122yo vines, hand-picked over 5 weeks, open-fermented, 8 days on skins, fermentation finished in new French and American puncheons, matured for 30 months in those barrels. Wears its heart on its sleeve, but there's no shame in that when it has a proud record of success for its opulent purple and black fruits and deft oak handling.
97 points, Wine Companion (January 2019)
I’m seeing the might and the power but I’m not quite seeing the length. It’s creamy and earthen, coffeed and chocked with black berried flavour, no problems here, the palate is a powerhouse. The finish is satisfying, don’t get me wrong, I’m not saying that it’s short or anything like that, it just doesn’t conclude in emphatic, indisputable style, and in super-premium territory it needs to.
92 points, The Wine Front (March 2020)
If you adore the idea of the big, dark, brawny Barossa red, this is for you. It packs a punch, centred on super-ripe blackberry and plum fruit, married to an equal loading of vanillin oak. Profound and warmly alcoholic, it also carries sweet spice, boiled fruitcake and choc-coconut characters in a mouth-filling, slightly syrupy package, supported by a powerful foundation of ripe tannins.
94 points, The Real Review (March 2020)
A bit tighter and more focused than the 2015, the 2016 Command Single Vineyard Shiraz looks to have a bit more tannic richness and length, even if it's not quite as opulent or plush. It's still full-bodied and packed with dark fruit flavors and enough oak to give it shape and length. One of the best Commands I've tried.
96+ points, Wine Advocate (June 2019)
From a single parcel of 1894-planted shiraz at the estate vineyard in Nuriootpa. The deep, rich red plums, blackberries and blueberries on offer here are impressive, together with a floral edge and notes of fresh-tilled earth, iodine, nori and toasty oak spice. The palate has a very bold, soft, round and attractively ripe feel with impressive focus of ripe blackberry and plum flavors and chocolate building into the finish. The smooth-honed tannins run so long. A classic expression of Barossa Valley shiraz. Very drinkable now, but also capable of long aging.
94 points, JamesSuckling.com (August 2020)
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.