St Hallett Higher Earth Syrah 2018
Founded by the Lindner family in 1944, St Hallett is a legend among Aussie wineries and boasts the top Halliday rating.
Syrah in the wine's name is a clear indication that winemaker Helen McCarthy is aiming for a more elegant, northern Rhône style, rather than the more usual bold Barossa Shiraz. The grapes come from four sites in the Eden Valley, a region with vineyards up to 500 metres high, so the climate is cooler and its wines fresher and more aromatic.
Each parcel is fermented separately, at a lower temperature to capture the sappy freshness of the fruit, then aged 9-12 months in French oak to lend a delicate weave of oak spice to its pure fruit.
A delicious, fine, 93-point red. James Suckling describes this first edition of St Hallet Higher Earth Syrah as "a thread of wet stones … dry spices and blackcurrants. Some violets, too. The palate has some really bold, rich blueberry and blackberry flavours. Open early and serve with beef en croûte, lamb or aubergine parmigiano.
Founded by the Lindner family in 1944, St Hallett is a legend among Aussie wineries and boasts the top Halliday rating.
Syrah in the wine's name is a clear indication that winemaker Helen McCarthy is aiming for a more elegant, northern Rhône style, rather than the more usual bold Barossa Shiraz. The grapes come from four sites in the Eden Valley, a region with vineyards up to 500 metres high, so the climate is cooler and its wines fresher and more aromatic.
Each parcel is fermented separately, at a lower temperature to capture the sappy freshness of the fruit, then aged 9-12 months in French oak to lend a delicate weave of oak spice to its pure fruit.
A delicious, fine, 93-point red. James Suckling describes this first edition of St Hallet Higher Earth Syrah as "a thread of wet stones … dry spices and blackcurrants. Some violets, too. The palate has some really bold, rich blueberry and blackberry flavours. Open early and serve with beef en croûte, lamb or aubergine parmigiano.
