A distinctive Shiraz shaped by the cool 2017 vintage, this wine opens with complex aromas of pastrami, green peppercorn, truffle, and black olive. The palate reveals ripe red fruits, pomegranate molasses, and earthy undertones of mushroom and bacon fat. Rhubarb-like acidity and saline, maritime hints lend length and intrigue. Aged in seasoned French puncheon, the texture is fine-grained and elegant. While tertiary notes are emerging, it retains a long life ahead—drink now or cellar through 2040.

The Wine Advocate | RP 93
Published: Sep 15, 2022
Drink: 2021-2040

The 2017 Love Over Gold Shiraz has all the meaty trappings I expect from the region and the vintage in combination. 2017 was a cooler vintage in the Barossa (it extended up to a month or more later than the usual, with some big rain events in January and February), and the wines have really leaned into the season. It has notes of pastrami, green peppercorns, bacon fat, truffle, black olive, field mushroom and pomegranate molasses. The rhubarb acidity that laces through the finish leaves a maritime trail of brine, kelp and a hint of crushed shell. It's lacking in freshness, in my opinion, and the leathery characters in the fruit are starting to express, which suggests that leaving it a while longer yet and allowing it to mature into middle age or older will assist in the pleasure department. Over to you. 

Jamessuckling.com | JS 93
Published: Oct 6, 2022

Ripe and fleshy yet light on its feet, this Eden Valley shiraz has ripe red fruit aromas and a hint of caramel. Lovely fine-grained texture at the moderately dry finish. Still has some years of life ahead it. Drink or hold.

Loveovergold.com.au

Love over Gold is made with a deft touch. The wine is magical, its core of fruit caresses the palate and displays great persistence. Love Over Gold?s tertiary aromas and minerality create complexity and drive into an extremely long finish.

MATURATION
Love Over Gold is seasoned in a two year old French Puncheon.

AGEING POTENTIAL
Love Over Gold possesses a core of ripe and defined fruit with tannins that are coating and very long, it will age effortlessly over 20 to 25 years.

The destemmed fruit was transferred into a small open topped fermenter. Gentle pigeage was performed twice daily with the natural ferment progressing at a cool 24 degrees. Once ferment was complete and after 24 days, free run was drained to a 2 year old extra tight grained puncheon.