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Elderton Neil Ashmead Grand Touer Shiraz 2022 (Barossa)

Elderton Neil Ashmead Grand Touer Shiraz 2022 (Barossa)

Regular price $49.99
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Dozen Price: $599.88
RRP: $65.00

Experience a medium-bodied, vibrant fruit with a distinct savoury flavour in the Elderton Ashmead Grand Tourer Shiraz 2022. This vintage boasts a deep crimson hue and offers aromas of wild blueberry fruits, with notes of spice and vanilla. The creamy, seamless palate is reminiscent of summer berry pudding, with a spiced touch of charcuterie and peppery zest to invigorate the senses. The powerful yet refined powdery tannins complete the exquisite taste of this exceptional wine.

Wine Specifications

Variety: Shiraz

Size: 750mL

Region: Barossa Valley

ABV: 14.9%

Vintage: 2022

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Winery & Vintage Info

First released from the 2008 vintage, the Grand Tourer Shiraz is a wine named after and produced in honour of Elderton co-founder, Neil Ashmead. Neil, who along with wife Lorraine, established Elderton and was a vital link in creating the Barossa’s currently enjoyed status as one of Australia’s most important viticultural areas. Infectious enthusiasm was one of Neil’s drivers in helping to pioneer the revitalisation of the region from the doom and gloom era of the late 1970s and early 80s.

Neil was a ‘Barossa Road Warrior’ like no other. Driving tirelessly from city to city with a car loaded with wine, doing tastings and dinners with whoever would listen, and generally spruiking the Barossa in a time where people were not really interested in a region that was stereotyped as a fortified producer. It was his love of fast cars that made this pursuit a little easier, thus the unusual choice for the name of this Shiraz. Unfortunately Neil passed away prematurely in 1997, however is succeeded by his two sons, Cameron and Allister, who believe this wine to be a very fitting tribute to an amazing individual who was always willing to push the boundaries of expectations and limitations.

In 2022, both the Greenock and Nuriootpa vineyards were lucky to escape damaging hailstorms. Mild conditions throughout the ripening period allowed for optimum ripening with very little rain pressure around harvest time. All the fruit for this wine was handpicked, with picking starting at Greenock and then finished at Nuriootpa, before co-fermenting the fruit in open concrete fermenters. 16% whole bunch from our Greenock vineyard was placed carefully in the bottom of the fermenter before de-stemming the remaining fruit on top. After 9 days fermentation on skins, the new wine was pressed off to a combination of new and seasoned French oak. The wine was left on lees post malolactic fermentation, for the duration of its time in oak, with frequent lees stirring helping to build mid palate creaminess and seamless integration.

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