Winemaker Notes
From the first mouthful it's a flavor bomb in your mouth, with its sweet black fruit in the front through to the the seductive French oak on the very back of the palate, this along with its silky tannins, should leave one very satisfied indeed.
Professional Ratings
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James Suckling
This has impressive composure, which looks more dialed-in than previous vintages with neatly captured aromas of blackberries and mulberries. Gently tarry and spicy. The palate has a fluidity to it, where blackberries and red plums are clasped in firm, well-crafted tannins.
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Wine & Spirits
This is a selection from two estate vineyards, one in Marananga where the shiraz vines date to 1899, growing in schist over clay, the other in Nuriootpa, dating to 1965, on loam over clay. It’s massively concentrated, with scents of jasmine and violets, red apple, cranberry and tar. There’s enough fruit to stand with the bitter tannins, but the combination needs time to meld.
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.