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."
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.
Robert Parker "As usual for this cuvee, the 2004 Grenache Blewitt Springs possesses an extraordinary, exotic, flamboyant personality that causes Roman Bratasiuk to say it’s his “Dolly Parton-styled wine.” Terrific notes of blackberries, raspberries, and rich kirsch liqueur are accompanied by an opulent, flamboyant wine with tremendous viscosity and richness as well as a lusty, heady finish."
Josh Raynolds (Vinous) "Deep ruby. Explosive raspberry, blackberry and blueberry scents, along with suave Asian spices and fresh rose. Mouth-filling red berry flavors offer impressive clarity and silky texture for such volume. Velvety tannins add shape to this dense, strikingly sweet fruit bomb. I'd be tempted to drink it now, just to wallow in the seductive fruit."
Robert Parker "The dark ruby-colored 2003 Grenache Old Vines Clarendon Hills exhibits a big, sweet nose of kirsch liqueur, raspberries, dusty soil, pepper, and herbs."
Robert Parker "The 2004 Grenache Clarendon Hills exhibits a lovely dark ruby color along with a big, sweet kiss of black cherry liqueur intermixed with hints of tobacco leaves and resiny pine forest scents. Aromatic, smooth, velvety textured, and sexy, this is a full-bodied, delicious Grenache."
James Halliday "Bright, clear purple-red; offers a rich tapestry of succulent fruit in a blood plum spectrum, the oak evident but not over the top, finishing with soft tannins."
Jay Miller (robertparker.com) "The 2005 Grenache Clarendon is dark ruby-colored with an enticing bouquet of violets, damp earth, and sappy black cherry. This leads to a ripe, velvety-textured, intensely fruity, structured wine which will evolve for 4-5 years and drink well through 2020."
Jay Miller (robertparker.com) "The 2006 Grenache Clarendon is velvety, ripe, and sweet with excellent depth and length. It offers aromas and flavors of earth, violets, spice box and black cherry."
Jay Miller (robertparker.com) "The 2005 Grenache Romas Vineyard delivers more complexity than the Onkaparinga, both aromatically and on the palate. An enticing perfume of damp earth, truffle, clove, black cherry, and blackberry is followed by a full-bodied, powerful, structured wine which will need a decade to reveal its full potential. Although it oozes with fruit and can be enjoyed now, it merits extended cellaring."
Winemaker "Cherry red with blueberry hues. Aromas of raspberries and red currants with hints of white pepper and strawberry blossoms. Juicy and generous. The vibrant red berried fruits are at the fore with supporting layers of sweet kitchen spices and rhubarb stems providing vibrancy to the mid palate. The oak is playing a supporting role, framing the mineral/stonewashed tannin profile that creates a creamy balance to the wine.
Hand harvested and de-stemmed without being crushed. Fermented in concrete open fermenters for 7-10 days with 4 pump overs to maintain a fermentation temperature of 20-22’C. Drained and pressed though our wooden basket press before being transferred into seasoned oak for 15 months. Bottled un-fined and un-filtered."