The 2004 Hazyblur Invictus is 100% Shiraz from the Barossa Valley of Australia and the ABV is 14.5%. The 2004 Glen Eldon Black Springs Reserve Shiraz is 100% Shiraz from the Barossa Valley of Australia and the ABV is 14.5%.
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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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: The best combined price on Wine Searcher for these wines is $273.96 as of today!
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2004 Hazy Blur Invictus
"Inky, saturated purple. Expansive (and expensive) bouquet of boysenberry, blackberry liqueur, candied plum, high-fat chocolate, espresso, fruitcake, vanilla bean and sexy oak spices. Lush, mouthfilling, sweet and deep, the array of dark berry flavors reaching every surface of the palate; shows uncanny freshness and energy for a wine with such flavor volume. Creamy in texture, but bright acidity and exotic spice notes keep things lively through the extremely long aftertaste. I've put this on my list of things to buy when I hit Lotto." -95 Points- Josh Raynolds - International Wine Cellar
"Plush, round and superbly focused, a lavish wine that doesn't spread itself out too much, keeping the plum, currant and dusky spice flavors all heading in the same
direction, hinting at coffee and loamy earth as the finish rolls on and on. This is another competitor, and a pretty good one, in the ultrapremium sweepstakes, taking on Grange, Hill of Grace, Astralis, et al. Best from 2009 through 2020." -94 Points, Wine Spectator
"I donât understand the price of the 2004 Shiraz Invictus, which comes from 30- to 50-year-old Barossa Valley vines and is aged three years in old American oak. While certainly outstanding, it plays it closer to the vest than its siblings, with the exception of the Kangaroo Island offering. There are loads of tannin as well as fruit, but why the outrageously high price?" (Listed release cost on this review was $250) -90+ Points - Robert Parker - Wine Advocate
2004 Glen Eldon Black Springs Reserve Shiraz
"Excellent colour and clarity; although only medium - bodied, has considerable intensity and complexity, with rippling red and black fruits, and fine tannins on the long finish; the acidity, too, is perfect." -96 points- James Halliday- Australian Wine Companion
"The 2004 Shiraz 'Dry Bore' Reserve spent three years in a combination of new French and second use American oak. Yields from the 30-60 years old vineyards were a tiny 0.5 - 1.0 tons per acre. The nose reveals aromas of smoky wood, scorched earth, lavender, leather, blueberry, and blackberry liqueur. On the palate it is nearly port-like with a plush texture, layered, super-concentrated flavors, and great length. This impressive Shiraz will age for 6-8 years and drink well through 2030." -95 points- Jay Miller- Wine Advocate
Please note, the Wine Advocate lists this as "2004 Glen Eldon Shiraz Dry Bore Reserve", but this score is also referenced on the winery's website.
"Our first release of the Glen Eldon 'Black Springs' Reserve Shiraz 2004 is the culmination of over 16 years thirst for knowledge. From my days understanding the different 'blocks' that created the St Hallett Old Block and the privilege working with the Elderton Command vineyard, I knew Glen Eldon would one day release an exceptional old vine Shiraz."
"The wine has intense dark chocolate and plum aromas, while these components carry through to the palate added mocha; spice and pepper fill the mouth. Velvety tannins and lush rich fruit combine to deliver structure and balance offering enjoyment now and over the next 6-8 years. Only 120 dozen produced for the World." -Winery
"Created from a single block of over 100 year old vines, in the lofty ranges of Eden Valley, the 'Black Springs' Shiraz was planted by the pioneers of the Australian wine industry. Today the vineyard survives on rain fall, hand nurturing in the form of pruning and harvesting and lots of gentle words." -Winery
"In the winery the fruit is sorted, destemed and fermented in 300 litre hogsheads with the head removed. Each ferment is tendered to by hand- with plunging of the skins into the fermenting juice twice a day and basket pressing after 7 days on skins. The wine is then racked into new French and American hogsheads for 12 months and racked again into 2-3 year old hogsheads for another 3 years maturation. This time allows the wine to mature naturally with out imparting further oak flavour, allowing the ripe fruit flavours to shine through." -Winery