96 Points - Jeb Dunnuck "More reserved but no less brilliant, the 2017 Shiraz Lily's Garden comes from the McLaren Vale and spent 18 months in just 9% new French oak. Classic Syrah notes of dark black fruits, damp herbs, scorched earth, and obvious minerality give way to a medium to full-bodied beauty that is flawlessly balanced, textured, and seamless. It’s up with the finest vintages I’ve tasted of this cuvée and will keep for upwards of a decade."
98 Points - Neal Martin "The 2016 Château Margaux represents 28% of the entire production this year. It has an alluring, gorgeous bouquet that blossoms with aeration to reveal black cherries, veins of blue fruit, crushed violet petals and a suggestion of vanilla. The poised, mineral-driven palate is medium-bodied with very fine tannin and just the right amount of salinity. The 2015 Château Margaux is ahead by a nose, but this will be a formidable first growth with a five-decade life span."
18.5 Points - Jancis Robinson "Tasted blind. Big, bold and very ripe on the nose. With a hint of yeast extract. Then savour and sinew. Masses of compact tannin. This wine needs time to expand. At the moment it’s all confined in a tiny space. Chalky chew on the end. Racy."
97+ Points - Lisa Perrotti-Brown "Deep garnet-purple colored, the 2016 Lynch Bages comes charging out of the gate with pronounced cassis, chocolate-covered cherries, mulberries and menthol notions, backed up by scents of garrigue, tilled soil and a waft of tapenade. Medium to full-bodied, rich and fantastically concentrated, the generous fruit is superbly framed by firm, ripe, grainy tannins with tons of pepper, cinnamon and cloves layers coming through on the finish. Truly, a legendary Lynch Bages!"
92-94 Points - Neal Martin
The Moulin St Georges is a blend of 80% Merlot and 20% Cabernet Franc that was picked on the 11th and 12th October respectively. Apparently there was a little bit of rain that they hoped would stop...but it didn’t. The nose is floral and generous with hints of fruitcake infusing the red berry fruit. The palate is medium-bodied with a ripe, rounded entry. It is silky smooth and there is beautiful delineation and poise towards the finish as one often founds with this often under-estimated Saint Emilion. Wonderful tension here, mainly thank to the 3.55pH – great persistency. Tasted April 2013.
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 – Magdalena Sienkiewicz "A super-expressive nose with spiced fruit compote oozing from the glass together with fresh roasted coffee. Very classy and polished. The palate bursts with flavour in a beautiful dance of ripe fruit and Asian spices. Blueberries and raspberries are followed by crushed rocks, earthy spices and bitter chocolate. The wine flows seamlessly. Svelte tannins leading to a long and balanced finish with invigorating acidity making your palate feel refreshed and ready for more..."
96 Points - James Halliday "Deep red, some crimson; medium- to full-bodied, and particularly intense; perfectly ripened fruit gives blackberry and bitter chocolate flavours without a scintilla of ripe fruit characters; great length."
95 points - Nick Butler, The Real Review 2019 "Dark, ripe plums, cedary oak, graphite and charcuterie - plenty to consider when swirled in the glass. It's ripe and balanced - built on the sure foundation of quality fruit. The shiraz portion dominates the blend and it is all the better for it. Great work at the blending table. Delicious."
Winemaker "Shiraz is typically the first to ripen and was open top fermented alone, with co-fermentation for the later ripening Grenache and Mourvedre. Both parcels were transferred separately to older French oak puncheons. The Shiraz was later added to the blend to enrich and balance the colours, aromas and flavours. Shiraz offers structure with black pepper and richness, Mourvedre gives earthiness and liquorice with Grenache offering roundness to palate and blue fruits."
Jay Miller (RoberParker.com) "The 2005 Envoy GSM is composed of 60% Grenache, 30% Shiraz, and 10% Mourvedre. It presents an enticing perfume of damp earth, forest floor, spice box, kirsch, and blueberry. This leads to a velvety-textured, intensely flavored wine with outstanding depth and length."
97++ Points - Stuart McCloskey “Sourced from the famed Corryton Park vineyard, high in the cool-climate Eden Valley in the Barossa Ranges. A decade on, the wine is deep and brooding with leather, liquorice, tobacco, cough-candy and warm earth unfolds from my glass – the bouquet is riveting. The palate is medium-bodied, fresh with a sweet opening of blackberry, raspberry and anise. There’s a lot of scaffolding in place which has held this wine in good order nonetheless, the palate is developing beautifully with many shades and dimensions on show. The tannins are dusty and the finish is honestly endless, but does eventually fade to dried blood orange. A lovely Cabernet experience… Decanted for 3 hours and served using Zalto glassware.”
100 Points - Lisa Perrotti-Brown (RobertParker.com) “The 2016 IX Proprietary Red Estate is a blend of 68% Cabernet Sauvignon, 15% Cabernet Franc, 10% Merlot and 7% Petit Verdot. Deep garnet-purple, it comes strutting out of the glass with flamboyant Black Forest cake, blueberry compote and plum pudding notions plus hints of spice cake, unsmoked cigars, menthol, licorice and dusty soil and accented by wafts of tar and black tea. The palate is full-bodied yet incredibly poised and vibrant with amazing freshness and very fine-grained, very firm tannins. It possesses the most provocative earthy sparks, providing arresting depth to the very long, beautifully perfumed finish. Stunning”.
Winemaker "The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.
This rich, dark red wine has complex aromas of spice and fruit, plums, berries and a splash of dark chocolate with a lingering velvety finish."