Well I don't know about The Beast, but this is power in liquid form, taking no prisoners. It is unequivocally full-bodied, and should ideally be allowed to mature for a minimum of 5 years, preferably 10. Its black fruits are shot through with spice, licorice and savoury tannins that would do cabernet proud.
"Very deep red colour with purple tints. An impressive wine, tremendously rich and powerful. It has astonishing density and concentration of colour, bouquet and flavour. Oaky, chocolaty, mocha-like, the texture thick and chewy, with some alcohol heat and fleshiness."
97 points, Huon Hooke (October 2017)
"The 2015 Shiraz The Beast looks to have the stuffing to go 20 years. Imagine a rich, deeply scented spice cake dotted with perfectly ripened black cherries, served in liquid yet savory form. Full-bodied, creamy and densely concentrated, this muscular offering picks up intriguing hints of pepper and licorice on the long, firmly tannic finish. Try after 2022."
95 points, Joe Czerwinski (September 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.
Hentley FarmHentley Farm is a boutique producer situated in Greenock Creek in the Seppeltsfield sub-region of the Barossa Valley. The estate's vineyard spans 150 acres, with varying aspects and altitudes contributing to the different terroirs within the site. Plantings consist predominately of Shiraz with smaller holdings of Grenache, Cabernet Sauvignon, Zinfandel and Viognier. Hentley Farm's viticultural philosophy is one of dry farming with minimal intervention, promoting the encouragement of deep rooting systems to tolerate the lack of rain in this dry region. Their first release was in 2002.