Issue link: http://digital.copcomm.com/i/1249
june 2009 / the tasting panel / has been doing throughout the years." In late 2006, Guy bought Tom's share of the winery and today, with his wife Liz, continues as the fifth gen- eration in a tradition started by his great-great-grandfa- ther. But the success of Brothers in Arms is also about the uniqueness of the land. Langhorne Creek is located near where Australia's largest river, the Murray, flows into Lake Alexandrina, a huge body of water that emp- ties into the Southern Ocean. This creates a maritime climate; during the growing season, around 2 o'clock every afternoon, cooling sea breezes sweep across the land, dropping the temperatures by as much as 15 degrees. "This region's 'air-conditioner' is quite significant," says Hall. "You could almost set your watch by when these breezes come through. They in- sure the growing season at Langhorne Creek is probably three and a half to four degrees cooler (Celsius) than McLaren Vale or the Barossa. So what we get as a result of this is higher acid levels, and combined with the loamy alluvial soils, we tend to get more textured tannins. And because it's cool, we are less likely to have those obvious jammy characters." "I think three words sum up what we're trying to produce and convey in our wines," says Hall. "We want them to have balance, structure and texture. That is our winemaking philosophy. Everything emanates from that. And if you have those three components, then you're going to have a terrific glass of wine in front of you." Indeed, thanks to Brothers in Arms, Langhorne Creek may not be a secret much longer. Brothers in Arms is marketed by Vintage Point; www.vintagepoint.com. Quality control: Guy Adams samples a recent vintage of Brothers in Arm. T he Brothers in Arms wines, only produced in years of exceptional vintages, are delicate, silky and enhanced by significant bottle aging before release. Currently, the 2002 100% Shiraz, with its dark chocolate and anise overtones, is giving way to the 2005 vintage, which should be out by September. The 2004 Number 6 Shiraz-Cabernet blend (com- posed of 85% Shiraz and 15% Cabernet Sauvignon) is meaty yet soft with rosemary and plums. And the 2003 Sixth Gen- eration Reserve Shiraz—named in honor of the Adamses' children, Myles and Emily—was a Silver Medal winner in THE TASTING PANEL's 2008 San Francisco International Wine Competition. Fraternity in Style Brothers in Arms is synonymous with balance, structure and texture