The Barossa Valley confronted one of the earliest and smallest vintages in 2013, but quality was outstanding. Dry conditions, coupled with warm to hot weather and variable yield levels forced the growers to manage their blocks carefully, especially with regards to soil moisture and subsequent irrigation. Rainfall in 2012 was the fifth driest on record. A cooler than average January followed by a warm February hastened the ripening process in the vineyard, leading to an early harvest. Despite low yields, quality is strong across the board with reds showing intense flavors, good color and firm tannins. The wines spend six months’ aging in stainless steel tanks with French oak innerstaves before bottling.
The color is deep midnight black with a squid ink hue. An expressive and powerful notes of dark and exotic berries leads to a full-bodied wine that has a palate of dark and rich chocolates, traces of tar, leather and spice, with a core of supple, yet immense, fruit-driven characteristics, with a flavor-wrapped finish towards the end of the palate.
Slow cooked brisket, grilled lamb, grass feed beef or a hearty beef stew and, of course, steak.
92 – ‘Smart Buy’ – WINE SPECTATOR, Jan. 2015 “Plush and expressive, with juicy black cherry, dark plum and roasted meat flavors that combine smoothly on the long finish. Has depth and persistence. Drink now through 2020 .”
91 – ‘Editors’ Choice’ – WINE ENTHUSIAST, Oct. 1, 2015 “Lush and creamy in texture, this shows just how good some relatively inexpensive Barossa Shiraz can be. Elements of graham cracker, espresso, dark chocolate and baking spices are bolstered by ample weight and berry fruit. Enjoy this velvety wine over the short term—by 2018 or so.”