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A mouthwatering beauty from the RedHeads Crew, inspired b Spain, made right here in Australia. A blend of Tempranillo, Grenache and Graciano, it's a lusciously big glassful of dark cherry, plum and raspberry fruit with smoky, toasty oak notes. Layered and complex ... a mouthfiling treat!

Bleasdale is “one of the most historic wineries in Australia ... in 2015 celebrating 165 years of continuous winemaking by the direct descendants of the founding Potts family.” (James Halliday). Last year, winemaker Paul Hotker, a “master blender” , was named Halliday’s Winemaker of the Year. This “clever” 96pt blend shows his skill and style. “Clever cabernet-dominant blend incorporating malbec, franc, merlot and petit verdot to great effect. Red and black fruited, leafy cabernet, fine savoury tannins, line and length to burn. Gold at the National Wine Show ‘17 speaks volumes ... 96pts” (Halliday).

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.

The Dirtman Shiraz by Gibson Wines is named after Rob Gibson, owner and winemaker. With love of viticulture and the soil, Rob has always been referred to as The Dirtman. This attractive Shiraz has wonderful rich, dark cherry notes with plums and a touch of apricot thrown in. The texture on the palate is vibrant with a length that is simply perfect.

McLaren Vale and Shiraz - the perfect match. Steve Maglieri is the icon behind the Serafino name and his Shiraz is a typically wonderful full-flavoured and full-bodied red with the black and red fruits you can handle. A rich and voluptuous palate with a silken, textured finish that is a perfect match to big, rich beef dishes or a robust lamb ragu.

Shiraz and Grenache blend beautifully in many of the warmer parts of South Australia. This AAA is Paxton's 9th release, crafted similar to a Rhone-style wine yet it is packed with Au's Terroir. Bright with juicy red berry fruits and spices on the palate with well integrated oak and tannins, giving this wine a remarkable lengthy finish.

This Nero D'Avola has flavours of spice, pepper, plum and dark cherry. Rich in colour, with a long length of flavour and a velvet tannin structure to finish.

Tucked away nicely in the Adelaide Hills, Sidewood Estate have made an art form out of crafting some of the very best single vineyard cool-climate wines available in Australia. Owen and Cassandra Inglis purchased the boutique property in 2004 and immediately set about making their vision become a reality. Their Sidewood Shiraz displays that vision to perfection. Attention to detail is the key here which enables flavours of red cherry, currants and dark plum to shine through along with hints of cinnamon and spice. The texture is beguiling and gives promise to a wine that will age for up to a decade.

Torbreck's Woodcutter's Shiraz is produced from hand-tended low-yielding vines. Bold and hearty it shows ripe sweet fruit flavours with supple tannins. Has quickly become a firm favourite of all the full-bodied Barossa red wine lovers out there.

Winemaker notes Colour: Deep crimson Bouquet: Brooding blackberry, mulberry, dark chocolate and cedar aromas typify the aromatic profile of this reserve style. Palate: The palate is rich and powerful showing generous redcurrant, mulberry and dark chocolate flavours. A soft and supple backbone of tannin gives this Cabernet a long and precise evolution through the palate. Viticulture Grown on the Wildberry Estate vineyard this parcel of fruit enjoys one of the more sought-after addresses for Cabernet Sauvignon not only in Australia but also in a global sense. Wilyabrup has rapidly gained a global reputation as one of the best places to grow Cabernet in the world and the Wildberry Vineyard with its free draining gravelly soils and north facing aspect deliver a unique viticultural environment in which to grow premium Cabernet Sauvignon. Winemaking Carefully selected fruit is delivered to the winery where it was crushed and destemmed to a static fermenter. Selected yeast is added and a controlled fermentation was conducted over a 18 day period. During fermentation the wine is pumped over the skins twice a day to facilitate colour and tannin extraction. A period of post fermentation maceration on-skins has been employed for this batch to further ameliorate and soften the tannin profile of this wine. Following fermentation the wine is matured in approximately 25% new and a selection of one and two year old French oak barriques. Following maturation the wine is assembled before a gentle filtration prior to bottling.