2022 Eisenstone Ebenezer Shiraz SR802, Barossa Valley

Deep red-purple colour leads into a bright berry and mint bouquet, fruit driven, with earthy ferrous northern Barossa character tucked into the background, the berry fruit leading the way. Full bodied, with softly drying tannins and lovely balance. A more elegant iteration of northern Barossa shiraz 28 Sep 2024 Drink 2024–2036

95 points Huon Hooke therealreview.com

The Eisenstone Ebenezer Shiraz SR802 from the Barossa Valley is a premium single-vineyard wine that highlights the exceptional quality and character of Shiraz from the renowned Ebenezer subregion. Crafted by winemaker Stephen Cook, founder of Eisenstone Wines, this Shiraz is part of the brand's commitment to creating terroir-driven wines that showcase the diverse subregions of the Barossa Valley.

The Ebenezer subregion, located in the northern Barossa, is celebrated for its warm climate and deep red clay soils. These conditions are ideal for producing Shiraz with bold flavors, robust structure, and excellent aging potential. The SR802 designation refers to the specific vineyard block and vintage, emphasizing Eisenstone's precision and focus on site-specific winemaking.

The grapes are hand-harvested at optimal ripeness and fermented in small, open-top fermenters to preserve their vibrant fruit character. The wine is matured in French oak barrels, with a portion of new oak used to enhance complexity and balance without overpowering the fruit.

In the glass, the SR802 Shiraz displays an inky, deep crimson hue. The nose is powerful and expressive, offering aromas of blackberry, blueberry, and plum, layered with notes of dark chocolate, black pepper, and subtle oak spice.

On the palate, this Shiraz is full-bodied and velvety, delivering concentrated flavors of ripe dark fruits, licorice, and a hint of mocha. Fine-grained tannins and balanced acidity provide structure and elegance, leading to a long, luxurious finish with lingering fruit and spice notes.

This wine pairs wonderfully with dishes such as slow-cooked lamb shanks, barbecued beef ribs, or rich, meaty stews. Its bold profile and structure also make it an excellent candidate for cellaring, capable of developing further complexity over 15-20 years.