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.
96 Points - Jay Miller (erobertparker.com)
The 2005 Gregor Shiraz was made from grapes dried on racks prior to crushing and fermentation in the style of Amarone. More deeply colored than its siblings, it has a liqueur, port-like character to its aromas and flavors. Large in scale and richly fruity, it conceals enough ripe tannin to evolve for 6-8 years. Drink this singular effort from 2015 to 2035.
Hobbs of Barossa Ranges is the high-profile, if somewhat challenging, venture of Greg and Allison Hobbs. All the wines, made in collaboration with Peter Schell (at Spinifex), push the boundaries. The only conventionally made wine is the Shiraz Viognier, with a production of 130 dozen, and the world-famous dessert wines (one made from Grenache and one Semillon) come from vineyards planted in the 1960s.
Produced from semi-dried fruit, very much in the Amarone style. Sweet ripe berry fruit nose, with some raspberry and blackcurrant character. The palate shows pure and vivid fruit with lovely sweetness. Perfect with chocolate based desserts.
96 Points - Joe Czerwinski (RobertParker.com)
This wine was made together with Sean, Bridget and Jessica Hobbs, their 'kids', or Tin Lids as they were often called. Their youthful influence on this traditional Aussie blend has resulted in a vibrant wine with the fresh herbal flavours of Cabernet merging seamlessly with the rich dark red and blackberry flavours of Shiraz.
On the nose, you’ll find liquorice and blackberry essence, spicy notes of pepper and sage with a hint of freshly picked mint, meaty and savoury aromas and subtle notes of cedar. The palate is full-bodied with dark red and blackberry flavours and the lovely herbaceous characteristics of Cabernet Sauvignon The wine has a fresh acidity, very fine grain tannins and a long perfumed finish.
93 Points - Jay Miller (erobertparker.com)
The 2006 Gregor Shiraz is made from fruit dried on trays in the style of Amarone. More deeply colored than the above two wines, it has a liqueur, Port-like character to its aromas and flavors although it is dry. Notes of licorice and chocolate as well as assorted black fruits make an appearance on the palate. Layered, balanced, and long, this unique effort will continue to blossom with several more years of cellaring and offer a drinking window extending from 2013 to 2026.
Little has been written about the ’07 and it’s a first for us. There are only four stockists in the world market with prices (ex tax) ranging from £59.00 to £97.50). You be the critic and let us know your thoughts...
94 Points - James Halliday
The colour is a glorious gold tinged with green; this wine was better when first tasted three years ago than the '06 White Fronti, and still is, the acidity fresher, the wine with more texture to its luscious tangerine, cumquat and honey flavours.
95 Points - Jay Miller (erobertparker.com)
The 2004 Shiraz “Gregor” was sourced from a younger vineyard and includes some partially dried fruit in the style of Amarone. The wine spent 2 years in new French oak hogsheads. It is more deeply colored than its sibling and has a liqueur/port-like character to its aromas and flavors. Powerful, rich, and layered.
98 Points - Joe Czerwinski (RobertParker.com)
Produced from vines planted in 1905 overlooking Flaxman Valley, Hobbs's 2015 1905 Shiraz was made with the assistance of neighbor Chris Ringland. Despite being aged in 100% new French oak puncheons, raspberry and chocolate aromas mark the nose, while the palate is full-bodied and creamy-textured. The wine is dense yet fresh, vibrant and actually made my hair stand on end when I tasted it—it's that exhilarating to taste such a magical amalgam of richness and drinkability. At around 150 cases produced, it may not be easy to find, but for true Shiraz lovers it should be a required quest.
92 Points - Jay Miller (erobertparker.com)
The 2006 Shiraz was aged for 24 months in new French hogsheads (300-liter barrels). Purple/black in color, it offers up a brooding bouquet of toast, smoke, violets, blueberry, blackberry, and Asian spices. Dense and layered on the palate, this well-balanced effort is a bit tightly wound at present and will benefit from 4-6 years of cellaring.