Shiraz Barossa South Australia
An exclusive effort, from the oldest commercial vineyard in Australia, planted by William Jacob shortly after he helped Colonel William Light survey the Barossa. The product of 160 years viticulture in the Hundred of Moorooroo, planted to rich alluvial soils at the juncture of Jacobs Creek and North Para River. Moorooroo is produced from the four remaining rows of the original Wiliam Jacob Shiraz plantings, saved from the vine pull of the mid 1980s by Ed Schild.
Fruit is sourced from the Ahrens Vineyard at Lyndoch and the historic Moorooroo site at Jacobs Creek, which for more than 120 years, ended up with Orlando. Planted just eleven years after the foundation of South Australia in 1836, the ancient Moorooroo vines are truly remarkable. Only four rows have survived to yield an extremely limited amount of fruit, translating into one of Australia's most powerful but elegant wines. A total of three tonnes can be extracted from the site each year, meager by today's standards. Following an extended period in contact with skins to maximise the colour and flavour extraction, Moorooroo is matured for up to two years in a combination of new and prior use American oak hogsheads.
Deep, dark scarlet colour. Full of complex nuances, totally integrated rich fruit, liquorice and earthy forest floor bouquet and palate. Following an extended time under oak, the wine has developed additional flavours of mint, cherries and eucalypt, aromas of tobacco and cigar box, vanilla and blackcurrant. The taste is seamless with abundant soft tannins over plummy fruit and tangy spices which last and last. A joy of a wine which generously exhibits a taste of history, truly a class act. For optimum enjoyment, decant at least four hours before serving. Moorooroo yields a wine considered to be one of the nation's finest. Very different in flavour to modern Shiraz, it vividly illustrates just what Old Vines truly means.