Winemaker Notes
The 2003 RunRig is immediately impressive. The colour is completely opaque, right to the rim of the glass. The nose is also imposing with magnificent notes of lifted spice. Closer investigation reveals wonderfully multi-dimensional but very condensed aromas at this early stage. A dark, rich and concentrated palate displays the up front flavour of apricot nectar, and flows into brooding cassis, anise and tar. This wine possesses a multitude of different facets and nuances that will constantly change and evolve. 95% Shiraz & 5% Viognier.
Professional Ratings
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Robert Parker's Wine Advocate
The 2003 RunRig is from a hot year. It was an interesting string of vintages: 2001 was hot and dry, 2002 was cold, and 2003 was a return to 2001-like conditions. Aromatically, the wine leads with the heat of the seasons, in the dark plum pudding, date, licorice, roasted meat and tar. In the mouth, the wine is dense, meaty and savory. 14.5% alcohol.
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.