[Review written in 2010]
…an evolving nose of mulberries, dried cherries, tobacco, espresso, dried leaves and spices. The opulently fruited, full bodied palate provides layers of clove, cumin and cinnamon flavours amongst the dried fruits with high acid and firm chewy tannins to support, finishing long… should cellar to 2021+
93 points, robertparker.com. rrp$140
'Deep red purple, more purple here. Relatively shy nose, smooth and savoury, more of the savoury barrel-affected character of 04. Sweet rich opulent fruit and flavour, not as deep or dense as 04 but pretty smart wine. Balanced, smooth tannins and alcohol almost under control. Very rich and chocolate/mocha vanillan and fleshy. Lots of extract again, not as much as 04, but high. Good wine, very savoury, not much primary fruit shows. OK length, worth cellaring...'
[Review written in 2012]
…Coffee grounds is the main flavour, with leather and rich blackberry and toast in abundance. Seamless from go to whoa. Well balanced. And satisfyingly lengthy… has a long life ahead of it.
93+ points, WineFront. rrp$145
[Review written in 2010)
'…full-bodied, compact and thickly textured, the flavours deep and layered in a black fruit spectrum; the abundant tannins and oak are in perfect balance with the fruit… Once past its 10th birthday… it will reach its plateau of supple perfection that will last at least another decade.'
96 points, rrp$129.95
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.