Belonging to the ‘Speciality’ range, Aconcagua Alto Carmenere is sourced from a selection of different Max vineyard blocks in the Aconcagua Valley. Stunning aromatics - the nose delivers aromas that evoke graphite, toasted coffee beans, soft caramel notes, clove and black pepper. There are also notes of figs, dates and cherries that provide a greater appeal. Consistent with the nose, the palate reveals notes of red pepper, figs, dates and cherries. There are hints of coffee, chocolate and cloves, plus a soft olive hint. Beautifully rounded, medium- to full-bodied, with elegant and very friendly tannins.
The grapes for this wine are picked from our Seven Acre vineyard which was planted in 1990. It is located on our Radford Road property at Seppeltsfield just south of Greenock, and as the name suggests is approximately 7 acres in size. The vines crop at 1.5 to 2.0 tonnes per acre and are kept separate to produce a single estate wine. As with all our grapes they are picked on phenological ripeness and flavour at a baume range of 14 to 16º. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions. It is left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling. The terrain of this vineyard is the harshest on our property, but the grapes produce a wine of remarkable depth and quality.
International Wine Challenge: Gold 2008
92+ Points - Stuart McCloskey
The multi award winning Shiraz (Gold at the IWC & 94 points Robert Parker) is a benchmark for Shiraz and for the Barossa region. The ’05 occurred slightly later than usual, resulting in excellent quality fruit with higher Baume, good natural acid and superb flavour. Ten years has taken the wine to a wonderful meaty edge not to dissimilar to a great Syrah from the Northern Rhone. Incredibly wine and value to boot.
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.
96 Points - Robert Parker "Made from yields of two tons of fruit per acre, and aged two years in both new and old French oak, the 2003 Shiraz Gregor (from 16-year-old vines) possesses a roasted/scorched earth character as some of the fruit is dried a la Amarone. Rich and full-bodied, with a broodingly dense, concentrated style, an inky/blue/purple color, fabulous length as well as intensity, and riveting fruit."
Remarkably opulent, layered and jam-packed with flavour, the sumptuous palate has plenty to offer – cassis, peppered steak, leather and hints of nutmeg enclosed beautifully with mature, ripe tannins. Redolent with regional character, there is a certain earthiness to this wine, which adds to its savoury character. For hedonists only and certainly has the ability to go on for a further 5-8 years.
97 Points - Jay Miller (erobertparker.com) "The spectacular 2004 Shiraz was sourced from vines planted in 1906 with yields a meager 1.25 tons per acre. It was aged for 2 years in new French oak hogsheads (300-liter barrels). Opaque purple-colored, it has a superb bouquet of wood smoke, pencil lead, licorice, blackberry, and blueberry pie. This leads to a full-bodied, mouth-filling, opulent wine with layers of flavor, great depth, and a long, 60-second finish. It has enough structure to evolve for 6-8 years and should drink well through 2025."
95 Points - Jay Miller (erobertparker.com)
The 2005 Grenache Romas Vineyard delivers more complexity than the Onkaparinga, both aromatically and on the palate. An enticing perfume of damp earth, truffle, clove, black cherry, and blackberry is followed by a full-bodied, powerful, structured wine which will need a decade to reveal its full potential. Although it oozes with fruit and can be enjoyed now, it merits extended cellaring.
Jay Miller - "The Colonial Estate’s two flagship wines come from their own property. The 2006 Emigre is a blend of four vineyards and six grape varieties (Grenache, Shiraz, Mourvedre, Cabernet Sauvignon, Carignan, and Muscadelle) with yields less than one ton per acre. The complex aromas include smoke, underbrush, mineral, espresso, black cherry, and blackberry liqueur. This is followed by a full-bodied, layered, concentrated wine with spicy, savory flavors, good depth, and several years of aging potential. Drink it from 2012 to 2025."
International Wine Challenge: Gold 2017
Decanter World Wine Awards: Silver 2017 & 2018
98+ Points - Stuart McCloskey "Textbook aromas of pencil lead, blackcurrants and touch of wood smoke intermixed roasted meats, dried herbs, ground pepper and blackberries. The 2012 possesses great purity and the quality of the fruit is clearly evident as is the winemaking skill. The wine is elegant and impeccably balanced – Not a hair out of place. Silk-like tannins compliment the deeply layered fruit and the seamless acidity keeps everything in check. The finish seems eternal, which is exactly what you want it to be. Simply stunning, an absolute joy to drink now (3-4 hours in a decanter) but will live well into 2030+."
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."
Robert Parker "Revealing a cooler climate style, the 2004 Shiraz reveals abundant richness, but more nuances as well as a more streamlined character, which Europhiles will find more palatable than the bigger-than-life 2003. The 2004 should drink well young, yet age nicely for 10-12 years. This red is a concentrated, full-throttle effort representing a classic example of Barossa winemaking, and, like so many Australian and New Zealand wines, it is finished with a screw cap."
James Halliday "Medium to full red-purple; medium-bodied, and quite elegant, with gently savoury/earthy edges to the spicy/black fruits."