2023 Stonehouse Neldner Vineyard Shiraz - 96 points
Hand-picked from the Neldner Family Contour 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 into a mixture of USA and 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).
2023 Vintage Reviews;
96 points Wine Orbit - This is seductively expressed on the nose, showing dark fruit richness, cake spice, star anise, cracked pepper, and toasty oak characters with a hint of mocha. The concentrated palate offers power as well as refinement, wonderfully structured by loads of silky tannins, making it both substantial and sturdy, with a sustained, flatteringly classy finish. At its best: now to 2040
95 points Wine Pilot Ken Gargett - The vines providing the fruit for this Barossa gem are from the Neldner Family Contour Vineyard, which was planted back in the 1950s. 18% whole bunches used in the ferment, the remainder whole berries. After twelve days, basket pressing into a mix of American and French oak, 15% of which was new. These vessels were then home to the wine for the next year and a half for maturation. Under Diam.
The colour is near opaque black with a magenta rim. This is big, bold and wonderfully chocolatey. A classic Barossa Valley Shiraz – plush, generous and approachable. There is good use of oak, providing attractive vanillin notes, along with typical aromas of mocha, coffee beans, leather, blackberries and cocoa powder. There is good focus and density, but the balance is so well defined that the wine seems to dance. Fine tannins, cushiony and abundant, the wine has serious length, and exhibits pleasing freshness and juiciness. It will provide pleasure for ten to twenty years. Love it.
94 points Halliday Wine Companion - Shiraz sourced from the Neldner family's '50s-planted vineyard in Seppeltsfield, 15% whole bunch, matured in American and French oak (40% new) for 18 months. Deep, resonant blackberry, black cherry and macerated plum fruits daubed with baking spices, tobacco, cedar, fruit and nut chocolate, almond blossom and earth. Weighty and pure with fine, sandy tannin support and plenty of energy for the fruit weight. Good stuff.
93 points The Wine Front Campbell Mattinson - Grown on a south-facing Seppeltsfield vineyard planted in the 1950s.This is a soft, ripe, rich shiraz. Luscious is the word. Boysenberry, saturated plums, cedarwood, candied orange and red licorice flavours tumble through the palate, filling youthful mouth with flavour as they go. It’s heady in a good way. It’s bold and ripe but impeccably fresh and, indeed, more-ish.
Hand-picked from the Neldner Family Contour 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 into a mixture of USA and 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).
2023 Vintage Reviews;
96 points Wine Orbit - This is seductively expressed on the nose, showing dark fruit richness, cake spice, star anise, cracked pepper, and toasty oak characters with a hint of mocha. The concentrated palate offers power as well as refinement, wonderfully structured by loads of silky tannins, making it both substantial and sturdy, with a sustained, flatteringly classy finish. At its best: now to 2040
95 points Wine Pilot Ken Gargett - The vines providing the fruit for this Barossa gem are from the Neldner Family Contour Vineyard, which was planted back in the 1950s. 18% whole bunches used in the ferment, the remainder whole berries. After twelve days, basket pressing into a mix of American and French oak, 15% of which was new. These vessels were then home to the wine for the next year and a half for maturation. Under Diam.
The colour is near opaque black with a magenta rim. This is big, bold and wonderfully chocolatey. A classic Barossa Valley Shiraz – plush, generous and approachable. There is good use of oak, providing attractive vanillin notes, along with typical aromas of mocha, coffee beans, leather, blackberries and cocoa powder. There is good focus and density, but the balance is so well defined that the wine seems to dance. Fine tannins, cushiony and abundant, the wine has serious length, and exhibits pleasing freshness and juiciness. It will provide pleasure for ten to twenty years. Love it.
94 points Halliday Wine Companion - Shiraz sourced from the Neldner family's '50s-planted vineyard in Seppeltsfield, 15% whole bunch, matured in American and French oak (40% new) for 18 months. Deep, resonant blackberry, black cherry and macerated plum fruits daubed with baking spices, tobacco, cedar, fruit and nut chocolate, almond blossom and earth. Weighty and pure with fine, sandy tannin support and plenty of energy for the fruit weight. Good stuff.
93 points The Wine Front Campbell Mattinson - Grown on a south-facing Seppeltsfield vineyard planted in the 1950s.This is a soft, ripe, rich shiraz. Luscious is the word. Boysenberry, saturated plums, cedarwood, candied orange and red licorice flavours tumble through the palate, filling youthful mouth with flavour as they go. It’s heady in a good way. It’s bold and ripe but impeccably fresh and, indeed, more-ish.
Hand-picked from the Neldner Family Contour 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 into a mixture of USA and 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).
2023 Vintage Reviews;
96 points Wine Orbit - This is seductively expressed on the nose, showing dark fruit richness, cake spice, star anise, cracked pepper, and toasty oak characters with a hint of mocha. The concentrated palate offers power as well as refinement, wonderfully structured by loads of silky tannins, making it both substantial and sturdy, with a sustained, flatteringly classy finish. At its best: now to 2040
95 points Wine Pilot Ken Gargett - The vines providing the fruit for this Barossa gem are from the Neldner Family Contour Vineyard, which was planted back in the 1950s. 18% whole bunches used in the ferment, the remainder whole berries. After twelve days, basket pressing into a mix of American and French oak, 15% of which was new. These vessels were then home to the wine for the next year and a half for maturation. Under Diam.
The colour is near opaque black with a magenta rim. This is big, bold and wonderfully chocolatey. A classic Barossa Valley Shiraz – plush, generous and approachable. There is good use of oak, providing attractive vanillin notes, along with typical aromas of mocha, coffee beans, leather, blackberries and cocoa powder. There is good focus and density, but the balance is so well defined that the wine seems to dance. Fine tannins, cushiony and abundant, the wine has serious length, and exhibits pleasing freshness and juiciness. It will provide pleasure for ten to twenty years. Love it.
94 points Halliday Wine Companion - Shiraz sourced from the Neldner family's '50s-planted vineyard in Seppeltsfield, 15% whole bunch, matured in American and French oak (40% new) for 18 months. Deep, resonant blackberry, black cherry and macerated plum fruits daubed with baking spices, tobacco, cedar, fruit and nut chocolate, almond blossom and earth. Weighty and pure with fine, sandy tannin support and plenty of energy for the fruit weight. Good stuff.
93 points The Wine Front Campbell Mattinson - Grown on a south-facing Seppeltsfield vineyard planted in the 1950s.This is a soft, ripe, rich shiraz. Luscious is the word. Boysenberry, saturated plums, cedarwood, candied orange and red licorice flavours tumble through the palate, filling youthful mouth with flavour as they go. It’s heady in a good way. It’s bold and ripe but impeccably fresh and, indeed, more-ish.
