Hobbs Shiraz 2002
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Robert
Parker
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Produced from 100-year-old vines cropped at 3.75 tons of fruit per acre, the 2002 Shiraz possesses a modest (by Barossa standards) 13.3% alcohol. This full-bodied, layered, massive Shiraz boasts huge concentration as well as an inky/graphite-like character interwoven with smoky blackberry and cassis fruit.
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2005-
Wine
Spectator -
Robert
Parker -
Jeb
Dunnuck
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Robert
Parker
Our vineyard has just 15 acres of vines. It's home to some of the Barossa's oldest Shiraz, planted at the turn of the last century. The vineyard is nestled in the cool, beautiful Barossa Ranges, where the climate and distinct soil structure provide ideal conditions to produce fruit of unique quality.
We have a strong belief in the balance of nature. In striving to maintain this balance between nature and agriculture we have embraced an organic and bio-dynamic approach in managing our vineyard.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.