Barossa Valley, South Australia.
The fruit was hand picked and fermented separately in open slate fermenters for 6 – 7 days. A portion of the wine was fermented in new French oak hogsheads (10%), with the balance in a selection of seasoned French and American oak hogsheads for 20 months.
The wine shows deep red and purple colours in the glass and fragrant notes of dark berries and warm spices on the nose. The palate is an abundance of rich flavour, framed by silken tannin and a long, lingering finish.
“Shiraz sourced from Greenock Creek's stomping ground in the western Barossa, as well as across the area's parishes. Deep purple red in the glass with classic notes of satsuma plum, blackberry, baking spices, licorice, dark chocolate, espresso and oak spice. Fresh and sprightly despite the depth and fruit intensity, with chalky tannin support and a finish flush with ripe black fruits and spice.”
91 points, Dave Brooks, Halliday Wine Companion.