Press
Strong crimson-purple; only Glaetzer would find Barossa Valley grenache of this quality and style, and blend it so synergistically with shiraz; the wine is ready to drink now, but will easily see out a decade or more. Screwcap. Rating 94. Drink 2020. Date Tasted Jan 10.
James HallidayAustralian Wine Companion 2011
A touch of Grenache (20%) blended with Shiraz is almost always a good thing. Especially if the Grenache you're using is of high quality. Juicy, dark, full-bodied and very, very easy to slurp. One of those 'dangerous' kinds of wine - you just keep wanting another glass....It has flavours of dark cherries and sundy berries, with vanilla, clove-like touches from oak. Walsh called it 'plump' in the cuddly and warm sense of the word. Drink 2010-2014.
Campbell Mattinson + Gary WalshBig Red Wine Book 2010/11
Some years Bishop gets in, other years Wallace captures the flag. This year Wallace didn’t just capture the flag, he got the whole castle, too. This is a magnificent Shiraz / Grenache blend and in spite of the Grenache element only just hitting the 20% mark, the overall feel here is one of ethereal, rhubarb and raspberry (Grenache) which leads and even dominates the swarthier, dark, raisin and chocolate (Shiraz). Hoorah for the underdog, because it is the Grenache in this wine which makes it so unutterably special.
Matthew JukesTop 100 Australian Wines May 2010
Winemaking
Up to 6 separate vineyard components were fermented separately in 2 tonne open stainless steel fermenters. The Shiraz components were fermented cool and received 7 to 10 days on skins, hand plunged 3 times daily/ The Grenache received a warmer ferment to extract colour and tannin structure and was hand plunged twice daily. The wines were pressed to 2 and 3 year old oak for malolactic fermentation before being topped for maturation in 100% 3 and 4th use French and American oak for 14 months.
Glass closure
Screw cap
Biodynamically produced
Organically produced
Vegetarian
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