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Colour: deep garnets and black core.

Nose: Lifted cedary notes, some tar and cordite, quite a lifted black pepper hint and backed by ripe cherries.

Palate: Full bodied, with great acid and tannin balance. The palate core is of spiced dark fruits with rich oak complexity.

Ben Murray has been making our Barossa Shiraz now for many years, typically harvesting from the family-owned and operated vineyards of Marananga. Marananga, in the famed western sub-region of the Barossa Valley, is superb for growing Shiraz, with deep Rich soils interspersed with limestone shelves.

Winemaking
Hand harvested and crushed. Fruit fermented and vinified for over 25 days allowing extended skin contact, daily cap plunging and gentle pump overs to ensure total coverage of juice through the must. Gently basket pressed after vinification. 18 months in barrel for maturation, in new and old French and American oak barriques. The wine was bottled at optimum maturation and shows great potential for ageing.

Accountants might hate hail, but here is a great example of a positive outcome to quality, reducing yield to increase concentration. The old ‘what doesn’t kill us, makes us stronger’ adage. Coupled with the first vintage in the spanking new winery, this is possibly the finest BM Shiraz release to date. Hand-made, slow and gentle is the winemaker’s mantra, resulting in a shiraz expression of balance, complexity and concentration.

A savoury amalgam of spice, blue and dark fruits, with a subtle spine of French oak and natural tannins. Old world sensibility that enhances, rather than diminishes its Barossa Valley Shiraz credentials. Already approachable, this wine will age gracefully over the next decade or so, building complexity and interest. Drink now with slow-braised beef and mushrooms.

94+/100 Peter Nixon, The Wine Libertine