‘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’, Helen McCarthy, Chief Winemaker.

NOSE - Cocoa nib, berry tart and an almond frangipane lift from the glass highlighted with vanilla extract

PALATE - A powerful and sweet black plum with cherry glide across the palate with chocolate, vanilla bean and an array of dried spices. The richness of the wine is hugely profound but is balanced by dense tannins that display a balance and silk like smoothness to the finish, carrying the fruit and spice long after the wine is consumed. A powerful but elegant palate

FOOD MATCH - Char grilled beef, barbequed lamb backstrap or a sweetened smoked chocolate tart.

PEAK DRINKING - Now or with careful cellaring over 10 years until 2035.