'Matured in all-new French oak and bottled unfined and unfiltered. It's a more modest, even elegant, style than you might expect, and is all the better for it. Supple red and black berried fruit, fresh tar, smoky oak and a general slipperiness of texture. Sound, satisfying length. Everything in its right place.' 94 points, James Halliday, Wine Companion
'Exceptionally elegant, fine and gentle for a Barossa shiraz, it reveals a very fragrant, peppery bouquet of densely packed dark berries, plums and chocolatey oak backed by meaty nuances, hints of spice and a spearmint note. It's remarkably long and pristine, delivering a gentle but powerful and polished core of dark fruits carefully knit with fresh cedar/vanilla oak and velvety tannins, finishing with youthful freshness and a lingering note of licorice.' 95 points, Jeremy Oliver jeremyoliver.com
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.