Grapes for the stately Moorooroo super premium Shiraz are sourced from the oldest commercial vineyard in Australia, the fruit of two centuries viticulture in the
Hundred of Moorooroo, between Jacob’s Creek and North Para River. Planted just eleven years after the foundation of South Australia, the ancient Moorooroo rootstock yields a wine of rare complexity, very different to the modern style of Australian Shiraz. Old vines are also very low yielding, so the most that can ever be made of Moorooroo Shiraz is two hundred cases annually.
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 treated to a traditionally minimalist vinification to preserve the sanctity of Australia's eldest vines, 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.
