Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Co-fermented with Viognier skins, the 2015 Shiraz The Beauty spent 16 months in about one-third new oak barrels. Scents of cola, blueberries and baking spices emerge on the nose, while the palate delivers silky cherry and raspberry fruit. It's full-bodied and supple, with a crisp finish and touches of mocha.
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James Suckling
Aromas of leaves, mushrooms and blackberries follow through to a medium body, firm and silky tannins and a fresh yet slightly lean finish.
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Wine Enthusiast
Still a baby and therefore rather shy in the glass, a few good swirls eek out aromas of cherry cola, sweet spice and dusty oak. The tannins are big but integrated, with vibrant acidity and herbal, medicinal flavors. This is a rich, powerful style, but give it time and watch it shine. Drink 2019–2032.
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.