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The Insane Barossa Shiraz Dozen
A magnificent collection of Barossa Shiraz, worth $2,020, yours today for just $595.
Hewitson Ungrafted Shiraz (96 points) – fragrance, vibrancy, and intensity perfectly in sync.
Lone Palm Hillside Shiraz (96 points) – classic Barossa power, layered with cedary oak and savoury umami.
Stonehouse Neldner Shiraz – old-vine depth, black fruit complexity, raspy tannins, and oak finesse.
Lone Palm Selection Shiraz (97 points) – Barossa in excelsis; immense power that lights you up from first sip to last drop.
Yaldara Grand Shiraz ($250 RRP) – yet to be scored, but every prior vintage has rated 96+; this one promises to soar.
Dave Powell’s The Silesian Shiraz (97 points) – graphite, black fruits, kaleidoscopic complexity; impressive on opening, transcendent after a decant.
This is Barossa royalty in a box.
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Made From: A-grade Barossa Shiraz and exceptional oak
Aromas and Flavours: Blue and black fruits, chocolate and tobacco leaf
Drink if you like: Saltram No 1
Have With: A rare to med rare scotch fillet, and duck fat rosemary spuds
Awards: TBA every previous vintage has scored 96 or above and we think this is the best release yet
Just the fourth release of Yaldara Grand, and arguably the best so far, with its incredible concentration of fruit and use of exceptional oak. A big wine and a complex expression of the Barossa. Milk and dark chocolate, aniseed, blue fruits, tobacco leaf, plus plenty of cedary oak and tannin. Incredible.
Made From: Dave Powell's finest Barossa Shiraz.
Aromas & Flavours: Leather and spice and all things nice. Power, persistence without being over cooked; all the good things in balance.
Drink if you like: Saltram No. 1 (if you wished it was a bit better).
Pair With: Charred meats, slow cooked beef ribs. Just... THINK BEEF!!!!!!
Fun Fact: We got so excited about this wine and the story behind it that we wrote a veritable essay on it further down!
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This is sourced entirely from old, estate grown, ungrafted Barossa vines. The fruit from these gnarly old vines is handpicked before whole bunch fermentation in open fermenters, then pressed into French oak where it spends 15 months. It has an elegant, fragrant nose with plenty of spice and perfume. The palate is bright, but underscored with old vine, black fruited gravitas. Exceptional.
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