

Vintage: | 2023 |
Source/Region: | Barossa Valley, South Australia |
Grape Variety: | Shiraz |
Cellaring: | Drink now or cellar for mid term |
Bottle Top: | Stelvin |
Alcohol Content: | 14.50 |
Standard Drinks: | 8.60 |
Waller Wellman Kurtz Liaison Barossa Valley Shiraz 2023 showcases a deep garnet hue that invites the senses. On the nose, it delivers an intense burst of toasted spices including peppercorn, cardamom, and star anise, beautifully complemented by dark fruit aromas of blackberry and blood plum. Complex savory layers of black olive, fresh coffee, and warm spices mingle seamlessly with fine oak notes.
The palate is rich and generous, revealing juicy dark berry and plum flavors intertwined with earthy undertones, mocha, and spice. This wine offers a smooth, textural mouthfeel, balanced by a structured backbone that extends the palate with lingering fruit, chocolatey tannins, and subtle cedar oak nuances.
Perfectly suited to pair with rich dishes like grilled lamb, beef brisket, or hearty mushroom risotto, this Shiraz elevates any meal with its depth and complexity.
Crafted from premium fruit sourced from the Light Pass and Marananga subregions of Barossa Valley, this wine is a product of the skilled winemaker Steve Kurtz and viticulturist Graeme Wellman. The previous vintage was highly acclaimed, earning 96 points from Sam Kim and 94 points from Wine Showcase Magazine.
Long-time friends and viticulturists Graeme. Kirsty and Steven have joined together to produce a wine celebrating their time as Grower Liaison Officers. The result is this outstanding Barossa Valley Shiraz. Sourced from the Kurtz Family Vineyards Light Pass vineyard and Waller Wellman vineyard in Marananga. The 2021 winter was the wettest winter recorded at Nuriootpa Weather Station since 1996. October and November also presented rainfall totals above average. Some windy and damp weather in November led to a poor set in some varieties and vineyards. The forecast and expected summer rains from La Niña did not eventuate, to most growers’ relief. A large rain event at the end of February assisted in freshening up the vines leading into harvest. Fermented in a small, open fermenter and hand-plunged to optimise colour, flavour and tannin extraction. Post-ferment, the wine was left on skins for 10 days to further enhance palate length and structure. After pressing, the wine was matured in seasoned French oak for 20 months. May be enjoyed on release or will gain increased complexity with careful medium to long term cellaring.
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