Winemaker Notes
Professional Ratings
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Wilfred Wong of Wine.com
How does one classify a red blend that includes Bordeaux and Rhône varietals? The easy answer: A New World red, but with further evaluation, one can just say that this is fine tasting red wine, no matter where the grapes originated. Just order up a succulent, medium rare rib-eye of beef and all will be good. Medium to deep ruby color; fine and pleasing ripe fruit aroma, fine depth; full bodied, packed and layered on the palate; dry, medium acidity, good balance; ripe fruit, some smoke and wood in the flavors; medium finish. (Tasted: January 12, 2016, San Francisco, CA)
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Robert Parker's Wine Advocate
A blend of 78% Shiraz, 12% Merlot and 10% Cabernet Sauvignon, the deep garnet-purple colored 2012 The Ball Buster has a pronounced nose of creme de cassis, mocha and dried plums with underlying hints of yeast extract and licorice. Rich, expressive and well-balanced, this full-bodied wine is bursting with black fruit flavor and velvety textured goodness. It finishes with great persistence
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.