Hand-picked, wild-fermented with 20% whole bunches, matured in French barriques (40% new), 200 dozen made. Deep colour; a profound and rich wine - a marriage of elegance and opulence.
95 points, Wine Companion (February 2020)
Very spicy and exotic, lapsang souchong tea, vanilla and perfume, ovaltine, crisp blackberry. Medium-bodied, earthy and savoury, tea and spice, tightly knit tannin, distinctly non-fruity, though has flavour including a sort of blackcurrant intensity. Dry and pulsing through the finish. Distinct personality and interest here.
95 points, The Wine Front (February 2020)
Very deep, dark red/purple colour, with a floral aroma overlying red and dark berries and plums. The wine is intense and powerful, elegant and very long, the aftertaste persisting for a very long time. A really stylish shiraz that combines power with elegance.
95 points, The Real Review (February 2020)
Aromas of rich blackberries, cocoa powder, rust, dark chocolate, red and dark plums and tar. This has a very deep, almost chasmic shape on the palate with some long tannins that wind out deep into the finish. Rich dark-plum, berry and chocolate flavors. Ironstone and clay soils of Moppa here.
96 points, JamesSuckling.com (August 2020)
Barossa ValleyColonel 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.
Alex Head is part of the new generation of small Barossa winemakers creating wines in a new, more elegant style. Inspired by the wines of the Rhone valley, Alex Head sources small-parcels of old vine fruit and uses traditional vinification techniques to produce wines with perfume, vibrant fruit and savoury complexity. Head’s aim is maximum drinkability, which he successfully achieves by emphasising freshness, balance, texture and fruit purity. Eight wines are made under the Head label, including the Blonde and the Brunette inspired by the legendary wines of the Northern Rhone.