ANDREW WARDLAW launched his winemaking career while visiting Australian vineyards asking winemakers deep and meaningful questions - specifically how they manage to produce great wine. Thankfully, winemakers are usually very generous with information, and directions from the likes of RON LAUGHTON of Jasper Hill and STEPHEN HENSCHKE were taken on board yielding excellent results.
This is a big Barossa Red. The wine was matured in French oak for a period of 2 years, one third being new oak with the balance in 1-3 year old barrels.
Totally opaque colour, showing an impressive cling to the walls of the glass. The nose shows outstanding ripe fruit aroma, with notes of blackcurrant, red currants, ripe blackberry and vanilla oak emerging. The palate is mouth filling, with flavours of liquorice, blackberry, dark chocolate, spice and vanilla. Excellent length and depth, showing classic ripe Barossa fruit. Fine grained tannins. Perfect balance. Very long aftertaste of vanilla, spice and blackberry.
Cellar 5-8 years (2009-2012)
The exceptional 2002 Shiraz Single Wire (from 90-year-old vines) reveals notes of barbecue smoke interwoven with melted chocolate, mint, acacia flowers, and copious quantities of blackberries and cassis. This superb, full-bodied, fleshy, classic South Australian Shiraz is hard to resist. It should drink well for a decade.
The goal of the owner and chef of Barossa’s Vintner’s Grill, Peter Clark, and his partner, Andrew Wardlaw, is to make wines that they enjoy. They have access to some of the Barossa Valley’s top-notch vineyards, from which they produce 2,500 cases. Their winemaking philosophy embraces a natural approach with indigenous yeast fermentations and minimal oak influence.
Robert Parker - The Wine Advocate # 161 (Oct 2005)