The 2010 vintage represents exceptional maturity for this Barossa Valley Shiraz, now offering the perfect drinking window where primary fruit has evolved into complex tertiary flavours. After 14 years of bottle development, the wine has reached that sweet spot where the robust tannins have softened and integrated beautifully with the rich fruit core. This vintage showcases how premium Barossa Shiraz can age gracefully, developing leather and earthy nuances while maintaining its characteristic power and intensity.

Vines planted in 1905 produce fruit with extraordinary concentration and complexity that simply cannot be replicated by younger plantings. These ancient root systems delve deep into the Barossa's diverse soil layers, accessing minerals and nutrients that create remarkable flavour depth and natural balance. The low yields from these old vines mean every grape is packed with intense flavour compounds, resulting in wine with exceptional structure and the ability to age magnificently for decades.

This powerful Barossa Shiraz demands equally robust companions - think slow-braised lamb shanks, grilled ribeye with rosemary, or rich game dishes like venison with juniper. The wine's dark chocolate and liquorice notes make it exceptional with aged hard cheeses or even dark chocolate desserts. The leather and spice characteristics also complement Middle Eastern cuisine beautifully, particularly dishes with warming spices like cinnamon and star anise.

The combination of 96 points from Brett Smith and Five Red Stars from James Halliday reflects the wine's exceptional craftsmanship and terroir expression. Critics recognise the seamless integration of traditional winemaking techniques with outstanding fruit quality from century-old vines. The two-year maturation in French and American oak, combined with the unfiltered approach, creates a wine that authentically represents premium Barossa Valley Shiraz at its most expressive and age-worthy.

Store this wine horizontally in a cool, dark place around 12-15°C to preserve its developed complexity. Decant 1-2 hours before serving to allow the wine to breathe and fully express its evolved aromatics - this is particularly important for mature wines with sediment. Serve at cellar temperature (16-18°C) in large Burgundy glasses to capture the full spectrum of its complex bouquet, from dark fruit to leather and spice notes.