2021 Seppeltsfield The Westing Shiraz
G 95
Deep crimson. Intense black cherry, black olive, cedar aromas with touch of black olive/flinty notes. Well concentrated inky dark cherry, blackberry, mocha flavours, fine slinky textures and fresh long acidity. Finishes chalky firm with lovely chinotto bittersweet notes. From Seppeltsfield V Block. 14 months in French oak hogsheads. Delicious and classic in style. 2024–2030 2021 Grant Burge 100th Anniversary Limited Edition Filsell Shiraz G 95 Medium-deep crimson. Fresh dark plum, dark chocolate, roasted walnut aromas. Inky deep palate with plentiful dark plum, blackberry, praline flavours, fine bittersweet tannins and underlying roasted walnut notes. Finishes chocolaty with persistent fresh acidity. Drink now or let it develop. Now–2035 2020 Chapel Hill Road Block Shiraz G 95 Medium-deep crimson. Attractive lifted blackberry roasted chestnut aromas with graphite notes. Generous and supple with blackberry, red liquorice, red cherry flavours, fine chalky/graphite textures, very good mid-palate volume and underlying roasted almond/chestnut notes. Finishes claret firm and bittersweet with very good mineral length. Now–2032 2018 Hutton Vale Farm Shiraz G 95 Deep crimson. Beautiful blackberry, black cherry, mocha, wax polish aromas with stone fruit notes. Richly flavoured and buoyant style with beautiful blackberry, mocha, dark chocolate flavours, fine chalky, touch velvety textures and very well balanced mocha, roasted chestnut oak notes. Finishes firm and minerally. Now–2030 2019 Krondorf King’s Mantle Shiraz G 95 Deep crimson. Intense blackberry, dark chocolate, sesame, marzipan aromas with wax polish, hint wood varnish notes. Generously concentrated with dense blackberry, dark cherry pastille, dark chocolate flavours, fine sinuous/ferruginous tannins, and well balanced mocha/ marzipan oak. Finishes chocolaty/velvety with bittersweet notes. A sumptuous Barossa Shiraz with impressive fruit density, volume, and torque. Should develop and unfold with further bottle age. 18 months’ maturation in 40% new and 60% seasoned French oak hogsheads. 2025– 2036+
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The Vintage Journal
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