This
is another hillside vineyard planted in the 1960's adjacent to the
Onkaparinga Valley. The soil here is notable by it's absence, just
solid rock and shale prevail on this site and the vine roots have to
work very hard to survive. Situated
in a natural ampitheatre with 360 degree aspects, this vineyard is dry
grown and produces small crops of deeply concentrated Syrah with high
tannin levels. The yield here rarely exceeds two tonnes/acre and is often much lower. This old gone ungrafted Syrah vineyard has a unique character which I describe as 'the full meal followed by the cigar'! This wine is made in the same manner as all the Syrah vineyards and shows it's individuality purely due to vineyard influences.
WA
95 (10/2006): The 2004 Syrah Piggott Range (from 40-year-old vines)
requires 3-4 years of cellaring. This is a powerful, intense Syrah
meant for true connoisseurs who have cold cellars as well as enough
patience to wait it out. A perfume of crushed rocks, acacia flowers,
blackberries, roasted coffee, pepper, spice, bacon fat, and a subtle
touch of eucalyptus is followed by a deep, rich, full-bodied wine that
should age for 20-25 years.
WS 94 (10/2006): Dense, rich and
distinctive for its mint-scented cherry and roasted meat flavors that
hang together tightly in the meaty texture and linger on the finish.
Has impressive depth that is held in by firm tannins that need some
time to soften. Best from 2010 through 2020. 500 cases imported.
