Colour: Deep magenta, purple on rim.
Sweet, aromatic, spicy (cardamom, cinnamon, lavender) … can aromas of butter chicken be mentioned in this context, in a tasting note?!
Ascent of tangelo/blood orange spikes – propelling a chinotto/citrus lift.
Dusty white chocolate, cocoa butter, and Italian temptations – panna cotta, zabaglione … and what can only be an illusion of tiramisu!
Oak – bound to be lurking there somewhere! Camouflaged? Decant more aggressively to reveal?
Conceded. It is: glossy, flamboyant, ostentatious. Is not: over-ripe, alcoholic, extracted.
Thereby hits the stylistic Barossa/shiraz bulls-eye … with a little help from fastidiously selected French oak.
This oak tightens/focuses/encapsulates. Simultaneously structurally tackled by embracing, ripe tannins.
This fruit is then surely shrouded, submissive? Never. Archetypal blueberry bavarois and blackberry fruits brazenly strut across the palate.
Dense, bountiful, and was there mention of lengthhhhhhhh …?!
Origin: Barossa Valley, South Australia.
Maturation: 12 months in French oak hogsheads (72% new).
Wine Analysis: Alc/Vol: 14.5%, Acidity: 6.8 g/L, pH: 3.72.
98 Points - Andrew Caillard MW
98 Points - Huon Hooke
97 Points - Joe Czerwinski, Robert Parker's Wine Advocate
96 Points - Tyson Stelzer
96 Points - Anthony Rose, Decanter
95 Points - Campbell Mattinson
19++ - Matthew Jukes
18 - Jancis Robinson
The 2016 Barossa Valley harvest was outstanding, for both yield and quality. Autumn and winter were dry and cool with the Barossa Valley 100mm down on the long-term average winter rainfall. Record low rainfall and much warmer weather prevailed through September to December.
The vines were given some relief in January and February when cooler conditions were recorded. The relatively mild ‘Indian summer’, characterised by an absence of extreme heat, ensured the fruit was able to ripen evenly, developing desirable flavours and firm tannins.
- BAROSSA VALLEY
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