Tasting Notes

(a 50/36/14 blend) Glass-staining ruby. Intensely perfumed bouquet of dark berry preserves, potpourri and smoky Indian spices. Lively blackberry and boysenberry flavors show impressive clarity and are lifted by zesty spices, with silky tannins adding support. Packs a solid, fruit-driven punch and finishes with very good clarity and sweet persistence. (Stephen Tanzer’s International Wine Cellar)

Technical Notes

• Wine Analysis:
• Alcohol: 14,09 % by vol.
• Total Acidity: 6,53 g/l
• Residual Sugar: 2,7 g/l
• pH: 3,42

Reviews

Wine Spectator

On the light side, with a savory edge to the blackberry and pepper flavors, finishing with refinement. Grenache, Shiraz and Mourvèdre. Drink now through 2014. 450 cases imported. (Harvey Steiman) 87pts
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Estate Profile

The blackbilly name is drawn from the Yacca tree (or grass tree) that has spikey leaves and a unique spear shaped flower. Periodically bushfires change the Australian bushland and burn the "blackbillys" into their distinctive shape. Unique spear shaped flowers grow out as part of the regeneration of the plant. As unique as its name, Blackbilly wines capture the essence of McLaren Vale and Australian wines.

Blackbilly wine is produced using the famous vineyards of McLaren Vale, Fleurieu Peninsula and the Adelaide Hills, known for wines of richness and diversity. McLaren Vale’s climate is Mediterranean with the nearby St Vincent’s gulf providing a moderating, maritime effect to the vineyards. The Mediterranean climate and classical winemaking, which includes the use of American oak hogsheads, ensures substance and style of Blackbilly wine.
Winemaker Nick Haselgrove is a noteworthy character from the McLaren Vale region, with over 21 vintages of Australian and International winemaking experience. Nick’s talent for the art of winemaking is part of his guarantee to always provide the best possible quality and value for the wine drinkers of the Blackbilly wines.

Download a high quality information sheet here.