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Review by: Berlin Wine Trophy 2017
Review by: Huon Hooke, huonhooke.com
Equal #1 of 72 rated Barossa Shiraz 2015 Deep red colour with a good tint of purple, the bouquet deep in dark chocolate and cocoa powder, charcoal, soot and earthy notes, and rich dark fruitcake. The wine is magnificently sumptuous in the mouth: very rich, velvet textured, concentrated and beautifully balanced. Powerful and long, but not a blockbuster, it retains freshness and vitality. Endless persistence. A great wine. (from vineyards at Nuriootpa, Bethany and Moculta). Drink 2017-2042.
Review by: Mike Bennie, Wine Business Magazine
Deep dark, formidable red of impact and presence. It's all ultra dark fruit, coal and tar, smoky oak, dried fruit and sweet spice. It is rich, full, powerful, warm and palate staining. The style is such that you'll have to favor those that flood the senses. It's done will its style.
Review by: James Halliday, Halliday Wine Companion Magazine
It pours on the power. It strikes blow after blow of thick, sweet, dense flavour. Blackberry, honey, soy and malt, inflections of mint and clove, a churn of grainy, muscular tannins. There’s real flex here, real grunt. You either succumb or you stand out of its way. Red berry flavours add a brighter note; a light on a mountain of flavour. Cellaring until 2030
The Barossa is a truly unique part of the Australian wine industry and the Château is one of the most established names in the Barossa.
All our premium wines are uncrushed, basket pressed and unfiltered with minimal intervention to allow the true character of the grapes to express themselves. The combination of traditional methods with the best technology creates an elegance and softness typical of our wines.
The Barossa is home to some of the oldest vines in the world. Our Centenarians are a truly unique opportunity to experience wines made from vines aged between 100 and 165 years old. With power and fortitude these vines stand, having survived drought, frost and heat. These wines are only produced in minute quantities due to the scarcity of such ancient vines.
The hand-picked grapes were destemmed, but not crushed, and spent seven days on their skins in open fermenters with daily hand-plunging and pumping over of the cap to more gently extract colour, flavours and tannins. This was followed by careful basket pressing followed 22 months' maturation in our cellars in a combination of French and American oak (20% New).
In keeping with the non-interventionist winemaking style we have neither fined nor filtered this wine.
The Barossa is home to some of the world's oldest ungrafted Shiraz vines and the grapes for this wine come from just two small vineyards in the Eden (Alluvial sand texture contrast soil over red brown clay) and Nuriootpa (Red brown clay loam with alkaline subsoil) sub-regions.