The balance is sourced from an Eden Valley vineyard in the Keyneton sub district on sandy shale over rocky outcrops. The fruit from both vineyards was hand harvested, 100% destemmed and cold soaked for 5 days at 8C before being allowed to naturally warm to start fermentation. Each parcel of fruit was fermented separately in small 2.5 tonne open top fermenter, hand plunged daily for 15 days before being pressed off to 300 litre new French oak barrels for maturation for 12 months before being blended and bottled without filtration.
Artisans Of Barossa Small Batch Shiraz, Barossa Valley 2017
”The idea of blending Shiraz from the Eastern and Western extremities of the Barossa make perfectly good sense. The ripe plum, blackberry and white chocolate flavours of the Western Barossa Valley integrate perfectly with the perfumed red fruits, liquorice and spice of the Eastern Eden Valley, coming together to produce a delicious, rich, flavoursome and ultimately beautifully balanced wine.”
Corey Ryan – Winemaker
Head The Blonde Shiraz, Barossa Valley 2016
"...density and intensity going on in this richly flavoured and compelling wine. Awash with sour cherry, plump sweet black plums and seasoned with pepper, mocha and earth..."
95 points Jane Faulkner
Sons Of Eden Zephyrus Shiraz, Barossa Valley 2016
"It's dark and dense but soft and mellifluous… You wouldn't call it overly complex but you would call it a pleasure dome."
94 points Campbell Mattinson
"There's a definite Stone Well density and intensity going on in this richly flavoured and compelling wine. Awash with sour cherry, plump sweet black plums and seasoned with pepper, mocha and earth; ribbons of plush tannins wrap around the fuller bodied yet silky palate, then a flourish of fresh acidity on the finish." 95 points, Jane Faulkner
"It’s 100% Shiraz from the Stonewell sub-region of the Barossa. Classic Barossa Shiraz with layers of ripe sweet fruit, all plum, musk and chocolate, and just so seductive and so well done, it’s hard not to fall in love with the style. Ripe and thick chocolat-y tannin, a mouth-perfume and a smattering of earthiness. Succulent, balanced, and very long. Smell the velvet glove. Delightful." 95 points, Gary Walsh
"Sourced from eight vineyards across the Barossa and Eden valleys. Indeed 19 individual parcels were used, 48% from the Eden Valley and 52% Barossa. It sees a limited inclusion of whole bunches and 35% new French oak. It's dark and dense but soft and mellifluous. Blackberry jam, the sweeter side of boysenberry, flings of dry spice and no shortage of florals. You wouldn't call it overly complex but you would call it a pleasure dome." 94 points, Campbell Mattinson
"Deep red/purple colour, with a sweet plum and dried herb bouquet. The wine is full in the mouth, sweet-fruited and fleshy with richness and weight, finishing with some grip and alcohol warmth. Excellent shiraz." 93 points, Huon Hooke
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.