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PV Tasting Notes
A wine for almost every palate, its dense ruby/purple colour is followed by a big, earthy perfume of blackberries, cranberries, black currants, pepper, and minerals. Full-bodied, impressively endowed, pure, multidimensional, and long, it is surprisingly accessible. However, another year of bottle age will be beneficial. It should keep for a decade or more. Tasted Jan 2007
92 points – Robert Parker Wine Advocate
A multi-regional blend of 96% Shiraz and 4% Cabernet Sauvignon, the 2004 Shiraz reveals abundant amounts of sweet blueberry and blackberry fruit intermixed with notions of creosote and toasty oak. Well-made and medium to full-bodied with sweet tannin and low acidity.
Simply match this to Peppered Steak, Beef with olives, Slow roasted meats, Barbecued Beef Ribs or Lamb Chops, would also be good with Moussaka and Steak and Kidney Pie.
Highly experienced and knowledgeable viticulturalist and winemaker Rob Gibson and his wife Anne have built a stunning winery and cellar door at Light Pass in the Barossa Valley. Called 'Gibson's Barossa Vale Wines' they are a small artisan producer of premium wines, specialising in Shiraz and Merlot blends, much of which are snapped up by a US market hungry for rich Barossa reds made by the man who once nurtured the Penfold Grange vines. Often described as “massive, a future icon” and “technically perfect wines” generally regarded by the serious wine press as one of the top producers of South Australia, we are proud to be involved with such a winery as this.