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Australia's oldest family owned winery, Yalumba produce a quintessential Barossa Shiraz here with the Octavius. Refined and elegant, its full of incredible fruit complexity that never looks over-ripe or jammy. A true Australian classic.

A vibrant purple hue in the glass. Brooding but fleshy aromatics are laced with an herbal spice note. Tannins are prominent but don’t dominate – cherry pip flavours wash over the mid palate. A savoury finish with an immense length and persistence. This wine will blossom with some bottle age.

Take home a mighty Shiraz of concentration power and balance, from winemaker Chris Thomas, now part owner of Dowie Doole. It was founded in 1995 by Drew Dowie and Norm Doole, lon associated with grape growing in McLaren vale. Since 2015, it has been in the hands of Chief Winemaker Chris Thomas, who bought it from them with other investor friends. This is an archetypal McLaren vale Shiraz with dark fruit and chocolate, coffee, herbs and licorice.

Lloyd Reserve Shiraz is produced from a single vineyard at Coriole, planted in 1919 by Geoffrey Kay. It was first retained as a separate wine in 1989, and is one of Langton's Classified Wines of Australia. This vineyard typically produces a wine of great intensity and can be cellared for many years. The wine is matured in French oak with typically about 40% new.

Jasper Hill and Ron Laughton are true pioneer's and icons in the central Victorian wine region of Heathcote. Georgia's Paddock is the larger of 'Jasper's' vineyards, with 12 hectares planted to Shiraz to produce a wine rich in character and complexity. Always known for it's extreme ageability, Georgia's Paddock Shiraz will comfortably lie down for over a decade to deliver a Heathcote Shiraz simply bursting with concentration.

The fruit for the 2016 Vat 9 Shiraz was sourced from Tyrrells super premium vineyards on the Ashmans property with an average vine age of 50 years. Predominately from the Weinkeller and Short Flat vineyards. Winemaking The blocks were all hand picked and sorted in the vineyard before arriving at the winery. All the fruit was then destemmed but not crushed, followed by fermentation in traditional open top concrete vats. After fermentation the wiens were matured in newer 2700L French oak casks for ten months.