Hobbs of Barossa Ranges Gregor Shiraz 2020 - Museum Release

Tasting Note

Deep red in colour, this full bodied wine opens with aromas of blackberries, anise, mocha, pepper and spice, supported by savoury cigar box notes. Rich and velvety in texture, the palate balances dark berries, coffee and chocolate with fine acidity, oak and tannins, finishing long and persistent with impressive structure and cellaring potential for years to come.

Awards & Accolades

95 Points
Robert Parker Wine Advocate

Made in an appassimento style, the 2020 Gregor Shiraz goes both deep and long in flavor in the mouth. The wine is an amalgam of roasted meat, clove bud, cinnamon stick, salted licorice, blood plum, rust and earth. A brilliant wine.
- Erin Larkin

96 Points
Halliday Wine Companion

Flaxman Valley shiraz, hand picked then semi-dried on racks in the appassimento method. Deep, intense and resonant with gorgeous black fruits, clove, cinnamon, milk chocolate, Dutch salted licorice, espresso, brandied fruit, ironstone, roasting meats and earth. There is a head-spinning texture and intensity to the 2020 fruit, with serious impact and latent horsepower, yet showing impeccable balance and verve. One of the best Gregors I've seen.
- Dave Brookes

Viticulture & Winemaking

The growing season in the Barossa Ranges started with below-average rainfall through winter, dropping significantly through spring and continued to be dry on through December and into January. November experienced periods of strong winds and very cold nights but in late November saw extremely hot weather that continued through December. The combination of these extremes resulted in below average bunch size, and small berries. The slow ripening of berries through this time enabled beautifully balanced and well-structured flavour development and resulted in spicy, deeply coloured, and aromatic wines of exceptional quality.

This is an Amarone style wine made from shiraz grapes. The grapes are hand-picked into individual ten-kilogram buckets and then laid out onto separate racks to dry. The drying is carried out in a purpose built, fully insulated shed complete with high intensity air fans to aid the drying process. The length of drying time varies each year and is influenced by a variety of factors including the ripeness of the grape, the ambient heat and humidity and the flavour on tasting. The drying process intensifies the flavours of the grape without losing any of the natural acids present in the grape on picking. The *Baumé of the grape is increased during this process by between 0.5 ° and 1.5 °. After drying the grapes are fermented with wild/natural yeasts, open vats, hand plunged daily for approximately ten days.

Food Pairing

A wine made in the Amarone style deserves to be paired with some strong flavoured dishes in the traditional Italian style. Try Bigoli col’Anara (fresh pasta with duck sauce) or Osso Buco.