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The history of Chateau Pichon-Longueville Baron is a tale of two estates. The chateau and vineyard known as Pichon Baron was given in dowry to the founders daughter when she married Jacques du Pichon Longueville. After the death of their descendent, the Baron Joseph de Pichon Longueville, in 1850 the estate was again divided - on his deathbed, he gave what became Chateau Pichon Baron to the men of his family, and what became Chateau Pichon Lalande to the women - resulting in, some say, more masculine and sensuous styles of wine respectively! Between the 1960s and the 1980s, the estate went through a period of rather lacklustre production - however, since 1990, they have been producing, according to many, some of the best wines in their history. The 2016 has earned high praise and glowing comparisons to their legendary 1990 Pichon Baron.

The Hoffmann Vineyard wine is the result of close collaboration between winemaker Ringland and his friend, grape-grower Adrian Hoffmann, whose vineyard holdings occupy key sites in the Ebenezer sub-region of the northern Barossa. Robert Parker himself calls Ringland an international grandmaster of Shiraz. The Hoffmann Vineyard Shiraz is a tête de cuvée (literally head of the blend) style. Key parts of the vineyard, with vines between 60 and 100+ years old, are picked at different stages of ripeness, resulting in five separate two-tonne grape parcels ultimately filling 20 barrels. The final wine is a selection of the best four barrels. The annual make will never exceed 200 dozen. Its an essence-of-Shiraz style uncompromisingly rich and concentrated. The first vintage was 2006 and the wine has begun building a track record that will inevitably match that of the Barossa Ranges wine. Right now, you need to decant it 12 hours (or more) before serving to allow the fruit to come to the fore.

The initials RWT stand for Red Winemaking Trial, the name given to the project internally when developmental work began in 1995. RWT is made from fruit primarily selected for its aromatic qualities and plush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level. Built for the long haul, with the precision, concentration and balance to age for many years. Onyx, ruby rimmed colour. Floral and berry notes on the nose, with a palate of dark cherry and blackcurrant fruits affording viscosity and concentration. Peak drinking: 2025 - 2050.

Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can.

The creation of this limited release cabernet shiraz began in a quest to create something real, different, and aspiringly lofty, together with our trusted partner Dourthe Bordeaux. The French component of this wine was made at two of the Dourthe-owned wineries. Australian components of this wine were made at Penfolds Nuriootpa Winery (South Australia). The French and Australian components were blended and bottled in South Australia.

SHAFER VINEYARDS Hillside Select Stags Leap District Cabernet Sauvignon, Napa Valley

The Eye of Ra was the powerful feminine counterpart to the sun god Ra in Egyptian mythology and was personified by a number of Egyptian goddesses. They also represented the polarity of extreme force of the sun’s heat countered by the sun’s nurturing gaze. Wine maker Ben Glaezter similarly produced the Eye of Ra Shiraz featuring excellent power and depth balanced by restraint and elegance leading to an amazing evolution in the bottle and glass. The Eye of Rã 2018 Shiraz reflects Ben Glaetzer’s aspiration to create the perfect wine that is the epitome of Barossa Shiraz. 100% Shiraz, extraordinary fruit was sourced from selected vines from four outstanding vineyards from the renowned Ebenezer sub district at the northern tip of the Barossa Valley. The fruit was hand harvested from low yielding vines aged up to 110 years old predominantly in deep sandy soils of a red brown texture known as contrast soils. The result was exceptional quality featuring intense depth of colour, astounding aromatic purity and brightness on the palate. The parcels were fermented separately in small open fermenters and gently hand plunged 3 times daily. During fermentation the temperature was kept very cool below 18 degrees Celsius to enhance the fresh aromatic profile without over extraction. The wine was then matured for 16 months in 100% new French oak hogsheads with natural malolactic fermentation continuing in oak during maturation. The fine grained French hogsheads were of the highest quality with tannin profiles selected to best express the flavours of the individual parcels. Inky, opaque purple with red accents in colour. The aromas are expressive and forceful, development will reveal delicious herbs that accent a core of dark berry fruit. On the palate there are polished tannins balancing the dominant fruit. Black berries are layered over red, with mocha, liquorice and fresh-cut cedar. Cellaring in the bottle will lead to increased complexity and even greater enjoyment.