• American & French oak
• Cherry & raspberry
• Dark chocolate & vanilla
• Powerful

"Matured 18 months in (55% new) 90/10% French/American oak barrels. An impressive vintage for St Hugo, leading out with a full, vibrant purple hue. A deep, compact yet bright core of crunchy blackberries, black cherries and satsuma plum hails a great vintage in the Barossa. High-cocoa dark chocolate French oak has been strategically and expertly deployed for long-term endurance. Impressive promise" Halliday Wine Companion 2021

"Comes from a number of different growers throughout the region. There is real brightness and life in here. It’s a more elegant and stylish expression of shiraz than some in the Barossa with a slight ferruginous and linear structure. The south gives the generosity, and the north gives the tannins and blackness. This was a very good year for the Barossa. It’s 50 per cent new French and it gets about 18 months overall. There’s a nice chalky tannin character threading through the mix of predominantly dark fruit with a lift of red fruit character. It has structure and power, and this is a wine that would age beautifully at between eight to 12 years of age" Ray Jordan, West Australian, May 2022

"Deep colour. Intense dark cherry, graphite, dark chocolate aromas with fragrant herb garden notes. Inky wine with dark cherry/ kirsch raspberry fruits, fine slinky/ chalky loose-knit tannins, hint ferruginous, some vanilla marzipan notes. Finishes rusty / brambly and long. 50% new French oak. Now–2028" Angus Hughson, The Vintage Journal, May 2022

A selection of thirteen vineyards sourced from a diverse spread of sub regions ranging from near Williamstown in the far south to Ebenezer in the far north of the Barossa were utilised in the 2016 wine. Vineyards are concentrated in the far south and north of the Barossa Valley to drive the style required for St Hugo. The diversity of this fruit sourcing is to achieve the “power” from low yielding, mature Shiraz vines and “elegant” parcels from vineyards showing more restraint and structure.

Food Pairing: Chargrilled venison fillet with cherry glaze or barbequed kangaroo fillet served on hummus with roasted baby beets and spiced yoghurt.