C O L O U R
N O S E
Ripe blackberry, raspberry and blueberry notes are complimented by pepper, spice and mineral notes, hints of oak
P A L A T E
A soft and generous mouthfeel, featuring pepper, spice and creamy vanilla with smooth blackberry, raspberry and dark plum flavours. Gentle velvety tannin structure with a lovely savoury finish.
W I N E M A K I N G
This is an Amarone/Appassimento style wine. The grapes are hand-picked and laid onto racks to semi-dry. The length of drying time varies each year and is influenced by the ripeness of the grape, the ambient heat and humidity and the flavour on tasting. The drying process intensifies the flavours whilst maintaining the structure and natural acids of the grape. Wild ferment, open vats, hand plunged daily.
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Steve Leszczynski | Q Wine | April 2022 | 93 Points
"Long with a flirtatious spiciness that gains momentum through to close, I had this open for four nights and it didn't miss a beat.
A new label across the tasting bench at Qwine HQ, Hobbs have been practicing organic and biodynamic principles for the last 20 years.
An Amarone style with the fruit semi-dried to concentrate the flavours, the brief was nailed producing a wine of density and a good whack of oak, a result of twelve months in French oak. But over a few days they balanced each other out. A touch of sultana can be seen from the semi-dry racking, but the attractive perfume of dried flowers and a suggestion of violets cannot be denied. Dark plums fill the mouth with some beef stock sliding in. Cola and chocolate add interest too. It's one of those cool night, sip slow kinda wines. If you like them rich and generous, add this to your black book."
Ken Gargett | Winepilot | April 2022 | 94 Points
"Definitely a wine you need to seek out, even if only to experience its differences. From the Barossa Ranges, this is made in what is termed the ‘Amarone/Apassimento’ style, where handpicked grapes are laid out on racks and allowed to ‘semi-dry’. There is no set recipe for the drying – depends on conditions at the time. A wild ferment in open vats with hand plunging on a daily basis, for around ten days. Then a year maturing in French oak.
Loved it. A very dark maroon. There are intriguing beef stock notes with spices and bay leaf touches. Dark berries, plums and a supple, seductive texture. Delightfully seamless, there are abundant but very fine tannins, impressive length, a richness to it and excellent balance. The palate provides more black cherry notes. This has a decade or more ahead of it. A fine example of what can be done with Barossa Shiraz to offer a richly flavoured wine of interest, but one which is not too much of the blockbuster. Hard to imagine it won’t prove immensely popular."