Head Wines The Blonde Shiraz 2020
Loved this blend of 92% Shiraz with 8% Cabernet Sauvignon, a 50/50 split from the Barossa and Eden Valleys including a portion from vines planted
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Loved this blend of 92% Shiraz with 8% Cabernet Sauvignon, a 50/50 split from the Barossa and Eden Valleys including a portion from vines planted
100% Eden Valley fruit drawn from 90 year old vines in the Wilton Hill vineyard. Again plenty of character and personality although not quite as
Plenty to like here in what is a modern Barossan style with 25% whole bunch fruit softened by 18 months aging in older, ex Chardonnay
Made with fruit from vines that are between 35 and 130 years of age, this Shiraz, which includes 5% Cabernet Sauvignon, offers up a hearty
Alex Head has long had a source for Cabernet that has been sprinkled around but, in 2021, he thought the fruit was finally complete and
There are not many 162-year-old vineyards still turning out wines like this. It’s located in the driest and coldest corner of the Eden Valley too,
One of the best places to see a sunset in the Barossa is on Menglers Hill. Nearby is an exposed, stony vineyard which is the
Moppa in the Barossa is home to thick, syrupy shiraz – elegance and subtlety are not words often used to describe wines from this piece
Alex Head has a range of top-end Shiraz – The Blonde, The Brunette and The Redhead. The Blonde is my favourite of the three this
Alex’s Head’s Red range are your bistro wines – easy to enjoy, and fun, but also with surprising depth. This wine is an Aussie Côtes
The first vintage of Head Wines was in 2007, and I still have a cheeky magnum in the cellar. Alex has come a long way
Coonawarra Cabernet Sauvignon is not about being big and bold, and generally shows the more elegant side to the variety. This version is quite classic
Everything about this wine screams classic, familiar, pleasing Coonawarra cabernet, its aromatics lifted with cassis and mint chocolate, reverbing as you drink with a full-bodied
Coonawarra shiraz is mostly overshadowed by the region’s cabernet sauvignon – easy to do given the decades of accolades the latter has garnered. Don’t do
The fruit for the Estate Shiraz comes from their Gomersal Vineyard in the Barossa Valley with 12 days fermenting on skins and then a year
Barossa Shiraz, fermented on skins for ten days before 22 months’ maturation in a mix of new and older American oak hogsheads. This is terrific
From the Tumbarumba region in New South Wales, one of the coolest sites found on mainland Australia, the wine was matured for three months on
I am consistently impressed with what Kate and Greg can do for so little of an asking price. In a time where every dollar we
It’s quite understandable that Alex Head became somewhat obsessed with the Shiraz-based wines of the Northern Rhône. With a background in biochemistry and then working
Co-planted Moscato Giallo, Viognier, and Pinot Bianco grapes were hand-harvested and filled into a French hogshead partly destemmed and partly as whole bunches with juice
Hand-harvested with 30% whole cluster inclusion and 10 days maceration. Aged in French and Hungarian hogsheads for 9 months. A delicate and pretty little beastie.
Hand-harvested grapes fermented with native yeast and racked into a single French hogshead and kept on lees for 10 months. A glistening apricot hue in
Chardonnay grapes from an organically farmed vineyard in Forreston. It is fermented with native yeasts in stainless steel tanks and racked into seasoned American oak
Smidge is a McLaren Vale-based, family-owned winery you may not have heard of but which should definitely be on your drinking radar. Owned and run
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