Limited Release 2019 Schild Estate Moorooroo Shiraz




Schild Estate’s Moorooroo Shiraz scores 99 points from James Halliday for the third vintage in a row.

Schild Estate has a well-earned reputation for producing premium, estate-grown wines of incredible quality and character. Their wines have been turning heads among wine reviewers, collectors and drinkers increasingly over the last few years, none more so than for the Limited Release Moorooroo Shiraz.

By itself, this is an impressive score, but under the guidance of Chief Winemaker Scott Hazeldine, the Moorooroo Shiraz has consistently scored an illustrious 99 James Halliday points for three vintages in a row (2015, 2016 and 2017).

Our primary aim is to make wines that provide genuine interest and enjoyment to the drinker.   The reward for us is knowing that people are looking forward to its release each year and are excited by the wine that lands in their glass. Garnering this recognition from someone as respected and eminent as James has been a lovely affirmation for all the team that the work we are undertaking both in the vineyard and the winery has us on the right path and is yielding wines of the quality we aspire to” says Scott Hazeldine.

The winery is quietly situated in Lyndoch with eleven estate owned vineyards scattered throughout the Southern Barossa. The four rows of Ancestor Vines which make the Moorooroo were planted in 1847 putting them among the oldest producing shiraz vines in the world.

It is the relationship between vineyards and winery that ensures that the best of each vintage is captured at every stage of the process.

“Everyone knows that a good wine is made in the vineyard” quips Michael Schild, head vigneron and third-generation Schild. It’s a statement that winemaker Scott Hazeldine doesn’t disagree with. “If we get it right in the vineyard, the calibre of the raw materials here means that we genuinely have to do very little in the winery and so often that seems to be the key to our best wines.” he says.

Of course, Hazeldine is being somewhat modest, having celebrated ten-years at Schild Estate he brings a wealth of knowledge and finesse to the wines he creates.Delicate and balanced the 2019 Moorooroo Shiraz shows blackberry fruit, dark chocolate, and a faint spice with a superfine tannin structure it epitomises the fine art of producing an iconic Barossan Shiraz.

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This irreplaceable vineyard was planted in 1847 by Ann Jacobs, just eleven years after the foundation of South Australia putting them amongst the oldest in the world. Situated between Jacob’s Creek and the North Para River the vineyard gets its name from the Indigenous word ‘Moorooroo’ meaning ‘meeting of two waters’.

Made from the last four remaining rows of shiraz planted by Ann Jacobs in 1847 this wine has become more than a collectors item. It is highly sought after by both wine collectors and wine drinkers. Known for being delicate, balanced, refreshing and complex. With a controlled intensity and super fine tannins it encompasses everything we love about wines from the Southern end of the Barossa Valley;

the 2019 Moo shows inviting dark berry fruit, fresh vanilla bean and an almost floral petal like note reveal themselves on the nose, shyly at first but with a quickening pace and a building crescendo over time after opening. On the palate the wine makes a further statement and really make its mark with a mouth filling, chewy dark berry fruit quality which treads the line between a genuine depth of flavour whilst retaining a vitality and brightness. The fruit holds long until the very back and showcases the quality of the raw materials and leaves the drinker with a decadent, indulgent and savouring aftertaste.

  • Closure Type – Cork

  • Volume – 750ml

  • Vine Age – Ancestor (>125years)

  • Alcohol – 14.5%

  • Ageing Potential – Drink now until 2032

  • Notes : Hand harvested and then crushed into traditional open top fermenters, the wine undergoes pre-fermentation cold soak before being either gently pumped over or punched down by hand according to winemaker specifications so as to obtain optimal colour and retain complex fruit flavours. Additional post-fermentation maceration usually occurs before the wine is then drained and pressed to barrel. Free run and pressings are usually kept separate and a combination of new and aged oak barrels are used for a maturation of between 18-24 months. The wine is then prepared for bottling before seeing some further time in bottle prior to release.

  • Dense and rich, it’s a wine which is generously moreish seeing two years in French oak and a further 12 months in bottle before release. Outstanding presentation, the fruit wades around the mouth with absolute ease. Dark fruits, the hero here, are flanked by vanilla and wood spices. Powerful yet restrained at the same time, it’s super smooth with fine powdery tannins to finish. Something special indeed.

Drink now but it will continue to develop well into the long term.


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