Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
More savory than I remember past vintages being, Tait's 2015 The Ball Buster Proprietary Red boasts hints of mocha and black olive on the nose, followed by notes of blackberry and plum. Like the name suggests, it's a big, unsubtle wine, loaded with ripeness and breadth on the palate and possessing a velvety feel and bold finish. This year, the blend is 80% Shiraz, 12% Cabernet Sauvignon and 8% Merlot.
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Wine Spectator
Pure, juicy blueberry and cherry flavors are set up against chalky tannins, which add traction to the lush fruit. Black tea and spice notes linger on the finish. Shiraz, Cabernet Sauvignon and Merlot. Drink now through 2028.
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.