Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Deep garnet-purple colored, the 2013 Shiraz The Beast has an earthy/gamey nose with dried mulberries and preserved plums at the core, morphing into spice box, sandalwood and peppery notes. Full-bodied, rich, concentrated and a full-on "beast," as the name suggests, it is actually very delicious and has real depth with many layers coming through on the impressively long finish. Rating: 95+
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James Suckling
Ripe black plums, a touch of morello cherries, some sugar plums, baking spices, blueberry cake, resin, vanilla and mahogany with a hint of leather. Full-bodied and rich with plush tannins, a fine line of acidity and a fruit-forward yet chewy finish. Impressive intensity and boldness.
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Wine Spectator
Rich and powerful, featuring toffee and espresso accents to the licorice, plum and blackberry flavors, with thick, sink-your-teeth-into-them tannins. Mineral and dried floral details emerge on the long, expressive finish. Drink now through 2030.
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.