Winemaker Notes
Professional Ratings
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James Suckling
Aromas of olives and earth with forest wood and fresh leather. The fruit is in the dried-blackberry and dark-plum zone. Some earthy notes, too. The palate has a dense tannin core with blueberry and tarry notes. The bolder end of the tannin spectrum here. Dark plum and blackberry to close. Parcels from Krondorf, Marananga and Light Pass. Drink or hold.
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Robert Parker's Wine Advocate
The top cuvee is the 2006 Eligo Shiraz which spent 20 months in 66% new French oak hogsheads. Opaque purple-colored, it emits a fragrant, captivating nose of Asian spices, toasty oak, incense, blueberry, and licorice. Full-bodied and structured with the fruit to match, this packed effort will evolve for 5-7 years and offer a drinking window extending from 2015 to 2026. 93+
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Wine Enthusiast
A big, burly, muscular expression of Barossa Shiraz, with mouthcoating tannins that frame rich flavors of chocolate, cedar, vanilla and just enough plummy fruit to support all of the new oak. Give this 3-4 years to integrate and mellow. Imported by Old Bridge Cellars.
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.