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| Drinking window: Drink between 2016 and 2028 (based on 5 user opinions) |
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| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 14 notes) - hiding notes with no text | | | Tasted by Praxis on 12/25/2023 & rated 93 points: Clean and bright in appearance with no noticeable sediments, pale ruby with considerable bricking and a pronounced watery edge. The color of this wine actually strikes me as odd since it reminds me more of a Pinot Noir or maybe a Barbaresco or even perhaps of cooler weather Grenache more than a South Australian Shiraz. The nose is of lively stewed fruit with what I would describe as very old Chinese sandalwood furniture and old rubber tire overtones. The palate is medium-bodied, medium intensity, very soft and fairly well-balanced (considering ration between its frame versus its alcohol content of 14.4%) with a good amount of fruit structure (although no where near what I would expect from a Barossa old vine Shiraz) but very silky with ample amount of acidity to make this too easy to drink. The flavor components include: matured but very lively red and purple fruits (that’s a bit on the sweet side), wet leaves, green undergrowths along with some meaty visceral notes, fine peppery spices, some salt sprays and a faint impressions of 2nd run Oolong tea. The oak or vanilla is not very overt here at least in this stage of its development. A very refined and delicious wine at this juncture. I’ve never tasted a Barossa old vine Shiraz quite like this! But it was very nice experience. Day 2: Drinking better better tonight, the nose is phenomenal, the flavors are much more integrated and the oak has become more pronounced. (493 views) | | | Tasted by wineforth on 3/19/2016 & rated 91 points: At first a big eucalyptus nose, blueberry fruit, soft and persistent. Then left in the decanter for one and a half hours. At 14.4% it's borderline too alcoholic for my taste. Later starting to get the mocha. I prefer the 2008. (2482 views) | | | Tasted by jskuek on 2/22/2016 & rated 92 points: Needs 2 hours decant, what a difference it makes. (2177 views) | | | Tasted by jskuek on 2/3/2015 & rated 90 points: Sweet, med acidity, med body when first open. After 2 hour in decanter, coffee mocha, med+ body. Long finish. (2444 views) | | | Tasted by jskuek on 6/28/2014 & rated 93 points: Still very young, doesn't have any sign of aging yet. Get better hour after another. Keep it. (2646 views) | | | Tasted by jskuek on 5/5/2014 & rated 94 points: Too young to drink now! I have to double decant this, 4 hours in decanter before the wine is opening up. Nice bouquet, mid-full body, silky mid palate. Ultra long finishing, with all the characters come together, licorice and dark chocolate. 94pts (2641 views) | | | Tasted by Life At Your Leisure 🍷 on 5/6/2013 & rated 94 points: Dark Garnet/purple hues with a deep/dense nose that opens up and goes all over the place as the temperature increases. The initial whiff starts off with dark cherries and licorice, but offers notes of tobacco and leather as it opens up. The palate exhibits a medium-to-full body that is deeply concentrated at about 65 degrees. Very feisty but sexy wine that has a lingering finish you can feel all the way to your stomach with hints of earth and spice. Drink now until 2020. (2063 views) |
| St Hallett Producer websiteSt Hallett Shiraz Old Block"The best sip off the Old Block." Article by Huon Hooke. Published by the Daily Liberal. May 28, 2013.
http://www.dailyliberal.com.au/story/1530655/the-best-sip-off-the-old-block/?cs=3151
Age was a recurring theme at St Hallett's recent celebration of the 30th vintage of its flagship Old Block Shiraz. Age is, of course, an important factor in the provenance of the wine. It's not called Old Block for nothing. The first two vintages, in 1980 and '82, were sourced solely from the vineyard affectionately known as the Old Block, which was planted by the Lindner family in 1912, on the site where the winery is today. That's pretty ancient by any yardstick.
Then there's the winemakers. Stuart Blackwell has been chief winemaker at St Hallett from its rebirth in the late 1970s. Now, he's more like a winemaker emeritus, or style counsel. He spends a lot of his time doing promotional work, and has been replaced as hands-on winemaker by the youthful Toby Barlow, formerly winemaker at Mitchelton. Prefacing the final bracket of wines in the tasting, 2006 to 2010, Blackwell said: ''This is where Toby has taken over: the hip-hop versus the hip replacement.''
The Barossa Valley is the repository of some of the oldest vines in Australia - indeed, the world. But old vines don't in themselves guarantee great wine. The vines have to be healthy and in good order, and the wine has to be well made.
This fact was apparent to Blackwell early on. The Old Block did not always come up to par. He decided to supplement the wine with grapes from other old vineyards. Sometimes there was no Old Block at all: indeed, no Old Block grapes have been used since 1999. And, from 1984, grapes from the higher, cooler Eden Valley have been blended with those from the Barossa Valley floor to bring elegance to what might otherwise be more of a blockbuster than Blackwell wanted to produce.
Old vines can, of course, give fruit of great depth and concentration. They typically give small yields of small berries with softer tannins and concentrated flavour, and because their roots tend to be deep (especially if unirrigated), they are consistent, and can weather the years that bring extremes of drought or rain.
''We consider old vines to be 35 years and older,'' Blackwell says. ''They tend to produce shiraz that has darker-fruit flavours - blackberry, etc. The red fruit flavours tend to come from younger vines.'' Then he adds quickly: ''It's a rule that's easily thrown out, though.''
I found at St Hallett that the old vines gave wine of extra colour saturation, great palate density and complex aromas that evoke not only fruits but tar, bitumen, smoke, creosote, earth and humus, even black coffee. After oak-maturation, you can add mocha and dark chocolate to the espresso tastes and aromas.
Consider the Koch family's Willandra vineyard beside Jacob's Creek in the Rowland Flat area. First planted in 1919 by the grandfather of present owner Graeme Koch, this vineyard now covers 32 hectares. Fruit from its 1926 block is one of the mainstays of St Hallett Old Block Shiraz. It's been part of the blend every year since 1990, gradually increasing in importance in the mix. Since 2003, it's been at least 45 per cent of the blend, often much more. The second-most important grower is the Fechner family of Moculta, whose grapes are included most years.
Standing in the Willandra vineyard, I tasted two samples of 2012 shiraz that had been made from its vines. Wine one had staggering density of colour, aroma and palate - the last both in texture and flavour. There was fantastic depth of blackberry and blueberry aroma, plus tremendous richness, extract and a wealth of tannin - soft, silky tannin, nothing harsh or astringent about it, even at this tender age.
Wine two was picked on a different day, and was lighter in every way: more fragrant, with more high notes, leaner and more elegant, tighter, with good acidity, but not as rich or fleshy as wine one. But it would also be a useful component of Old Block Shiraz.
As Blackwell said: ''We've never been about creating the biggest burster of a wine, but celebrating the history and tradition of the region.'' To that end, the blend might include components from Rowland Flat, Light Pass, Kalimna, Greenock, Angaston, Seppeltsfield, Moculta, Williamstown, Springton, Tanunda and elsewhere.
Old Block has never been one of the Barossa's Betty Blockbusters. It's never aspired to that.
On the other hand, some of the blockbuster wines might not be as long-lived. Old Block has proved to have a long lifespan. In the 30-year tasting, none of the vintages were ''over the hill'': those that had faded or were past their best were from the less successful vintages, and this is a matter of the season, not the fruit-sourcing or winemaking style.
The winemaking has always emphasised freshness, and Blackwell has never been afraid to correct the acidity if need be. This is also important for longevity. Oak has been scaled back and the wine is less oaky today, although it sees a high proportion of new barrels. They were 100 per cent new in the mid-2000s but this has been backed off a little. As well, it's now 100 per cent French oak, whereas in the early days it was all American. Quantity varies widely: the 2007 was the smallest output at 700 cases; good years can produce as much as 3000 cases.
The best vintages? The 2010, to be released on July 1 at $100 a bottle, is probably the best yet. Then came, in order (on my notes) 2006, 1990, 1982, 2002, 2008, 1991, 1999, 2004, 1996, 1994, 1986, 2001, 1988, 1984, 1998, 1992, 2009, 2007, 1995, 1997, 1985, 1980, 1987, 1989. Those below par on the day were 1983, 1993, 2000, 2003 and 2005.
Complete tasting notes at huonhooke.com.
2010 St Hallett Old Block Shiraz
(20 per cent Eden Valley. 14.2 per cent alcohol; screwcap)
Deep, dense, dark-purple colour. Concentrated black fruits, dried herbs, sage, pepper and blackberry. Hints of liquorice and aniseed, but subtle. Very complex and stylish; great concentration and power; a profound and enormously impressive wine, of tremendous softness and persistence. Best drinking 2015 to 2045. 97/100.Shiraz Varietal article (Wikipedia) | Varietal character (Appellation America)Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia)Barossa Barossa Wine (South Australian Tourism Commission)Barossa Barossa Wine (Barossa Wine & Tourism ) |
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