Purple/Red colour leads to an enticing nose of raspberry, licorice, cracked pepper with some dried herb showing. The French oak adding a vanilla and mocha note. Quite a dense palate with good concentration, licorice and bitter dark chocolate flavours tend to dominate the palate. Silky tannins give texture and balance to the wine. This wine comes alive when enjoyed with food. This wine can be enjoyed now but will reward cellaring over the next 10 – 15 years.

94 Point Rated - Regan Drew 

Ahhhh. Sometimes all you want is well done, archetype Shiraz. Inky stain down the wall of the glass. Plenty of fleshy plum purple, raspberry red, black and green peppercorns, a kiss of anise-laden licorice, lavender honey, some dense burnt-ends meatiness and a swathe of just-sweet oak. Showing elegance and restraint, yet silky and fluid: effortlessly flowing with a plushness of fruit and grip of quality, fine, rumbly tannin. Excellent length, freshness and concentration through the tail.

94 Point Rated Wine Showcase Magazine 

92 Point Rated - David Brookes Halliday Wine Companion 

Southern Barossa fruit aged for 20 months in French oak. The picture of a contemporary Barossan shiraz, this is spicy and vibrant with plush dark plum and blueberry fruits floating on a raft of spice with blossomy, floral lift. The tannins are sandy and compact and there is a juicy palate feel with a brisk cadence and a plume of ripe, pure fruit on the finish.

92 Point Rated - Gary Walsh The Wine Front

More purple tongue for me, usually, when I’m tasting a bit of Barossa Shiraz.

Blue and black fruit, a little spice, some dried flowers, with a salted cracker character. It’s juicy and fruity, all blueberry and boysenberry, with a little toasty oak, grainy tannin, and a finish of solid length. Slightly rugged, but has energy. Good.

The Shiraz was picked on the 15th and 22nd February 2021.

The fruit was crushed into open fermenters, one open fermenter was seeded with Melody yeast with. Temperatures were allowed to reach 28C with header boards allowing gentle extraction. After 12 and 13 days on skins respectively the fruit was basket pressed and transferred into 19% new French oak puncheons with balance into 1-6 year old French oak hogsheads to undergo malo-lactic fermentation. After malo-lactic fermentation the wine was racked, blended then transferred back to the same oak and matured for another 16 months. The wine was pumped from oak in September.