Schild Estate Prämie Shiraz, Barossa Valley
‘Prämie’ is the German word for ‘bonus’ or ‘reward.’ No doubt reward for diligence in the vineyard. Small parcels of exceptional fruit (sourced from the Liebich Vineyard) are set aside for the Prämie Shiraz. A more mature style of Shiraz than a number of the younger, more boisterous wines coming out of Schild estate. The winery describes the Prämie as a ‘grown-up.’ There’s more complex Barossa Valley Shiraz typicity, a touch more subtle and less shouty than it’s younger siblings.
The fruit is harvested, then crushed into either traditional open-top fermenters or large format oak. The crushed fruit is cold-soaked prior to 12-day fermentation. Further post-ferment maceration prior to being pressed into barrel. 18-24 months on oak with a little further bottling ageing.
Picked and bunch-sorted by hand, berry-sorted by the destemmer, 3-5 days cold soak, 7-14 days ferment, matured for 21 months in French oak (30% new). It is very full-bodied, but the extract has been controlled, with black and blue berries, ripe plums and a hint of cream to the texture.
95 points, Wine Companion (January 2020)
The octane levels are high here. This is a powerful, flavoured-drenched red wine. Blackberry, tar, dark chocolate and saltbush notes with drifts of coal and smoke. It’s mouth filling. It’s warm. It’s not subtle but it’s svelte and it also comes threaded with firm-but-fine tannin. The alcohol levels are too high for me personally here, in that they intrude, but if you like ’em big this give it to you with both barrels.
92 points, The Wine Front (July 2020)
Deep red colour with a trace of purple. The bouquet shows smoky charred-oaky, charcuterie, dark fruits, espresso coffee, tar and graphite. Licorice on the palate. The wine is full-bodied, rich, softly-textured and supple, with lovely balance and elegance as well as muscle. It's very approachable, but has terrific intensity and drive. Bigness with style. Delicious and structured to age well. (Re-tasted)
95 points, The Real Review (July 2020)
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.