This old vine Shiraz is sourced from a single vineyard in the Lyndoch Ranges, in the south-west of the Barossa Valley. The fruit is fermented 20% whole bunch with the balance destemmed but not crushed. The wine is then hand plunged twice daily for three weeks before being pressed to French oak (50% new) hogsheads and aged on lees for 18 months before bottling without fining or filtration.
Bright purple colour with red edges. Toasty oak, dark chocolate, mocha and graphite. Subtle fruit sweetness greets the palate - modern and medium-weight. Purple fruits with a silken texture. Delicious.
95 points, The Real Review (August 2019)
Nice wine. Well balanced. Ample fruit and flavour as you’d expect but the tannin is well crafted and it all feels well finessed. Plum, blueberry, dry spice and florals. Sweet fruit profile but there’s enough smoky-nutty-spiciness to lend it a complex edge.
93 points, The Wine Front (April 2020)
20% whole bunch, 80% whole berry, matured in French oak (50% new) for 18 months. Super elegant, yet also powerful, with a spicy/savoury mouthwatering edge to the palate and its long finish. Irregular interior of the bottle neck disfigured the cork.
96 points, Wine Companion (March 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.