The Willows Vineyard `Bonesetter` Shiraz 2009 (12 x 750mL), Barossa, SA.

Liquor Act 2007: It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence LIQP770010049
$57.99 per Bottle
$695.88 per case
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When Johann Gottfried `JG` Scholz arrived in the Barossa in 1845, his healing skills gained as a bonesetter in the Prussian army made him a legend among the Silesian settlers.

This premium wine is a tribute to `JG`, his sons and grandsons who ran the Willows Hospital in Light Pass for more than 100 years. Sixth generation descendent, Peter Scholz now lives in the sprawling hospital building adjacent to The Willows Vineyard.

In the late 1960`s a small shiraz vineyard was planted and became known by the family as the Bonesetter`s block.

We selected premium parcels of fruit from this mature vineyard which were fermented in open fermenters, basket pressed before ageing the wine in very tight grained French Oak hogsheads for a little more than two years.

SA - Barossa
South Australia

Expert Reviews

Deep, dark and pushing the ripeness envelope to the limit, deliberately seeking voluptuous richness; rich and warm is the key for those who love this face of Barossa shiraz. Rating 88 - Drink by 2015, Ben Edwards, Wine Companion (FEB/2012)

Winery Tasting Notes

The Bonesetter shiraz shows typical Barossa voluptuous richness and structure, intense powerful ripe fruit along with supporting fine tannins and stylish savoury oak. It is a multi-layered powerhouse that will reward those who cellar it carefully.

SA - Barossa
Grape Style
Shiraz / Syrah
Closure Type
Cork closure

Winery Profile

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"Our philosophy is that our wines must have generosity of fruit and you can only achieve that if you are in touch with the vineyard."

"Not only are our wines 100% Barossa but they are sourced entirely from our own single vineyard at Light Pass. We don`t have the choice of blending material so what you see is what you get. Everything we do-pruning, supplementary watering, shoot thinning, the time of harvest-is all aimed at achieving ripe tannins and demonstrating the vineyard`s fruit intensity."

"We don`t want big alcoholic, porty reds - We aim for silky ripe tannins rather than grip and want the fruit to shine through in our Shiraz and Cabernet.""We are also judicious about our use of Oak-we extend the time in barrel to two years but we generally use at least 50% second and third use barrels. We are looking for softness and stability-maturation character not overt oak characters."This approach to red winemaking has led to many show and wine media acknowledgements, not the least of which was a Gold Medal in the Melbourne Wine Show in 1995-putting them a whisker away from the Jimmy Watson Trophy.

Peter, who has distinguished himself as a Semillon maker, believes the same restrained approach is needed with this often misunderstood varietal."In the early days people used too much Oak with Semillon-I have chosen to exclude Oak entirely in our more recent vintages. I like our Semillon`s lemon-butter-citrus flavours when young with a creaminess as it ages. The test of a good Semillon is its finish-it must still have zest and life in the finish even after a few years in the bottle."It is this philosophy which has won them a number of coveted Trophies with Semillon.

The 1995 International Wine Challenge for the Best Semillon in the World for the 1993 Willows Semillon.The 2000 Hyatt Wine of the Year Awards for the 1997 Willows Semillon.Barossa Wine Show in 2010 and 2011 for the Best Semillon with the 2006 Semillon.

In 2012 the Len Sorbello Trophy at the Winewise small vigneron awards for the 2011 Semillon.

View The Willows Vineyard website


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