Winemaker Notes
To retain the luscious and rich fruit flavours, we use mostly older shaven oak, with about 10% newer oak. The true key to the wine is the Grenache.
In the years Shiraz is strong and bold, the Grenache is somewhat subdued but in others, the Grenache leaps out with spice cherries and strong tannins.
Professional Ratings
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Robert Parker's Wine Advocate
The 2006 Shiraz (70%) – Grenache (30%) "Halliwell" offers scintillating scents of truffle, earth, blueberry, black cherry, and kirsch liqueur. Layered and full-flavored, with excellent depth and concentration, it has enough structure to evolve for several years. It should drink well through 2016.
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Wine Spectator
This is firm in texture, with a green olive note running through the solid blackberry and cherry flavors. The tannins make their presence felt on the finish. Best from 2010 through 2016. 5,000 cases imported.
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.