Description “More than 2 years in barrel is a long time, serving to diminish fruit brightness and amplify medium-grained tannins. The result is a savoury style of tomato, roast cashew nuts and dark chocolate.” (Tyson Steltzer, Halliday Wine Companion.) First planted with vines in 1894, this Barossa Valley site was bought by the Ashmead family in the 1970s. Since 1992, they have used its grapes for this top of the range red that honours Elderton’s co-founder, Lorraine Ashmead. Each year, this vineyard’s finest Cabernet Sauvignon, Shiraz and Merlot are blended according to the strengths of the varietals that vintage, then aged for 24 months in mostly French oak barrels. A superb example of Barossa’s finest, best paired with red meat, any time over the next 10 years.
