75% Barossa Valley, 25% Eden Valley. All matured in French oak, 52% new... Firm, bold and brilliant. You could call this an aristocratic red and get away with it. Blackberry and coal, blackcurrant even, redcurrant and then slips of coffee-cream, malt and sweet, dry spices. Truffle and game notes as whispers. Ropes of tannin, both integrated and commanding. A gorgeous red wine.
95 points, Wine Front (7/2018).
"75% Barossa Valley, 25% Eden Valley, as always, the best grapes of the vintage. Fermented with submerged cap in small open fermenters, matured for 20 months in French hogsheads (55% new). The power and intensity of this wine takes your breath away. Its dark, brooding black fruits are woven together by firm tannins that are an essential part of the wine. It's certain that 20 months in 55% new French hogsheads has also imprinted itself on the bouquet and palate, but its presence is (relatively) subtle. I would give a longer drink to date if it were under screwcap, but the cork used is high quality, and should see out 25 years."
97 points, James Halliday, January 2018.
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.