"Old vine shiraz from the Barossa and Eden Valleys, matured in French hogsheads (30% new) for 18 months. A medium-bodied wine with a background of savoury/earthy aromas and flavours. If you look for Barossa shiraz from 50yo vines, this is for you. The new oak plays an important role in the DNA of this wine, not commonly encountered in Henschke's red wines." 93 points, James Halliday (March 2017)
"There's a stamp of leafy eucalyptus on the nose, as well as an air of creamed baking spices. The palate pushes out nice and wide and holds even. Really toasty and spicy finish, yet contained and balanced too. Drink from 2022." 94 points, Nick Stock (May 2017)
"The 2015 Tappa Pass Shiraz features aromas of smoke, cracked pepper, blueberries and plums. It's full-bodied, creamy-textured and plush, yet it never seems heavy, instead showing wonderfully expressive fruit and complex spice notes on the long, supple finish. It's a really fine Barossa Shiraz." 94 points, Joe Czerwinski (September 2018)
"Oak plays a major role here. Resin and vanilla cream aspects come straight at you. The oak is backed by pure, heady, smooth-skinned plum and blueberry, ripe and rich. It’s polished, it’s full-bodied, it delivers flavours in spades, and it lingers appreciably on the finish. Right now the oak is too heavy but it’s nothing that time won’t correct. This will slay them in the aisles." 93 points, Campbell Mattinson (May 2017)
Barossa Valley
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.
