Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Langmeil's 2016 The Freedom 1843 Shiraz comes out of the chute with smoky notes of grilled meat and cracked pepper, which serve to balance the wine's bold boysenberry fruit, ample body and rich, creamy tannins. Full-bodied and supple, it's not unapproachable, but it should be better in a couple of years and should drink well for another 10-15 after that. Complex, layered and seductive, it's a compelling example of Barossa Shiraz.
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James Suckling
This ancient parcel of shiraz has delivered an exceptional wine in 2016 with immensely ripe blackberry, dark-plum, fresh-earth and spiced-chocolate notes. The palate has impressive depth and poise with a really effortless delivery of rich, plush blackberries that hold an exceptionally long and regal finish. Dangerously approachable now, but much more to come for those who wait. Drink or hold.
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.