Winemaker Notes
The eye on the front of the label is the all-seeing eye of Horus. The ancient Egyptian eye of Horus or wedjat ("whole one") is a powerful symbol of protection. The eye of Horus is represented as a figure with six parts, corresponding to the six senses - touch, taste, hearing, thought, sight and smell. Ben created Amon-Ra Shiraz to appeal to all those senses.
"The 2007 Amon-Ra Shiraz was sourced from vines ranging in age from 50 to 110 years with yields of only 0.5 tons per acre. It spent 15 months in 100% new oak, predominantly French. A glass-coating, opaque purple in color, it reveals a brooding nose of wood smoke, mineral, scorched earth, Asian spices, blueberry, and chocolate. Super-rich, dense, yet surprisingly light on its feet, this extraordinary effort will evolve for a decade and offer a drinking window stretching from 2015 to 2035." 96-99 Points
Wine Advocate
February 2009
Professional Ratings
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.