Kalleske are leaders in organic and biodynamic vine growing and winemaking practices. Their old vine Barossa vineyards are able to produce fruit of the utmost concentration and power. The Eduard is sourced from three dry-grown vineyard blocks that were planted between 1905 and 1960 and which produce extremely low yields. Named after Karl Heinrich 'Eduard' Kalleske who worked the Kalleske vineyards from 1853 until the 1880s. Showing an intense, powerful and full-bodied nose and palate exhibiting dense classic Barossa old vine Shiraz characters. Inky black fruit flavours abound together with harmonized tannins, subtle oak complexity a sturdy structure and great length.

The Glaetzer family have been part of the Barossa winemaking scene since 1888 and now Ben takes over the reigns and produces Shiraz of the utmost intensity and concentration. Named after the ancient Egyptian god Amon-Ra who was the champion of the poor and troubled and was central to personal piety, the temple of Amon-Ra is believed to be the first to plant a vineyard to produce wine for the citizens of the temple. This incarnation is rich, full-bodied and viscous to the palate, yet with sublime oak integration and a balance on the back palate that is quite lifted allowing it to be paired with many meals and a prime candidate for medium to long term cellaring.

Greenock is a long standing subregion in the Barossa Valley known for rich, silken, dark-fruited wines. When you mix that terroir-driven history with a winery like Kalleske you have a match made in heaven. Able to fully utilise the deeply concentrated flavours produced by the Greenock fruit, the skilled team has bottle a full-bodied Barossa Shiraz that is overflowing with fruit, balanced tannins and seamless oak. Given some time and a nice decant and this single vineyard Shiraz will open up wonderfully.

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.

John Duval rose to winemaking fame as the craftsman of the mighty Penfolds Grange, before going it alone to further forge his reputation as a maker of great Shiraz. The aim of The Entity is to produce a wine true to the region. Rich and complex it shows ripe, spicy fruit characters with a complex savoury oak influence framed by fine lingering tannins.

Small parcels of fruit from old dry grown vines are selected for their intensity of flavour and individual qualities. Complex and concentrated this classic Barossan will continue to develop for a decade at least.

Smooth and refined this Shiraz shows intense plum berry and liquorice flavours. Enhanced by maturation in quality oak this is a wine to enjoy now or cellar medium term.

Meshach William Burge was Grant's great grandfather and was a central figure in establishing the Burge family in the Barossa Valley. This Shiraz named in his honour is sourced from old vines, some nearing 100 years old, and shows aromas and flavours of complex swiss chocolate, savoury spices and red currant. Grant Burge's flagship shiraz will reward the patient cellarer with 20 years in the bottle in front of it.

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.

Hentley Farm is a boutique, single estate vineyard that focuses on producing premium quality single-estate and single-block wines reflective of their exceptional Barossan terrior. 'The Marl' takes its name from the fruit grown on red clay loam over marl (a friable earthy deposit consisting of clay and limestone) which reduces the water and nutrient availability producing low crops and rich flavours. True to the style, the Shiraz is layered with berry fruits with hints of dark chocolate, earth and subtle spice. While full-bodied the palate is soft with lovely lingering finish.