97 Points - Stuart McCloskey “A thrilling, single vineyard Shiraz which has been meticulously crafted by the skilled hands of Craig Stansborough. The site is around 260-280m above sea level with vines planted in 2000 and is own rooted, clones are heritage and 1654. The nose is heady and aromatically perfumed with intense black raspberry, crème de cassis, bramble and fennel seed. The warm earth notes keep it grounded (forgive the pun!) as do the cedar notes. Vanilla kicks in after many hours in the decanter (we decanted for 6). The palate is medium-bodied and offers a lovely sense of nimbleness. The tannins are fine and weave perfectly with the fruit. The combination spreads across your palate with such ease. A Barossa Shiraz which is svelte, controlled, neat & tidy. Nothing is overdone – it’s just a joy to experience such great winemaking. Remarkably approachable but I do believe this will be showing at its best in 5-8 years’ time and will go on for a good decade. Immensely appealing. Served with Zalto Bordeaux glassware”
**Available for delivery March 2020**
95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."
Winemaker "Complexity and structure and length, these two Italian varieties deliver these elements, a perfect foil when blended with Shiraz. We think the combination of the Australian and Italian varieties provides an interesting wine with a lot of complexity and style. As such we sought a name for the blend that had roots in the Italian side, and came up with the Italian word Serata which roughly translates into coming together and having a pleasant evening with friends."
95 Points - James Halliday's Wine Companion "From the Zerk vineyard at Lyndoch. An almost ethereal bouquet, displaying aromas of raspberry, rose perfume and sweet vanillin spice. Rich and easy drinking (in a positive way) on first impression, there's depth and dimension to the flavour and texture which builds in the mouth and develops further as the wine breathes. High quality for now or later."
Winemaker "Hand picked 25% whole clusters added to concrete open fermenter with the balance crushed on top. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 32C before cooling to 24C for the balance. After 11 days on skins the wine was basket pressed to older 500 lt French oak barrels. The wine was matured on lees in oak for 16 months before bottle. No finings used. Red with purple hues. Aromas of strawberry, kirsh, earth, with hints of bergamot. Great flesh with textural long tannin."
Jay Miller - "The 2005 Alexander Laing Old Vines Grenache was sourced from 100-year-old vines in the Greenock subregion of Barossa. Dark ruby-colored, it has a complex bouquet of damp earth, sage, smoked herbs, espresso, cassis, and kirsch. Velvety-textured with superb depth, it also has well-concealed tannins which will allow the wine to evolve for another 4-6 years. It has a pure, 45-second finish. This is an outstanding Grenache."
The 2006 Alexander Laing Old Vine Grenache is medium ruby-coloured, the nose gives up spice aromas including cinnamon, white pepper, clove, and sage as well as black cherry and black raspberry. Silky-textured, elegant, and already showing some complexity.
Jay Miller - " The composition of the blend is 30% Shiraz, 30% Grenache, 20% Cabernet Sauvignon, 15% Mourvedre, with the balance Carignan and Muscadelle. It offers a complex aromatic array of smoky oak, damp earth, pencil lead, clove, pepper, cassis, and blueberry. Supple-textured and very intense, the wine exhibits spicy red and black fruits, with hints of mint and chocolate in the background. It is layered, opulent, and long while maintaining its elegant personality. Give it 5-7 years in the cellar and drink it through 2025."
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."
Jay Miller - "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."
Jay Miller - "The 2005 Etranger Cabernet Sauvignon contains 12% Shiraz. Opaque purple-colored, it emits aromas of cedar, spice box, tobacco, tar, espresso, black currant, and blackberry. Supple-textured, with excellent depth and breadth, a light tannin blanket, and a long finish, this flavorful Cabernet will merit further bottle age."
Jay Miller - "The 2005 Exile was sourced from a single dry-farmed vineyard owned by the winery and located in the center of Nuriootpa. Astonishingly, the age of some of these vines date back to the 1800's. It is composed of 85% Shiraz, 10% Mourvedre, and 5% Grenache and was aged for 18-20 months in new French oak. Deep cherry-colored, it exhibits an alluring perfume of toasty oak, wood smoke, Asian spices, tar, blueberry, and black cherry. This leads to a full-bodied wine with chewy fruit, ripe flavors, great depth and concentration, and a pure, lengthy finish. Drink it through 2030."