The wine was first released in 1994, in honour of Stuart Blackwell, winemaker for more than three decades and a tireless contributor to the St Hallett story. The St Hallett winemaking philosophy is about focussing on the fruit and its provenance. Simply minimal intervention and maximum attention. We tailor our winemaking to the individual parcelusing the years of accumulated knowledge we have of these vineyards and their individual characters.

We tailor our winemaking to the individual parcel using the years of accumulated knowledge we have of these vineyards and their individual characters. The pump over regime and temperature of the ferment varies across the blocks and can also change with the vintage conditions. Times on skins is typically in the range of 8-12 days and ferment temperatures range from 20-30 degrees Celsius. Once the wine achieves balance on tasting, it is pressed off skins and goes directly to barrel where it will age for 12-18 months. We match barrels from a number of cooper ages and ages to each parcel. We are looking for balance and flavour integration in the wines before we blend them together to create the Blackwell Barossa Shiraz style.

The 2017 vintage commenced about four weeks later than the previous five, and was coined by many as the ‘old normal’, with the first Shiraz ready on 4th March. Mild temperatures through February provided a steady ramp-up incrushing. Shiraz has delivered an exciting array of styles from vibrant flavour some wines through to rich and complex styles with great texture and cellaring potential. The 2017 vintage was preceded by a favourable season in the Barossa that allowed all vineyards to produce both strong yields and high quality, and has delivered some absolute standout wines from pedigree vineyards.

APPEARANCE: Deep plum red, vibrant hues

NOSE: Blackberry, cocoa and baking spice aromas lift out of the glass

PALATE: The full bodied palate has black forest flavours and textures of prodigious intensity and persistence. It is opulent,balanced with a certain vitality that will see the wine age gracefully over the years

FOOD MATCH: Excellent with any cut of red meat including a juicy rib-eye steak on the bone.