Winemaker Notes
Old Barossa vignerons referred to their vineyards as gardens. The Three Gardens is a contemporary blend of Grenache, Shiraz and Mataro, varieties which have been grown in the Barossa since the 1840s. The best characteristics of each variety have been combined to create a truly harmonious wine.
Blend: 44% Grenache, 34% Shiraz, 19% Mataro, 1% Carignan, 1% Counoise, 1% Cinsault
Professional Ratings
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Wine Enthusiast
The Grenache is really on display in this classic Rhône-style South Aussie blend. Forest-berry jam with a hint of spice take the lead. It’s as succulent and fruit forward on the palate as the nose suggests, with white spice and a floral edge to the sinewy tannins.
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James Suckling
Grenache, shiraz and mataro. A sturdy, fuller weighted meld of three varieties that together, are not treated as they should in this country. Older school seriousness, albeit, lacking mid-palate stuffing. Clove, five star anise, mulch and darker fruits, gently reductive in the name of tension. Good drinking.
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.