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Regular Price $1,185.00 $360.00
12 pack - $30.00/bottle
70% Off RRP

Super Premium Barossa Dozen v2.0

Four incredible Barossa Reds. Yaldara’s $200 a bottle, 96pt Shiraz blend. JJ Hahn’s 1890’s single vineyard stunner. The wonderful 7 clone Shiraz is made by former Penfold’s St Henri growers, the Lienert Brothers, and Lone Palm’s 95pt, rich, black beauty.

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Super Premium Barossa Dozen v2.0
Super Premium Barossa Dozen v2.0

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$360.00

    Super Premium Barossa Dozen v2.0
    Wines In This Pack
    Barossa Valley, SA
    96pts Sam Kim
    Even more concentrated than the 2018 vintage. A massive, deep and complex expression of the best bits of the Barossa Valley. Dark chocolate, liquorice, tobacco leaf, cedar, cassis, plums, cherries, spice and plenty of cedary oak and tannins. Incredible.
    Barossa Valley, SA
    96pts James Halliday, 95pts Sam Kim
    A magical, medium bodied expression of very old vine Barossa Shiraz. Elegant almost ethereal fruit builds in intensity, revealing as it breathes black fruits, blueberries all enhanced by wonderfully floral aromatics. Complex, elegant, powerful and bloody awesome.
    Barossa Valley, SA
    95pts Sam Kim, 93pts Ken Gargett, 93pts Kim Brebach
    Wow! Full bodied, deep black and packed black fruits, gunsmoke, graphite and cedar. Immediately appealing though this is, it is absolutely worth decanting and will cellar for 15+ years. The fruit is hand picked, hand plunged and basket pressed before spending 14 months in mostly old French oak.
    Barossa Valley, SA
    95pts Kim Brebach, 95pts Ray Jordan, 94pts Sam Kim
    An exceptional wine, even more powerfully fruited than the 2019. Made by former Penfolds St Henri growers, the Lienert brothers. Each of the 7 distinct clones were harvested and fermented separately with the harvest date chosen to best allow each grape to express its best characters. For instance, the EVOS12 (Eden Valley clone) was harvested earlier than the others to allow for a beautiful perfume and liveliness in the final wine. Fermentation is done in tiny open top fermenters which are hand plunged up to 4 times a day. Certain clones are fermented cooler to better express delicate aromatics whilst some are plunged and pumped over heavily to achieve a more structural element. The trick is finding the right balance. Anyways, we love this wine and encourage you to give it a rip.

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