Winemaker Notes
Deep dark red color with black core, the 2015 Wazza's Block Shiraz unfolds heady notes of dark berry compote, incense sticks, lavender oil, coal dust, and Dutch licorice on the nose.
The wine hits the palate in the full bodied spectrum but is definitely less on the fleshy side heady mix of bright berry compote with aromatic notes of incense sticks and floral oils, which waft up the nostrils in force. Complementary notes of pipe smoke and Indian ink adds layers and interest. Tannins are both gentle but savoury and commanding across the palate. Notes of pain grillé, fresh coffee grounds, and coal dust roll through the long and regal finish.
Professional Ratings
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Wine Spectator
Expressive, powerful and distinctive, with plenty of torque to the smoky overtones of sandalwood, white pepper and black walnut. Offers huckleberry and blueberry flavors at the core. Finds tremendous presence and harmony on the finish. Drink now through 2030.
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.