Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2019 edition article Weekday Wines (see blue link below).
Eden Road 'The Long Road' Syrah, Gundagai 2015 - April 2019 Decanter review
Located in Murrumbateman in the Canberra Wine District, boutique winery Eden Road was established in 2008 by businessman Chris Coffman. It made an immediate and stunning impact by winning Australia’s most prized wine accolade, the ‘Jimmy Watson Award’ for its first vintage of The Long Road Shiraz (2008). These elegant and refined wines are produced from some of Australia's highest vineyards in the emerging 'High Country' region. The unique combination of altitude and some of the world's oldest soils, which were formed over 400 million years ago, has resulted in a highly prized collection of original and exciting wines. Winemaker Celine Rousseau has devoted 17 years to working in this area and has developed a strong understanding and passion for these cool climate vineyards and their wines.
2015 was an excellent growing season. Mild weather conditions in spring allowed a perfect fruit set with good rainfall levels building soil water reserves. The summer was warm and dry. No rainfall took place during harvest and the grapes reached a wonderful balance of rich, fruit concentration and acidity.
Eden Road works towards natural management in the vineyards with minimum intervention in terms of spraying, but hard work in terms of manually tending the vines and managing the soils. They follow organic viticulture where possible and all vines are hand-picked. The grapes were sourced from several vineyard locations. 20% came from the estate vineyards in Murrumbateman; 35% from 20 year old vines in Gundagai, which grow at 300 metres above sea level in a red iron stone-rich podsol soil. The remainder of the fruit is grown in the Canberra and Hilltops vineyards. Canberra sits on decomposed granite at 640 metres above sea level and the vines are 18 years old. The vines in the Hilltops vineyard are 20 years old and are grown in a red clay and decomposed granite soil, at an altitude of 600 metres.
Each parcel was fermented separately. The grapes were mostly destemmed, although approximately 15% of the final blend was whole bunch fermented. Fermentation took place in stainless steel tanks with regular pump overs. Maturation took place in previously used 500 litre puncheons for 15 months. No new oak was used. The puncheons were racked, blended and filtered prior to bottling.
Very fine tannins and controlled alcohol add to this wine's charm. Packed with classic nuances of berry fruit, rich dark cherry, black olive and a warm earthiness, this wine finishes fresh and lighter than you expect. Ideal with a mushroom risotto or pancetta wrapped rabbit.