Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Deep garnet-purple colored and profoundly scented of blueberry preserves, blackberry tart and chocolate box intermingled with an undercurrent of star anise, coffee, rare beef and tar, the full-bodied 2010 Eligo Shiraz is richly fruited with layers of opulent, berry preserve and spice cake flavors supported by a solid foundation of firm, velvety tannins and balanced acid. It finishes with outstanding persistence. Approachable now, it should drink best 2016 to 2028+.
Rating: 98+ -
Wine Enthusiast
This is likely the most ageworthy Shiraz winemaker John Duval has crafted since leaving Penfolds. The oak is subtle, the fruit still tight. It’s full bodied but bursting with potential, shown in hints of black cherries and plums, mocha and mint. The finish is long, mouthwatering and softly dusty in texture, making it luscious yet firm
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James Suckling
This has quite a fresh array of dark berries and plums with plenty of spice and some earthy elements, too. There’s a fine, long and strong feel to the palate. Classy structure and the flavors hold so well. Good vintage. A blend of 75% Barossa Valley and 25% Eden Valley. Drink now.
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Wine Spectator
Vibrant, focused and intense, this is balanced, displaying currant, plum and floral flavors, hinting at licorice as the finish persists. Shows depth and distinction. Shiraz. Drink now through 2020. 200 cases imported
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.