Ah, foiled again! All the milk chocolate in the world just won’t do if you want something dark, broody and mischievous. Underlying purity from the vineyard, it holds onto youthful austerity while delivering as you would expect from classic Barossa Shiraz – cool and intelligent – Germanic heritage abounds. Imagine drinking with hard local cheeses.
Great richness with line and length. Dark Chocolate and Sugar Plums this wine is deep, vibrant, fleshy and accessible. With a sweet Christmas Spice finish to cut through the hints of jamminess.
Dark Chocolate | Sugar Plums | Christmas Spice If you can’t beat ’em, join ’em – Jim Henson
Tasting Note
Award Sheet
Varietal:
Alcohol %:14.5
Food Pairing:
Gift wrapping: Options available
Gold Medal
Winemaker Challenge (USA) 2023
Gold Medal
China Wine & Spirits Awards Best Value 2023
Gold Medal
China Wine & Spirits Awards 2022
94 points
winepilot.com, Ken Gargett, October 2022
"If anyone is wondering who on earth wakes up in the morning and thinks, I'll call my new red wine, ‘Baron von Nemesis’, then I suspect you’ve never met the team here. I am sure that they have their reasons. Whatever they might be, this is a fabulous Barossa Shiraz. Inky dark, big, bold and rich, it just oozes chocolate and mocha. Spices, plums, fruitcake notes. There is good early complexity here. It does exhibit some of the brooding and slightly burly nature we find with the 2000 vintage. Fine yet slightly firm tannins after a seductive palate. There is focus and length and while it would be very easy and understandable if you chose to enjoy it now, it will age and improve for at least a decade. Love it."
94 points, ★★★★★
wineorbit.co.nz, Sam Kim, August 2022
”Youthfully attractive and perfumed on the nose showing blackberry, sweet plum, tar and roasted nut aromas, it's succulent and supple in the mouth displaying excellent fruit purity together with spicy complexity. Well framed by fine-grained tannins, finishing long and flavoursome. At its best: now to 2035."
94 points
Australian Wine Showcase magazine, April 2023 issue.
