Winemaker Notes
Grapes: 57 % Grenache, 31% Mataro, 7% Shiraz, 5% Cinsault
Professional Ratings
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Robert Parker's Wine Advocate
A blend of 57% Grenache, 31% Mataro, 7% Shiraz and 5% Cinsault, the medium garnet-purple colored 2012 The Moonlight Run exudes aromas of warm red currants, red cherry compote and black raspberries with hints of white pepper, cumin and cardamom. Medium to full-bodied, it fills the palate with expressive red berry preserve and pepper-laced flavors structured by medium level, velvety tannins and lively acid. It finishes long.
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Wine Spectator
Fresh and vibrant, with a light veil of grippy tannins around a supple core of blackberry, currant and exotic spice flavors, finishing with an open feel. Grenache, Mataro, Shiraz and Cinsault.
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.