Description: A palate of depth and intensity with dark fruits, violets, and floral flavours help to unveil the richness of this wine. Soft, refined tannins give balance and structure. This wine is made for medium to long term cellaring
Robert Parker: Wine Advocate # 173. Oct 2007. Reviewer : Jay Miller. The 2004 The Octavius is 100% Shiraz aged for 22 months in American and Hungarian oak, much of it new. Inky black/purple, it coats the glass with legs. It has an alluring perfume of toasty oak, plum, licorice, blueberry, bacon, blackberry, and a hint of chocolate. Voluptuous and youthful, it has intense flavors, plenty of well-concealed structure, and a 60-second finish. Cellar it for 8-10 years and drink it through 2035. Drink: 2015 - 2035.
Jancis Robinson: Date tasted : 25-Sep-2009 / Published : 28-Oct-2009. Mint, liquorice, eucalyptus, herbs and loganberry fruit. A dash of oak seasoning on the palate, lots of concentration and still very infantile. Lovely quality of flavours on the palate and plenty of potential for future ageing. (RH). When to Drink : 2009 to 2019.
Wine Spectator: Issue: Oct 15, 2008. Dark and tarry in aroma, with lots of ripe cherry, chocolate and spice flavors carried by an open frame. Has intensity, but manages to feel elegant and lively. Best from 2011 through 2020. –HS.
Stephen Tanzer: Sep/Oct 08. By Josh Raynolds. Inky, glass-staining purple. Explosively perfumed, exotic bouquet of ripe boysenberry, cherry preserves, candied licorice, black olive, vanilla and Indian spices. Completely saturates the palate with deep, sweet red and dark berry liqueur flavors, along with dark chocolate, anise and cola qualities. Broad, velvety and surprisingly lively for its size, this shiraz finishes with excellent thrust and cling. Doesn't want to let go of the palate.
Campbell Mattinson, The Big Red Wine Book (Aus), 2008, 95 pts - "When this was first made it ws matured in oak that had itself been aged for eight years, prior to being coopered into barrels. It's always been an American (boardering on ugly) oak-driven style, and largely not my taste. The 2004 is the first vintage to use a small amount of French oak, and hallelujah for that. For the first time ever, this smells and tastes fabulously modern. It's fresh and elegant, but does not lack an inch of power. Lots of long filigreed tannin, lots of liqueur-like fruit, coffeed oak and a delicious sense of sweet-savouriness. Crackerjack Barossa red wine : juicy, smooth, deep and brilliant. Drink 2012-2022."
James Halliday, winecompanion.com.au, 93pts -"Plenty of oak comes through on the bouquet, but the power of the wine is unmistakable; layered with flavour and aroma, this is built on sheer brute force. Cork. Drink 2019."
Nick Stock, WBM100 (Aus), August 2008, 93 pts -"The oak sits up a little here; cinnamon and spice, fine fragrance and impeccable balance. Silken tannins, compact, not a hero wine and not a monolity - it has its measure. All is in place, this has pedigree and old school reliability. Balance!."
Vinification: Matured for 22 months, 22% new Yalumba Coopered American octaves, 25% new American hogsheads, 5% new Hungarian hogsheads, balance in older French & American Hogsheads.
