Winemaker Notes
Professional Ratings
-
James Suckling
From a single parcel of 1893 vines on the estate. Very deep blackberry, blueberry and dark-plum aromas here with plenty of sweetly spiced oak that’s already integrated. The palate has a very rich, open and soft feel with long tannins winding the finish out very long. Blue fruit and blackcurrants with a striking, blood plum-flavored finish. Drink or hold.
-
Robert Parker's Wine Advocate
The 2018 Old Bastard Shiraz was birthed of a year of excellent ripeness and vitality. The fruit was handpicked from old vines in Nuriootpa, planted in 1893. This was matured 19 months in 35% new French oak barriques and bottled unfined and unfiltered. On the nose, the wine is ripe (although not necessarily reflected in the moderate alcohol of 14.5%) and redolent with poached plums, aniseed, dark chocolate, roast beetroot and blood. The vanillin oak (not a term I find myself using anymore, but the fresh pod character here is clear) sits astride the fruit at this stage, suggesting that further time is required for it to ameliorate as one. The fruit is pure and more delicate than I was expecting—the redness of the vintage shines bright. The plus sign in the score indicates it will improve, I believe. Give it five. Best After 2027. Rating: 94+
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.