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Barossa

20th ANNIVERSARY VINTAGE

Deep ruby with violet hues. Lifted raspberry, red currant, mulberry and Satsuma plum, with floral notes of violets, lavender, crushed flowering herbs and anise, pepper and mace spice. A rich and intense palate of well defined, concentrated red fruits; red currant, cut plum and spicy wild berries, give way to crunchy mid palate, firm-edged velvety tannins and excellent length.

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Product Information

Vintage
2021

Grape variety breakdown

77% Shiraz | 11% Grenache | 10% Mataro | 2% Viognier

Technical Details
Alcohol: 14.5% | pH:

3.54

| Acidity:

6.1g/L

| Volume: 750mls

Harvest Date

26 February - 04 April

Maturation

Viognier co-fermented with shiraz; grenache and mataro fermented separately. Matured in 95% seasoned and 5% new French hogsheads for 10 months prior to blending and bottling.

Background

This shiraz, grenache, mataro and viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all of the wine grapes. This blend highlights the historical introduction of southern French and Spanish varieties to South Australia in those early days of viticulture and reflects the history, religion and culture of the Barossa.

Cellaring potential

Excellent vintage; 15+ years (from vintage).

Serving Temperature

15°C

Download Tasting Notes

2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Vintage Description

Average winter rainfall was followed by minor frost events late in September and spring rains in early October. Budburst was even with good fruitfulness although heat bursts in late November affected fruit set. Strong winds in early December caused some damage to the canopies but the fruit remained disease free. January was mild and dry with a short heat wave late in the month at veraison, followed by rainfall in early February. The lead up to vintage and conditions during ripening remained cool, cloudy but dry. The fruit showing balanced acidity, excellent colour and great flavour development.

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