St Hallett Old Block Shiraz 2003
Color: Deep garnet red
Bouquet: The bouquet is indicative of the 2003 vintage characteristics. The dry winter delivered forward powerful aromas with expectations of a concentrated palate to follow. The bouquet has coffee mocha notes and a particularly dense mineral core, finished by an atypical cherry raspberry lift.
Palate: The hallmark of Old Block Shiraz is its elegance and while that is inherent, the 2003 vintage is showing a slightly atypical power in its youth. This will ultimately evolve to a supple yet assertive vinatge of this classic Barossa icon.
Serving suggestions: Decant the wine 2-3 hours prior to serving. Excellent with rich venison or other game dishes, powerful reduction sauces and carmelized onions and parsnips.
Cellaring: Will evolve over the next 12 years and will probably peak in 12-15 years
In the heart of the Barossa Valley, Australia's best known wine region, lies St Hallett, one of the country's premier wine producers. Established by the Lindner Family in 1944, for many years St Hallett's winemaking focus was, like many local wineries, on producing fortified wines. However, during the seventies and eighties, St Hallett turned to explore the true potential of the Barossa through premium table wines. This has resulted in St Hallett's status as one of Australia’s best producers.
St Hallett is renowned for crafting full-flavored, textured wines entirely from Barossa Valley fruit and is credited with producing benchmark wines of the region such as the iconic St Hallett Old Block Shiraz, made from vines aged up to 100 years old.
Winemaker and General Manager, Stuart Blackwell spearheaded the commissioning of the new winemaking facilities in 1988 and the installation of some of the world's most advanced fruit processing and handling equipment. Despite this modern approach, traditional winemaking techniques prevail at St Hallett as they are best suited to the winery's classic style.
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.
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.
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.”