It would be difficult to find a better Shiraz than the 1998 Shiraz Draycott Reserve. Sadly, only 195 cases were produced of this wine, which was made from a 40-year old vineyard. The color is a saturated blue/purple that looks more like vintage port than dry table wine. A spectacular bouquet of melted chocolate, licorice, blackberry jam, blueberries, and cassis is accompanied by an awesomely concentrated, massively proportioned wine that somehow has just enough acidity and tannin to both pull it together and provide some delineation.
The wine is gorgeously pure, with massive power and weight, and a finish that lasts for nearly a minute. Low acidity, high glycerin, 14.5% alcohol, and thrilling levels of extract/concentration make for a nearly perfect drinking experience. Anticipated maturity: now-2025+.
99 points, Wine Advocate (February 2000)
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.