From a single vineyard in Moppa, the grapes crushed to a small fermenter with 14 days on skins, pressed to French hogsheads for mlf, then to a 2500l oval foudre for 36 months after strict barrel selection. It is a full-bodied shiraz of excellent quality, harmony and balance perfectly expressed via seamless fruit, oak and tannin contributions. Only available in magnum.
97 points, Wine Companion (December 2019)
(1500ml) The colour is tremendously deep and bright, and the wine has great concentration and power. It's very dense and fleshy-textured, with lots of mocha/chocolate and black fruit aromas. Colossal depth of flavour, but it's not just about concentration, it also has great balance and complexity. It could mature happily for 50 years in a good cellar. (1000 magnums bottled to commemorate the company's 40th anniversary. From a single vineyard in the Moppa district, aged 3 years in a 2, 500-litre foudre)
98 points, The Real Review (August 2019)
This is an inaugural release of the best of vintage shiraz parcel from a single plot in Moppa that was aged in a single 2,500 liter foudre and only released in magnum. The name honors Peter Lehmann’s original company name when he started in 1979. The depth of fruit here is impressive with ripe plums, blackberries, cedar, some fresh leather and spicy, earthy notes, too. This is very complex, pristine and powerful shiraz on the palate with intense blackberry flavor. Graphite and dark-stone notes, too. Carries so long and intense with unwavering line and length of tannin. Firm and balanced. Better after 2025.
96 points, JamesSuckling.com (September 2020)
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.
