From one of the oldest vineyards on the planet! A true exclusive collectors item.
This is the first release of Zen Master Shiraz, and it qualifies for that rare monicker, “Centurion Vineyard” indicating that it comes from vines 100 or more years old. Few vineyards, anywhere in the world get to this age so the vines, their grapes and the wine deserve respect.

As befits a vineyard of such age the grapes were hand-picked and fermented in an open-topped fermenter at the Atze’s Corner winery.  Judicious plunging of the ferment extracted the deep colour and tannins from the grapes without overwhelming the aromas and flavours.  There was no birthday cake or candles for the vineyard but Andy did buy a brand new French oak puncheon in which to mature the wine he’d lovingly made from the vines planted a century ago by the Atze family.  A puncheon is a slightly larger barrel than is usually used and it imparts an especially delicate oak character to the wine, perfect for a wine such as this.

The inky-deep purple colour catches your eye while floral characters, violet and rose petal, stream from the glass.  Drinking Zen Master is pure joy, it is silky smooth, utterly seamless and perfectly balanced.  Ripe, black fruit characters dominate the palate complexed by pepper spices and dark chocolate, a note of vanilla and hazelnut.  So young, yet so polished.  Too young in fairness, we’ve waited 100 years for the vines to grow we really should wait another decade to really enjoy this wine and even then it won’t be close to its best.  If you must open a bottle now we suggest that you decant it perhaps six hours ahead of time to allow it to give some hints of the things to come.

Only 600 Bottles produced.

96 Points James Halliday’s Wine companion  

Optimal Serving.

• Serve at 16 degrees Celcius for optimal flavour and aromatic expression.
• Decant or open one hour before serving to open up aromas and soften the tannins.

Atze's Corner first ever vintage of Eddies Old Vine Shiraz.   

Named in honour of the two Barossans who planted a vineyard in 1912, The Eddies Old Vine Shiraz celebrates the Barossa’s irreplaceable treasure-trove of old vineyards.  Combining the fruit from a rare ancient vineyard, planted in 1912, with fruit from a 59 year old vineyard and a 1975 block.  Andy Kalleske has captured the essence of these ancient vines which his parents, Barb and John have been nurturing for forty years. 

When you’re looking for archetypal Barossa Valley Shiraz look no further than this magnificent wine. The core of the wine is a century-and-a-bit old vineyard planted by the Eddies who give their name to the wine. Their plantings, together with two other old vine vineyards owned by the Kalleske family make up this broodingly intense red.

Pristine and youthfully deep, it’s virtually impenetrable with the ruby red colour showing the power and concentration which low yielding, seriously old vines give. A gloriously aromatic bouquet led by sweet spices and backed up by damson plum, dark chocolate and the most subtle of toasty oak.

The rich, enveloping palate is lush and smooth with bright fruit; dark cherries and Christmas cake made all the more complex by the layers of spices: cloves, cinnamon and anise. As anticipated the finish is uber-long with a savoury, umami note which leaves you wanting another sip.

Pairing:  Grilled or roast beef with a pepper sauce, slow roast lamb shank, barbequed or flame grilled red meats.

Alcohol : 15 %

Fermentation: 14 days extended maceration time on skins. Secondary fermentation in oak Barrels.

Blend composition: 1912 Block 50% -1951 Block 50%  – 

Bottling Date: 12th December 2006

Maturation:  21 Months in 25% New French, 25% New American, 50% 2nd fill French and American Oak Hogshead (300 litres). barrels.

Vintage: 2005 was an exceptional vintage due to a wet winter and nice warm ripening period, giving the wines their full bodied and intense concentrated black fruit characters.

Cellaring: For a wine so young, and one with so much potential to mature, Eddies Old Vine 2005 is drinking startlingly well after a few years of cellaring already. But don’t be fooled; this wine will last and last for 25 years with a good cellar and self-control!

Optimal Serving: Serve at 16 degrees Celcius for optimal flavour

Quick decant to clarify the wine.

An Outstanding vintage. Only a handful of bottles left.  

Named in honour of the two Barossans who planted a vineyard in 1912, The Eddies Old Vine Shiraz celebrates the Barossa’s irreplaceable treasure-trove of old vineyards.  Combining the fruit from a rare ancient vineyard, planted in 1912, with fruit from a 59 year old vineyard and a 1975 block.  Andy Kalleske has captured the essence of these ancient vines which his parents, Barb and John have been nurturing for forty years. 2006 is universally recognised as an amazing Barossa Shiraz vintage and my view is that this is one which you should have in your cellar; This is a cracking vintage and is proving a populuar choice in some of the finest establishments around Australia.

When you’re looking for archetypal Barossa Valley Shiraz look no further than this magnificent wine. The core of the wine is a century-and-a-bit old vineyard planted by the Eddies who give their name to the wine. Their plantings, together with two other old vine vineyards owned by the Kalleske family make up this broodingly intense red.

Pristine and youthfully deep, it’s virtually impenetrable with the ruby red colour showing the power and concentration which low yielding, seriously old vines give. A gloriously aromatic bouquet led by sweet spices and backed up by damson plum, dark chocolate and the most subtle of toasty oak.

The rich, enveloping palate is lush and smooth with bright fruit; dark cherries and Christmas cake made all the more complex by the layers of spices: cloves, cinnamon and anise. As anticipated the finish is uber-long with a savoury, umami note which leaves you wanting another sip.

Pairing:  Grilled or roast beef with a pepper sauce, slow roast lamb shank, barbequed or flame grilled red meats.

Alcohol : 15.5 %

Fermentation: 10 days extended maceration time on skins. Secondary fermentation in oak Barrels.

Blend composition: 1912 Block 60% -1951 Block 40%  – 

Bottling Date: 12th February 2008

Maturation:  23 Months in 25% New French, 25% New American, 50% 2nd fill French and American Oak Hogshead (300 litres). barrels.

Vintage: 2006 was an exceptional vintage with a wetter than average winter and warm ripening period, giving the wines amazing cellaring potential.

Cellaring: Eddies Old Vine 2006 is drinking startlingly well after a decade of cellaring. ; This wine will last and last for 25 years with a good cellar and self-control!

Optimal Serving: Serve at 16 degrees Celcius for optimal flavour

Quickly decant to clarify the wine before enjoying.