94 points, James Halliday
"Fermented in a 3000l wooden cuve, 20 days on skins, pressed and returned to the same cuve for 10 months maturation. Very rich, concentrated and complex. Too much of everything? Some would say so today, but not in 10 years."
A few statistics about Shiraz: As a variety it occupies 28% of vineyard area in Australia. It was one of the original varieties imported to Australia in the 1830’s and it is planted in every wine region in Australia (at least every one I can think of!!).
When people think of Australian wine they automatically think of Shiraz.
Why then the name Syrah? Syrah is what the French call Shiraz and this wine is made in a traditional Old World style, using 3000L oak vessel for fermentation and then maturation in traditional 1200L oval oak foudres. This allows for both a pure expression of the rich fruit and spicy aromatics of Australian Shiraz as well as the development of the savouriness and texture reminiscent of Syrah. A truly delicious wine.