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.
92 Points - Robert Parker
Aged 10 months in new French oak, the intensely varietal 2003 Cabernet Sauvignon Serpico boasts a fragrant black currant, floral, tobacco leaf, and spice box-scented nose along with intense fruit, wonderful purity, superb density, and remarkable elegance as well as definition. It will be interesting to see how this beauty evolves and ages.
91-93 Points - Robert Parker
Readers should think of it as a French Vacqueyras on steroids. From 60-year-old vines in the Ebenezer district of Barossa, the 2005 Shiraz Bishop sees mostly French oak. It reveals a dense ruby/purple hue, beautiful, attractive notes of pepper, spice box, blackberries, and currants, and amazing richness as well as surprising elegance and definition.
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.
95-98 Points - Jay Miller (erobertparker.com)
The 2006 Syrah Hickinbotham Vineyard delivers complex notes of pepper, spice box, bacon, blueberry and blackberry liqueur. It has gobs of fruit and a velvety texture.
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.
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.
95 Points - Jay Miller (erobertparker.com)
The 2006 Springflat Shiraz is 100% varietal aged in 100% new French and American oak. The nose offers up an array of cedar, saddle leather, boysenberry, blackberry, and blueberry compote. This is followed by a sweetly fruited, opulent wine with layers of spicy flavors, earth notes, and spice box. Balanced and exceptionally long, this large-scaled effort will evolve for another 5-7 years and be at its best through 2031.
Much fresher on the nose with primary fruit more prominent than the wine closed under cork. Layer upon layer of fruit builds up on the palate in a complex, yet balanced structure. Black raspberry and blackberry are in abundance, both kept in check by lively acidity. There is an invigorating note of herbs (sage in particular), a touch of kirsch, which adds to the wines overall complexity. Long and persistent finish.
94 Points - James Halliday
Exceptional focus and structure; seamlessly woven tannins and quality oak through abundant black fruits; medium-bodied, just where it should be.
92 Points - Robert Parker