Tasting notes:

From Heirloom Vineyards’ best Barossa vineyard, the wine is made in the old style: hand-harvested, hand-sorted and carefully handmade in the winery, fermented in open vats and aged in (almost modern) French oak barriques. Deep ruby in colour, the wine shows morello cherry and blueberry fruit with toasted hazelnut overlay. Rich and full, the palate is sparked by black pepper, allspice and cardamon, with tangy acidity and linen-textured tannins adding structure. The winery suggests steak with an onion soubise from Gavin Sutherland (a legendary chef), but steak in a shallot/red wine sauce with a dollop of Dijon mustard on the side would work.  (Patricia Stefanowicz MW)