Deep crimson. Lifted chinotto, dark cherry, blackberry aromas with mocha notes. Fresh persistent black cherry, dark plum, blackberry fruits, fine chalky/sinewy textures, attractive inky complexity and underlying roasted walnut, vanilla notes. Finishes “claret” firm and long. Should develop and improve with more mid-palate richness and integration of elements with age. Matured in a combination of new (50%) seasoned (25% 3yo & 25% 1yo) French oak hogsheads. 14.85% alc Drink now-2035
Black fruits, dark chocolate, cocoa powder, earth and char-oak. A very rich, dense, mouthfilling shiraz, sweet-fruited, fleshy and alcohol-warm at the finish. In Peter Lehmann parlance, a cuddly wine.
93 points, The Real Review (June 2021)
Barossa ValleyColonel 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.