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The Colonial Estate Exile Shiraz (lightly scuffed labels) 2005

Syrah/Shiraz from Barossa Valley, Barossa, Australia
  • RP95
  • WE92
0% ABV
  • RP93
  • RP98
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0% ABV

Winemaker Notes

A big, inky wine with a deep dark cherry robe. Intense blackcurrant, black cherry and toasty oak. Hint of wood smoke, vanilla and exotic spices. Powerful structure, integrating silky tannins, chocolaty oak and fresh black berry fruit flavors. Well-layered tannins lead to an incredibly long, persistent finish.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2005 Exile was sourced from a single dry-farmed vineyard owned by the winery and located in the center of Nuriootpa. It is composed of 85% Shiraz, 10% Mourvedre, and 5% Grenache and was aged for 18-20 months in new French oak. Deep cherry-colored, it exhibits an alluring perfume of toasty oak, wood smoke, Asian spices, tar, blueberry, and black cherry. This leads to a full-bodied wine with chewy fruit, ripe flavors, great depth and concentration, and a pure, lengthy finish. Give this hedonistic effort 3-5 years in the cellar and drink it through 2030.
WE 92
Wine Enthusiast
A single-vineyard wine that contains about 85% Shiraz, 10% Mourvèdre and 5% Grenache, this is an incredibly concentrated wine. Slightly lifted aromas keep it from seeming heavy, but the flavors are dense and fudge-like, chocolaty and superripe. Dusty tannins on the finish suggest cellaring through 2010, and it should age well through at least 2020. Cellar Selection.
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The Colonial Estate

The Colonial Estate

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The Colonial Estate, Barossa Valley, Barossa, Australia
The Colonial Estate is a range of limited-production Barossa Valley wines that are handpicked and vinified using mainly French methods by Jonathan Maltus of Bordeaux' Chateau Teyssier.

CWC's approach is deliberately and uniquely French. The wines are handpicked into trays and double-sorted. The reds receive cold pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites get whole-bunch pressing and lees batonnage and are fermented with yeasts imported from Champagne. The reds come, in principle from the prime Northern Arc of the Barossa Valley and the whites from the cool-climate of the Adelaide Hills. The wines are produced from vines that are either owned by the Company or are from selected growers.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

GUS167116_2005 Item# 167116