2003 Clarendon Hills Bakers Gully Vineyard Syrah

This is Roman’s new addition to his portfolio with the view of becoming an entry wine. The rationale for its existence would seem to have come from the restaurant trade which has found that his Clarendon Hills Old Vines range is a bit pricey for some wine lists. Given the excessively high mark up that many restaurants impose on their customers we can understand Roman’s need to give his wines a broader customer base. The Bakers Gully vineyard is located approximately 1 km from the winery. Bratasiuk has been looking at this site for a few years, which consists of 10 year old dry grown Shiraz. The cropping levels are at the higher end of the quality status at 3 ½ tonnes per acre. Roman believes that over a period of 2-5 years the yields will be reduced to 2-2 ½ tonnes per acre. The soil profile is similar to those of Liandra, with sandy and clay soils which are typical of Blewitt Springs. 15% new oak has been used consisting of a mixture Allier and Nevers.

Totally opaque black purple colour with excellent cling to the glass. Perfumed nose of violets, soy and liquorice. The palate has good length with flavours of blackberry, spice, liquorice, and white pepper, which persists onto the aftertaste. Fine grained tannins.
Cellar 4-5 years (2008-2009)
Alc/Vol: 14.5%

Robert Parker's Review
The well-made 2003 Syrah Bakers Gully, which comes from 10-year-old vines, reveals copious quantities of black fruits, pepper, licorice, and earth. Spicy, expansive, and a treat to drink, it should last for 7-8 years.
(Notes sourced from Robert Parker, The Wine Advocate #155)
ROBERT PARKER'S RATING: (88-90) points