94 Points Robert Parker
From the famed Magill Estate in Adelaide, the 2003 Shiraz Magill Estate was aged 14 months in a combination of 64% new French and 36% new American 300 liter hogsheads. The 20th vintage of this cuvee, it represents this estate’s commitment to single vineyard Shiraz since it is made from the original 12+ acre vineyard that was established in 1844. A deep ruby/purple color is accompanied by a glorious perfume of graphite, acacia flowers, and toasty oak. The wine hits the palate with a plethora of flavors, including chocolate, spice box, fruit cake, black raspberries, blueberries, and cassis. Powerful yet elegant and streamlined, this beauty is one of my favorite examples of this wine to date. It should drink well for 15 or more years.
Source: Robert Parker (Robert Parker Wine Advocate) by Robert M. Parker, Jr. October, 2006
92 Points James Halliday
Medium-bodied; a wine as much about texture and structure as flavour; savoury black fruits, touches of spice, and a gentle oak echo. Drink to 2013.
Source: James Halliday. April, 2006
From the famed Magill Estate in Adelaide, the 2003 Shiraz Magill Estate was aged 14 months in a combination of 64% new French and 36% new American 300 liter hogsheads. The 20th vintage of this cuvee, it represents this estate’s commitment to single vineyard Shiraz since it is made from the original 12+ acre vineyard that was established in 1844. A deep ruby/purple color is accompanied by a glorious perfume of graphite, acacia flowers, and toasty oak. The wine hits the palate with a plethora of flavors, including chocolate, spice box, fruit cake, black raspberries, blueberries, and cassis. Powerful yet elegant and streamlined, this beauty is one of my favorite examples of this wine to date. It should drink well for 15 or more years. Source: Robert Parker (Wine Advocate) October, 2006 by Robert Parker