This deeply coloured Syrah from the renowned Gimblett Gravels expresses aromas of dark red fruits, black pepper, spices and florals. Showing good fruit intensity, depth of flavour and length this wine is well balanced and supported by fine approachable tannins.
96 Points - James Halliday "Hand-picked, 14 days on skins, 20 months in French barriques and hogsheads (72% new). Good depth to the colour; a powerful, medium to full-bodied shiraz expressing place, variety and vinification to maximum benefit. The black cherry and satsuma plum fruit has the usual cool grown exotic spices, and the tannins do their job to perfection."
95 Points - James Halliday
An elegant mix of a full range of red and black fruits; medium-bodied, with delicious silky mouth feel; 70% Shiraz/20% Cabernet Sauvignon/10% Merlot.
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Barossa Super 100 Classification – Wines over $100
With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.
99 Points - Joe Czerwinski (RobertParker.com) "Dan's 2016 The Standish Shiraz comes from a vineyard in the Greenock subregion. It's inky in color, loaded with plum, blueberry and raspberry fruit. Full-bodied, creamy-textured and rich, it's intense, concentrated and long beyond belief, picking up hints of licorice along the way. Nearly embryonic, it will need at least a couple of years to show more than the primary fruit."
93 Points - Jay Miller (erobertparker.com)
The 2006 Cambrian Shiraz spent 18 months in 50% new French oak. Purple-colored, it reveals an alluring nose of wood smoke, leather, violets, mineral, blueberry, and blackberry liqueur. Full-bodied and structured on the palate, it should evolve for another 5-7 years. It has tons of spicy blue and black fruits, excellent balance, a lengthy finish, and should be at its best from 2013 to 2026.
The vines for the Casey’s Block Shiraz were planted in 2009 in deep alluvial soil, similar to the Alices and Mataro vineyards. It is approximately 8 acres in size, crops at around 2 tonnes per acre and is named after Annabelle’s father, whose nickname was Casey. It is situated on Peter Seppelt Road, and the cuttings for the vines were taken from five of the existing Greenock Creek Wines’ vineyards, including the Roennfeldt Road blocks. Consequently this combination of cuttings has produced a wine with unique characteristics and complex flavours.
International Wine Challenge: Gold 2017
Decanter World Wine Awards: Silver 2017 & 2018
97 Points - James Halliday
Deep crimson-purple; whereas the '11 had to fight every inch of the way, this wine displays almost contemptuous ease in the way it has marshalled the layers of black fruits and ripe tannins that soak up the new oak inputs. This will be one of the long-lived, great Black Labels.
International Wine Challenge: Bronze 2008
Decanter World Wine Awards: Silver Medal 2008
94 Points - Jay Miller (erobertparker.com)
The 2005 Shiraz “Lily’s Garden” from McLaren Vale has a splendid nose of cedar, scorched earth, violets, spice box, saddle leather, and blueberry pie. Rich and super-concentrated, it has layers of ripe flavors, a soft blanket of tannins, and terrific complexity. This surprisingly elegant Shiraz will evolve for 8-10 years and drink well through 2025.
93 Points - Lisa Perrotti-Brown (erobertparker.com)
Deep garnet-black with a hint of brick, the 2006 Amery Vineyard Hillside Shiraz has pronounced notes of smoked game, hung meat, dried plums and kirsch, some cigar boxes, Chinese five spice and mocha. Structured, rich, very full and opulent on the palate is has a medium-firm level of rounded tannins and a long spicy finish. Drinking beautifully now, it has some potential to evolve further and should cellar to 2019+.
Joe Czerwinski (RobertParker.com) "Showing a bit more vibrance and intensity than the 2015, Hentley Farm's 2016 Shiraz The Beauty is a winning medley of raspberries and blueberries, all wrapped in a subtle oak blanket. It's full-bodied and spicy, showing a bit of exotic stone fruit on the palate, then fades slowly on a frame of dry, silky tannins."
James Halliday "Almost opaque purple-red. Ripe black fruit with a ripple of raspberry brightness that stops it from straying off-line. Oak is prominent (35% new French), but sits into the fruit leaving a ribbon of vanilla mingling with the soft tannin finish. The 3% co-fermented viognier, invisible."