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The Barrosa
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94/100 from Halliday “Medium red-purple; clean berry fruit and particularly well integrated and balanced oak on the bouquet lead into a medium-bodied palate, with a near-perfect balance between fruit, oak and tannins. Manages to combine elegance and flavour.” The Shiraz "Meshach" is the flagship of the winery. The fruit is from the oldest portion of the Filsell vineyard with vine age close to 100 years. It was aged in French and American oak for 20 months and given another 30 months of bottle age prior to release.
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97/100 from Halliday whoo writes- "Medium to full red-purple, still bright after five years, vibrant cherry and plum fruit aromas more than handle the oak on the bouquet; the palate is sumptuous, but not heavy, the cherry and plum flavours tracking the bouquet. The wine has a very long finish, with fine, integrated tannins. Destined to become one of the great Granges. Drink to 2026."
93/100 from Parker who writes "This dark purple-colored wine exhibits notes of sweet plum, blackberry, and cassis intermixed with some licorice, chocolate, and espresso. It is a blend of 94% Shiraz and 6% Cabernet Sauvignon that tips the scales at 14+% alcohol. The wine is layered, unctuously textured, full-bodied with tremendous intensity, moderately high tannin, and a 40-second finish. The wine needs a good 4-5 years of cellaring. Anticipated maturity: 2006-2025. This Grange should ultimately merit a higher score when it is closer to its plateau of drinkability."
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As rare as rocking horse do..dos.
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"This wine is destined to be a very great classic. It is in perfect balance with remarkable texture. It is one of the longest prospective wines in the Penfolds portfolio. It is likely to outlast us all." - James Halliday
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The 2007 won Trophy for "Best Australian Shiraz" at the London International Wine Challege- a major, major achievment. Troy Kalleske is 'One of the Rising Stars of the Barossa as voted by Huon Hooke, Max Allen and Peter Forrestal in the Gourmet Traveller Magazine and Robert Parker in the Wine Advocate who writes. Scourced from top vineyard sites with old vines in the Northern Western sub region of the Barossa.
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This would normally sell on our shelf for $1850. Limited availabilty due to it being in the rare magnum format- great for the cellar."It is always a treat to taste Australia’s most famous wine, Penfolds’ Grange cuvee (the word Hermitage has been dropped because of legal issues). The 2001 Grange is one of the few vintages of this cuvee to be composed of 100% Shiraz (the others being 1951, 1952, 1963, 1999, and 2000). Aged 17 months in 100% American oak, and tipping the scales at 14.5% alcohol, the 2001 is undeniably one of the top examples of this wine. At this stage, it appears to eclipse the 1998 and 1996. Inky/blue/purple to the rim, with a stunning perfume of blueberries, blackberries, chocolate, graphite, and earth, it boasts good acidity, huge tannins, magnificent concentration, and a multilayered, textured mouthfeel. It is a big, but impeccably well-balanced Shiraz that should shed some of its structure and tannin over the next 4-5 years, and be at its best between 2010-2030+. " 98+/100 R.Parker
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Was $1200.The Chris Ringland (formerly known as Three Rivers Shiraz), which is aged 42 months in 100% new French oak, and is rarely racked until bottling, represents an extraordinary expression of Barossa Shiraz. The perfect 1998, made from a single, 88-year-old vineyard cropped at one ton of fruit per acre, soaked up its wood component as if it is not even present. It boasts a sumptuous texture, great delineation, and a huge fragrance of bacon fat, blackberry liqueur, creme de cassis, toast, espresso roast, and hints of chocolate as well as pepper. Full-bodied yet remarkably well-delineated and fresh, this stunning wine is still a baby, but it promises to evolve for two decades or more. 100/100 - Robert Parker
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Made from 70% Shiraz (105- to 115-year-old vines) and 30% Cabernet Sauvignon (60- to 90-year-old vines), was cropped at a minuscule .5 to 1 ton of fruit per acre, and spent 15 months in French oak prior to bottling. Its gorgeously sweet, pure nose of crushed rocks, blueberries, cassis, and minerals soars from the glass. Floral-like black and blue fruits, an inky/purple color, and nearly endless depth and persistence on the palate are the stuff of legends. With extraordinary equilibrium, precision, and purity, it represents the apogee of Ben Glaetzer’s winemaking talents.
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