Jason stumbled on this plot of 400 Shiraz vines planted by Carl August Otto Schiller, dated to around 1881. Earmarked for bulldozing, Jason’s offer to buy the fruit would see these ancient vines remain in the ground.
Too often, winemakers throttle their ‘reserve’ or flagship wine with excessive oak or extraction – not here. The nose throws up pure aromas of turned earth and hay, just hinting to the fruit lurking within. In the mouth, the body is sloshy rather than thick, it oddly dances between intense concentration yet feels nimble. It’s an array of black fruits – berries and plums, with a lick of coffee/mocha and further earthen flavours revealing through a finish of magnificent proportions. Purity of fruit remains paramount throughout, the full flight of concentration that only ancient vines can muster. Barossa Shiraz in all its glory.
“Sourced from a vineyard at St, Hallett, dating from 1881. An aspirational 56% new French oak, wild ferment and a highly sensitive extraction period of five-days cold soak, fermentation and 30 days most fermentation maceration.
Attenuated. Australian wine is often accused of being many things: one, is having no real tannin. Wines like this are a change for the better. This tastes more like a Southern Rhone wine driven by Grenache, than Shiraz. Christmas cake, cherry bonbon, bitter chocolate and a potpourri of dried Mediterranean herb. Long, luxuriant and vinous, if not a bit sweet.” 93 points, Ned Goodwin MW, James Halliday’s Wine Companion 2021
“Black plum, XMAS spices, some dried mint and herbs. It’s fleshy and saline, dried beef and herb, but with plenty of dark berries to go with it. Tannin is grainy and firm, slightly drying, but the finish is pretty long, and savoury. It’s a brooding almost earthy expression of Barossa Shiraz, but a good one.” 92 points, Gary Walsh, Winefront
← BACK TO THE WINES