97 Points & Special Value Wine James Halliday
The wine, naturally fermented with a judicious use of whole clusters (on average 30%) in a combination of stainless steel, wood and concrete fermenters, also sees a shorter maturation than the Esprit and Bête Noir, et al. The 2017 was cropped from five high, exposed parcels in the Barossa and Eden Valley, where the soils are generally poor and skeletal – for the most part light, gravelly and silty sands over deeply weathered base rocks of varied origins. Vine age varies from 25 to 115 years old (averaging 50 years old), and all fruit is hand harvested. Wild and savoury yet soft and sumptuous, this is Barossa Shiraz unlike we usually see it. Interesting, flavour-packed and more-ish. Another winner from this superstar winemaker.
“20-50yo vines, whole berry and whole bunch ferments in, 8 months in French oak (10% new). From Yarra Valley pinot to Barossa Valley shiraz is a massive distance, yet the ’17 vintage has kissed them both, with lower alcohol levels and producing wines of great intensity, length and balance. The Barossa Valley seldom has spice and licorice as first up aromas and flavours, but it does that in spades here, the palate a glorious rendition. It borders on full-bodied, but to leave or reduce any part of what is here would be vinocide.” – 97 Points & Special Value Wine James Halliday