture and balance. Long finish. This is a cracking wine. And it's just starting to drink well. Many years of joy lie ahead. I can't recall a better vintage of this wine. (Made from four rows of vines planted in 1847 by the Jacob brothers on the banks of what was later named Jacob's Creek)
97 points, The Real Review (April 2020)
It’s a thick set, brooding red of incredible concentration and density. It’s hard to imagine how humbles grapes on a vine can create such deeply-flavoured liquid. It’s all booze-soaked forest berries, milk chocolate, cedar and clove, raspberry liquorice and waves of silky tannin on the winter quilt of texture. It’s potent as can be, long, unctuous and generally just darn impressive for its ilk. All this and the balance is spot on, freshness is on hand, the wine finishes long and keeps on lingering. A very impressive, opulent red here.
94 points, The Wine Front (May 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.
