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Intensely opaque at its core with a glowing purple rim and rich, brooding aromas of black fruits. Dark cherry, cassis, bramble, blackcurrants and stewed plums all layered with vanilla, cedar, anise and dried spices from the well-integrated new oak ageing. The tannins are fine-grained and opulent. With some smoky leather and a hint of chocolate this is a deliciously rich, full-bodied wine of great texture and length. Recommend at least 1.5 hours decanting.
Food Pairing: Try grilled Toulouse sausage with garlic and herbs, ox cheek with black pudding or a Sunday roast.
STORY BEHIND THIS WINE
The Barossa valley of Southern Australia is the envy of many other premium regions around the world. Having escaped the ravages of Phylloxera, it now has an unrivalled concentration of old vines. Combine this with a skills of winemakers such as Ben Glaetzer and its easy to see why the Barossa is the first name in premium Australian wine.
With a focus on small-volume, premium wines made with minimum intervention from old vines (some of which are almost 130 years old) the Glaetzer family have made a name for themselves as purveyors of excellence. Combined with the fact that 2018 was, in Ben’s words “an absolutely cracking year” you have a wine with the structure and style to satisfy you now or again in 20 years.