Wines like this are great, whatever the weather. But as soon as the mercury begins to fall, I reckon it comes into its own. It’s complex and rich, plush and chewy. It’s like it was made with a thick, fragrant stew in mind. There’s plenty of spice to season your beef, and enough tannin to balance the buttery goodness. It’s seen equal parts French and American oak, giving it a suave complexity and robust presence. We’re not sure how many mofos own a rocking chair. But if you do, time to dust it off, plonk yourself down with a good book and a glass of this while the stew bubbles away on the hob. Pure heaven.
Try not to finish the bottle before dinner’s ready, though. You’ll want wine then too.
“An integrated 50/50% blend of American (50% new) and French oak, aged for 22 months adds a frame to this single vineyard wine and there's plenty of stuffing, too. A complex, rich mix of black-red fruits flecked with licorice, new leather and warm earth, fragrant with iron. Real composure to this thanks to its fine-grained tannins and persistence on the finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barossa Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
The nose offers aromas of pain grille, pencil lead, truffle, espresso, black cherry, and blueberry. Ripe, juicy berry and spice flavours with well-rounded tannins and a very good, lengthy finish. A luscious, full-bodied wine that is flavourful and impeccably balanced whilst maintaining a real sense of elegance. This wine is a classic Barossa Shiraz which will provide pleasure for many years to come.
The vines asked for more water following a dry winter. The Spring rains never came and the Barossa Valley then had the driest November since 1967, but ideal temperatures throughout January and February (plus low yields) promoted berry flavour development and even ripening. Successful particularly in the context of medium body, plenty of tannins and excellent colour.
The grapes were fermented in one batch, managed for at least 6-8 days on skins. After pressing the free run juice was added back. During ferment, some of the juice was transferred to new oak barrels for 24 hours, then pumped back into the fermentation tank. The barrels were then washed and then refilled for another fermentation. Matured in 50% new French oak puncheons (500L) and 50% second fill puncheons for 22 months in oak prior to blending and bottled with minimal interference.
'Barossa Valley'. This is Australia's key wine brand overseas, in the US especially. It's our riposte to 'Champagne', 'Scotch' and 'Barolo'. My mind conjures these images, in this order: Shiraz, Penfolds wine, Maggie Beer condiments. All of which can GET - IN - MY - BELLY! But there is so much more to the Barossa than first glance. There are fringe (and not so fringe) winemakers actively working to classify the valley's subregions, and this is a very worthy cause. From Moppa to Seppeltsfield to Marananga there's a lot of variation, and the styles produced can vary immensely. This is the next step in the vision of this region (which, let's face it, is a baby in the scheme of things), as it gets acquainted with its strengths, weaknesses and future opportunities.It's a region that's not sorry to produce the big, fruit-driven wine styles that make it so popular. So drink to the future of the Barossa, because it's as bright as any other region on the world stage.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Steak with chimichurri sauce
- 1/2 cup (125ml) olive oil, plus extra to brush
- 1/4 cup (60ml) red wine vinegar
- 1/3 cup chopped flat-leaf parsley leaves
- 1 bunch fresh oregano, leaves chopped
- 1/2 tsp dried crushed chillies
- 1 garlic clove, crushed
- 1 fresh bay leaf
- 6 large rib-eye steaks
- Preheat barbecue or chargrill to high. Place 1 tbs sea salt in a jar with 1/2 cup (125ml) warm water and stir to dissolve. Add remaining ingredients, except steak, and shake well. Brush steaks with a little oil and season. Barbecue until cooked to your liking (1-2 minutes each side for medium rare). Rest for 5 minutes.
- Shake sauce again, discarding bay leaf. Place steaks on plates, drizzle with sauce and serve with baked sweet potatoes and iceberg wedges (see related recipe).
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...