Ben and his father Colin make wines that are unmistakably Barossa wines with minimal intervention (just the way we like them right) which are regarded as classics and should feature in good or better cellars around the world.
Made from vines between 50 and 100 years old, which means that back at the winery you don't need to do much to let the expression shine through. The shiraz is matured in old hogshead barrels for a year and a half, while the Grenache has had next to nothing in the way of oak contact. Aromas of plum, raspberry, mocha and sweet, woody spice fall into a dense palate of full flavoured goodness.
Like my friend and wine wizard extraordinaire Mike Bennie says "It’s easy to come at and easy to like, no burrs or hassles, just a bundle of sweet, spice-laden fruitiness with a little grip, decent sense of freshness, quilt-like satiny plushness and a modest but appealing finish. The sweetness builds up but doesn’t overbear, but it’s notable, and the counter point in saline, tangy acidity lingering does its best in a counter. It feels like an upmarket BBQ wine and fits the bill well."