Located in High Eden, a sub-region of the Barossa, approximately 550 metres above sea level, Mountadam was originally established in 1972 by the late David Wynn for his winemaking son Adam. Since 2005, it has returned to being a family owned and run winery, with David and Jenni Brown overseeing its success. The wine is named after David’s father, Milton Brown. Traditionally known as the best Cabernet or Cabernet blend from the Estate the 2021 vintage saw this wine as a straight Cabernet Sauvignon due to the high quality of a single block. “Deep crimson and packed with bramble-edged blackberry, blackcurrant and black cherry fruits. Hints of brown spice, violets, briar, licorice, cedar, sage and vanilla bean. There's a lovely density with great tension between that High Eden mineral line and the ripe black fruits with fine, granite-dust tannins... that fruit weight is impressive. 95pts. Great Value.” (Dave Brookes, The Halliday Wine Companion)."

HENSCHKE The Wheelwright Single Vineyard Shiraz, Eden Valley From the estate Eden Valley vineyard, the Wheelwright displays aromas of berries, plum and fresh vanilla bean with nuances of crushed lavender, herbs and black pepper. The palate is beautifully structured with intense flavours of red berry, more plum and chocolate all finishing rich and textured, with fine-grained tannins and extraordinary length. Henschke Portfolio >>

Spinifex Esprit is a Grenache Mataro blend that has a vibrant, youthful and fresh palate driven by a tangy herb infused line of red fruit red currant, sour red plum, pomegranate and marjoram that gains warmth and depth turning to tobacco, game, cedar and darker fruit to close. Pulpy, fleshy fruit is drawn long with plum skin acids and stony tannins.

Oakdene Petas Pinot Noir is garnet in colour, with an intense bouquet of cherry, spice, mocha and smoked meats, leading to sweet cherry, briar and hints of clove. The mid palate offers earthy cherry, plum notes, and some spice and whole bunch characters, firm tannins and a long finish. 15% whole bunches, wild yeast and matured in French oak puncheons (30% new) for 11 months bottled without fining and light filtration. Enjoy now or cellar for 5 to 9 years.

Old vine Barossa Valley Shiraz doesn't get much better than this. The Kaesler name was reborn by winemaker and visionary Reid Bosward in 1997, breathing new life in the over 100 year old vineyards. A Quirky name matched with unrivaled concentration make The Bogan Shiraz as must have for all big Australian Shiraz lovers.

An excellent Pinot - low yielding vines growing in calcium rich clay, within stoney subsoils derive a fine fruit. Extended brilliantly, sunny cool autumnal freshness has led to a wine of finesse and character.

Henschke have in recent years begun to identify and single out great quality parcels of Shiraz fruit that deserves to be bottled seperately and released as part of their Vineyard Selection. The Tappa Pass Shiraz is sourced from old low yielding Barossa vineyards that shows amazing depth and concentration. Rich, lush and intense it will develop further complexity with bottle age.

The concept of blending Shiraz and Viognier was derived from the great French wine region of the Northern Rhône the Côte Rôtie area in particular. Using only the best Eden Valley fruit, this wine by Yalumba is rich in concentrated fruit flavour. Traditionally, the two different grape varieties for this wine have predominately been crushed and fermented together.

The wine is deep red in colour, with a vibrant streak of purple. Its primary aromas are reminiscent of cracked pepper and dark ripe plums with a subtle spicy smokiness and lovely floral notes. The palate features cherry, dark chocolate and vanilla flavours. The secondary bouquet is earthy and savoury, with a good flavour intensity but underplayed oak, while its tannin structure is smooth but firm. In the case of this Shiraz, cellaring is definitely a rewarding option. Leaner red meat, a carpaccio of venison, stew, and mildly spicy ethnic foods are best paired with this wine. Soft cheeses like Camembert or smoked cheddar are also recommended.

The nose has complex aromas of sarsaparilla, mulberries, tea leaf and fresh vanilla bean. There's a real smoky/gamey note to the fruits as well. The palate shows great tannin focus through the middle, flavours of red fruits and earth, with lovely intensity an a violet/lavender floral lift. Sitting at an altitude of 450m, Hampton Vineyard produces Shiraz with a surprising combination of finesse and power. Planted in 1982 this vineyard thrives on a silty, sandy-loam soil over red ironstone clay. The fruit was handled traditionally and matured for 10 months in seasoned French oak. Fruit was harvested in the cool of the morning and delivered to the winery where it was destemmed into an open top fermenter. After thirteen days on skins the wine was basket pressed before overnight settling and racking to seasoned French oak. Ten months maturation in oak before blending and bottling. Partners in crime and explorers at heart, Andrew and Skye Quin are the team behind Quin wines. Having travelled the world together, they finally settled in the Barossa, with a trailer of second-hand furniture and heads full of dreams. Andrew has spent the last 10 years as Chief Winemaker for Hentley Farm, during which time he has collected a swathe of awards and accolades. But 2018 saw the launch of his own brand: Quin Wines. His philosophy is simple - respect tradition, but continue to push boundaries. And that bigger is not always better!