2021 Sons of Eden Romulus Old Vine Shiraz

Sons of Eden is a partnership between winemaker Corey Ryan and viticulturist Simon Cowham who both learnt their trades in the vineyards and cellars of Eden Valley. Their labels Romulus and Remus come from the fable of the legendary founders of Ancient Rome. These twins were abandoned at birth and reared by a she-wolf. Romulus murdered his twin Remus in a fit of rage over the naming of Rome, the city which both had built. Legend presents Romulus (Barossa Valley) as the stronger, more powerful of the brothers, while Remus (Eden Valley) was more refined, focussed and elegant.
Fruit was sourced from the Nuriootpa, Light Pass and Menglers Hill sub regions of the Barossa Valley with vines aged between 60-80 years old. Maturation took place in French oak hogsheads of which 45% were new for a period of 18 months.
Impenetrable inky black heart with a very deep dark red black tinged hue. Engulfing the olfactory senses are potent aromas of dark plum, blackberry, liquorice and mocha which are interwoven with vanillin oak, dark chocolate and spice notes. Incredibly deep, rich and powerful, the full bodied palate is layered with opulent dark plum, liquorice and blackberry fruit. Also chiming in are some black cherry, dark chocolate, spicy vanillin oak and earthy mocha like characters. Voluptuously textured yet beautifully poised it has a velvety yet structural framework of tannins. Concludes very long, plush and seductive.
Drink over the next 8-10 years.
Alc. 14.5%

Other Reviews…..
Old-vine, 50-plus-year-old shiraz sourced from several sites across the Barossa Valley. Bright red and dark plummy fruits cut with exotic spice, violet and jasmine top notes, licorice, dark chocolate and Barossa earth. Detail and line are recurring themes in the SoE wines; nothing overblown or over the top, just pure, spicy fruit, a graceful passage across the palate and a distinct regional thumbprint. It's drinking nicely now but will improve with careful cellaring. Drink by 2035.
95 Points
Dave Brookes – James Halliday’s Australian Wine Companion