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A big brooding Barossa wine with endless layers of fruit and oak. The tannins are very well integrated and will continue to develop in years to come. A great example of a true Barossa Shiraz.

Vineyard Soils Schist rock over blue grey clay and deep compacted broken down schist with red sandstone pebbles on the surface along creek line (Marananga) / Loam over clay (Nuriootpa) Vine Age 2 vineyards – planted in 1899 (Marananga) and 1965 (Nuriootpa)

Alcohol content 14.0%Vol.Variety Shiraz 2016Region Barossa Valley Estate GrownWine Maker Damian TorresanConsume 1-2 standard glasses per dayResveratrol concentration: 100+mg/L (as measured by the Australian Wine Research Institute)6x 750mL bottles.

Lifted aromas of fleshy ripe red currants, cherries, spice and mild pepper. Soft and inviting flavours of plum, red currant and ripe berries with undertones of elegant French oak. Silky in texture with solid tannin structure this wine has well-integrated oak and natural acid giving it a soft elegant finish. Drink this premium drop now or cellar up to 5 years. Rockford Hill Reserve wines come from the most expressive blocks from our best vineyards. Complex and layered, the rich fruit profile of these wine displays the ultimate finesse and balance.GROWING CONDITIONS2015 in Barossa was a slow start due to slightly cooler weather during fruit set but compensated with ideal weather condition during the ripening stage. The day time temperature was slightly higher and nighttime temperature below average during veraison was just perfect diurnal weather for the ripening preserving the acid and flavours.WINEMAKINGHandpicked at optimum flavour ripeness at 14.5 Baume-Fermented in open fermenters at 25deg C Hand plunged and pumped over twice a day -Pressed off the skins allowed to go through natural malo-lactic fermentation Filled in French oak, 30 % new -Matured for 24 months.

Nitschke Block Shiraz displays rich, opulent fruit with a fantastic balance of texture. Lifted notes of greengage plums are first to emerge from what is a tightly-wound wine. There is also a warming spice element of subtle white pepper as well as some dark cherry and plum flavours.

The Schilds are the oldest family- owned grape growers in the Barossa Valley, and they are custodians of vineyards home to some of the oldest vines in the world – up to 170 years old. Made with fruit from the Angus Brae vineyard near Lyndoch, this one has won Gold at the International Wine Challenge Awards 2018, and Best Australian Red in Show at Mundus Vini 2019!

Murray Street Vineyards might be a recent addition to the Barossa Valley elite, but it hasn't taken Andrew Seppelt and his team to firmly place themselves at the pointy end of quality in the Barossa. With access to some of the oldest vineyards in the Valley, Murray Street are able to produce wines like this Red Label Shiraz that are bursting with varietal aromas and flavours. Dark, purple and blueberry fruit with a fine and integrated tannin structure. A beautifully balanced wine.

Teusner Albert Shiraz is made from old vines in the northern Barossa; rich black fruits and tarry cassis with smoky undertones, the finish is long and luscious. Could easily be cellared for the medium term.

This superb single-vineyard Shiraz is sourced from a six-acre plot that was replanted in 2001. Sadly, the original 1912 vineyard was ripped out in the mid-1980s thanks to the SA governments now-notorious vine pull scheme. Here in the Moppa sub-region the grapes grow on sandier soils than in Greenock (a mere 2km away as the crow flies) producing more perfumed wines with finer tannins. This release is no exception. The fruit was harvested on the 22nd of February and was 100% de-stemmed. The whole berries were sent to small open-top fermenters, and were hand-plunged three times per day. After 18 days on skins the wine was basket pressed into barrel. The wine rested for 20 months in French (25% new) and American hogsheads.