The Colonial Estate InExile Barossa Valley Shiraz Cabernet 2016
95 POINT GOLD MEDAL WINNING SHZ CAB PREVIOUS VINTAGE TROPHY WINNER WORLDS BEST
- ★★★★★ ★★★★★ 4.67 out of 5 stars.
- 95 POINT RATED GOLD MEDAL WINNER
- INEXILE A BLEND OF THE COLONIAL ESTATES BEST BARRELS OF EXILE SHZ & CAB
- LAST VINTAGE TROPHY WINNER WORLDS BEST SHZ CAB BLEND DECANTER LONDON
- PREVIOUS VINTAGE 6 GOLD, 5 SILVER, 5 BRONZE & RATED 5 STARS
- SOURCED FROM ANCIENT VINES UP TO 100 YEARS OLD
Deep opaque red to black in colour with vivid purple hues. Complex bouquet featuring alluring dark chocolate, forest fruits, fleshy plum with underlying earthy nuances, which give the immediate impact of a soft well, structured wine. The palate is voluptuous with a real rich velvety texture expected in top quality Barossa reds from an outstanding vintage. The mid palate is an assortment of Christmas pudding, black olives, freshly cut plum, oak and earth. A true reflection of Barossa Shiraz from a great vintage and it finishes with some classically fine Cabernet tannins, which linger and draw you into this seamless classic Australian blend.
95 Point Rated Wine Showcase Magazine
"Subtle fragrances of spice and mulberry fruits. Generous palate showing lovely fruit and nice use of oak. Nice lingering flavours."
Wine Showcase Magazine
The fruit for this blend was sourced from two vineyards one old vineyard in the Marananga and the other from the Seppelsfield region just up the road in the Barossa Valley. Both vineyards were severely pruned and as a result of this and minimal water they produced just one and a half one to the acre. The grapes were all hand picked and a small selection from the most western edge of the Shiraz block and a small selection from the dead centre of the Cabernet block were isolated by the winemaker and vigneron as they had such outstanding quality. The grapes were transported to the winery in the early hours of the morning to avoid the summer heat where they were again sorted then de-stemmed and crushed before being co-fermented in large wooden vats after extreme cold maceration. The wine had their malolactic in new French oak, and is thereafter in the same oak although a small parcel went into two new French barrels for aging. The best barrels were then selected after 24 months in oak to be used in the final blend and bottled with minimal filtration. In the winery the final barrels used were isolated from all other wines and we considered them to be inexile and hence the name was born.
Barossa Valley, South Australia
|Cellaring:||Drink now or cellar for the next two decades|
|Bottle Top:||Foil over cork|
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