2007 Australia

Proprietor Dave Powell is aiming here to illustrate what can be achieved using fruit from slightly cooler sites within the region, so The Struie is made from 100% Shiraz from the Barossa and Eden Valleys in South Australia, and aged for 18 months in French oak, 20% new. The colour is dense, opaque blue-black; the bouquet is a fascinating combination of sweet berry fruit, blackberry and cassis, with the herbal, smoked bacon, well-hung game elements more reminiscent of the Northern Rhone in France. On the palate the wine is dense but far from monolothic, with layers of flavour and a very fine-grained tannic structure. A few years in bottle will only help it develop a wider range of flavours but it can be enjoyed already because of its rich, smooth texture and rewarding presence in the mouth. Drink with robust red meat dishes.

Grange is arguably Australia’s most famous wine and is officially listed as a Heritage icon of South Australia. Grange boasts an unbroken line of vintages from 1951 and clearly demonstrates the synergy between Shiraz and the soils and climates of South Australia.

Unmistakably Grange on the nose ripe, pungent, confronting, wrapped in darker elements (soy/cola/peat/ coal-dust, black liquorice with sesame, sea-weed, quince paste), followed by coffee & bitter chocolate overtones.

The palate is balanced and accessible; fresh and tight, defined by flavours of dates, freshly baked pecan-pie, custard tart. The oak is omnipresent, yet neither prominent nor ostentatious—completely assimilated. The tannins are neither obstructive nor aggressive, yet effortlessly conveying flavours.  Maturated 21 months in barrel and three years in bottle.

The 2007 vintage was challenging with low winter temperatures and accompanied by low winter rainfall. Dry conditions persisted throughout the growing season and resulted in low yields. Fruit ripened relatively quickly and was selectively
harvested earlier, parcel by parcel, pursuing full flavours, structure and balance.

A wine of true heritage – first made in 1957. St Henri is matured in fifty-year-old
giant oak vats and the wines texture and delicacy differentiates it from its stablemates.

Blended from sites across the southern end of South Australia, the St Henri Shiraz
has a classic nose of kirsch and menthol. Sweet, herby concentration on the nose is
followed by soft fine tannins and cassis fruit in the mouth. This is showing some
development already and is very much in a loose-knit, laid-back style.
Ben Upjohn, Berrys' Fine Wine Advisor

A single vineyard planted in 1994 with cuttings from old RinRig vines (hence the Descendant) – some of the oldest genetic material in Australia. This is Barossa’s first co-fermented Shiraz/Viognier – the Shiraz is crushed directly on top of lightly pressed Viognier, fermented then matured for eighteen months in barrels previously used for RunRig.

Deep red clay soils give the wine a savoury edge and a rich texture, with silk-like mouthfeel. This will age impeccably well for those that have the patience.