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BAROSSA VALLEY ESTATE Barossa Valley, South Australia Every BVE wine is made in the reflection of our world-famous E&E Black Pepper Shiraz. Crafted from 100% Barossa Valley fruit our wines highlight the true expression of the richness and character of the region. In 1984, the consumption of red wine was declining. Offering handsome subsidies, the federal government urged growers to pull out their ancient Shiraz vines and replace them with Chardonnay. But there were 80 third and fourth generation Barossa Valley grape growers who refused. Stubbornness became their strength. Instead of trying to sell the grapes to winemakers for little reward, they decided to take control of their own destiny by forming a cooperative and making their own wine. Barossa Valley Estate (BVE) was formed. |
Wine Spectator
"93pts 'Highly Recommended' .. Firm in texture and aromatically dramatic, with smoky, roasted coffee overtones to the blackberry, black cherry and tiny hint of tarragon as the flavors linger expressively. This has great structure and balance, but just needs time. Best after 2011." -- 10/08 James Halliday
"95 pts ... Medium-bodied, but intense and long, with lovely definition to the black cherry and plum fruit, showing no hint of thickness or sweetness; fine tannins sustain the long finish. Drink through 2015."--3/08 ""
14.5% alc. |
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Wine Spectator
"94 pts ... Focused, generous and full of personality, with a strong minty-eucalyptus character weaving through the ripe blackberry, cherry and coffee flavors that swirl through the long, firm finish. Best from 2011 through 2020." James Halliday
"96 pts ... An immaculate representation of pure Barossa power and grace; dark fruits are laced with red; the fruit on the palate is pure bright, focused, and incredibly long and harmonious; made with precision, skill and great care. Drink to 2024." Winemaker's Notes
"Deep, dark red in colour with a purple hue, this wine shows a huge lift of cherry blossom, dark chocolate, spice, coffee and ripe black berries, along with a complimentary oak on the bouquet. The palate is very rich and ripe, full bodied, with a round mouth feel and very long finish." Technical Notes
"The 2004 vintage conditions were quite warm and dry, giving rise to very small yields of intensely flavoured Shiraz. Sourced from two low cropping vineyards, the fruit was traditionally fermented on skins for 6 days, before maturation in 50% French oak and 50% American oak barrels, of which 30% were new oak, for up to 18 months. Bottle aged prior to release. Maximum flavour retention and complexity have been achieved through meticulous attention to detail in the winemaking." |
