Deep red, slight purple. Rich dense colour. Very rich, dense, savoury nose, lots of oak/barrel-age impact, very smooth and fleshy: high-extract, good density and concentration. drive and length. Plenty of alcohol but not unbalanced. A big, big wine, loaded with everything but very good: a hedonistic romp. Great richness and power, incredible length, an extraordinary wine. Immense length. Long term. 96 points, Huon Hooke (huonhooke.com).
Finely crafted and deeply layered, this sumptuous and elegant Shiraz presents a fragrance of raspberries, cassis, heady floral notes and musky spices backed by sweet vanilla/cedar/chocolate oak. Long and smooth, it's saturated with the sweet red fruits so common to Lyndoch, generously cloaked in sweet oak and tightly entwined around a firm, drying undercarriage of fine chalky tannin. It finishes with a slightly minty note of cranberries and redcurrants. 94 points, Jeremy Oliver (jeremyoliver.com.au).
Released as a five year old. Matured in new American and French oak for two years, then bottle-matured until release. One of the big guns of the Barossa but it’s made in the more traditional style, rather than in the sweet ‘burnt sugar’ style. Lovely structure. It creeps up on you, the rolls of blackberried, toasty, coal-like fruit flavour moving forward before the tannin takes hold, like quicksand, like it seems innocuous enough until you swallow, and then it makes its presence felt. It has excellent and balance too, the first (minor) signs of leathery development (2009), and while it’s by no means a massive wine it shows all the signs of a wine that will develop beautifully. 93 points, Campbell Mattinson (winefront.com.au).
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.