Very deep crimson with red hue. Alluring and spicy aromas of red currant, Satsuma plum, red liquorice and black pepper with herbaceous layers of bramble, sage and rosemary. Concentrated and elegant flavours of succulent red currant and blue berry fruits are balanced with black pepper and a hint of violet florals, while a clean line of acidity and fine-grained tannins add length and texture.
The lock to the cage of herbs has been opened. It’s a pretty, herbal, light wine...
The 2014 moon cycles put Easter quite late in the season, so the expectation of a late harvest prevailed until South Australia experienced its record number of heat days over 40C in January, culminating in the worst bushfire in Eden Valley in living memory, and followed by the wettest February in 44 years. Fortunately Eden Valley was still in veraison, which allowed the quenching rain to rebalance the fruit, particularly in the older dry-grown vineyards. The change to mild autumnal weather in late February after the rains allowed for a focus on early vintage white varieties, while the red varieties continued to fully ripen. March became colder and wetter, which seemed to change to a winter pattern after the equinox, resulting in one of the longest and latest vintages. In summary, a challenging season with excellent quality but very low yields.
"The crushed raspberry Eden Valley character is strongly evident here, even though the wine is almost half Barossa floor grapes (47%). Sweet cabernet berry aromas, bordering on jammy. The cassis character is almost overpowering - almost too much of a good thing. The palate is where it really wins: it's lovely - the flavour and texture quite delicious. We can see both the shiraz and cabernet components in the wine."
"A bright and brilliant wine brimming with ripe, plummy fruitcake characters and a little stewed prune complexity. A decent dollop of dark chocolate adds further rich feel to the palate.."
“[A]…big blend, this time Shiraz (57%) is joined by the Bordeaux trio of Cabernet Sauvignon, Merlot and Cab Franc to make for a savoury and robust wine. There’s a big fruit hit of plums and blackberries on the nose followed by smokiness and greenness (mint, sage, rosemary) on the palate. This used to be called ‘Dry Red’ when it was first made in 1972 and you can see why.”
“Firm, herbal, spicy, littered with wintergreen and dust, lifted by aromatic grass-hay-like notes. Infused with woodsmoke. Sweet berried fruit to the core but in a strict, cabernet context. The lock to the cage of herbs has been opened. It’s a pretty, herbal, light wine; pleasant is the word.”
“There's a distinctive overtone of black walnut here, adding a note of maturity and complexity to the core of wild strawberry and raspberry flavors, with aromatic details of dried porcino, green tea and spice box. The tannins are taut, firming on the finish and suggesting that time in the cellar will make this even more expressive.”