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.

The palate is rich with an excellent balance of fruit flavours, subtle tannins and a soft, silky finish. We invite you to explore the Saltram winemaking tradition, crafted over 150 years, and exemplified today by their wines. This Barossa shiraz delivers lovely drinking right now. The makers used more stainless steel than oak in its production, thus capturing the vibrant, fleshy fruit flavours of the vintage. Soft tannins add to the fleshy texture and drink-now appeal.

From the wizards at Langmeil comes a wine of stunning character, truly reminiscent of the Barossa region. Delicious, rich aroma of blueberries, raspberries and Satsuma plums fills the nostrils with hints of mocha, Anzac cookies and briary spice. The palate is bright, juicy fruit lives up to the aroma and is balanced nicely with sweet oak, briary and peppery spice and youthful, firm tannins. The palate is quite full with a long, velvety, fruitful and spicy finish.

Bright, deep garnet. Spice laced, smoky, savory notes dominate when the bottle is first opened. With air aromas transit through black tea, charred meat, green pepper corn, wood smoke and suede, to roasted nuts, red and black cherry and high transient notes of citrus oils and jasmine. Restrained and relatively closed on the palate initially. Mid-weight, with a keen balance of both flesh and bones fruit and structure - tangy dried herb edged fruit opens up to polished, fresh black fruits. Focused and pure, has great line.

Deep garnet in colour, displaying a mixed array of wildberry and red licorice aromas. The palate is fresh and vibrant, juicy and rounded. A very modern styled Barossa Shiraz, which is delicious drinking now that will mature well for the medium term. A variety of fermentation techniques were utilized, but all involved extended skin contact ranging from 15 to 25 days. A cold soak period of up to 6 days occurred before a natural warming to start the fermentation. Upon completion the ferments were pressed to a mix of new and seasoned oak hogsheads, for malolactic fermentation and maturation.

Seppeltsfield The Westing Shiraz Barossa The Grounds wines from Seppeltsfield focus on the sub-regionality of the Barossa. The name is derived from the Barossa Grounds project. This was a comprehensive study of the districts sub-regionality led by the Barossa Grape & Wine Association. The fruit is sourced from single-site, estate-owned vineyards. 'Seppeltsfield, under the ownership of entrepreneur and winemaker Warren Randall, has undergone a remarkable transformation.' The fruit for The Westing is sourced from the Western Grounds Vineyard Seppeltsfield V Block. The Westing is vinified through Seppeltsfields historic 1888 Gravity Cellar. The fruit is fermented in open fermenters and matured for 14 months in new and seasoned French oak hogsheads. The Westing is a full-bodied Shiraz in the classic Barossa style. Showing ripe and dark fruits, framed by robust tannins and balanced acidity Shop Seppeltsfield >

Vigneron Adrian Hoffmann and winemaker Chris Ringland have been working together for more than 25 years to develop the Hoffmann Vineyard signature labels; Reservation Shiraz, North Barossa Shiraz, Dimchurch Shiraz and Hoffmann Vineyard Shiraz. Occasionally, a specific Shiraz vineyard from one of the 12 local growers that contribute to Chris Ringland Reservation may be singled out. Doris Block gives an opportunity to portray the complexity and unique characteristics of the vintage.