We sometimes have access to limited release wines that don't generally surface into the general market place. This is one such wine. With only a couple of hundred cases made, most of it is sold locally in the McLaren Vale to "those in the know." We were able to get some through the local importer. It is a very special McLaren Vale Shiraz, from vines older than old Frank Ernest (92 years) himself. Packaged brilliantly with the etched bottle. Quite the treat!
Winery notes (2016 Vintage)
"Old vine Shiraz from the Romano vineyard. 20% whole bunch, naturally fermented and aged in French oak (50% new). Frank Ernest Broomhead is arguably the most important Dark Horse. At 92 years of age he still helps out in the winery every vintage. This wine, produced only in the best vintages, is a tribute to him.
Perfumed but also dense and expressive. Aromas of musk, dark berries, tar and anise. Flavours of blackberry and chocolate dipped plums. Some cardamom spice and a touch of earth. Soft and rich with a plush mid-palate. Dense but persistent tannin giving it flow and a long, even finish."
94/100 Campbell Mattinson, The Wine Front, January 2020 (2016 Vintage)
"70-year-old vines, 20% whole bunches, fermented wild, 50% new French oak. Oak is too overt at present but it still manages to taste pretty damn magnificent. Let’s hope it all settles down in time. It’s cedary and smoky but it’s also brilliantly fruited, and the (fine) mesh of tannin on the finish is A class. Berries, bright, ripe and buoyant. Wonderful energy and lift to this wine."
Reviews for the 2015 vintage below…
4 ½ Stars Yvonne Lorkin, July 2018 (2015 Vintage)
"The three ‘dark horses’ are Matt Broomhead, his father and his grandfather Frank, who all decided on a handshake to go into the wine growing caper together around 8 years ago. This deeply inky shiraz is sourced from 70 year old bush vines grown in their Romano vineyard. Wild-fermented with 20% whole clusters and matured in 50% new French oak for 22 months – expect sweetly smoky, berry saturation and gum-numblingly gorgeous, chewy tannins on the finish. Eyepoppingly good with osso bucco."