Schild Estate are heritage Barossa through and through, but the Edgar Schild Reserve demonstrates a thoroughly modern interpretation of Grenache. With fruit handpicked from bush vines between 1916 and 1926, then matured in 10% new French oak. The result is an intensely savoury and earthy red of a gemstone hue, primary fruit of strawberry and cherry showing through, finishing dry with a hint of salinity.
Lay down misere. Sweet, ripe, structured and savoury at once. Pitch perfect. The fruit sweetness and inherent savouriness play a 3-all draw, such is the balance of the two, such do they complement. Yes to this. Gorgeous modern day grenache.
94 points, The Wine Front (October 2020)
Hand picked from a single vineyard of bush vines in Kleemann, planted 1916 and 1926. No whole bunches; matured 12 months in 10% new larger-format French oak barrels. Textbook Barossa grenache. A bright and vibrant young thing that champions primary fruit focus and varietal integrity of poached strawberries, raspberries and red cherries. Astutely downplayed oak leaves the structural role to powder-fine fruit tannins. Hints of rhubarb and thyme lend complexity to a finish of medium persistence.
94 points, Wine Companion (February 2021)
Medium to full red colour with a lick of purple and a savoury, spice and red-fruit aroma. The palate is lean and sinewy, tense and dry, very savoury, with an earthy, undergrowth kind of sapidity on the palate, the finish distinctly salty-savoury. Medium-bodied at most, and supple. An interesting style.
90 points, The Real Review (January 2021)
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.