Shiraz By Farr is one of Victoria's premier cool-climate Shiraz's, made by the iconic Geelong winemaker, Gary Farr. The nose is incredibly complex showing notes of red and black fruits, spice, black pepper and iodine. In the mouth the wine is incredibly fresh. Wonderfully braced fruit and fine framing tannins and an outstanding length.

Produced from one of Australia's premier Shiraz growing regions, McLaren Vale, comes Woodstock Shiraz. A big, richly flavoured Shiraz with spice and red berry fruit flavours. Sweet, ripe tannins and a complex acid structure gives the wine brilliant concentration and complexity. A perfect medium term cellaring option.

A wonderful example of Hunter Shiraz. Ripe berries and spice with a touch of leather on the nose and a beautifully integrated palate showing plenty of juicy fruit flavour in a subtle well balanced style.

Elderton is one of Australia's great Shiraz producers, year in and year out. Brimming with ripe juicy blood-plum and chocolate flavours, this is almost like Black Forest cake in a bottle!

Winner of multiple trophies at the 2011 London International Wine Challenge, Bird in Hand Shiraz strikes a balance between finesse and intensity with flavours of dark red berries and spice. Aged in French oak, it has complex fine grained tannins, finishing long and rich.

Teusner Albert Shiraz is made from old vines in the northern Barossa; rich black fruits and tarry cassis with smoky undertones, the finish is long and luscious. Could easily be cellared for the medium term.

Sourced from some of the oldest Shiraz vines in the world this full-bodied classic displays intense brooding fruit balanced by the finest French oak. Enjoy with rich meat dishes or cellar for many years. A true Barossa Valley icon.

Rockbare's second label, Mojo Shiraz punches way above it's weight in the quality division. Rich and ripe, this versatile wine would not be out of place at the dinner table or at a BBQ.

Aromas of plums, spice and background peppery hints lead to a richly flavoured palate of blackberry, plum and anise fruits. Firm, supportive tannins will hold this release in good stead for further cellaring.

The Craiglee vineyard was established in the 1860's, and replanted in 1976 by the current winemaker, Patrick Carmody. All wines are made from estate grown fruit using natural processes that reflect the flavours specific to the site. This is an iconic Victorian wine that features a trademark of pronounced cracked black pepper.