2016 Brave Souls The Whaler Shiraz

An exciting discovery from new comer Julia Weirich in collaboration with the Sons of Eden boys, these three superb Brave Souls releases have class stamped all over them. Julia is German in heritage but gypsy at heart, having worked all over the world, honing her skills in wineries including Bass Phillip in Australia, Yealands in New Zealand, Le Grappin in Burgundy and Mulderbosch in South Africa. Upon returning to Australia she set about making wine for herself with the help of the well-known dynamic team behind Sons of Eden.

Rich and sumptuous, this classy Barossa Shiraz is a fantastic first up release.

Sourced from two different vineyards, located in Western Ridge and Light Pass of the Barossa Valley, different soils, aspects and microclimates contribute to this fully flavoured, aromatic yet structured wine. Maturation took place in a mixture of old and new oak for a period of 18 months.

Totally opaque midnight black core with a deep dark red black hue. Elevated aromas of ripe dark plum, liquorice and blackberry stream out of the glass with trailing scents of lightly smoked vanillin cedar, fennel and spicy pepper. The ripe, generous, fleshy palate is both full and rich yet also possesses a feeling of refinement. Opulently textured flavours of spicy ripe blackberries, liquorice and dark plums glide effortlessly across the palate overlaying a back drop of subtlety smoked vanillin cedar, elements of fennel and blackpepper. Silken tannins enhance a cashmere like mouthfeel. Excellent power with a long dark plum, liquorice, spicy blackberry, fennel, smoky vanillin cedar and pepper aftertaste.
Cellar 6-8 years.
Alc. 14.5%

Other Reviews….
From two vineyards, one on the Western Ridge, the other at Light Pass; destemmed and chilled before a 10-20-day fermentation with gentle extraction, 18 months in new and used oak. It has a bright, full crimson hue, and the bouquet speaks of fresh, dark berry fruits. The medium-bodied palate is a first-up triumph, with a finely woven texture carrying red and black cherries, pepper, spice and herb that would more often come from cool climates. Drink by 2036.
96 points
James Halliday – Australian Wine Companion