Winemaker Notes
It starts with picking the grapes at ripeness levels that give the wines a freshness of fruit and natural balance of flavour. Modern winemaking techniques allow Barossa Valley Estate to carefully control fermentation and draw out the delicate aromatics from the fruit whilst retaining its varietal character and elegance. French oak adds a seamless seductive texture and entices further flavor development from the fruit. Uniquely expressive in character with depth of flavor, elegance and finesse, this wine is made to enjoy upon release, yet will reward further cellaring.
Professional Ratings
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Wine Enthusiast
Heady aromas of licorice, plum and dark-berry fruit see bass notes of chocolate and pepper spice. The juicy-fruit goodness really shines on the palate. It’s big and rich, but fresh and succulent, too. Break out the barbecue sauce.
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James Suckling
Aromas of dark fruit compote with dried blood orange and dried herbs with some dusty earthiness to it. Round and mellow on the palate with rich fruit and hints of bitter nut shell with some saltiness at the end.
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.