St Hallett Blackwell Barossa Shiraz 2020 (Australia)

St Hallett Blackwell Barossa Shiraz 2020 (Australia)"Colour is impenetrable at the core to a deeply stained ruby red rim. Mulberry, ironstone and dark chocolate aromatics. Rich, dense and weighty, a powerhouse Shiraz thats loaded with dark berry fruit and layered complexity of savoury graphite and mocha notes. Tannins are powerful but wrapped in velvet, so the palate glides with great persistence to the drying finish. Many years of enjoyment will be found here, and while its not cheap it offers great

"Colour is impenetrable at the core to a deeply-stained ruby red rim. Mulberry, ironstone and dark chocolate aromatics. Rich, dense and weighty, a powerhouse Shiraz that’s loaded with dark berry fruit and layered complexity of savoury graphite and mocha notes. Tannins are powerful but wrapped in velvet, so the palate glides with great persistence to the drying finish. Many years of enjoyment will be found here, and while it’s not cheap it offers great value" Stuart Knox, Real Review, Nov 2022

"This release of St Hallett’s renowned Blackwell Shiraz is robust and full-bodied but not overblown. I’d call it measured but the measuring device is a large one. Coal, blackcurrant jelly, clove and toast flavours with sweeter plum-like characters through the middle, and a slightly burnt, woodsy element to the edges. Maybe it lacks some highlights but it’s a good, solid release" Campbell Mattinson, Wine Front, Nov 2022

Displaying lively dark cherry aromas overlayed with oak nuances of moccha and vanilla bean. There is a slight brooding ferrous element to the aroma which provides complexity. The rich and generous dark fruit spectrum on the front and mid palate is classic Blackwell.

Grapes for Blackwell are sourced from the north-west corner of the Barossa Valley. The grapes are sourced from vineyards surrounding the parishes of Ebenezer, Greenock and Seppeltsfield.

Each vineyard destined for Blackwell was vinified separately and had skin contact for between six and eight days. The pump over regime was tailored to the individual vineyard parcel. Post-pressing, the wine spent 24 hours in stainless steel before going to barrel for malo-lactic fermentation. Barrels were matched to each parcel to promote harmony and balance during maturation. American Oak was used with a mixture of one to three year old barrels to ensureseamless integration.