98 Points - Stuart McCloskey “A heavenly nose of cassis, plum, soy, graphite and lots of mineralite at play here. With time, cedar / pencil box aromatics unfold. The palate speaks more of finesse than power. Incredibly complex and not overly tannic. The entry is sweet, ambitious with ripe, silky black fruits. Texturally, and impossible to miss, is the sense of finesse and grace which weaves its magic and is seldom seen in the Barossa. Cedar and graphite-infused fruit emerge but I keep coming back to the wines beguiling poise. Svelte and sensuous with a little wood dust which adds a lovely texture. The finish seems endless – clove and fennel seed leading to orange peel? I could go on, but I must stop. In short, this is a brilliant and uncompromising Barossa Cabernet Sauvignon. Think expensive Bordeaux Second-Growth and you’ll be right on the money”. Served in Zalto Bordeaux glass.
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.
Made in a semidried, Vin Santo style where the grapes are handpicked at optimum ripeness and acid balance, they are then placed on racks and dried before crushing and fermenting. This wine has no botrytis or fortification. Sublimely sweet and rich, bursting with pure pear, pineapple and cream aromas and flavours. A refined acid structure balances the sweetness to give a lingering, velvety finish.
97 Points - James Halliday
Individual estate parcels, machine-harvested, destemmed and crushed, open-fermented with cultured yeast, 8 days on skins, matured in French oak (70% new) for 22 months, blended after 6 months in oak. An exotic bouquet with new shoe leather and a sprinkle of sultry spices, the full-bodied palate with supple blackberry fruits to the fore and an underlay of integrated French oak. There is a finesse to the overall texture, structure and flavour that is remarkable.
91 Points - Jay Miller (erobertparker.com)
The 2006 John Speke GSM is a blend of 50% Grenache, 30% Shiraz, and 20% Mourvedre sourced from vines over 60 years of age. Dark ruby-coloured, it has an enticing nose of spice box, scorched earth, forest floor, cherry, and blueberry. Velvety-textured and elegantly-styled, this savoury blend conceals enough silky tannin to evolve for 2-3 years and will be at its best right up to 2020.
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."
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."
International Wine Challenge: Bronze 2008
92 Points - Stuart McCloskey
‘Brilliant’ in one word and a wine that should not garner 92+ given its low price tag. Make no mistake; this is a very serious wine which demands you seek it out.
96 Points - Joe Czerwinski (RobertParker.com) "Owner Greg Hobbs jokes that the 2015 Gregor Shiraz is their "big-production wine," because he bottles 500-600 cases annually. The grapes are picked a bit earlier than those for the 1905 Shiraz and then air-dried on racks before being crushed and fermented. Scents of smoke and black pepper emerge on the nose of this fantastically concentrated elixir. It's full-bodied and unabashedly rich, with notes of cracked pepper, chocolate and dark fruit supported by silky tannins and a long finish. It should drink well for a decade or more.