V12. Beautiful, dusty, coffee and smoke nose. Bright raspberry and black cherry fruit. Tart, mocha, soft black pepper , earthy finish. Totally balanced. If I had another bottle I would not share. Perfect food wine. — a month ago
Magnificent, full bodied, plush, decadent Aussie personalisation of a 'Super Tuscan' Cab Shiraz blend. Crafted by master winemaker Andrew Seppelt through Brett Hayes' pioneering newish kid off the block 'Hayes Family Wines'. Don't be fooled by the youth of Brett's venture, these wines display a history and heritage steeped in barossas's finest terroir, knowledge and nous. These are grapes from Barossa's hallowed Ebeneezer dirt, and Shultz vineyard dirt at that. But it's Andrew's knack for oeniological alchemy that extracts the finest from the blend, making a wine that is so plush, rounded and powerful it feels like donning your red velvet smoking jacket and sinking into a soft armchair in your best old slippers.
The only disappointing thing about this wine is that, in my humble opinion, it really needs a good 8-10 years of cellaring to reach its full potential. Have one now to enjoy it's youthful vibrancy and stash the rest of you can leave it alone!
I hear that this will be the only vintage blending both grapes from Barossa soil, so grab this unique vintage while you can. I believe future vintages with be Barossa Shiraz and Coonawarra Cab Sauv. The Aussie finest bride and groom upbringing of this pair. I can't wait to see what the future holds.
NB: the author is neither commercially connected to Hayes Family Wines' or receives free bottles to sample. All wine was purchased by the author. — 8 months ago
Ice wine, honey and melon on nose not to sicly high in sugar. Grapes gewurztraminer and riesling, peach apricot lychee — 2 years ago
Green bell pepper nose. Peppery blueberry spice mouth. Nice body.
After naturally aerating, TAR demoinates the nose, followed by tastes of green pepper, raspberry and leather. Incredible the changes that this wine undergoes with just a bit of exposure.
Pair with mole sauce and Spanish inspired cuisine, but nothing overly spicy on the heat scale. — 4 months ago
Alchemy! I taste chocolate! — a year ago