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Hobbs Shiraz Viognier 2007

Wine Description

The Shiraz used to make this wine was planted by us in 1998 using cuttings from our Old Vine Shiraz. Hand pruned & hand picked. Minimum watering. The Shiraz is blended with a small amount of our own Viognier. The result is an elegant fullbodied Barossa wine. 1300 litres made.

Wine Tasting Notes

A small patch of our Semillon was chosen in 1999 to graft over to Viognier for the purpose of making this Rhone style wine, simply because we like it. It’s very exciting and we’re extremely pleased to present this wine to you. Despite being in bottle for only a couple of months, given time to breathe it has the wonderfully attractive aromas of ripe red berry fruits and peppery spice with the subtle sweet fragrance of viognier.

Wine Reviews

Hobbs Shiraz-Viognier 2007

Rating: 93 points

Supple, round and complex, a distinctive mix of blackberry, black cherry, orange peel and tobacco aromas and flavors, hinting at exotic spices as the finish lingers smoothly. Drink now through 2017) 

(source: Wine Spectator, Harvey Steiman, posted May 12th, 2010

Hobbs Shiraz-Viognier 2005

Rated 97 points

The deep purple-colored Shiraz-Viognier was aged fro 2 years in new French oak hogsheads. The complex aromatics reveal floral notes, mineral, and blueberry with an added lift from the Viognier. Full-bodied, ripe, and succulent, on the palate spice, game and chocolate notes emerge. This plush, pleasure driven wine can be enjoyed now but will evolve for 6-8 years and drink well through 2025.

(Source: Wine Advocate, Robert Parker, posted 2008)

2004 Hobbs Shiraz / Viognier
Rating: 90 points

The blockbuster, super-powerful, rich 2004 Shiraz/Viognier (96% of the former and 4% of the latter) reveals notes of flowers, apricot jam, sweet creme de cassis, blackberries, and black truffles. Intense, full-bodied, and oozing with extract, this is a sensationally rich, nearly over-the-top, exotic, mouthfilling Shiraz that screams Barossa Valley. It should drink well for 10-15 years.

Robert Parker
(Source: Wine Advocate #167 October 2006)