2015 | Powell & Son | Steinert Flaxman's Shiraz (Magnum)

Offers a deep garnet-purple color and very pretty red currants, black cherries and black raspberries notes, with touches of pepper and spice box plus fleeting wafts of roses. The medium to full-bodied palate is seriously intense, delivering ripe red berry and spice layers with a very long, perfumed finish.

Reviews:

• Wine Advocate: Coming from a small (two-hectare) single vineyard with more than 120-year-old vines in the Flaxman Valley area of Barossa’s cooler Eden Valley, the 2015 Steinert Shiraz offers a deep garnet-purple color and very pretty red currants, black cherries and black raspberries notes, with touches of pepper and spice box plus fleeting wafts of roses. The medium to full-bodied palate is seriously intense, delivering ripe red berry and spice layers with a very long, perfumed finish. 200 cases were made.

• Wine Spectator: Rich and expressive, with a wild, fresh-turned earth aroma, mingling with smoke and sandalwood details and blackberry and white pepper flavors. Presents dense and fleshy tannins. The espresso-laced finish makes for a complex finale. Drink now through 2030.

Producer Information

Powell & Son is a South Australian wine producer, based in the Barossa Valley wine region. It produces a collection of premium wines sourced from multiple vineyards throughout both the Eden and Barossa Valleys. The brand was established by Dave Powell and son Callum in 2014. Dave has over 40 years of experience producing wine throughout the Barossa Valley as well as in northern Italy and the Rhone Valley in France. The flagship of the Powell & Son portfolio is a pair of single-vineyard Shiraz wines sourced from Eden's Flaxman's Valley and Marananga in the Barossa. Both of these premium vineyards are planted to vines estimated to be over 100 years old, allowing the duo to illustrate the terroir impact on old-vine Shiraz. The portfolio also includes a Regional Series of a Grenache, Shiraz and Mataro blend as well as a varietal Mataro and Riesling amoungst others. In the winery, fermentation takes place in open concrete fermenters with frequent pumping over to ingrain oxygen. A basket press gently seperates the wine from the grape-skins post-ferment. French oak is sourced for the aging process with a combination of large oak foudrés, barriques and puncheons utilized depending on the wine and the vintage.

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