From 35-120o vines, open-fermented, post-ferment maceration, matured for 15 months in 40% new hogsheads, 90% French, 10% American. Deep crimson-purple; a complex wine, both in terms of its savoury flavours and its texture. Black fruits provide the core of the palate, with graphite, earth and tannins all on parade. It has absorbed and totally integrated the oak, which suits the wine to a T.
Even better than the 2015, Glaetzer's 2016 Bishop Shiraz is very similar in style, with many of the same notes of charred meat, espresso, black olives and blackberries, but with a greater sense of freshness and vitality, even a touch of red raspberry fruit. It's full-bodied and supple, turning velvety on the long finish. (JC)
Deftly balanced, with wild blackberry and blueberry notes that are concentrated and dense, offset by sophisticated details of chai tea, gingerbread and cinnamon. A juicy thread keeps the flavors bright and precise. (MW)
A bold, rich and slightly candied Shiraz with rich, sweet-smelling raspberries and vanilla across aromas red plums. The palate has smooth and fluid fruit flesh in the spectrum of red berries. Very drinkable.
This grows in northern Barossa’s Ebenezer district, the vines between 35 and 120 years old. After 16 months in oak (40 percent new), the wine is warm and rich, with notes of black cherries, dates and turmeric. It’s a heavy-duty style, with the dusty tannins to take on merguez sausages.
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