Zephyrus takes its name from the Greek God of the West Wind — often depicted as a horse for the speed attributed to this force of nature. In the Greater Barossa, cooling westerly winds play a defining role in vineyard health and ripening, moderating temperatures across both the warmer valley floor and the elevated Eden Valley plateau to create the conditions for a wine of genuine complexity and balance.
The 2023 Zephyrus is a blend of 54% Eden Valley and 46% Barossa Valley Shiraz — drawn from seven carefully selected vineyard sites across the Greater Barossa, including fruit from Moppa, Seppeltsfield, Light Pass, Nuriootpa, Moculta and Flaxmans Valley. The Eden Valley component brings cooler-climate lift, perfume and fine-grained tannin structure; the Barossa Valley fruit contributes depth, mid-palate richness and the region's characteristic concentration. Together they produce a Shiraz that is at once modern in its vitality and deeply expressive of place.
Tasting Notes
Colour: Deep, dense crimson with excellent depth and clarity.
Nose: Expressive and complex — ripe wild berry and red spice dominate, with underlying floral lift from the Eden Valley component and a subtle oak framework that supports rather than obscures the fruit.
Palate: The complex berry fruit core carries through with genuine intensity, framed by fine, enduring tannins that are supple in texture yet structured for cellaring. The dual-region composition delivers real mid-palate complexity — Eden Valley freshness counterbalancing Barossa Valley depth.
Finish: Vibrant and fresh — long, clean and fruit-driven with excellent persistence. A modern Barossa Shiraz style with the architecture to develop considerably with time.
Blend & Winemaking
The 2023 Zephyrus is drawn from seven vineyard sites across the Greater Barossa, with vines ranging from 26 to over 80 years of age. The 54% Eden Valley component comes from high-elevation sites at Moculta and Flaxmans Valley, while the 46% Barossa Valley fruit is sourced from sites at Moppa, Seppeltsfield, Light Pass, Nuriootpa and surrounding areas.
An array of fermentation techniques was employed — all involving extended skin contact and gentle hand-plunging. Each ferment retained varying levels of whole-bunch fruit clusters, ranging from 10 to 35%, to add structural complexity and mid-palate texture. After 12–18 days on skins, each parcel was pressed into a mix of new (35%) and seasoned French oak hogsheads. Following 16 months of maturation, the wine was blended, naturally clarified, and bottled without fining or filtration — a minimal-intervention finish that preserves the vineyard character and the wine's capacity to evolve.
About Sons of Eden
Sons of Eden is one of the Barossa's most respected independent producers, drawing fruit from exceptional sites across both the Barossa Valley floor and the Eden Valley plateau. The Zephyrus Shiraz sits at the heart of the range: a flagship expression of what the Greater Barossa can produce when diverse terroirs, old vines and skilled winemaking are brought together with purpose.
