With a name that directly translates from French as 'The Soil', the Le Sol Syrah (Shiraz) pays homage to the terroir that creates this rich and evocative wine. With the trademark Gimblett Gravels stony soil, with exhibits amazing refinement and breeding while not relinquishing body and complexity.

Coming from one of the best vintages in recent Barossa history, the Old Block from St Hallett shows what careful vineyard management can do for a wine. Rich, dark and conerntrated but with seamless tannin intergration.

We have dated our family tree back to 1471, where Paolo Curtis started wine production on the original Curtis family property “la cavata” near cassino, central Italy. We made this wine to commemorate the sacrifice & toil of centuries of hard work that have led us to now. This Shiraz fruit was hand-picked from 80-year-old vines, gently destemmed & cold soaked on skins for 14 days, Fermented slowly for a further 14 days. Giving time to allow slow extraction of colour & silky tannins. This extra time allows the wine to develop a great depth of flavour & palate structure. The ferment is slowly pressed straight into a mixture of French & American oak barrels The magic happens over the next 24 months where the wine will develop and integrate into a special montage of flavourful delights. aromas of ripe red berries, vanilla & Coconut. Full-Bodied palate structure with a complex mix of flavours, Ripe red berries, coconut, chocolate & spice. Great middle palate sweetness with well-integrated oak characters. well balanced & long silky tannin finish.

Brilliant magenta, Coleraine '16 entices with concentrated rose syrup, fresh, fragrant raspberry, wild strawberry, ripe plum, thyme and cedar. Offering superb depth and complexity, Coleraine '16 is defined by a precise, lazer-edge of pure, bright, red fruit. Framed by tight acid and silky tannins, all this extends elegantly into an exquisite and super-fine crescendo, giving exceptional length and finesse to the wine. Each parcel of grapes was destemmed before a traditional warm, plunged fermentation and extended maceration on skins. The resulting wines were then run to predominately new French oak barrels for 18 months' maturation. Throughout this time, they were regularly topped and racked. The separate wines were blended in January 2017 then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2017. The final blend is 51% cabernet sauvignon, 47% merlot and 2% cabernet franc. Established in 1896, Te Mata Estate remains family owned, producing internationally recognized wines exclusively from its Hawkes Bay vineyards. A temperate maritime climate with low rainfall, due to the rain shadow from mountains to the west, ensures Te Matas sites make the most of every vintage. At the heart of Te Mata Estate are the Havelock Hills Vineyards - the first legally-protected vineyards in New Zealand. Te Mata has five sites on these free draining, north-facing slopes. Soils to the east are mostly sandy loam over a sandstone base, and towards the west are sandy loam over a thin layer of clay and a silica pan. The distinctive shape of the hills is due to their comparative youth, in geological terms. At the meeting point of two tectonic plates, sandstone has been pushed up then worn away relatively quickly leaving a landscape of steep and gentle slopes, and terraces ideal for grape-growing. Under vine for over 120 years, and including some of the oldest grape growing sites in New Zealand, the Havelock Hills are protected for their distinct character, special ambience and unique viticultural heritage.

One of the benchmarks of Barossa Shiraz, Peter Lehmann's Stonewell is a classic example of the rich concentrated old vine style. While bold on the palate, there is always an inherent complexity to the Stonewell that enables it to be compared with all of the great Australian wines produced today.

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 STANDISH WINE COMPANY Lamella Shiraz, Barossa The Standish Wine Company produces a number of small-volume, single-site wines from various parts of the Barossa and Eden valleys. This one is 100% Shiraz from Hutton Vale Farm in the Eden Valley. Dan Standish is a sixth generation Barossan and seven generations of the Angas family have worked Hutton Vale. The Lamella is a transcendent Shiraz of great density and purity, yet also has a feeling of elegance maintained through careful and sensitive winemaking. Dan Standish is an important figure in the Barossa. He founded The Standish Wine Company in 1999 and in 2000, after leaving Torbreck (then soon to have two Langtons Classified wines), he co-founded Massena, another label that has played an important part in redefining modern Barossa Valley.winemaking.He has also made wine in Californias Napa and Sonoma valleys, the Rioja in Spain and the Rhone Valley of France. His aim is to showcase some of the Barossas finest sites with seductive wines that combine power and finesse. He has built a reputation for being able to make wines with a distinctive X-factor.

The Torbreck Descendant has a powerful nose of blackberry and tar complemented by floral lavender and a violet lift. Full-bodied and concentrated with ripe silky tannins and plenty of extract this wine has a great future ahead.

Tasting NotesFrom some of the oldest ungrafted Shiraz vines in the world, all of at least 100 years of age.The wine delivers classical regional characters of dense, spicy blueberry fruit and savoury pan jus. Next come hints of liquorice, plum, and all-spice all delicately interwoven. A fine grained tannin structure and depth of flavour all show that this wine is made to last the distance in the cellar. A long balanced finish with persistence.WINEMAKINGThe hand-picked grapes were destemmed, but not crushed, and spent seven days on their skins in open fermenters with hand-plunging four times daily to gently extract colour, flavours and tannins. This was followed by careful basket pressing followed 24 months' maturation in our cellars in a combination of French and American oak (20% New).In keeping with the non-interventionist winemaking style we have neither fined nor filtered this wine. VINEYARDVINEYARD From just two small vineyards on the Eastern Edge of Vine Vale and the Nuriootpa sub-regions of the BarossaSOIL TYPE Vine Vale - Deep sandy loam soilsNuriootpa - Alluvial sandy soil over red brown earthFrom just two small vineyards on the Eastern Edge of Vine Vale (Deep Sandy Loam) and the Nuriootpa (Alluvial Sand over Red Brown Earth) sub-regions of the Barossa.