|Vineyard Practices||Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases.|
|Soil||Clay loam over ironstone shale|
|Trellis System||Single wire|
|Age of Vines||100 years|
|Yield per Acre||1.5 ton|
|Treatment||Family traditional responsible farming methods with a diet of composts, native grasses & flora as ground cover, low water input and natural sprays for diseases. Handpicked during the first cool light hours of the morning, 50% whole bunch and balance whole berry with natural ferment for 12 days in small open top vat, basket pressed to 100% new Gamba super fine French hogs head barrels with lees ageing until bottling unfined and unfiltered.|
|Total Production||1,500 bottles|
|Vintage||A dry 2019 produced a low crop. The cool clay loam gully showed good canopy to protect the small intense fruit making this 2019 release a delicious densely decadent fruited shiraz that graces the path of its heritage.|
|Style||A densely poised fruited shiraz that graces the path of its heritage. Showy dark fruits with its silky, textured, powerful and graceful flavours. Wonderful stuff!|
The Winefront – Gary Walsh Dec 2020
Gee, this is rich and luscious. Almost to tiramisu or Black Forest cake, all the nutmeg and baking spices, sweet black fruit, liquorice, raspberry liqueur, coffee, with a little earth. It’s full-bodied, plush and neatly packed with cocoa-like tannin, a little sage and mint in the mix, shows freshness despite its scale, and finishes with dry grip and more savoury saline/iodine flavours and powdery tannin. It’s a bold one. Needs time.
Ozwine Review Andrew Graham Feb 2021
Dom Torzi knows how to make textural reds. It’s a skill. His olives are also delicious by the way, and a packet came in the box with this bottle. It’s about as close to bribery as I get. Anyway, this is the top dog Torzi Matthews Shiraz and its a beauty. From the Vaughan Family Vineyard. This is a seriously rich too – I can see much of the silken palate of the Francesco Grillo Syrah but with more grandiose richness, cocoa powder oak adding more layers too. Interestingly I kept thinking about some of the top Yalumba reds, which has to be an Angaston character? Savoury, long, proudly soft and inviting, the alcohol doesn’t stick out, nor does the acidity. Lovely generous, full tilt, yet not OTT Barossan red. Best drinking: Good now, good in two decades.
James Halliday Tyson Stelzer March 2021
Hand-picked fruit from the Angaston vineyard planted in 1920 at 380m elevation. 50/50% whole bunches/berries, wild fermented, basket pressed then matured in 100% new French oak hogsheads. 1500 bottles. All the deep spice, succulent black fruits and supple tannins of old vines are transposed onto a backdrop of firm, fine French oak. The result is generous, fleshy and meaty; an unabashed take on Barossa shiraz that permeates every crevice of the mouth and the being. For all its vast breadth, it carries impressive persistence. With soft tannins and understated acidity.