(V) and (VG) Made by John Duval, the former winemaker at Penfold’s this wine is deeppurple-red colour. Aromas of blackberry and blueberry, liquorice and dark chocolate. An intense palate with anexcellent concentration of black fruit, spice and cedar. Structured and a longfinish.
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More InformationJohn Duval, one of the world’s great winemakers, John Duval was given the ‘Grange‘ torch by Max Schubert and passed it on to his successor when he left Penfolds to start out on his own with the 2003 vintage, sourcing fruit from some long-time friends in the Barossa...
His red wines - a Shiraz and a Shiraz/Grenache/Mourvedre blend - are sourced from old Barossa vines aged between 50 and 100 years old and showcase the best of the Barossa region. In 2010 he introduced a white Plexus wine to his range using traditional white Rhône varietals. Shiraz was sourced from old vineyards in the Krondorf and Marananga regions. Grenache from old bush vines 50-60 years old from Stockwell and Krondorf regions. Mourvèdre from old bush vines, the oldest over 100 years old, from the Light Pass and Krondorf regions.
A potential rival for the crown of ‘world‘s greatest black grape‘, Syrah has emerged relatively recently as one of the most-planted grape varieties worldwide. The two ‘classic‘ regions in which it thrives are the Northern Rhône valley, where it makes fabulous, dense, spicy wines which age majestically for decades, and Australia, to which it was introduced in 1832 by the settler James Busby and goes by the name Shiraz. The two different names usually denote two very different styles. Shiraz has come to be used for richer, blacker wines with more ripe fruit flavour on the mid-palate, while Syrah tends to be used for structure-driven wines with more restrained flavours of black pepper and spice with characteristic black fruit. The grape is thick-skinned and prefers warmer climates, although its flavours tend to degenerate jammily if subjected to too much heat. Excellent examples in the Syrah style can be found in the Languedoc-Roussillon, the Hawkes Bay area of New Zealand and now some cooler parts of Australia; in its Shiraz guise Australia is still the heartland, but is also cultivated in South Africa and California.