Established in 1944, the St Hallet story is one perseverance and belief, a lot of vision and a little bit of luck. Through decades of ups and few down, it has become one of those ‘hang your hat’ on producers.
Classic Barossa Shiraz, wines of integrity that are all about flavour from one of the most storied producers in the Barossa. The 2017 is ‘a joy to taste’ according to Halliday in his 97-point review. While the 2013 is a ‘terrific big-flavoured Barossa red’ (Campbell Mattinson, 95 points) that’s ‘sure to flourish in the years ahead’ (James Halliday, 95 points).
Access this St Hallet Blackwell Shiraz six-pack featuring the 2013 and 2017 vintages now.
"If it follows in the footsteps of the '16, it was crushed and destemmed, 10 days on skins, and 14 months in oak (30% new). It brings the energy, focus and finesse of '17 into high relief, making this a joy to taste."
97 Points, James Halliday
"Fermented for 6-8 days, 6 pumpovers per day, matured for 18 months in new and used American oak, plus 6 months in bottle. Deep crimson-purple and full-bodied, sultry dark fruits guard the door, prised ajar on the finish by pleasingly edgy tannins and a twist of oak. Sure to flourish in the years ahead."
95 Points, James Halliday
"St Hallett is on another winner with this 2013 Blackwell Shiraz.
Dark colour with vibrant edges. Rich, cuddly, plum-soaked flavour with smoky vanilla-cream oak melted straight into the fruit. The bear comes to give you a hug. Tannin stretches through the finish; the fruit’s given just enough rein. Terrific big-flavoured Barossa red"
95 Points, Campbell Mattinson
"Deep, dark colour and a deep, inky, dark chocolate and earthy bouquet. Black fruits are there but submerged. The palate is firm and quite high in tannins, while the finish rolls on and on. A deep, intense Barossa shiraz with full-body and chunky structure. (Made from 80% Ebenezer and 20% Greenock grapes) "
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.
The Lindner Family established St Hallett in the heart of the Barossa Valley near Tanunda in 1944. After a relatively sleepy beginning producing fortified wines, the winery restructured its ownership. The rumbustious pioneering energy of Barossa legend Bob McLean during the 1980s and 1990s saw an extraordinary metamorphosis. Stuart Blackwell, St Hallett’s winemaker since 1972 oversaw the development of Langton's Classified 'Excellent' St Hallet Old Block Shiraz, perhaps one of the most successful ultra-fine Barossa Shirazes and an early cult-type wine. Alongside Old Block, St Hallett makes a range of wines that consistently over-deliver including the classic reserve style Blackwell Shiraz.