A glorious expression of a cool vintage Shiraz with small berries and a long growing season; blackberry, spice and licorice, with fine, lingering tannins. 96 points, James Halliday (winecompanion.com.au).
Medium dark red purple. Cedary toasty nose, with nicely handled oak. Lovely flavour, sweet berries but not overripe or overdone. Elegance yet it has lashings of tannin. Raspberry and peppermint, floral fragrant lifted and aromatic. Intense and savoury fruit at the same time. Good. Has a future. Drink to 2022. 92 points, Huon Hooke (huonhooke.com).
An elegant Meshach, but no shrinking violet, either! Very intense and assertively oaked, with dark plums, blackcurrants and dark chocolate backed by toasty aromas of vanilla, coconut ice, cedar and cigarboxes, it’s also perfumed and floral. Surprisingly fine and elegant and seamless, its palate is saturated with jammy black and red berry flavours and supported by fine, firm tannins of genuine strength. It finishes long and savoury, with lingering suggestions of licorice, cloves and minerals. 95 points, Jeremy Oliver (jeremyoliver.com).
Meshach is the flagship of the winery. The fruit is from the oldest portion of the Filsell vineyard with vine age close to 100 years. It was aged in French and American oak for 20 months and given another 30 months of bottle age prior to release. It delivers a splendid bouquet of smoky oak, scorched earth, pencil lead, violets, bacon, and blueberry. It has outstanding depth, complexity, and gobs of flavour. It has enough structure to evolve for several years but can be enjoyed now. 93 points, Jay Miller (erobertparker.com).
Grant Burge has just released his delectable Meshach 2002 Shiraz at $100. Is it only one-fifth of the wine that Grange is? From a pure drinking angle, if I had a spare $500, I'd buy five Meshachs rather than one Grange… Paddy Kendler, Herald-Sun, Melbourne.
A big Shiraz with a flair for elegance, offering a crisp texture against a fleshy veneer of fine tannins, with a lively core of blackberry, cherry and minty, creamy notes on the long finish. 93 points, (U.S.) Wine Spectator.
Trophy, Blue-Gold Award & Top 100: Sydney International Wine Competition, 2007.
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.