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.
COLOUR - A rich, deep crimson red, with vibrant hues.
NOSE - Complex layers of blackberry, fine cocoa and hints of baking spices gently elevate from the glass.
PALATE - An opulent and elegant Barossa Shiraz with complex flavours of blackberry and black forest, followed by waves of cocoa and baking spice on the middle palate. The supple tannins are well polished, persistent, and perfectly complement the American oak. This brilliantly structured, full-bodied and balanced wine will reward careful cellaring in years to come.
Peak drinking 2031 – 2036
FOOD MATCH - Barbecued medium rare dry-aged scotch fillet
96 GOLD POINTS - 2023 Halliday Companion
"Bright-rimmed crimson purple; typically crushed and destemmed, 10 days on skins, 14 months in oak. A perfectly balanced and poised medium-bodied shiraz, with a lustrous, succulent palate and a texture akin to Thai silk, tannins sufficient for the job and no more." James HallidayPublished 03 August 2022
94 Points - Andrew Caillard 2021
16 Points - Jancis Robinson 1st July 2021 “…. Dark purplish crimson. Smells of blackcurrant-pastille liqueur. Flattering nose.… Drink 2022 - 2027”