Nick Stock – JamesSuckling.com “This has vivid peach and lemon aromas with nicely framed, cedary oak adding hazelnut and spice. Lemon peel, too. The palate is smoothly fleshy with a gently creamy peach and lemon core. Smooth, even and so juicy with a fresh lemon and hazelnut-flavored finish.”
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). Read more...
A special mixed six pack of wines made by Peter Schell of Spinifex, John and Tim Duval of John Duval Wines, Jason Schwarz of Schwarz Wine Company, Greg and Allison Hobbs of Hobbs of Barossa, and Simon Cowham and Corey Ryan of Sons of Eden. The project also welcomed Phil Lehmann from Max and Me Wines as a special guest winemaker for last year’s project. The results are outstanding and a superb reflection of the 2019 vintage, considered to be another standout year for Barossa red wine.
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 Notes: Made from vines planted in 1997, we wanted to showcase the cool climate of Eden Valley by fermenting and maturing this wine into a concrete fermenter. After nearly a year in concrete, we finish the maturation by putting the wine into oak for another few months.
The Avenue to Gold 2017 displays a vibrant crimson colour. Aromas of fresh blackberry and juniper which evolve to pipe tobacco, dried sage and rosemary. The wine enters the palate with power and presence carrying liquored blackberry and coal dust flavour at first impression. It turns savoury slowly, delivering black peppercorns and umami notes which provide a lovely mouth watering finish.
This wine has a very complex finish which touches both on fruit and savoury details. Avenue to Gold’s fine tannins and acidity will bring pleasure in its youth and allow long cellaring. 3,000 bottles made.
Handpicked early morning, the 23rd of March, “Dreams of Gold” comes from vines planted in 1997 and 2013. The wine has been made in a 4 tonne fermenter and stayed on skin for 18 days before being pressed in a small basket press.
Winemaker Notes: The latest addition to the Estate comes from the youngest blocks of the property planted in 2013 and is complemented with the 1997 shiraz. Handpicked for the first time in 2020, “Dreams of Gold” is a bright purple, vivid colour. It exhibits vibrant red fruits with minty eucalypt and winter greens on the nose. These aromatics pass through on the palate and complement the soft supple tannins. This is a perfect example of Eden Valley Shiraz, seductive and elegant with great balance and length. It’s surprisingly very approachable and the bottle doesn’t last long around the table. 8,400 bottles made.
James Halliday "Full-bodied, rich and opulent, with new oak very much in evidence from start to finish. Unexpectedly, it is on the aftertaste that the fruit breaks free from the yoke of the oak."
Winemaker "Rich blackberry and cassis fruits follow on the palate, with nuances of bay leaf. The generous fruit flavours are supported by a backbone of tightly wound tannins that will further soften with medium to long term cellaring.
The 2017 vintage was characterised by steady ripening of fruit across the Barossa. From our vineyards we were able to get great fresh flavours particular to each site, with some tight just-ripe tannins behind to balance the fruit. The hand harvested fruit was fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French oak."
96 Points – Halliday Wine Companion "This does command respect thanks to the fruit coming off 123yo vines and the care with it from that moment right through to the winemaking. It is powerful and divine. Lush with the dark fruit coated with chocolate, pepper and coffee. The palate feels all velvety with the tannins neatly placed, the oak integrated and with a glass in hand, a sense that all's well with the world.”
Winemaker Notes: Our stoic 1894-planted Command vineyard is in the heart of the Barossa Valley, in Nuriootpa. At the western end the vines in alluvial soils border the Para River, and clay content rises in the soils as the vines head east towards our Cellar Door. Command is the sum of several small batch picks to ensure we capture every part of the vineyard at optimum flavour concentration. We hand harvested this fruit over three weeks, allowing for the ripening process across the different soil compositions. The 2017 vintage saw us finish later than average, on 12 April. The long and gentle ripening season, peppered with some showers after a winter flush with rain, ensured for intense fruit concentration in the finished wine, with a depth of seamless tannin yet elegance only achieved in great years. Cool open fermentation using a combination of heading boards, for complete cap submersion, and gentle pump overs to achieve gentle extraction, ensured retention of fresh fruit characters while allowing for optimum tannin extraction.
Sarah Ahmed, Decanter - Ripe red berry fruit and firm acidity to the fore. Opening up, creamy, malty oak and svelte blackcurrant and blueberry emerge, but it remains bright at the core, with ripe but present filigree tannins. Finishes with a lick of dried herbs, tobacco, liquorice and fennel sausage. This sculpted bend of 80% Greenock and 20% Nuriootpa fruit is aged in French oak puncheons, 60% new.
Winemaker Notes: Wines from 2018 speak of the ease with which the vintage rolled! Sufficient winter rains and a temperate spring allowed for even budburst and steady ripening across all varieties, with Shiraz ripening a little earlier than Cabernet Sauvignon, and Merlot coming up somewhere in the middle. We love this classic blend with the Cabernet Sauvignon bringing a fresh leafy note and Shiraz with it’s depth of flavour. Merlot finds a way into this blend as it has traditionally been a part of the Nuriootpa estate vineyard. It also helps to bring together the Cabernet and Shiraz, resulting in a seamless integrated wine worthy of aging, whilst still very approachable in its youth. The components for this blend are matured in new and seasoned French oak, allowing for subtle warm spice notes whilst not overwhelming the fruit balance with oak.