This merlot is soft and supple with immediate drinkability. Using grapes from permium vineyards in south eastern australia, it has berry fruit characteristics with floral notes, all supported by subtle oak. Food Pairing: Beef & Venison
Full purple-crimson; rich, textured and full-bodied, with plum, blackberry and vanilla threaded throughout the multilayered palate, with its hallmark soft tannins. 93/100 Point by Wine Enthusiast Food Pairing :Beef & Venison
Pale straw, yellow. Intense pear skin, white peach, flinty aromas. Precise, very buoyant and generous with concentrated pear skin, white peach, apricot flavours, plenty of flinty, amontillado notes, underlying savoury oak nuances and fine mineral/spring-water–like acidity. Finishes long and tangy with a slight al dente grip. A really delicious wine. 95/100 Point by James Halliday Food Pairing: Root Vegetables & Squashes Gold Award by INTERNATIONAL WINE CHALLENGE 2008 *Gruble Applicable
Deep crimson. Fragrant red cherry, redcurrant aromas with sweet fruit, dark chocolate notes. An elegant style with fresh red currant, red cherry flavours, fine sinewy, al-dente textures and underlying sweet fruit, tobacco, chinotto notes. Finishes chalky dry, minerally and long. Very much an alter ego St Henri vintage, yet still displaying the hallmarks of the Penfolds house style. 18 months in large (1460 litres) old, oak vats. 91/100 Point by Jeremy Oliver Food Pairing :Beef & Venison Silver Award by DECANTER WORLD WINE AWARDS 2015
Deep crimson. Intensely fresh violet, blackberry, elderberry, liquorice, cedar, mocha aromas with herb garden notes. Plush, richly concentrated wine with blackberry, elderberry, herb flavours, firm chalky/velvety tannins and spicy ginger, vanilla oak. Generously proportioned, powerful and expressive.
96% Shiraz, 4% Cabernet Sauvignon. Barossa Valley (including substantial proportion of Kalimna shiraz), McLaren Vale, Coonawarra. 18–20 months in new American oak hogsheads (300 litres).
97/100 Point by Robert Parker
Food Pairing :Beef & Venison
Deep purple to crimson. Intense blackberry, praline, herb garden, malty aromas with graphite, leafy notes. Ample blackberry, brambly flavours with fine grippy tannins, plenty of mid-palate richness and mocha, malty oak. Finishes muscular, grippy. A robust yet balanced wine with plenty of vigour and freshness. 97% Shiraz, 3% Cabernet Sauvignon. Barossa Valley, McLaren Vale, Langhorne Creek, Coonawarra, Magill Estate (Adelaide). 18–20 months in new American oak hogsheads (300 litres). 96/100 Point by Jeremy Oliver Food Pairing :Beef & Venison *Gruble Applicable
Deep crimson to purple. Intense elemental inky, elderberry, blackberry aromas with meaty, vanilla, liquorice nuances. Beautifully balanced and powerful with elemental dark berry, elderberry, liquorice, aniseed flavours, fine plentiful grainy, al dente tannins and wellbalanced malt, vanilla oak. 98.5% Shiraz, 1.5% Cabernet Sauvignon. 50% Kalimna Vineyard (Barossa Valley), 50% Barossa Valley. 18–20 months in new American oak hogsheads (300 litres). 97/100 Point by James Halliday Food Pairing :Beef & Venison
Deep crimson. Fresh praline, plum, blackcurrant aromas with cedar, herb garden notes. Very tightly structured wine with red plum, blackcurrant, roasted coffee, liquorice flavours, fine dense muscular tannins and plenty of mocha oak. Finishes chalky firm but fruit persists. Generously proportioned with a solid structure. 99% Shiraz, 1% Cabernet Sauvignon. 50% Kalimna Vineyard (Barossa Valley), 50% Barossa Valley. 18–20 months in new American oak hogsheads (300 litres). 96/100 Point by James Halliday Food Pairing :Beef & Venison
Medium-deep crimson. Intense aniseed, redcurrant, rhubarb, blackberry, dark chocolate aromas with mocha, ginger oak. Sweet buoyant palate with redcurrant, mocha flavours and velvety, touch leafy tannins. Finishes bitter chocolatey firm but long and sweet-fruited. 100% Barossa Valley Shiraz. Kalimna Vineyard (Barossa Valley), Barossa Valley. 18–20 months in new American oak hogsheads (300 litres). 96/100 Point by James Halliday Food Pairing :Beef & Venison
A neat array of dark and red berry fruits and chocolate, the blue fruits of mataro (aka mourvèdre), ripe blue plums and blackberries, the tannins are assertive, long and deep - the approachability of bright red fruits is immediately impressive. 12–15 months in older (often more than 6 years) seasoned oak hogsheads. 91/100 Point by James Suckling Food Pairing :Lamb