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Old Block. Needs to be older |
St Hallett Old Block 2009 (Barossa, SA)
14.4%, Screwcap, $85
Source: Sample
www.sthallett.com.au
It’s always a ‘slow-burner’ is the Old Block, built in a style that screams ‘don’t drink me now you fool’. In fact, I think that the more recent Old Blocks have looked even more moderate, more structured and more cellar-worthy than ever. More power to them I say and Mr Old Block you can gladly come and sleep in my cellar anyday.
Speaking of old, the driver of this wine is fruit from vines designated as ‘old’ under the terms of the Barossa Old Vine Charter. In other words, we’re talking about grapes grown on vines that are a minimum of 35 years old with some right up to 100+ yrs old.
Interestingly, the proportion of Eden Valley fruit in Old Block has increased over the years too, with 40% of this wine drawn from them there hills. No wonder the wines look more moderate these days…
Anyways, this certainly carries that old vine mystique and density, if edged with slightly candied red fruit. It’s a tension actually, a sense that the fruit hasn’t quite grown into its body yet. The oak sits on top a fraction too and, whilst high quality, looks to be quite heavily toasted. What has you coming back though is that length, the firm, sucking-on-a-cacao-bean dry end and pervading length that indicates that this wine has very strong bones indeed.
Buy some (on special of course) and stick it in your cellar.
Drink: 2014-2029
Score: 17.8/92+
2 Comments
hello Andrew,
Interesting post this. I have just returned from the barossa and this wine was on my "taste at cellar door list". To be honest I found it a little flat, uninteresting and lacking any real endurance on the palate. This may sound strange but it seemed to be lacking something for the mid palate.The length you speak of, i found pretty ho hum to average. Is there any evidence to suggest that this wine may have suffered from heat stress of some sort ?
Thanks again
Colin
Sounds more like a bottle that has been open too long than heat stress, especially as you describe it as tasting flat. Worth another taste.