Hand-picked from a Seppeltsfield Vineyard, planted in the mid 1950’s. Naturally fermented with 18% whole bunches and the rest whole berries in traditional open fermenters for 12 days. Then basket pressed solely into French oak, 15% new to complete malolactic fermentation naturally and remained in them for 18 months before blending and bottling with no fining or filtration (ie Vegan friendly).
96 points Winepilot Ken Gargett - Always a superstar from the range, the Seppeltsfield vineyard which provided the fruit here was planted in the mid-1950s. A wild yeast ferment with 20% whole bunches, the wine was basket pressed into a mixture of American and French oak, 15% of which was new, for maturation for a year and a half. Under Diam. Just 2,100 bottles were made. This is black as evil. There are big, bold notes of chocolate, cold tea, mocha, blueberries, plums, blackberries and cassis. The oak integration is immaculate. The palate is plush, balanced, very long and simply gorgeous. This is intense but it dances. Stunning stuff, the focus is laser-like, with silky tannins on a lingering finish. There are hints of morello cherries which emerge on the palate. Love it. A fifteen year proposition.
95 points Halliday Wine Companion 2025 -Shiraz from a contour-planted Seppeltsfield vineyard planted in the '50's; 10-12% whole bunch. Deep crimson with opulent satsuma plum, blueberry and boysenberry fruits. Hints of clove, bay leaf, olive tapenade, tobacco, cedar, licorice, dark chocolate, violets and earth. Full bodied with a light ferrous edge to the superfine tannins. The fruit depth here is terrific – velvety and supple – the whole show rolling on for some time on the finish.
94 points The Wine Front - Grown on the Southern Seppeltsfield contour vineyard, planted just after the Second World War.
This is a thick, rich Barossa shiraz but it’s also firm, and it’s the latter that helps to elevate it. It puts the power down but it feels controlled and, indeed, imposing. It tastes of blackberry and plum, toast, sweet herbs and twiggy spices, with a run of liquid cedarwood infused throughout. We’re clearly in excellent territory here. Campbell Mattinson
Hand-picked from a Seppeltsfield Vineyard, planted in the mid 1950’s. Naturally fermented with 18% whole bunches and the rest whole berries in traditional open fermenters for 12 days. Then basket pressed solely into French oak, 15% new to complete malolactic fermentation naturally and remained in them for 18 months before blending and bottling with no fining or filtration (ie Vegan friendly).
96 points Winepilot Ken Gargett - Always a superstar from the range, the Seppeltsfield vineyard which provided the fruit here was planted in the mid-1950s. A wild yeast ferment with 20% whole bunches, the wine was basket pressed into a mixture of American and French oak, 15% of which was new, for maturation for a year and a half. Under Diam. Just 2,100 bottles were made. This is black as evil. There are big, bold notes of chocolate, cold tea, mocha, blueberries, plums, blackberries and cassis. The oak integration is immaculate. The palate is plush, balanced, very long and simply gorgeous. This is intense but it dances. Stunning stuff, the focus is laser-like, with silky tannins on a lingering finish. There are hints of morello cherries which emerge on the palate. Love it. A fifteen year proposition.
95 points Halliday Wine Companion 2025 -Shiraz from a contour-planted Seppeltsfield vineyard planted in the '50's; 10-12% whole bunch. Deep crimson with opulent satsuma plum, blueberry and boysenberry fruits. Hints of clove, bay leaf, olive tapenade, tobacco, cedar, licorice, dark chocolate, violets and earth. Full bodied with a light ferrous edge to the superfine tannins. The fruit depth here is terrific – velvety and supple – the whole show rolling on for some time on the finish.
94 points The Wine Front - Grown on the Southern Seppeltsfield contour vineyard, planted just after the Second World War.
This is a thick, rich Barossa shiraz but it’s also firm, and it’s the latter that helps to elevate it. It puts the power down but it feels controlled and, indeed, imposing. It tastes of blackberry and plum, toast, sweet herbs and twiggy spices, with a run of liquid cedarwood infused throughout. We’re clearly in excellent territory here. Campbell Mattinson
