Online Catalogue | BIG REDS
" 94 POINTS (James Hallidays Australian Wine Guide)A great wine from a great vintage: the colour is dark brick red with purple hues. The aromas are of spicy dark berry fruits with just a hint of toasty vanillan oak. The full-flavoured palate is awash with flavours of plums and black fruits, enhanced by silky fine grain tannins; the finish is rich and smooth. It is drinking beautifully now and will cellar well for a decade.
"95 points. Deep colour; a deliciously savoury, spicy shiraz that stamps its authority and makes its mark from the word go, with the sort of structural integrity more often associated with cabernet than shiraz. The tannins are firm, but ripe and balanced, and entirely in keeping with the overall wine. Will be very long-lived. (James Halliday's Australian Wine CompanionA fabulous single vineyard Shiraz from the Grilli family's Angel Gully vineyard in the McLaren Vale subregion of Clarendon , which produces just one tonne per acre . The Shiraz is hand selected so that only the very best fruit is chosen for this, their flagship Shiraz. A small portion of fruit was air dried (as per the Joseph Moda) to provide an additional degree of complexity. The wine has an intense bouquet of complex dark red fruits with spicy peppery notes. Concentrated, blueberries and cream flavours swarm around the palate - very juicy but elegant and vibrant. The finish silky rich, with great structure, fine tannins and good length. It will cellar well for at least a decade from vintage.Primo Estates vineyard in the McLaren Vale subregion of Clarendon is rocky and steep with predominately shale stone soil. The site rises sharply to 300 metres above sea level. The soil and altitude, combined with an intense viticulture regime results in a small crop of evenly ripened fruit, just one tonne per acre. Angel Gully Shiraz is hand selected from a single block of low yielding vines at the pinnacle of the vineyard. A small portion of fruit was air dried to provide an additional degree of complexity.
94 points (James Halliday's Australian Wine Companion)"Deep crimson-purple; includes some malbec and shiraz; matured in a mix of French and American oak. The quality of the vintage shines through this medium to full-bodied cabernet, filling the palate with black fruits and berries, relegating tannins to a back seat role, the oak likewise.."Another great Cabernet from Leigh Eldredge's high-altitude vineyard.Colour is dark brick red with magenta hues. Bouquet of dark berry fruits with a hint of smokiness and spice. Promises offered by colour and aroma are delivered with great depth and length of fruit flavours with a spice accent that is followed by fine grain tannins and a clean finish.
The wine is a lively violet color. On the nose there are integrated spice, blackcurrant and cherry-vanilla aromas. The palate has complex flavours of ripe berries, raspberries and cherries with savoury oak undertones. The wine has great length and finishes with silky tannins and a rich finish.
The 2007 Rockford Basket Press Shiraz is red-purple in colour with a fragrant bouquet which leads into a palate that is elegant and full bodied with fabulous undertones of blackberry, raspberry, liquorice and spice. The finish is rich and smooth, with silky ripe tannins and superbly balanced oak. A very impressive and complete wine that will age very gracefully over the next 15 years or so.
2013 is one of the best vintages in South Australia for years, probably even better that 2002. It's a wonderful Australian red, ready to drink now and one that will improve in the bottle for more than a decade (that is, if you've more patience than me!) It's rich and full-bodied, with all the classic blackberry / mulberry / violet aromas and flavours typical of Tim Adams' Shiraz and a long, lingering finish.
The 2013 Zamberlan is a rich and complex wine with multiple layers of fruit, spice and subtle oak and a rich, savoury finish. It is named after Joe's father-in-law, Rinaldo Zamberlan, who first suggested using the Ripasso technique, where newly fermented young Sangiovese and Cabernet Sauvignon juice is pumped over dried grape skins from a previous batch, in this case the skins leftover from Primo's flagship the JOSEPH Moda, for additional fermentation. The juice is then pressed and barrel aged in the very best oak barriques.The wine has incredibly intense and complex aromas: ripe dark fruits of the forest and a nutmeg spicy lift. Rich chocolate from the Ripasso process is counterbalanced with a maraschino cherry lift from the Sangiovese.The palate is rich and full bodied with firm tannins and succulent cassis fruit notes over chocolate and tobacco leaf flavours, while the Sangiovese brings a savoury finish with cherry fruit characters. It has amazing depth and layers of flavour. The 2013 Zamberlan is drinking well now and will improve in the bottle for over a decade.You can see Joe Grilli making the Zamberlan HERE.