Combines the deft winemaking touch of uber-ripe fruit, with
freshness of style and overt but not clumsy oak barrel maturation.
It’s rich and concentrated with the full-body of the Barossa at its
best. Joyous sweet damson with clove and cinnamon spices on
the aroma. It’s a slick, high production values style of wine: velvety
smooth, full-bodied with graceful tannins and more of that spicy
and liquorice dark enveloping fruit. A serious drink. Decant it if
drinking now to open it up or leave it tucked safely in the cellar
for ten-fifteen years.
Pairing: Perfect for high grade Wagyu steak or slow roast lamb
Alcohol: 14.8 %
Maturation: 18 Months in 50% New American 24% New French oak
and 25% second ill American Oak Hogsheads to give stunning
oak smoothness and rich vanilla oak flavour.
Vintage: 2018 was a warm season which allowed for amazing ripening conditions, resulting in amazing balance of flavour,
structure and acidity. A wine to cellar.
Sub Region: Ebenezer – Iconic sub region at very Northern tip of
the Barossa Valley.
Vineyard: Formerly owned by Ken Boehm, Boehm’s Vineyard
is one of the most Northern blocks in the Barossa where the
soil is some of the most ancient planted to vine on the planet.
It consistently reaches A-grade level and inky black colour is
unmatched by any another Shiraz vineyard on the Atze’s Estate.
In fact it gives the blackest variety of them all, Durif, a run for it’s
money most years!
Elevation: 275 Metres
Cellaring: Drink now to 2035 but be sure to decant it to open it up
and let its quality shine.
Quantity: Only 200 Cases produced.