The Colonial Estate Exile Shiraz (lightly scuffed label) 2005
Syrah/Shiraz
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Robert
Parker -
Wine
Enthusiast
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Product Details
Varietal
Producer
Vintage
2005
Size
750ML
Features
Collectible
Your Rating
Somm Note
Winemaker Notes
A big, inky wine with a deep dark cherry robe. Intense blackcurrant, black cherry and toasty oak. Hint of wood smoke, vanilla and exotic spices. Powerful structure, integrating silky tannins, chocolaty oak and fresh black berry fruit flavors. Well-layered tannins lead to an incredibly long, persistent finish.
Professional Ratings
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Robert Parker's Wine Advocate
The 2005 Exile was sourced from a single dry-farmed vineyard owned by the winery and located in the center of Nuriootpa. It is composed of 85% Shiraz, 10% Mourvedre, and 5% Grenache and was aged for 18-20 months in new French oak. Deep cherry-colored, it exhibits an alluring perfume of toasty oak, wood smoke, Asian spices, tar, blueberry, and black cherry. This leads to a full-bodied wine with chewy fruit, ripe flavors, great depth and concentration, and a pure, lengthy finish. Give this hedonistic effort 3-5 years in the cellar and drink it through 2030.
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Wine Enthusiast
A single-vineyard wine that contains about 85% Shiraz, 10% Mourvèdre and 5% Grenache, this is an incredibly concentrated wine. Slightly lifted aromas keep it from seeming heavy, but the flavors are dense and fudge-like, chocolaty and superripe. Dusty tannins on the finish suggest cellaring through 2010, and it should age well through at least 2020. Cellar Selection.
Other Vintages
2006-
Robert
Parker
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Robert
Parker
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Robert
Parker
The Colonial Estate is a range of limited-production Barossa Valley wines that are handpicked and vinified using mainly French methods by Jonathan Maltus of Bordeaux' Chateau Teyssier.
CWC's approach is deliberately and uniquely French. The wines are handpicked into trays and double-sorted. The reds receive cold pre-maceration, delestages, pigeage, and maceration on the skins prior to ageing in French oak; whilst the whites get whole-bunch pressing and lees batonnage and are fermented with yeasts imported from Champagne. The reds come, in principle from the prime Northern Arc of the Barossa Valley and the whites from the cool-climate of the Adelaide Hills. The wines are produced from vines that are either owned by the Company or are from selected growers.
DDE167116_2005 Item# 167116