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2003
St Hallett Blackwell Shiraz
(3.0l)
[Printable View]
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Producer: |
St Hallett Winery
sthallett.com.au
details
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| Appellation: |
Barossa Valley - South Australia - Australia
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| Type: |
red
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| Varietal: |
Shiraz
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| Maturity: |
Drink |
| Rating: |
n/a |
| Est. Price: |
n/a |
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Availability:
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Locate a store with
WineZap
Wine-Searcher
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Morrell Wine
www.mywinesdirect.com
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Related Ratings:
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rated
(2002 vintage, 750ml bottle)
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July 4, 2004
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Jeremy Oliver
onwine.com.au
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93 points
"Meaty, dark and pruney aromas of currants, blackberries and plums with sweet chocolate and vanilla oak. Smooth, black and briary, its sumptuous palate reveals a fine depth of plush, velvet-like texture and concentrated licorice and cassis-like fruit. There’s a faint suggestion of over-ripeness, but the wine has plenty of richness and substance. 17.2, drink 2006-2009+ ($28 retail, approx.)"
Best 2007-2010
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tasted
(2004 vintage, 750ml bottle)
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March 3, 2007
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from a member
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4 stars
"Color: dark; Aromas: spicy, red berry, black berry; Sweetness: dry; Finish: very persistent; This was a sample. We bought two bottles of this wine one was for longer term storage. It was a very nice full-bodied wine. Both of us enjoyed it very much. The wine had a dark berry, slightly oaky nose but was very well balanced. It's taste further reinforced its aroma with a much stronger inensity. It was high in alcohol but wasn't overpowered by an alcoholic taste."
Best -2016
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rated
(2006 vintage, 750ml bottle)
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June 18, 2008
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Roy Nixon
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95 points
"James Halliday gave this wine 96 points in his upcoming Wine Companion book and being from such a great Barossa vintage (2006), I thought I would give it a try. Well, it seems Halliday was spot on the money. Deep purple (almost black) in colour, the nose is a mix of fruitcake, dark chocolate, plum, hints of cherries and mocha. It is oppulent yet refined all at the same time. The palate is a beautiful expression of Barossa Shiraz with warm chocolate, mocha, plums and spice tannins to finish. This really blew me away. Cellar 10 years 95 points"
Best 2008-2018
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