James Halliday "Fruit from Greenock and Stone Well, 100% whole-berry fermented, aged on lees in older oak for 15 months. There's a smoothness about this wine which will win friends easily - it just slips down. Aromas and flavours are in the typically dark-fruited Barossa spectrum, and whilst not overly ripe there is a sense of sweetness on the palate. The tannin quietly plays its part."
James Halliday "A field blend from a vineyard planted in 1858. Wild yeast, whole bunches included, aged in neutral French oak for 15 months. The ancient vines have produced a wine of great finesse. Cherry-like aromas and flavours with a seasoning of Mediterranean herbs and a faintly smoky note. Silky and seamless on the palate with finely tuned tannin, it's all impeccably balanced."
97 Points - James Halliday "Hand-picked in two parcels from the original ancient vine plantings (1857), fermented and aged on skins in a ceramic egg until Oct '17. The second parcel was 100% whole-bunch fermented and matured in used puncheons. You might guess a $100+ price and/or a wine with issues, and be wrong on both scores. This is a really attractive varietally pure wine, with very good colour and structure."
95 Points - James Halliday "Fruit from these 70+-yo old vines has produced - or contributed to - some fine Eden Valley rieslings over the years, in different guises. This release is in the classic mould, alive with all manner of citrus; zest and juice, blossom and curd. Floral and mineral notes are in the mix as well, with the sweet fruit and tang of acidity running long on the palate."
The surly muse reflects the technique of ageing 'surlie' (on lees) for an extended period, giving palate texture and phenolics. Combing the rich texture of Marsanne with the heady aromatics of Viognier gives a white blend with body and freshness.
It took us a while to get this one right, when we were first experimenting with Petite Sirah the tannins were so pronounced that tasters actually started howling as it crossed their palate. We later planted other naturally tannic varietals Tannat and Saperavi, softening the tannins so the only howl we hear now is one of enjoyment. Taken from Dadd’s Block on the high side – sandy loam with long sunlight hours and low rainfall. The best of these varieties is selected each year, either on their own or as a blend.