Winemaker Notes
The nose shows lifted aromas of red fruits, woodsy spice and hints of smokey oak. The palate is medium bodied with bright and fleshy layers of raspberry, blackberry and plenty of baking spice. Velvety tannins lead to a finish that is long, pure, and elegant.
Blend: Shiraz 49%, Grenache 34%, Mourvedre (17%)
Professional Ratings
-
Wine Spectator
Striking, with dark, compact notes of huckleberry, wild blackberry, blueberry and espresso that are fragrant, pure and generous. Velvety tannins and details of cigar box, gunpowder tea, fresh cracked black pepper and spice go on and on. The finish is epic. Shiraz, Grenache and Mourvèdre. Drink now through 2035. 2,000 cases imported.
-
Wine Enthusiast
A mélange of comforting aromas float from the glass: chocolate, plum, cherry, baking spice, cedar and graphite. The palate is full in feel, yet chiseled, with silky fruit and a cedary spice that flows to the finish.
-
James Suckling
This is a blend of 47% shiraz, 34% grenache and 17% mourvedre with a gently earthy edge to the dark plums and blackberries, as well as blueberries and spicy, dry pepper. The palate has a supple and flavorful core of red and dark fruit. Drink or hold. Screw cap.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
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.