St Hallett Old Block Shiraz 2019
Style: Red Wine
Variety: Shiraz
Closure: Screwcap
St Hallett Old Block Shiraz 2019
Camberwell
Burke Road
Camberwell VIC 3124
Australia
Critic Score: 96
Alcohol: 14.5%
Size: 750 ml
Drink by: 2045
"The 2019 vintage was special for Shiraz. The wines have power and great density, are tightly wound and will reward cellaring." Helen McCarthy, Chief Winemaker
This is the flagship of St Hallett's wines and has become one of the great icons of Australian wine. The 2019 Old Block Shiraz is a blend of fruit from the Barossa Valley (83%) and the Eden Valley (17%). The average age of the vines is 91 years old. The Barossa component provides the fundamental core of blackberry fruit, while the higher altitude Eden Valley component adds the cooler climate spicy elements and some savoury texture.
"Super deep magenta-splashed crimson in the glass with familiar 'Old Block' aromas of macerated plums, blackberry, black cherry and mulberry fruits underscored with hints of baking spice, dark chocolate, licorice, violets, olive tapenade, cedar, black pepper and earth. As always, it is rich, mouth-filling and full-bodied, fruit-sweet and intense, yet earthy and structured with powdery tannin grip and plenty of detail and delineation of flavours for a wine of such concentration. Lovely stuff." Dave Brookes
"The 2019 Old Block Shiraz is deep garnet in colour with intense hues. A complex and elegant nose with black cherry, satsuma plum, hints of fennel seed and exotic spiced. A complex and alluring wine displaying black cherry fruits, savoury spice and cedary oak on the palate. A richly concentrated, well-structured palate with plenty of mid-palate flesh and lovely textual tannins. Impeccably balanced, this wine will age gracefully for many years to come." St Hallett
Expert reviews
"A blend of shiraz from the Barossa (83%) and Eden Valleys (17%) with an average vine age of 91 years. Super deep magenta-splashed crimson in the glass with familiar 'Old Block' aromas of macerated plums, blackberry, black cherry and mulberry fruits underscored with hints of baking spice, dark chocolate, licorice, violets, olive tapenade, cedar, black pepper and earth. As always, it is rich, mouth-filling and full-bodied, fruit-sweet and intense, yet earthy and structured with powdery tannin grip and plenty of detail and delineation of flavours for a wine of such concentration. Lovely stuff. Drink: 2023 - 2043." Dave Brookes, Halliday Wine Companion - 96 points
"Very deep purple-red colour, young for its years, and the bouquet still has a lot of fresh vanilla/coconut oak showing, this quickly subsides to make room for blackberry and cassis aromas, touches of tar and ironstone, while the palate is very firm with mouth-coating tannins. Concentrated fruitcake and brandied cherries. It all bodes well for the future: it will reward many years of cellaring. Drink 2024-2043." Huon Hooke, The Real Review - 96 points
"Dark, opaque and inky in the glass. Opulent aromas of stewed plum, mocha, dark chocolate, mulberry, graphite, sweet spice and panforte. Plush, full flavoured and decadently mouth-filling. The epitome of the iron fist in the velvet glove. Lusciously dark fruit driven, with fabulous shape and presence. Firm, structured tannins and punchy acidity keeps everything fresh, textured and bright. A true Barossa beauty. Drink 2023-2038." Aaron Brasher, The Real Review - 96 points
"St Hallett Old Block Shiraz has been an Australian classic for over four decades: a wine of power and poise; palate weight and precision. With fruit from some seriously old vines in play, this is an outstanding red from a contrary dry vintage that resulted in Barossa wines that are seriously rich and concentrated. This has a plenty of dark and spicy flavours but also finishes soft and smooth. It could be paired with rare roast beef and Yorkshire pudding right now, but will certainly cellar for a decade or two for those who prefer their reds more mature." Winsor Dobbin
"This label was one of the earlier Barossa elites and an absolute favourite. Hard to imagine just how much was enjoyed over businessmen’s lunches. Over the years, there has been plenty of competition, but it has always hung in there and with this wine, we see it right back on top. The grapes are 83% Barossa and 17% Eden Valley. The average age of vines used here is a whopping 91 years. The colour here is an inky dark maroon. A gorgeous and gorgeously evocative nose, the wine is plush, saturated in flavours and generous. It exhibits black fruits, cassis, hints of chocolate mud cake, spices, mocha, coffee beans, cocoa powder, soy and licorice. The use of oak is exemplary, the balance superb and the length just so impressive before finishing with satiny tannins. A twenty year proposition. Drink: 2024-2044." Ken Gargett, Wine Pilot - 96 points
Helen McCarthy
When a young Helen moved with her family from England to Australia in 1988, she had no idea what her future would hold. She had an interest in science, but on her 18th birthday, she was persuaded to enrol in an oenology degree at the University of Adelaide and never looked back. Helen graduated with first class honours in 2000, and has since enjoyed a steady climb to the top of her profession.
On completion of her degree she joined Southcorp Wines and worked at Lindemans, Wynns Coonawarra Estate, Seppelt and Penfolds. In late 2002, she joined Taylors Wines in the Clare Valley. She spent eight years at Taylors, the last six in the coveted role of Senior Winemaker. Less than a decade after she graduated, she was recognised as one of Australia’s brightest winemaking talents, winning two Young Winemaker of the Year awards in 2008. She followed these up with two more in 2013.
In late 2011, the calling of home - Barossa - saw Helen move to Thorn-Clarke Wines as Senior Winemaker. She helped lead a new generation of Barossa winemakers and her 2012 Ron Thorn Shiraz was named 'The Best Shiraz in the World' at the prestigious International Wine and Spirit Competition. Helen particularly loved the region's strong sense of community and commitment to sustainability. Helen's time at Thorn-Clarke ignited a passion for Eden Valley, and in 2015, she took up the position of Chief Winemaker at Mountadam Vineyards. The focus during her time at Mountadam was on lifting the profile of the winery.
In late 2019, a once-in-a-lifetime opportunity arose, and Helen joined St Hallett as Senior Winemaker. This led to her being promoted to the role of Director of Global Winemaking for Vinarchy in 2025, following the merger of Accolade Wines and Pernod Ricard Winemakers. Vinarchy is home to a range of global brands led by Hardys, Campo Viejo and Jacob’s Creek, and domestic brands including St Hallett.
The following interview is taken from https://wineriesofsouthaustralia.com.au/meet-the-winemaker-helen-mccarthy/
When did you realise you wanted to become a winemaker?
It was when I was eighteen and finalising my course choice for university. I had put down pure science degrees until my best friend suggested winemaking. He got one of his wine marketing subject lecturers to call me, and we talked for two hours about the industry, winemaking, and his passion for said industry. He infected me with the wine industry bug and I changed my preferences at the twelfth hour. Luckily, I got in and enrolled on my eighteenth birthday and I haven’t looked back!
Please tell us about your career so far
I have a Bachelor of Agricultural Science (Oenology) with First Class Honours and a Master of Business Administration. When I finished my undergraduate degree I joined Southcorp Wines as a graduate winemaker and spent time at Lindeman’s Wines in Mildura, Wynns in Coonawarra, Seppelt Great Western in the Grampians and Penfolds in the Barossa.
In late 2002, I took a position as winemaker at Taylors Wines in the Clare Valley. The eight-year period that I was at Taylors was a massive growth period, and after two years I was promoted to senior winemaker.
The calling of home – Barossa – was too strong, and I began working for Thorn-Clarke Wines in late 2011 as senior winemaker/manager. The role included managing a vineyard estate of 280-hectares. Working at Thorn-Clarke sparked a passion in me for Eden Valley.
In 2015, I took on the role of chief winemaker at Mountadam Vineyards. The focus during my time at Mountadam was on not only chardonnay but also on lifting the profile of Mountadam’s red wines. I loved being part of a small, tight-knit team of people who were passionate about maintaining such an iconic
and important brand to the Australian wine industry. In late 2019 I was presented with the opportunity of joining St Hallett as senior winemaker and manager.
What do you love most about being a winemaker?
I love the variety in the job – I get to walk around the vineyards, get my hands dirty, and use science and art to produce something. I also get to travel and eat and drink in places that I probably couldn’t [otherwise] afford! What’s not to love?
What is your favourite wine, and what food do you typically pair it with?
My favourite variety is riesling, I love the purity and diversity of style. Typically I’ll drink a glass by itself, but it’s also great with a range of dishes from salad right through to spicy curries.
Is there a specific process you follow when developing a new wine?
My brain is quite creative, but my personality is more structured so the process I follow is to look at what is already on the market (that may be within Australia and also outside Australia). From there, it’s to taste as many different wines as I possibly can, and learn as much about that target style or variety as I can. Then I create a style brief that considers what I’m trying to achieve and what I have at my disposal. This brief includes key descriptors about how the wine should smell, taste and feel. Then it’s about spending lots of time planning how we are going to achieve that brief, doing it, and then blending and finishing the wine off.
Is there any vintage you’re particularly proud of creating? Why?
The 2021 vintage is in my mind, the best one I’ve ever been involved in – everything is just amazing. I’m proud of the wines we’ve created, but we really can’t take the credit. In reality, all the stars aligned!
How does the local climate/soil affect the wine you make?
Local climate and soil has a significant effect on the wines that we make. There is a massive difference between fruit sourced in different areas of the Barossa, or even within the same vineyard. It’s our job to highlight and respect these differences – our aim is not to make everything look the same.
Which of your own varieties do you typically indulge in?
At the moment, I’m enjoying a lot of the 2018 St Hallett Higher Earth Syrah and a new release, which is a new take on what it means to be a Barossa shiraz – 2021 St Hallett Blockhead Shiraz Nouveau.
Where do you see yourself in five years? How do you think your winemaking will evolve during this time?
[In five years] I’m planning to still be making wine at St Hallett – still learning about Barossa shiraz and finessing our approach to making outstanding wines that have a sense of place, and that respect the vineyard they were sourced from.
About the winery
Established in 1944 by the Lindner Family, St Hallett represents the very spirit and soul of winemaking in the Barossa. For most of that time it was owned, or part-owned, by one family, the pioneering Lindners, who arrived in the Barossa from Silesia in 1838. In 2017, St Hallett was acquired by Accolade.
St Hallett sources all grapes from within the Barossa and is synonymous with the region's icon variety, shiraz. From the beginning, St Hallett understood the importance of saving old vines and focusing on varieties that thrive in the Barossa region. Strong long-term relationships with focused and passionate growers give St Hallett access to the Barossa's most prized vineyards, some of which were planted over 100 years ago. Over the years, St Hallett has built up a deep understanding of the rich tapestry of vineyard sites and climates in the Barossa and sources the finest vines and highest-quality parcels of fruit the Barossa can offer.
Old Block Shiraz (using grapes from Lyndoch and Eden Valley) is their flagship wine, supported by Blackwell Shiraz (using grapes from Greenock, Ebenezer and Moppa Hills).
South Australia
South Australian is responsible for more than half the production of all Australian wine. It is home to more than 900 wineries across 18 wine regions. The regions are Adelaide Hills, Adelaide Plains, Barossa Valley, Clare Valley, Coonawarra, Currency Creek, Eden Valley, Kangaroo Island, Langhorne Creek, McLaren Vale, Mount Benson, Mount Gambier, Padthaway, Riverland, Robe, Southern Fleurieu, Southern Flinders Ranges and Wrattonbully.
Many of the well-known names in the South Australian wine industry established their first vineyards in the late 1830s and early 1840s. The first vines in McLaren Vale were planted at Reynella in 1839 and Penfold's established Magill Estate on the outskirts of Adelaide in 1844.
South Australia has a vast diversity in geography and climate which allows the State to be able to produce a range of grape varieties - from cool climate Riesling in the Clare and Eden Vallies to the big, full bodied Shiraz wines of the Barossa Valley and McLaren Vale. Two of Australia's best-known wines, Penfolds Grange and Henschke Hill of Grace, are produced here. There is much to discover in South Australia for the wine lover.