James Halliday
"94 pts ... Principally made from grapes ex 100-year-old vines in various parts of the Valley, and showing no signs of overripe fruit; indeed, the texture and structure are admirably firm, promising a long life ahead and the continuation of development and complexity."

Stephen Tanzer
"91 pts ... 44% Grenache, 40% Shiraz and 16% Mourvedre. Full ruby. Powerful scents of red and dark berries, dried flowers and herbs, with smoke and spice accents. Juicy and focused, with lively raspberry and bitter cherry flavors taking a darker turn with aeration. Shows very good clarity on the finish, which repeats the raspberry and spice notes."

Winemaker's Notes
"The 2008 The Holy Trinity is a rich, deep magenta. There are vibrant fruit aromas of cherries, blackcurrant and raspberries, with underlying notes of sweet spices, liquorice and delicate florals adding complexity. The palate is silkysmooth, with fine tannins and acidity complementing the flavour of sweet dark fruit and spice, giving the wine abundant length and concentration of flavour.The intensity, texture and structure suggest that it will continue to develop more complexity for the next 10 years. The Holy Trinity matches well with duck and other gamey meat dishes."

Technical Notes
"The fruit for this wine is 100% Barossa, handpicked from old, dry grown vines at around 14.5° Baumé. The youngest of these vines is 50 years old, while the oldest is well over 110 years old. The varieties are fairly evenly proportioned for this vintage with 44% Grenache, 40% Shiraz and 16% Mourvedre. After crushing, the juice was fermented on skins for six days in a combination of static and open fermenters. Most of the juice was macerated separately on skins for up to 30 days after primary fermentation to improve the structure, and to extract the rich colour, flavour and tannins. Grenache was allowed to peak at 30°, and the Shiraz and Mourvedre peaking at 28°.The wine was transferred in individual portions to one, two, three and four year-old French oak barrels to mature for 12 months before being prepared for bottling. It is then further matured in bottle before its release."