‘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 - Crimson red, with purple hues.
NOSE - Blackberry tart, lashings of berry coulis, fine cocoa and sweet spice elevate from the glass.
PALATE - Intense flavours of blackberry and mulberry are complemented by waves of milk chocolate and sweet baking spice flow across the palate. The supple tannins are well polished, persistent and complemented by the well-balanced oak. This full-bodied, rich and opulent wine is perfectly structured to ensure the wine will age gracefully throughout the years.
PEAK DRINKING Now - 2032
FOOD MATCH - Favourite cut of meat and lightly charred greens.
95 Points by Huon Hooke in The real review 2023 - "Dark, inky and youthful in the glass. Heady aromas of plum conserve, coffee grounds, sweet spice, licorice and oak. Full throttle flavour, big, bold and beautifully Barossa. Opulent, with a core of dark fruit, spice and oak along with grippy, textured tannins and livley acidity. There's lashings of flavour here, but also balance and drinkability"
95 Gold Points – Halliday-“Super-deep crimson in the glass with inviting aromas of macerated plum, blackberry, boysenberry and blueberry fruits. Hints of fruit cake spice, licorice, dark chocolate, turned earth, violets, olive tapenade, vanillin oak panforte and roasting meats. It's a classic Barossan style and one that St Hallett does very well, consistently dealing out great examples of what made the region famous across the world. Plush and endearing with superfine powdery tannins and a black-fruited finish that lingers nicely, showing abundant spice and meaty, earthy nuance. You can see why these wines are so well supported, especially so from a vintage as strong as 2021.”Dave Brookes- Published 27 November 2023