The 'Old Vine' designation means this Shiraz comes from mature vines that are typically 30+ years old, producing grapes with exceptional concentration and complexity. These ancient vines have deep root systems that access unique mineral profiles in the Barossa soil, creating wines with greater depth and character than younger plantings. The combination of old vine fruit and Schild Estate's winemaking expertise has earned this wine multiple 94-95 point ratings from respected critics.

Serve this wine at 16-18°C and decant it 30-60 minutes before drinking to allow the rich tannins to soften and the complex flavours to open up. The full-bodied nature means it pairs beautifully with hearty dishes like grilled lamb, beef roasts, or aged cheeses. Consider opening it alongside dishes that complement the blackberry and chocolate notes, such as barbecued meats or rich pasta dishes with mushroom-based sauces.

This flavour profile indicates a classic cool-climate Barossa Shiraz with excellent balance between fruit and savoury elements. The blackberry provides the wine's fruit backbone, while chocolate notes suggest oak maturation and natural grape tannins working in harmony. Black olive flavours are a hallmark of premium Australian Shiraz, indicating the wine has developed complex tertiary characters that add sophistication and food-pairing versatility beyond simple fruit-forward styles.

The 2021 vintage in Barossa was exceptional, with ideal growing conditions producing wines of outstanding quality and concentration. This is evidenced by the multiple high ratings this wine received, including 95 points from both Ray Jordan and Wine Orbit. The vintage produced wines with excellent structure and ageing potential, making 2021 Barossa Shiraz particularly sought-after by collectors and wine enthusiasts who recognise the vintage's superior quality.

With its full-bodied structure, old vine concentration, and excellent vintage pedigree, this Shiraz has 10-15 years of cellaring potential ahead of it. While delicious now, it will likely reach its peak drinking window between 2026-2032, when the tannins fully integrate and secondary flavours develop further. The high critic scores and 'Old Vine' designation suggest this wine has the backbone to reward patient cellaring, developing greater complexity and elegance over time.