If you want the best Barossa Shiraz grapes, find the best Barossa Shiraz vineyards, right? So that’s exactly what we’ve done. Each of the three wines in this offer comes from a mature Barossa vineyard that reliably delivers superior fruit year after year. And you’ll save almost 45% on the deal (based on prices from James Halliday’s Wine Companion).
The Schwarz family planted the Nitschke Block on Bethany Road at the eastern edge of the valley floor in 1968; Allison and Greg Hobbs planted their home vineyard high in the Barossa Ranges in 1988; and ‘Heirloom Vineyards’ means what it says, with this multi-gold medal winning wine made from ‘our best Barossa Shiraz...’
This Premium Barossa Vineyards Shiraz Mix includes two bottles each of…
Schwarz Wine Company Nitschke Block Shiraz 2017
‘...profoundly rich and plush… sumptuous…’
97 points, James Halliday, Wine Companion
Heirloom Vineyards Barossa Valley Shiraz 2017
‘...tells you a rich and complex bouquet and palate will follow, and so it does.’
95 points, James Halliday, Wine Companion
Hobbs Gregor Shiraz 2016
‘...deep, dense and chocolatey… rich, velvety… long, mocha-tinged finish.’
95 points, Joe Czerwinski, Wine Advocate
"From the family vineyard planted in '68 by Jason Schwarz's parents, and has been tended by the family ever since. Dry-grown with intense fruit, the wine was fermented wild with whole bunches. It is profoundly rich and plush, black fruits conducting the bouquet and palate, and while it continues its sumptuous theme, it's not OTT nor extractive in any way."
97 points, Wine Companion (December 2018)
"The dense crimson hue tells you a rich and complex bouquet and palate will follow, and so it does. It unfolds a velvet-trimmed palate redolent of black fruits, plum and a savoury finish to provide length and balance. The tannins are unexpectedly fine."
95 points, Wine Companion (September 2018)
"Hints of black tea and cassis mark the nose of the 2016 Gregor Shiraz, produced from partially dried fruit. It's deep, dense and chocolaty, with a rich, velvety texture and a long, mocha-tinged finish. More about brute power and intensity than finesse, it's nevertheless surprisingly drinkable for such a big, concentrated effort (15.7% alcohol), with the ability to take diners from the meat course right through to the cheeses."
95 points, Wine Advocate (June 2019)
...heft and palate-staining brio. Licorice straps meet star anise, cardamon and kirsch, to soused plum flavours. The finish drives across the palate. Little caress. Sheer grunt. Cinnamon-glazed oak is impeccably placed, with bitter chocolate lingering.
94 points, Wine Companion (December 2018)
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.