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Seppelt Silverband Grampians Shiraz 2005 Gee this is tight! There's a lot of chalky, scrunchy, ferrous tannin here, so much so that it gets you wondering whether the wine has been thrown out of balance. On contemplation I don't think that it has - though it's a line-ball decision. Make up your own mind. Otherwise it's a cool-climate delight: full of the flavours of pepper, mulberry, plums, smoke, cherries and stalk, the tannins cracked with black pepper. There's quite a bt of perfumed, violet-like, minty lift too. Personally, I really like the wine - but I think it's a 'try before you buy' wine. Drink: 2009-2017. 92 points.Campbell Mattinson, The Winefront Vibrant red in colour, the nose is a mix of graphite, mulberry, cherries, mocha and spice. The palate is quite refined and intergrated with plenty of rich red fruits, cedar and very smooth tannins. Quality-wise it sits right in the middle of Chalambar and St Peters. It will cellar for 6-8 years comfortably. 90 points Anthony D'Anna The 2005 Seppelt Silverband Grampians Shiraz was created to display the unique character of the Grampians. The region experiences a cool, dry climate with the Grampians mountain range offering not only a stunning backdrop, but also lower average temperatures than the Central Victorian wine regions to the east. Combine this climate with the region's soils and the resulting terroir produces wines with a rich depth of flavour, balanced by a refined elegance. It is this balance of elegance and intensity that sets the Grampians' wines apart from Victoria's heavier warm climate wine styles. The 2005 Seppelt Silverband Grampians Shiraz is crimson with vibrant purple hues in the glass, this wine has a perfumed nose that shows notes of dark cherry and berry fruits with aromas of mocha and spice; all traditional expressions of the region. Emma says the palate shows intense regional fruit characters combined with refined, suede-like tannins that extend across the palate. This is a stylish wine which will reward careful cellaring with further bottle age complexity sure to develop over time. In 2005 the Grampians experienced a cool and wet spring before February presented extremes of weather, hot and dry one day, cold and wet the next. By autumn, however, the weather had settled providing perfect ripening conditions. While the relatively cool summer had slowed fruit maturity and flavour development, natural acid levels remained high.