DOWIE DOOLE Halliday Heroes

The 2019 Halliday Wine Companion has been released and DOWIE DOOLE has once again been rated as a 5 star winery by James Halliday - Australia's top wine writer, with fourteen wines scoring 90 or above!

96 points - 2015 The Banker Cabernet Sauvignon

"From the Cali Road Vineyard planted in '86, matured for 24 months in used French hogsheads. High class cabernet by any standards, its varietal expression very good indeed. Blackcurrant, sage and black olive fruit are backed by fine, savoury tannins on the long palate. The oak choice was spot on, simply framing the fruit." James Halliday

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96 points - 2015 Estate Cabernet Sauvignon

"Four parcels of fruit, crushed and cold-soaked 3-5 days, fermented separately in 'Fat Boy' fermenters with daily pumpovers, 5-10 days post-ferment maceration, matured in French hogsheads (23% new) for 18 months. Against the odds (low yield, warm vintage), this is a near-perfect, elegant DOWIE DOOLE cabernet, the answer to the paradox the estate Tintookie Vineyard in Blewitt Springs. The balance of the fruit, oak and tannin is perfect, as is the contrast of cassis and black olive." James Halliday

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95 points - 2015 Reserve Shiraz

"From Norm Doole's 41yo Cali Road Vineyard at Tatachilla, crushed and destemmed, open-fermented, 20 days on skins, matured for 24 months in French hogsheads (50% new). At the apex of the DOWIE DOOLE range of wines, it screams McLaren Vale at the top of its voice, the mix of black chocolate and tannins combining to form a framework for the intense blackberry fruits of a full-bodied shiraz at the dawn of what will be a very long life." James Halliday

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95 points - 2015 Cali Road Shiraz

"Open-fermented, 12 days on skins, matured for 24 months in American hogsheads (50% new). Just when you expect another thumping McLaren Vale shiraz, you get this perfectly balanced, medium-bodied wine that leaves no box unticked. The mouthfeel is soft, the fruit flavours varietal (some regional chocolate sneaks in), fine tannins and integrated oak." James Halliday

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95 points - 2015 The Architect Shiraz

"From Block C of the Tintookie Vineyard planted '55, crushed and destemmed, open-fermented, 14 days on skins, in 2yo French hogsheads, matured 24 months. The dark, dense colour heralds the bouquet and palate with black cherry, blackberry and dark chocolate (70% cacao). The oak choice was brilliant, matching the dark fruits, softening the tannins and imparting its subtle taste." James Halliday

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95 points - 2015 C.T. Shiraz

"From estate vineyards at Tatachilla and Blewitt Springs, open-fermented, basket-pressed to 80% French oak and 20% American hogsheads for fermentation and 24 months maturation before a barrel selection made for this wine. A full-bodied shiraz that ticks all the boxes without hesitation at any point. Its balance and structure give the wine a deceptive lightness of foot, dark berry fruits a juicy stream, its banks the ripe tannins and French oak." James Halliday

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94 points - 2015 Mr G's C.S.M.

"58% cabernet sauvignon, 39% shiraz and 3% merlot matured in 50/50% American and French hogsheads for 24 months before blending...The blend is a throwback in style, accentuated by the choice of 50% American oak. It is rich, place having a lot to say about the overall flavour, which is undeniably attractive." James Halliday

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94 points - 2014 Mr G's C.S.M.

"41% cabernet sauvignon, 39% shiraz, 17% merlot and 3% mourvedre. The differences in the oak and the inclusion of mourvedre (not used in ’15) made this wine even richer, with the get out of jail card being the lower alcohol here." James Halliday

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94 points - 2016 Estate Cabernet Sauvignon

"Individual blocks from estate vineyards fermented and matured for 18 months in French oak (17% new) before blending. Clear varietal character on both bouquet and palate is immediately established, cassis to the fore. The tannins have been polished, and oak was never going to be an issue. A medium-bodied cabernet offering each way drinking - now or later." James Halliday

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93 points - 2016 B.F.G. Grenache

"53yo bushvines, open-fermented for 10 days, hand-plunged, matured in used French oak for 7 months. This is at the outer limits for full-bodied grenache, which might give the hint of the derivation of the name (Big Friendly Grenache). The red and purple flavours are intense, and it's not until the finish and aftertaste that the tannins seek to take hold of your mouth. They ultimately fail, even when there's no Chinese five-spice duck to hand. One for (an assured) long haul." James Halliday

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93 points - 2017 Rosé

"85% grenache, 15% vermentino, destemmed, crushed and lightly pressed, the free-run used for this wine, the heavy pressings used for the Shiraz; the vermentino was treated the same way, cool-fermented with 3 months on lees in tank. The wine has incisive flavours of strawberry and raspberry running parallel to citrus/grapefruit ex the vermentino; very good aftertaste. Quite a wine." James Halliday

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92 points - MOXIE NV Sparkling Shiraz

"Deserves greater recognition than it has. It is a blend of 79% non-vintage base wine ('96-'12 vintages and 21% '17 shiraz). The dosage of 21g/l is less than many of its competitors, leaving the spice, Cherry Ripe and licorice flavours free to tantalise the taste buds of all comers." James Halliday

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90 points - 2017 Vermentino

"Estate-grown, destemmed and pressed, the heavy pressings used for the Rose, the free-run cool-fermented for this wine, lees-stirred for 4 weeks. Early picking may have suppressed some varietal fruit expression, but that's been more than compensated for with the sheer vibrancy of the lemon sorbet flavours and the tinglingly fresh finish. To be kept near a beach at all times." James Halliday

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90 points - 2016 G&T

"A 73/27% blend, matured for 12 months in used French hogsheads This is all about love and roses until a masculine savoury twist comes as a reality check on the back-palate and finish. But wait, and the delicate red cherry fruits sneak back in again. All good fun." James Halliday

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August 06, 2018

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