It’s a red wine in a good place. It’s neither under- nor over-done. It’s fresh, jubey, boysenberried, licked with liquorice and set with full, plum-shot flavour. Toasty/coffeed/chocolatey characters exist in the wine as teasers but little more. It doesn’t overload you on the first sip; it keeps you coming back for more. It’s not shrill, though a little more time in bottle will ease matters into a better place yet. Barossa shiraz as a vehicle of elegance, control, confidence; it doesn’t much matter what you call it, it’s simply good/easy to be around.
94 points, Campbell Mattinson (September 2016)
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.