(2009 Vintage) The fruit was harvested by hand, with five small parcels harvested over five weeks to attain complex nuances. Fermented in open top concrete fermenters with chilled ferments, hand pump-overs and cap submerging with oak header boards for eight days; the process finished with barrel ferment and malolactic fermentation in new French & American puncheons. Aromas of blackberry fruit, aniseed and spices carry through to the palate which is rich, warm and generous.
International Wine CellarRating: 94/100 - As reviewed by International Wine Cellar in Issue 127, July/August 2006 ($77) Inky ruby. Powerful, almost candied aromas of boysenberry, mulberry and dark cherry, with subtle hints of smoked meat and cinnamon. Deeply concentrated, velvety dark fruit flavors expand to fill every crevice of the palate. Utterly palate-staining finish showcases vivid cherry and cassis fruit, with completely buffered, plush tannins sneaking in at the very end.
Robert Parker"A stunning effort, the 2002 Shiraz Command exhibits an inky/blue/purple color as well as a sweet perfume of camphor, blueberries, blackberries, acacia flowers, and smoky, toasty oak. Full-bodied, opulent, and viscous, with huge, but sweet tannin, decent acidity, and a muscular, long, 40+ second finish, this is a classic, potentially long-lived, Barossa blockbuster. It’s accessible now, but ideally needs another 2-4 years of bottle age, and should keep for two decades."
Wine AdvocateRating: (94-96) - As reviewed in Wine Advocate # 161 on Oct-05
Wine SpectatorRating: 93/100 - As reviewed by Wine Spectator