Excellent colour and clarity; although only medium bodied, has considerable intensity and complexity, with rippling red and black fruits, and fine tannins on the long finish; the acidity, too, is perfect.
96 Points, James Halliday
This is a Barossan wine from an Eden Valley outfit. It spent three years in oak – a mix of French and American, new and used. The oak is clearly evident but in a good way, with toasty, toffeed, savoury notes folded into the wine’s impenetrably deep dark fruit flavour. This is a strong, robust, aniseedy wine but it’s also got a deft, soft touch – it’s the (very) big end of town but its smooth and chocolaty too. Tannins are fine, and very good. It bristles with alcohol (it’s 15%) but there’s such a weight of fruit flavour that it carries it. This is a momumental wine.
94 points, Campbell Mattinson (August 2008)
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.