The Barossa Valley has a climate similar to Margaret River and Bordeaux. Barossa is famed for producing particularly fine Shiraz based wines from its rich brown soils. It also produces some beautifully rich and chocolatey Cabernet Sauvignons.
Tasting notes: Blended of 76% Shiraz and 24% Cabernet Sauvignon, the 2009 Anaperenna Shiraz Cabernet presents a very deep purple-black color and pronounced aromas of black cherries and blackberries with an undercurrent of coffee, aniseed, damp loam, chocolate, cloves and menthol plus a hint of cedar. Very crisp, full and rich on the palate, it has firm very finely grained tannins, commendable concentration and a long bramble fruit finish. Drink it now to 2022+. WA 94/100 pts
Tasting notes: The 2009 Bishop Shiraz is 100% Shiraz coming from 35-120 year vines. It was aged 14 months in oak: 30% new, 90% French and 10% American. Deep garnet-purple in color, it has pronounced pepper and spice aromas over blackberries and black currant plus a bit of Mediterranean herbs. Full-bodied, crisp with just enough flesh, it has firm fine tannins and a long finish. WA 89/100 pts
Tasting notes: The Grenache combines intricatly with the smoky, earthy spice from the Mataro and Shiraz. Aniseed, sweet liquorice and cinnamon give way to a long, spicy finish.
The answer to Chateauneuf du Pape from Down Under!
Tasting notes: Wine Advocate # 186
Dec 2009 Jay Miller 90 pts Drink: 2009 - 2017
The 2008 Hales Shiraz contains dollops of Grenache, Mataro, and Cabernet Sauvignon. Purple-colored, it offers up a bouquet of cedar, spice box, violets, plum, and blueberry. Layered, savory, and full-flavored, what it lacks in complexity, it makes up for in unadulterated pure fruit. Drink it over the next 6-8 years.
Price: £10.95
Size: 75cl
Colour/style: Red
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Tasting notes: Savoury dark chocolate and plums of the Cabernet match the spice and fruitcake of the Merlot, creating a rich, full bodied blend. Subtle use of French oak lends a supporting role to this wine, layering the palate with soft velvety tannins and concluding with a long, opulent finish. This is an amicable wine to be enjoyed during long Halycon days.
Tasting notes: The Heinrich was harvested by hand. The Shiraz, Mataro and Grenache are separately crushed, fermented and aged until final blending and bottling.
Mostly shaven and older French and American oak barriques are used for barrel-ageing, although some new oak was implemented in the ageing of the Shiraz. The wines are left in barrel for approximately eighteen months, and then blended before bottling.
The wine was blended to taste and style, utilising the body and strength of the Shiraz, the ripe confectionary fruit of the Grenache and the fine earthy tannins of century old Mataro.
Tasting notes: Bold and seductive, this youthful, unoaked blend encapsulates all that is great in natural, pure, unseasoned wine. Its fragrance, intensity and energy are all reminiscent of freshly fermenting must, with ripe juicy flavours of blackberry, spiced cherries, minerals and Asian spices. Soft and sensuous, this wine is frightfully drinkable already, but as with its predecessors will greatly recompense those who choose to give it a few years in the cellar.
Tasting notes: Robert Parker 91 (2006) - Wine Advocate # 181. Feb 2009. Reviewer : Jay Miller. The 2006 The Steading is the same cepage as the Juveniles but aged for two years in neutral hogsheads (300-liter barrels) and is David Powell’s spot-on take on Chateauneuf-du-Pape. Dark ruby/purple in color, it offers an alluring perfume of garrigue, damp earth, clove, kirsch, and black raspberry. Slightly austere now, it will profit from 2-3 years of additional cellaring and drink well through 2018. Drink: 2011 - 2018.
Tasting notes: This blend offers a complex nose of lime, fresh apricots, and citrus peel with lifted aromas of orange blossom and acacia flowers with nutmeg and toasted barrel nuances. A crisp, minerally white with flavours of ripe white stone fruits, citrus and grapefruit are enhanced from partial barrel fermentation in French oak hogsheads. Extended lees contact has further contributed to the mouth-feel and structure of this wine.
