…a very classy combination of a top vintage, high quality fruit, and practised winemaking; blackberry, plum, licorice and cedar are synergistically fused on the long, medium- to full-bodied palate. 96 points, James Halliday (winecompanion.com).
Very deep garnet-purple coloured, the 2006 Meshach is still a little mute with a core of dark plum preserves and blackberries and hints of chocolate, hung meat, damp earth and cloves. The full-bodied palate is still tightly knit with a solid structure of medium to firm very finely-grained tannins and racy acid supporting the dense, muscular fruit, finishing long. It should drink best 2014 to 2024+. 96+ points, Lisa Perrotti-Brown, MW (erobertparker.com).
Toasted coconut oak, black fruit, mint and dark cherry – ample and deep. It’s full bodied with a big spread of supple powder fine tannin, and while big and black, offers a certain juicy freshness. Highlights of coal and aniseed come through on the finish. There’s the barest slip of warmth here, but with such generosity and richness, you barely notice. Premium Barossa goodness delivered in a traditional style. 95 points, Gary Walsh (winefront.com.au).
Rustic and meaty, with sweetly-developed chocolaty and leathery complexity, this slightly over-ripened Shiraz marries its intense presence of dark berries and plums with fiery, earthy and gamey aspects, an edgy note of stewed fruit, plus a hint of lanolin and musk. Long, smooth and very generously proportioned, it's soft and pliant, with a firm, fine-grained extract and a faintly sour-edged finish… Very open and approachable. 92 points, Jeremy Oliver (jeremyoliver.com).
Deep red to brick red, with tawny tints. Very forward bouquet: smells like an aged wine. Rich, chewy dense palate with full body and thick tannins, rather oaky-tasting and chewy textured. Not an elegant wine but certainly has presence and flavour – and guts. Strongly oak-infused style. Stacks of mocha, blackberry and chocolate-coated flavours, supple and fleshy. Very nice wine of its style, and showing positive maturity. 93 points, Huon Hooke (huonhooke.com).
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.