Winemaker Notes
Professional Ratings
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James Suckling
Leather, animal, mountain stone and mushroom on the nose. Well-balanced with tannin and ripe-fruit character. Good density and complexity. Long finish. Needs aging to get softer.
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Wilfred Wong of Wine.com
A multi-faceted Shiraz at a deal, the 2013 St. Hallett Faith puts it all out there, plenty of fruit and lift before settling into a smooth, silky and layered scenario. Deep ruby, black color; ripe and fine, really attractive; medium bodied, well textured on the palate; dry, medium acidity, well balanced, smooth palate textures; medium finish, slightly rounded aftertaste. Drinking famously now. (Tasted: September 29, 2015, San Francisco, CA)
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Wine Spectator
Lithe, focused and juicy, with red berry, cherry, tar and gingerbread spice flavors that push through a layer of fine tannins into the long, expressive finish. Best after 2016. Top Value Pick
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.