91Points

“A blend of fruit from seven blocks at this estate in Seppeltsfield, this wine completes its fermentation in mostly older French oak barrels, where it rests for ten months. Even though it sees only 15 percent new oak, it carries a deep espresso scent when first poured, needing air to move beyond the oak toward flavors of black olives, black currants and tar. Some red fruit begins to break through the blackness, presenting a clean, mineral-rich wine with some Barossa grandeur.”