2005 HAZY BLUR INVICTUS:
"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.Owner/winemaker Ross Trimboli produces full-throttle Shiraz from a number of South Australia regions with his most recent project focused on Kangaroo Island." -97 Points - Jay Miller - The Wine Advocate

WINE:
"Grapes picked late March at 14.8 Be. and allowed to dry on racks for 1 week prior to crushing, and cold soaking in open fermenters for a further 7 days – followed by a slow ferment lasting 9 days and hand plunging the cap at least 4 times a day; then pressing out – using a traditional basket press."

"Black with a purple edge showing youthfulness. A big rich nose with lovely fruitcake and plum pudding fruit aromas and ground coffee from the new oak. Some chocolate and leathery complexities on the palate. An absolute seamless structure with rich ripe tannins. A wine which will handsomely reward after a good cellaring. This is a classy wine." -Winery

2005 CHATEAU COUSPAUDE:
"Very concentrated, with blackberry, coffee bean and vanilla. Full-bodied, with lots of pretty fruit, velvety tannins and a long, rich finish. Slightly pushed, but this should come together with bottle age. A powerful young red. Best after 2013. - JS" -92 Points Wine Spectator

"An outstanding sleeper of the vintage, the 2005 may turn out to be one of the finest examples yet of this modern-styled St.-Emilion. Nicely oaked, ripe but not over-ripe, it possesses a deep ruby/purple color as well as sweet scents of pain grille, kirsch liqueur, and black currants. Ripe, medium to full-bodied, and rich, with good glycerin as well as freshness, and a long, heady finish, this succulent offering should be enjoyed over the next 10-15 years." 90-92 Points - Robert Parker

WINE:
"The vineyard is 7 hectares. There is vineyard management plot by plot, including severe pruning, leaf thining, bunch thining, hand picking into small crates and carefully sorted prior to crushing. The grapes are fermented in small wooden vats, with cold maceration. Regular punch downs follow, with malolactic fermentation in new French oak barrels, ageing 18 - 20 months. Jean Claude Aubert and Michel Rolland make this wine." -Winery