Hazyblur’s flagship is the 2005 Shiraz “Invictus” Barossa Valley. Sourced from vines at least 50 years of age from the Ebenezer region of Barossa (thought by many to be the finest sub-region of the Valley), the grapes were dried on racks for one week prior to crushing. The fermented juice was aged in 100% new French and American hogsheads for 16 months. The wine is deep crimson/purple with a brooding bouquet of toasty oak, lavender, pencil lead, truffle, plum, blueberry, and blackberry liqueur. Opulent, even voluptuous on the palate, this Shiraz has all the right stuff but will need 8-10 years of additional cellaring to reveal all of its powerful personality. The wine has enough baby fat to accompany a grilled, dry-aged prime rib-eye but this is one case in which delay of gratification will be well rewarded.
Product Description:
Hazyblur’s flagship is the 2005 Shiraz “Invictus†Barossa Valley. Sourced from vines at least 50 years of age from the Ebenezer region of Barossa (thought by many to be the finest sub-region of the Valley), the grapes were dried on racks for one week prior to crushing. The fermented juice was aged in 100% new French and American hogsheads for 16 months. The wine is deep crimson/purple with a brooding bouquet of toasty oak, lavender, pencil lead, truffle, plum, blueberry, and blackberry liqueur. Opulent, even voluptuous on the palate, this Shiraz has all the right stuff but will need 8-10 years of additional cellaring to reveal all of its powerful personality. The wine has enough baby fat to accompany a grilled, dry-aged prime rib-eye but this is one case in which delay of gratification will be well rewarded.
