Winemaker Notes
Professional Ratings
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Wine Enthusiast
Incredibly dark in color but light on its feet, this wine somehow manages to hide its 15.5% alcohol under fruit that's neither overblown or jammy. Spice- and herb-driven complexity is the order of the day, with scents of violets lending an exotic note to the aromas. It's mouthfilling and palate-coating but wonderfully balanced, picking up hints of black olive and espresso on the lingering finish.
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Robert Parker's Wine Advocate
Medium garnet-brick colored, the 2004 Ancient Way Vineyard Summer's Vineyard has a fantastic nose of black cherries, blackberry pie and licorice with touches of fragrant earth and sautéed herbs plus wafts of smoked meat and menthol. It's laden with blockbuster black fruit preserves flavors, full-bodied and concentrated but not heavy in the mouth, with a seductively satiny texture and great length.
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.