"Medium-bodied, grilled meat and spice, sweet dark fruit, grainy tannin, tight acidity, fair old grip on a good finish, some dried herbs trailing. Excellent. I think time will be very kind to it." 94pts - Gary Walsh - WineFront
"From the Eden Valley, hand-picked, open-fermented with 50% whole bunches, matured for 12 months on fine lees in a 2250l 4yo French foudre. Gloriously rich and supple, the medium-bodied palate with a velvety mouthfeel and some chocolate." 94pts - James Halliday - WineFront
"Shiraz from the Flaxman Valley, Keyneton, and Mengler’s Hill. 50% whole bunch and raised in a four year old foudre. Boysenberry, b lackberry, five spice, grilled meat, dried herbs, some violet and chamomile. Medium-bodied, grilled meat and spice, sweet dark fruit, grainy tannin, tight acidity, fair old grip on a good finish, some dried herbs trailing. Excellent. I think time will be very kind to it." 94pts - Gary Walsh - WineFront
Where this wine comes from - Barossa Valley
The Barossa Valley is Australia’s best-known wine region and there’s a good reason why. The wines certainly live up to their international reputation, particularly Barossa Shiraz. With long, warm summers, the region produces full-bodied styles with power and panache. The reds are rich and luscious in their youth with dark-berried flavours, fruit intensity and fine-grained tannins, which mature gracefully with time in the cellar. But there’s more to the region than Shiraz. Grenache and Mourvèdre do more than play a supporting role in GSM blends, they’re standing on their own two feet as single varietal wines. And with a new school of winemakers at the helm, the region is in good hands for a long and healthy future.