Matured for 20 months in French oak (75% new). The massive difference in most of the best Barossa Valley shirazs of today compared to the wines of 20 years ago has been the adoption of French oak (not even a mix of French and American). It freshens the flavour profile, allowing the varietal fruit expression freedom to communicate its message. That said, this wine needs a decade, if not several, to reach its peak.
97 points, James Halliday (March 2017)
Very deep, saturated, youthful red/purple colour, with a strongly oaked smoky/char-oak aroma, surmounting rich, ripe, smoky black fruit aromas and flavours. It's full-bodied and rich, rounded and supple of texture, with ample tannins, which are marvellously smooth and gentle. There is terrific fruit sweetness underneath. A gorgeous wine, which just needs a little time for the oak on the bouquet to mellow in.
96 points, Huon Hooke (August 2017)
It’s firm and sinewy in tannin and oak, but there’s great inward concentration and the feel of a wine pent up, powerful, slumbering. It’s not as commanding as the 2013 but it sure does say ‘assertive’ and ‘cellar me’, clearly. Dark berry fruit scents, sweet earth, old spice cupboard, cedar, new leather and mushroomy in perfume. The wine drills through the palate with its deep, powerful fruit and armour of oak, finding supreme length and a smearing stain of oaky-rich fruit flavour lingering. Powerhouse stuff, all up, done evenly and well. Very well. I hope to meet this wine again.
94+ points, Mike Bennie (July 2017)
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.