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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.

Immensely complex and powerful, this wine is from classic old vine Shiraz from the Barossa. Dense, concentrated fruit characters of blackberry and ripe plum are knotted around delicious vanillin oak.

Elderton's Command Shiraz is one old school Barossa Shiraz. Named because of the special treatment the quality fruit 'commanded', this is a Shiraz of foreboding concentration. The fruit for this 'Excellent' Langton's classified Australian icon comes from the century old Elderton vineyard located on the banks of the Para River and is matured in a mixture of French and American oak. This allows the wine to retain its driven power while also giving the wine a level of complexity and balance unique to this region and producer. Elderton's Command can be enjoyed by lovers of ripe and rich fruit early, yet will reward the truly patient with a wine of true beauty when left alone to mature for a decade.

Back in 1998 Chief Winemaker, Chris Hatcher, decided it was time to take Wolf Blass into the modern world and the result was a single varietal Shiraz that was 100% aged in French Oak, unlike their famous flagship the Black Label which is a blend and aged in American Oak. A wonderful contemporary version of Wolf Blass that is a cavalcade of rich blueberry, blackberry and complex elements of dark chocolate and warm spice. Superbly long on the palate with an obvious hint to a long future in the cellar.

The Penfolds Bin 150 Marananga Shiraz is a relatively new addition to the Penfolds stable, sourced from the Barossan sub-district, Marananga. Simply a revelation, this wine is an inky, black beast in the glass with lashings of dark chocolate and coffee accented fruit, yet this years offering shows a lingering, soft structured finish that will see the wine cellar very nicely.

Dark purple red in colour, the nose coconut fudge and chocolate plump, the palate very full bodied and large with fine tannins and a warm finish. Soul Growers' fruit is destemmed in open fermenters that hold anywhere from half a tonne, to five tonnes. After seven to ten days of fermentation the fermenters are drained and placed by hand into basket presses. The fruit is then gently pressed for about 18 hours to ensure the flavour and aromas are carefully extracted without releasing harsh and bitter tannins.After pressing, the winemakers settle the wine in tanks before filling the barrels ready for ageing. The winery's renowned reds generally spend 18 to 24 months on oak. To round off the process, each individual barrel is blended and benchmarked prior to being settled in bottles, without any fining or filtration.

Why do they make this style of thick, opulent wine in the Barossa? Because they can, and when done well, with all parts in harmony, intense engagement follows. The colour of an ominous thunder cloud, deep, rich aromas - so far, time in our cellar has seen hardly any change since release - perhaps, extra smoothness. This denotes a long and glorious future, although, those preferring a more youthful fruit profile will relish it's intense, smooth sumptuousness.. A Barossa classic to wow your friends.