Winemaker Notes
Our 2006 Shiraz is a very classy, beautifully structured wine. True to its variety, the wine is deep, black and brooding in color. The nose shows bright fresh aromas of spice, licorice and black currants. We have purposely kept the new oak component at a minimum to allow the vibrant fruit characters of the vintage to elevate. We especially love the palate of this wine, particularly the warmth, length and velvety silkiness it delivers. This is an awesome, delicious wine that we are very proud of.
An enchanting nose with notes of leather, bright berry fruit and olives. The palate is velvety and mouth-filling with flavors of plums and complex notes of toasty new oak. A long, fresh finish promises significant improvement with age. Classic Barossa. Drink now to 2020.- Wine Enthusiast
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.