A wine that captures the heart and soul of RedHeads history. The Back Shed is where passionate winemakers go to make the wines they really want to – including taking fruit from two different regions to achieve the balance they want. True artisanal winemaking ‘for the real love of it’ at its best. In this case using Grenache from McLaren Vale with Shiraz from the Barossa Valley. Delicious.

The grapes for Kilikanoon Attunga were obtained from some of oldest vines in the island country of Australia. The fruit is renowned for its intense flavours and its juice for the tremendous ageing potential. The small, thick-skinned berries were fermented and basket pressed to result in low yielding juice. The ferment was then matured for 27 months in large casks of French oak. This wonderful red wine was bottled unfiltered to preserve the character of the grape.

The savoury and smooth Tempranillo is complimented by thespicy fruit and structure of Graciano. The resultant wine has greater intensity, depth and length.

Dr Forrest and his wife Brigid (also a doctor) use techniques in the vineyard to allow the grapes to obtain maximum flavour, but keep sugar (and therefore alcohol) levels down. No fancy winery or laboratory tricks – just some very clever canopy management and timing as to when they pick. This delicious lower alcohol (9.5%) Rosé melds Pinot Noir with the white grape Arneis to create a delightfully fresh and lively pink, bursting with fresh strawberries, ripe red cherry, and just a hint of aromatic herbs like sage and thyme.

Classic cool climate Bordeaux blend exhibiting precise definition of fruit flavors, tannin backbone and the complexity of a Bordeaux blend of four grape varieties; Cabernet Sauvignon (47%), Petit Verdot (26%), Cabernet Franc (17%), Merlot (10%). 24 months in French and Russian Oak.Hand crafted in small batches from grapes grown using sustainable practices with no pesticides or herbicides.Blackcurrant, dark cherry nose with hints of cigar box, tea leaf and mint adding complexity. The palate is medium bodied with richness and intensity supported by finely cut, soft integrated tannins. Allinda Cabernets will continue to improve with careful cellar maturation in the bottle for 10 to 15 years.