Barossa Valley Shiraz
Current Vintage: 2019
A collection of five Barossa Valley Shiraz vineyards contribute varying characteristics of fruit to this wine. To this we add some Shiraz base from our winery stalwarts, the Christa Rolf and the Heinrich. The Shiraz makes up only 90% of the final blend, with juicy confectionary and red cherries hailing from a very small percentage of Grenache and estate-grown Mataro, offering a deep, earthy background on the palate. Typically twelve months maturation in a mixture of older and new American oak as well as some French barrels.
This deep blood red wine fills the glass with aromas reminiscent of rich red berries and dark bitter chocolate. Dark cherries enhanced with cassis, anise and pepper mingle on the medium to full bodied palate. Creamy tannins and complex acidity lends to the overall perception of a smooth, rich red wine, with a nice persistence of flavour.
“This delightful shiraz is terrific value for money. It has a deep, bold purple-red colour with violet, blackberry and blueberry aromas, traces of licorice and dark chocolate, the palate medium-bodied and nicely tailored to drink young, although it will certainly take some age in its stride. There’s just enough tannin to give it structure and finality. (Screwcap)”
Huon Hooke, The Real Review, September 2020
Australia Buy of the Week
#4 of 43 Sth Australia Shiraz
“It shows its Barossa stamp well but doesn’t overwork it. Gritty tannins offset by bright sweet and spicy fruit; charry oak and woodsy spices lead onto a medium-bodied palate.
91 points, Drink to 2025
James Halliday, Wine Companion 2020
92 points, Drink to 2024
James Halliday, Wine Companion 2017
“The 2012 Barossa vintage most certainly does not skimp on flavour. Black fruit, mint chocolate, spice, some licorice and subtle vanilla/coconut oak. Medium to full bodied, slight orange tang, chocolate and black fruit – fresh and perky – with a bit of toffee gloopiness – then pared back with some dried herb and coffee. Good. Excellent Barossa experience at a fair price.”
Gary Walsh, The Wine Front, June 2014