Tim Smith sources the fruit for his Barossa shiraz from various old vineyards on the floor of the Barossa Valley, with vine ages varying from 20 to more than 100 years old. The resulting wine is aged in new and old French oak.
Tasting this wine over two days, something I suspect many mainstream publications can’t do on weight of numbers yet perhaps reflects how wine often might be consumed, the wine showed well. It has very attractive aromatics recalling plums, pepper, cloves, a lick of oak, dried oregano and a crushed rock character. Its aroma promises much. The palate is a little more coiled – acid is certainly there, short of medium length, and flavours of cloves, plums, black pepper and some buttery oak supported by light tannins. The style is quite fresh and it goes down easily, albeit not without first showing some glimpses of complexity along the way. I think this wine is ready to drink now or over the next 3-4 years, and is a well made example of Barossa shiraz not of the fruit bomb ilk. Good