Barossa Shiraz Vertical Collection:
GR6 1998
Very deep crimson colour with brick red hue, showing some bottle age. Superb nose – bursting with the aroma of violets, confectionary and liquorice all sorts, followed by a raisin cake endnote. The palate is velvet smooth with layers of vanilla, confectionary and spice followed by back palate flavours of raisin cake and violet infusions. Excellent length. Fine grained tannins, perfectly balanced with very long aftertaste. A wine about to reach it’s peak.
GR7 1999
Earthy, leafy and dusty aromas of sweet red berries and cedary oak precede a sappy, rather hollow and skinny palate lacking brightness, depth and structure.
GR8 2002
Rich and full of flavour as one would expect from this remarkable Barossa vintage. The nose and palate display dark chocolate characters and the palate is rich and mellow with excellent balance of blackcurrant fruit and restrained tannins. It is very pleasant right now but will certainly reward the patient winelover after 5-10 years of bottle age.
GR9 2004
Very deep brick red crimson colour with a brick red hue. Perfumed nose of violet, spice and confectionary showing some developed Shiraz fruit aromas. On the palate, flavours of confectionary, vanilla, cedar and spice followed by a layer of chocolate in the background. Fine grained tannins with refined back palate of spice and black pepper. Aftertaste of cedar, confectionary and vanilla.
GR10 2005
The near to perfect conditions of the 2004/5 ripening season in the Barossa provided shiraz fruit with full ripe varietal characters, balanced with excellent natural acidity. The deep garnet colour and the ripe blackberry and Marello cherry flavours, together with beautifully balanced tannins promise another super-premium Barossa Shiraz in the Schrapel Family tradition.
GR11 2006
Very much after the style of our GR6, this 2006 super-premium Barossa Shiraz is another of our family’s iconic red wines. Bursting with ripe plum and blackberry characters on both nose and palate, beautifully balanced with fine grained tannins it may be enjoyed whilst young with grilled steaks, and matured chedder cheese and it is especially good with Osso Bucco. With careful cellaring it will continue to develop flavor and complexity over the next 10 to 15 years.
