...from a single block of 104-year-old vines (in 2008). It was aged in 100% new oak puncheons (400 litre barrels). Opaque purple-coloured, this Shiraz has fabulous aromatics of smoke, melted tar, licorice, espresso, game, and blueberry compote. Layered but tight, this full-bodied wine is thick, rich, and totally hedonistic. The finish lasts for 60 seconds. However, be warned. This monumental Shiraz needs 10-15 years (from 2008) to fully unfold. It will provide pleasure through 2035. 98 points, Jay Miller, Robert Parker’s Wine Advocate.
...subtle to moderate aromas of leather, sandalwood and spice over warm blackberry plus some mocha. Full-bodied with medium-firm fine tannins, complex evolving flavours and a great line of acid, the finish is very long… drink it to 2022+. 96 points, Robert Parker’s Wine Advocate (12/2010).
Fresh and minty with a mix of black and blue fruits, aniseed and a double shot of toasty espresso oak. On the palate blue fruits, Barossa coal, spice, milk chocolate, aniseed and plenty of toasty savoury coffee oak – sweet fruit and savoury oak. It has magnificent ultra-fine tannin married to fruit of outstanding purity and freshness... Very long finish. It needs time to come together and the points are for then (2025+), not now. 94 points, Wine Front (5/2008).
The 2003, is an excellent wine, but this vintage (2004) kicks it up a notch. It’s brighter, fresher and more vibrant than its amply endowed precursor, bursting with peppery raspberries. Creamy and rich, yet wonderfully balanced... 95 points, Joe Czerwinski (11/2007).
Supple, silky and appealing for its cherry pie, cherry jam and dusky spice aromas and flavours, showing enough transparency to hint at licorice and coffee around the edges. Lingers impressively on the polished, harmonious finish. A lithe, focused, ageable red. 94 points, Harvey Steiman (12/2008).
Dark purple. Bright red and dark berry scents display impressive focus and clarity, with subtle baking spice and vanilla notes adding complexity. Very fresh… with nervy raspberry and cherry flavours supported by silky tannins and a jolt of acidity on the back. 92 points, Vinous (9/2007).
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.