This polished, cellar-worthy Shiraz is made in open-top concrete vats from old vines in the Barossa and Eden Valleys. It's a spicy specimen, some of which seems fruit-derived and some from the oak. There's a heady combo of cedary, woodsy spice, with plump red and black berries, tobacco leaf and fistfuls of other dried herbs and spices. The palate is tautly wound by fine tannins, and even amidst all the spice, the fruit holds its own, pure and juicy. Currently showing quite a bit of oak, this could use another few years in bottle or plenty of protein if drinking now. It should go until 2040 at least.
This polished, cellar-worthy Shiraz is made in open-top concrete vats from old vines in the Barossa and Eden Valleys. It's a spicy specimen, some of which seems fruit-derived and some from the oak. There's a heady combo of cedary, woodsy spice, with plump red and black berries, tobacco leaf and fistfuls of other dried herbs and spices. The palate is tautly wound by fine tannins, and even amidst all the spice, the fruit holds its own, pure and juicy. Currently showing quite a bit of oak, this could use another few years in bottle or plenty of protein if drinking now. It should go until 2040 at least.
This polished, cellar-worthy Shiraz is made in open-top concrete vats from old vines in the Barossa and Eden Valleys. It's a spicy specimen, some of which seems fruit-derived and some from the oak. There's a heady combo of cedary, woodsy spice, with plump red and black berries, tobacco leaf and fistfuls of other dried herbs and spices. The palate is tautly wound by fine tannins, and even amidst all the spice, the fruit holds its own, pure and juicy. Currently showing quite a bit of oak, this could use another few years in bottle or plenty of protein if drinking now. It should go until 2040 at least.
This polished, cellar-worthy Shiraz is made in open-top concrete vats from old vines in the Barossa and Eden Valleys. It's a spicy specimen, some of which seems fruit-derived and some from the oak. There's a heady combo of cedary, woodsy spice, with plump red and black berries, tobacco leaf and fistfuls of other dried herbs and spices. The palate is tautly wound by fine tannins, and even amidst all the spice, the fruit holds its own, pure and juicy. Currently showing quite a bit of oak, this could use another few years in bottle or plenty of protein if drinking now. It should go until 2040 at least.