Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2005 3 Rings Shiraz was sourced from vineyards averaging 85 years of age and was raised for 36 months in French oak demi-muids. It is purple/black in color with a superb, brooding nose of pain grille, pencil lead, mineral, smoked meat, blueberry, and blackberry liqueur. This is followed by a full-bodied, layered, thick, rich Shiraz which will require a minimum of five years of further cellaring to begin unwinding. This full-throttle effort should offer prime drinking from 2013 to 2030.
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Wine Spectator
Supple, fleshy and generous with its sweet blackberry, espresso and dark chocolate flavors, focused into a long and expressive finish. Drink now through 2017. 500 cases made.
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.