Ranked #8 of 38 2004 Shiraz Viognier from Barossa Valley
95/100
5 Stars
Huon Hooke
Deep, youthful colour with good brightness and terrific condition. The bouquet is complex and rich with dark chocolate, black fruits and toasty aged characters, and quite complex. The palate is full-bodied and rich, deep and the flavour voluminous and satisfying. The tannins are smooth, supple and rounded, and the texture is lovely. The wine is big and robust - without any excesses of alcohol, ripeness or grip - and it has a long future still ahead of it.
Tasted: 09/06/2018
Drink: 2018 to 2029
99+ Points Robert Parker
The flagship 2004 Run Rig is 96.5% Shiraz and 3.5% Viognier with the Shiraz component aged for 30 months in a mixture of new and used French oak. Yields were a minuscule 14 hl/ha (about 1 ton per acre). Saturated opaque purple/black, it has a remarkably kinky, exotic perfume of fresh asphalt, pencil lead, smoke, pepper, game, blueberry and black raspberry. Full-bodied and voluptuous in the mouth, the wine is dense and packed, with amazing purity, sweet tannins, and a complex collection of sensory stimuli. The wine demands 10 years of cellaring and will provide hedonistic delights through 2035+. Drink 2007 - 2035.
Source: Robert Parker (Robert Parker Wine Advocate) by Jay S Miller.
96 Points James Halliday
A fragrant and complex bouquet; shiraz, viognier and oak all coalesce in a rich, velvety, mouthfilling and sensuous wine; oak is somewhere in the background. I do wish the Woodcutters had a cork and RunRig the screwcap. Drink to 2019.
Source: James Halliday. June, 2007
The flagship 2004 Run Rig is 96.5% Shiraz and 3.5% Viognier with the Shiraz component aged for 30 months in a mixture of new and used French oak. Yields were a minuscule 14 hl/ha (about 1 ton per acre). Saturated opaque purple/black, it has a remarkably kinky, exotic perfume of fresh asphalt, pencil lead, smoke, pepper, game, blueberry and black raspberry. Full-bodied and voluptuous in the mouth, the wine is dense and packed, with amazing purity, sweet tannins, and a complex collection of sensory stimuli. The wine demands 10 years of cellaring and will provide hedonistic delights through 2035+. Source: Robert Parker (Wine Advocate) October, 2007 by Jay Miller