Winemaker Notes
Professional Ratings
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James Suckling
Dark fruited and spicy, with undertones of cured meat, black olives and herbs on the nose. The palate is well balanced, with firmly framed tannins and focused acidity that leads to a densely packed yet refined and pure fruit-driven finish with some lovely spicy, cool-climate shiraz flavors. A well-balanced wine that will age nicely. Drink or hold.
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Australian Wine Companion
This is delightful. It opens with an expectation: game meat, white pepper, raspberry, tart cherry, some dried herbs and a whiff of truffle. Savouriness and pretty fruit hand in hand. It delivers on the palate, satiny tannins wrap up more of those fruit and savoury elements, game meat and pepper a strong card but beautifully woven through red fruits and sweeter spices. Ribbons of those tannins trail long through the palate; a light dusting of spice lingers. It's spot-on medium weight, too. So much charm.
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Robert Parker's Wine Advocate
The 2022 Shiraz is vibrant, spicy and lifted on the nose, with blackcurrant pastille, raspberry pip, sweet licorice and clove. In the mouth, the wine performs exactly thus, with gentle inflections of bone broth and crushed rocks. Mineral and fine and a little bloody. Good!
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.”
A narrow band of hills and valleys east of the city of Adelaide, the Adelaide Hills region is a diverse landscape featuring a variety of microclimates. In general it is moderate with high-altitude areas cooler and wetter compared to its warmer, lower areas.
Piccadilly Valley, the part of Adelaide Hills closest to the city, was first staked out by a grower named Brian Croser, in the 1970s for a cool spot to grow Chardonnay, then uncommon in Australia. Today a good amount of the Chardonnay goes to winemakers outside of the region.
Producers here experiment with other cool-climate loving aromatic varieties like Pinot Gris, Viognier and Riesling. Charming sparkling wine is also possible. On its north side, lower, west-facing slopes make full-bodied Shiraz.