Best of Vintage is both elegant and powerful at the same time, and complex too. The nose shows cedar, dark fruits, salt-cured olives, as well as floral notes courtesy of the Petit Verdot. There are plush dark fruit and red fruits on the palate, with fine tannins that frame the wine. This wine is an excellent follow up to the inaugural 2010 Best of Vintage, and reflects the terrific season for both Cabernet and Petit Verdot that vintage 2011 ended up being. Joch recommends decanting prior to drinking, to allow the wine to open up properly.
We had good winter rains after a few seasons of below average rainfall. This was a late season: budburst was approximately 2-3 weeks late, and harvest started similarly behind our standard season (we usually start picking Chardonnay in early/ mid-February). This year we picked whites in late February/ early March. Unseasonal rains in March threw a spanner in the works somewhat, but luck and good management helped us dodge most of the bullets. Cabernet was great, as were our best parcels of Shiraz, which showed incredibly bright and balanced characteristics, reminiscent of our 1999 reds. 2011 is a standout Cabernet Sauvignon and Petit Verdot year (we were still picking PV in late April and the PV is our latest picked variety on the property). Overall this was a very long vintage with moderate yields which tested Joch’s nerves a little more than usual.
Best of Vintage is an unashamedly elitist wine. We are trying to make the finest wine we possibly can. Joch chose the very best wines from his favourite barrels from the best batches of Cabernet (47%), Shiraz (37%) and Petit Verdot (16%) from vintage 2011. All three varieties went through the old-school winemaking mill; they were individually fermented in open vessels and then finished off ferment in barrel. The Petit Verdot also spent an extended period of time on skins. We used a mix of new and old predominantly French oak barrels, with a couple of new American barrels thrown in for good measure. The 2011 Best of Vintage was bottled some 6 months after the 2011 Battle of Bosworth Shiraz and 2011 Battle of Bosworth Cabernet Sauvignon.
Wine Will eat Itself 2 by Jeremy Pringle June 15th 2014
As the name suggests, this is a blend of the best grapes produced by Battle of Bosworth’s certified organic estate vineyards each year. 47% Cabernet, 37% Shiraz and 16% Petit Verdot. A lengthy decant is advised for now.
Violets, wet tobacco, blackcurrants and mulberry with mocha oak, leaf and dusty earthen spice. Has quite enough flesh to harness the acidity generated by vintage conditions. Tannin is ripe and long. Sweeter notes initially sit just beneath autumnal influences but in time those opulent primary fruits sing. Some minty lift. Worthy of applause.
Region: McLaren Vale
Tasted: June 2014
Anthony Dias Blue, the Tasting Panel April 2015
Juicy and ripe with silky texture, dense blackberry and plum, rich and concentrated, long and deep.
Josh Raynolds vinous.com March 2016
Inky ruby. Smoke-accented dark berry, cherry pit and pipe tobacco scents, along with hints of vanilla and cigar box. On the palate, gently sweet cassis and cherry flavors unfold slowly with air, displaying very good energy and back-end lift. Chewy tannins come on slowly on the long, spice-accented finish, which leaves a hint of bitter cherry behind. This elegantly styled wine has the balance to reward patience.
drink 2018 - 2024
Vineyards: Chanticleer, Braden’s and the Hill Petit Verdot
Picking Date: 27th March, 12th April and 15th April 2011
pH Level: 3.45
Bottling Date: 21st November 2012