There is no doubt in our minds that 2016 was an exceptional year for grape growing and winemaking in the Barossa. Pretty much right across the board, from dry to sweet, and from white to red, conditions were favourable for making super delicious wines.
The 2016 Command is the last wine of this vintage to be released by us; and is one of those wines that we hope to showcase as one of the best of the Barossa for generations to come.
Made from grapes sourced exclusively from Shiraz vines on our Nuriootpa Estate vineyard (which turned 122 years old in 2016) as it has been since the inception of this wine in 1984. This vineyard sits on great dirt and just knows how to produce fruit at the highest level.
With deft handling in the winery and some judicious use of top-quality oak, the Langton’s listed Command is rightly regarded as an authentic Australian superstar. With some amazing scores for this new vintage, and with plenty more accolades to come, we think lovers of fine Barossan wines would be crazy to not have this in their cellar.
It is certainly a wine of which the Ashmead family is immensely proud.
“One of the best Commands I’ve tried.”
96+ points, Robert Parker Wine Advocate
“Wears its heart on its sleeve, but there’s no shame in that when it has a proud record of success…”
97 points, Halliday Wine Companion
The details – 2016 Command Shiraz
Style: Rich, warm and generous
Colour: Deep crimson
Aroma: Lifted black fruits with vanilla spice undertones
Palate: Rich and attractive dark forest floor fruits with nuances of aniseed, supported by well-rounded tannins that provide structure, leading to a very long finish
Winemaker’s Comments: 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 and American puncheons.
– Jules Ashmead & Brock Harrison
Story from our newsletter, the Elderton Buzz – March 2020 edition