Winemaker Notes
A fruit driven wine that is dominated by the berry fruit characteristics of Cabernet Sauvignon and Petite Verdot on the nose. A layer of chocolate is gained from the addition of Shiraz and sweetness is apparent on the palate. This wine is not over powered by oak, allowing the fruit to show its full potential. A rich combination of flavours that is ideally suited to current consumption, but the wine will also improve with further careful cellaring.
Ruby-red. Perfumed aromas of spicy red berries complicated by fresh rose, lavender, incense and cracked pepper. Clean and brisk on the palate, with sweet raspberry and baking spice flavors and an exotic floral pastille quality. Finishes with excellent spicy persistence and a strong echo of red fruit. - International Wine Cellar
Professional Ratings
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.