Located in the heart of Australia’s iconic Barossa wine region, St Hallett has been producing fine wines since it was established in 1944. All the fruit used in St Hallett wine is grown in the Barossa. It is their dedication to keeping parcels separate through fermentation and maturation - combined with the Barossa’s rich and diverse range of vines and soils - that allows them to craft an exciting range of full flavoured and interestingly textured wines which are savoured around the world and recognised as benchmarks of the region.
The wine was first released in 1994, in honour of Stuart Blackwell, winemaker for more than three decades and a tireless contributor to the St Hallett story. The fruit is sourced predominately from Northern Barossa with the red brown clay soils creating wines with hallmark characteristics of black plum, cherries and dark chocolate.
From Ebenezer, Seppeltsfield and Greenock vineyards, fermented on skins for 8-12 days, matured in American oak. I assume Stuart Blackwell kept a close watch on the grape selection and vinification of this wine, and claim responsibility for its quality. Black fruits in profusion embrace the scaffold of ripe tannins and American oak to display their wares. Drink to: 2035; Date Tasted: March 2017; Alcohol: 14.5%; Rating: 95 Points; James Halliday Wine Companion
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