Winemaker Notes
The Rolf Binder Shiraz is 96% Barossa Shiraz with 3% Grenache and 3% Mataro. Most of the Shiraz is home grown from the Stephanie vineyard with 20% of the Shiraz coming from the Light Pass grower Heardon, 25% from Doeke at Seppeltstfield Road whose vineyard is opposite our Heysen vineyard. These Vineyards lie along the Western edge of the Barossa Valley.
Professional Ratings
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Wine Spectator
There's a lovely open feel to the fresh cherry and spice flavors, hinting at hazelnut and licorice as the finish expands. Offers depth and vivacity. Drink now through 2016. 650 cases imported.
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Robert Parker's Wine Advocate
The 2008 Hales Shiraz contains dollops of Grenache, Mataro, and Cabernet Sauvignon. Purple-colored, it offers up a bouquet of cedar, spice box, violets, plum, and blueberry. Layered, savory, and full-flavored, what it lacks in complexity, it makes up for in unadulterated pure fruit. Drink it over the next 6-8 years.
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.