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The Barossa shiraz we’ve all been waiting for - the newest vintage of Lou Miranda’s single vineyard shiraz is back and isn’t here to mess around! Handcrafted from vines planted on stoney, clay & premium soil, this Barossa Valley dreamboat is laid out with the soil restricting the growth, channeling the grapes to be highly concentrated as they ripen. An old school shiraz, this wine has been matured in American oak barrels for FOUR YEARS, allowing for those juicy juicy tannins to fully develop and soften. Intense, bold and not afraid to stand out, this mofo fave has massive fruit mixed with massive oak. With flavours of deep plum, dark fruits and a creamy vanilla kick on top, you don’t need to hold back on the food flavours to pair. Go big, go rich, go hearty and have yourself a lavish time.

Stockyard takes its name from the 100+ year old stone ruin on our Farms vineyard. Originally a slaughterhouse, today it occupies a much more serene position overlooking rows of low-yielding Shiraz vines. Seductive aromas of blackberry, plum and liquorice with savoury white spice on the nose, the palate is rich and concentrated with dark fruit flavours. The spice carries through to the palate, backed by intensely powerful tannins and integrated oak characters from eighteen months maturation in new and one-year old French and American hogsheads. This wine will benefit from careful cellaring for 5 years and beyond.

The Linder family established St Hallett Winery in 1944. For over 70 years they have built a reputation as specialists in Barossa Shiraz. The team at St Hallett, headed up by Stuart Blackwell and Toby Barlow, have done a fantastic job with this shiraz, choosing the best grapes from the vineyards to create a wine that is lush with great depth of flavour.

This Shiraz is dark red with amazing purple hues, it has aromas of blackberry and pepper, and is a flavour bomb of sweet black fruit.

A rich, classically styled, medium to full-bodied Shiraz with ample richness, a softly textured supple mouthfeel, and lifted flavours of ripe dark plum, liquorice, dark chocolate and toasty vanillin oak gliding across the palate.

Located in the High Eden sub-region of the Barossa, 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. With Phil Lehmann, the son of Peter Lehmann, as chief winemaker, they are going from strength-to-strength. High Eden’s chilly heights lead to harvests up to a month later than those in neighbouring Eden Valley. The result is gorgeous Shiraz like this, full of blue fruit and peppery acidity.

The late, great Peter Lehmann was a fifth generation Barossa winemaker and a legend in his own lifetime. The son of a Lutheran preacher, he became a champion of small independent grape growers in the region, buying their grapes through the tough days of the 1970s when the big wineries reneged on their contracts. This earned Peter the title ‘Baron of the Barossa’. Those growers never forgot his generosity and always stayed loyal. With a fabulous wine range including the world class Stonewell, no one did more to elevate the Barossa to cult status than Peter. His generous spirit lives on in this hearty, big spice Shiraz. Rich, chocolatey, with a peppery vanilla edge, it’s supreme with rare beef, roast lamb or veggie casserole with dumplings.

We've been intently following Alex Head for a while now, producing a unique set eye opening Barossan wines, inspirationally drawn from his passion towards Northern Rhone Syrah. Soil and aspect is therefore every much key, imparting style and character and this new release Head Red is no exception. Judiciously used oak allows the deliciously juicy, dark and spicy fruit to shine with an impeccably moorish, savoury structure. 'Made from grenache, shiraz and mataro, this is bursting with bright, spicy red cherry fruits showing gentle savoury complexity. Fleshy with silky tannins and floral, spicy complexity, it is made for immediate enjoyment.' - The Australian, 02 May 2014