Shiraz and Grenache from good vineyards in McLaren Vale and the Clare Valley are vinfied alongside components of Grenache and the aromatic white grape Viognier grown to choice sites in the Clare Valley and Adelaide Hills by the intrepid and illustrious team at Galvanized Wine Group.

$1799each $213DOZEN EACH DOZEN The Black Chook team have been to woop woop and back, way past the black stump and all through the outback. They've sourced grapes from the finest sites, almost losing themselves amongst the vines to find the right fruit. The beauty of Black Chook Free Range GSV is just how the Viognier and Grenache can work so well together. Adelaide Hills is known the world over for the magnificence of it's Viognier. The unequivocally cool climate and grey to grey brown loamy sands of low to moderate fertility have also proven idyllic for Grenache. The winemaking team know McLaren Vale very well and retain access to the finest parcels of Shiraz, full flavoured and ripe with juicy acid and balanced tannins. Approx 15.0%

Bright scarlet colour. A sweet bouquet of roses, brambles and apricot, red currants and violet, complex spices with plum. Medium bodied palate with ripe fruit characters, juicy blackberries and plum supported by firm tannins and supple oak, enhanced by the varietal Shiraz pepper characters and strawberry of Grenache. The refreshing acids and tannin make Free Range a great food wine, ideally with bold flavours like smoked eels and anchovy, garlic or proscuito.

There are few winemakers as predisposed as Ben Riggs, to appropriate the best parcels of McLaren Vale Shiraz, which are vinified alongside a component of superlative Langhorne Creek fruit, to achieve a juicy and textural, mouth filling wine. Riggs long and intimate association with McLaren Vale gives him a comprehensive knowledge of the most splendid sites and dedicated growers. A stylish construct of Shiraz with an alluring bouquet, layered complex palate and malleable tannins, Black Chook has gained fans across Australia and around the world.

$1499each $177DOZEN EACH DOZEN There are few winemakers as predisposed as Ben Riggs, to appropriate the best parcels of McLaren Vale Shiraz, vinified alongside a component of superlative Langhorne Creek fruit, to achieve a juicy and textural, mouth filling wine. Riggs long and intimate association with McLaren Vale gives him a comprehensive knowledge of the most splendid sites and dedicated growers. A stylish construct of Shiraz with an alluring bouquet, layered complex palate and malleable tannins, Black Chook has gained fans across Australia and around the world.

Bright garnet colour. A plum and chocolate nose filled with hints of ripe berries and gentle spice. The palate is smooth and layered with rich flavours supported by supple vanilla oak and firm tannins, culminating in a long lingering finish of soft varietal plum and cherry characters, but not without the varietal punch of ground pepper and spice. A suitable accompaniement to flavourful braises and grilled meats.

Sean O'Riada is one of the heroes of modern Ireland. A talented musician and composer, he is credited with taking traditional Irish music out of the pubs and bringing it to the world. O'Riada Shiraz is made from fruit grown to four very special vineyards around Murrumbateman, co-fermented with a dollop of Viognier.

$3699each $441DOZEN EACH DOZEN It has been a remarkable journey for Clonakilla. When John Kirk first planted vines in 1971 he had no idea that his vineyard would be celebrated as one of the finest in Australia. Along the way there have been trials and tribulations as well as moments of unprecendented success. Over time it has become clear that the combination of the Murrumbateman region and Shiraz are one of those rare synergies which produce extraordinary wines. O'Riada owes it's genesis to a disastrous vintage year when an unfavourable growing season drastically reduced the Clonakilla harvest. The best local vineyards had to be sourced from which to collate the quality of fruit worthy of the Clonakilla label, O'Riada Shiraz was born.

Dark scarlet colour. The aroma is a festival of spice, milled pepper and clove, nutmeg and fresh garden herbs. Plum, black cherries and piquant spice characters cascade over a medium bodied palate, well supported by fine, supple tannins.

A perfect harmony executed to perfection by one of the most proficient high country winemakers. Shiraz is co-fermented with the highly aromatic Viognier to complete a soft, elegant wine with alluring perfumes. Viognier plays the pivotal role in this style, delivering an intriguing fruity, floral lift to the nose, enhancing the appearance with a brilliant colour and taming the tannins of Shiraz.

$999each $117DOZEN EACH DOZEN The Victorian Alps Winery retains sites in the King and Alpine Valleys that are nourished by an abundance of the coolest, clearest and cleanest natural rivers, lakes and springs. The cooler ripening conditions of the elevated aspects prevent high levels of transpiration, which encourages the grapes to retain natural acids, sugars and esters, thereby creating intense, lifted fruit flavours. Shiraz and Viognier grapes are harvested throughout the cool of the night to retain delicate fruit charaters. The two varieties were co-fermented in small steel vats and treated to maturation in a combination of French and American oak hogsheads for twelve months, followed by racking and bottling. Alcohol 14.5%

Magenta colour. An entrance of pepper and spice, hints of licorice, violet and white peach. The bouquet extends into vanilla and apricot expressions, a touch of coal from the Shiraz and hints of milky Swiss chocolate. Soft and silky on the palate, exhibiting hints of blackberry and vanilla. The wine of choice with gourmandise quail and truffled potatoes.

The vineyards and bushland which surround d'Arenberg winery are home to the native black and white kookaburra, famous for its distinctive laughing call. Much to the amusement of the winemaker's family, Chester Osborn's daughters, Alicia and Ruby, named their two wild pet kookaburras the laughing magpies. A good branding for McLaren Vale's first ever combination of the black Shiraz grape with aromatic white Viognier.

$2699each $321DOZEN EACH DOZEN Very concentrated ripe bunches of Shiraz and Viognier are gently crushed into the patented Demoisy open mouthed, rubber toothed crusher, then co-fermented together in traditional, headed down open fermenters where the traditional foot-treading in wader-clad feet takes place. After about two weeks the must (the still fermenting juices) are then gently basket pressed by ancient 19th Century Coq & Bromley and Tregoning presses, followed by a transfer into American and French oak barriques for maturation. After twelve months ageing, offcuts of Dead Arm Shiraz are selected from oak and included into the assemblage to balance the level of Viognier in the final wine.

Very dark, rich appearance, black crimson hue. The aroma is intense with a floral mix of peach stone, jasmine and cranberry juice overriding dark maraschino cherries, star anise, and spiced fruit cake. If you give the wine a vigorous decanting you'll see amongst the floral and vegetative earthy notes a dominance of white pepper and plum mixed with root vegetables, parsnips and beetroot, along with hints of roasted black tea, olives and edges of fragrant garden herbs. The palate is full flavoured with ripe juicy soft mouth filling flavours suggesting beetroot juice, blueberries, blackcurrant and red cherries with herbaceous edges that keep the palate in check. Oak is showing lovely cedary notes which compliment the tannins.

There are no greater proponents of Yarra Valley Shiraz Viognier than De Bortoli. The winemaking team are passionate about this style of wine and their estate vineyards are trained to yield harvests of the finest fruit.

$2999each $357DOZEN EACH DOZEN Fruit is sourced from three estate vineyards planted in 1987, 1990 and 1994. Vines are cane pruned to eighteen bunches and shoot thinned so that there are no more than fifteen per vine. Grapes are hand picked into eight kilograms buckets and hand sorted. A combination of whole bunches, whole berries and crushed fruit is gravity tipped to open fermenters. Viognier is sorted and gravity tipped. The fruit is allowed to ferment naturally through indigenous yeast. Hand and foot plunging are employed to gently extract colour and flavour over a period of twenty days. The grapes are pressed and settled for twenty four hours before racking to cask for malolactic and ten months maturation. Alcohol 13.0%

Bright red in colour with purple edges. Fragrant and aromatic with strong graphite and white pepper characters. Rich spicy fruit with dark berries on the palate. Integrated ripe tannins, well structured with a supple feel and exotic complexity.

Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim gold NZ International, gold Houston International, Cuisine Magazine's 5 stars & Best Buy, as well as gold & double gold at the prestigious San Francisco International. A wine that exhibits extraordinary balance and integration in its youth, sourced from Gemtree's home block, within the oldest vineyard along Tatachilla Road. Shiraz is co-fermented with a tot of Viognier to enhance the aromatics, sweeten the palate and tame the tannins.

$1799each $213DOZEN EACH DOZEN The Buttery family is dedicated to producing interesting and appealing wines of the highest order from their McLaren Vale vineyards. They are also passionate about sound environmental practises, sustainable agriculture and innovation. They once took a punt and put all their hard earned money into a vineyard on Tatachilla Road at the heart of McLaren Vale. A few years later when the wine industry was struggling, they bought another vineyard with land on the eastern side of the region in the foothills near McLaren Flat and called it Gemtree. Bloodstone is treated to ten days traditional open fermentation before a gentle pressing into French oak barrels for a year's maturation.

Deep red colour with purple black hues. Violets, spicy red currants, plums and raspberry conserve on the bouquet. Just like a great dive, the palate entry is amazing. The front is dominated by plush, intense red fruits infused with subtle notes of liquorice and chocolate fanning across the mid to back. Layers of concentration, focused by balanced acidity and soft tannins, very harmonious. The finish shows a hint of savoury/ biscuit oak spice.

De Bortoli have been at the apex of the Shiraz Viognier accord for decades, their efforts have been rewarded with some of the most opulent examples of this exhilarating style in Australia.

$1599each $189DOZEN EACH DOZEN Fruit is sourced from the estate Dixons Creek and Tarrawarra vineyards. Vines are cane pruned and shoot thinned to eighteen bunches per vine. The grapes are hand picked, a combination of whole bunches, whole berries and crushed fruit is gravity tipped to fermenters. The separate components of Shiraz and Viognier are allowed to ferment naturally with indigenous yeast. Both hand and foot plunging are employed to gently extract colour and flavour over a period of eighteen to twenty days. The grapes are pressed and settled for twenty four hours before racking to cask for the completion of malolactic . After ten months the wine is gravity racked, assembled and bottled. Alcohol 14.5%

Bright red with purple edges. Fragrant and aromatic with strong graphite and white pepper characteristics. Rich spicy fruit with dark berries. Integrated ripe tannins, structured palate, supple feel and exotic complexity. The wine is clean and fresh with a delightful savoury character, finishing dry and fruit driven.

A solidly fruit focused, complex Shiraz Viognier, with a tot of Durif providing Je Ne Sais Quoi. Dry, arid conditions prevailed around southeast Australia's winegrowing regions, yet below average temperatures were experienced – very similar to the conditions of the classic 2002 vintage. The result was a refined and delicately flavoured Shiraz Viognier, with amazing depth of flavour and virility. 27.6% Hilltops, 25.7% Limestone Coast, 12.9% Heathcote, 11.4% Orange, 7.8% Riverina, 6.1% Barossa Valley, 3.1% Eden Valley, 3.1% Fleurieu, 2.3% Yarra Valley.

$999each $117DOZEN EACH DOZEN 92.6 per cent Shiraz, 5%7 per cent Viognier, 1.7 per cent Durif. The fruit was fermented in a mixture of static and open top fermenters, for six days on skins. They wine was headed down up to eight times a day to extract the greatest colour and fruit flavours. The gentle method of draining and returning twice daily was undertaken to assist in colour and flavour development, and impart a soft tannin influence to the wine. After pressing, approximately 60 per cent of the wine finished fermentation in contact with oak staves and a portion (20 per cent) transferred to one to three year old French and American oak barrels for up to nine months maturation. Alcohol 13.5% PH 3.5 Acidity 6.5g/L.

Colour is a crimson red, with purple hues. Black plums, white pepper and lifted violets combine with hints of apricot and grapefruit from the Viognier. Plum fruit flavours and black spice dominate the palate. Rosewood-like tannins, huge on flavours, blackberry and tar, blueberry and earth, sweet acony leather and mild gumleaf. A bit of raw cocoa, wet slippery nutella and strawberry-like characters, well integrated oak and lifted white pepper nuances complement the soft, juicy finish. A hugely successfull food wine, that holds it's own and would bring great enjoyment to complicated faire like Moroccan lamb with cous cous. Drinking well now or can be cellared carefully for up to two more years.

There's a legend about Count Maugiron who owned the steeply terraced hills of Cote Rotie. He was blessed with two beautiful daughters, one a blonde and the other brunette. When the good Count retired he passed the two Cotes on to his daughters. To this day they are still referred to as Cote Blonde and Cote Brune. Head's Blonde comes from a splendid single vineyard at Stonewell, a site of sandy loam mixed with quartz over limestone base, unique soils, which translate into a wine of accentuated perfume and complexity.

$3699each $441DOZEN EACH DOZEN Alex Head has long been interested in Rhone Valley wines and their symbiosis with all things culinary. In particular, Shiraz from Rhone Valley's Cote Rotie. Head worked vintage with the wineries he held in the highest regard. Tyrrells and Torbreck, Laughing Jack and Cirillo. To create a unique old world style of Barossa Valley wine, Alex Head has selected a vineyard similar to Côte Rotie, where the soils produce contrasting styles of fruit. Head's Blonde makes use of two separate clones of Shiraz, achieving a wine with layers of complexity. Components are vinified in three different techniques, with various inclusions of Viognier skins, vintage dependant, for up to eighteen days in traditional open fermenters.

A deeply coloured wine. Fragrant camomile and star anise, blackberry and bramble aromas with some underlying savoury notes. The palate is generous and minerally with blackberry, liquorice and sage flavours over fine loose knit grainy tannins. Archetypal Stonewell Shiraz, with highly perfumed fruit, plenty of substance and great length of flavour, will continue to evolve middle palate richness.

Heathcote Winery was one of the first commercial winemaking operations in Heathcote. It can also boast some of the earliest Australian plantings of Viognier. The winery building dates back to 1854 when it serviced miners seeking their fortune in the heady days of the Victorian gold rush. Shiraz with a splash of Viognier is predominantly sourced from estate vineyards on the periphery of Heathcote township, harvested just when the chunky tannins, cherry acids, natural grape sugars and bold Heathcote red earth characters are at their peak.

$2999each $357DOZEN EACH DOZEN Exclusively Heathcote Shiraz is treated to a Rhone styled co-fermentation with a small amount of Viognier, lifting the colour and infusing the aromatics with wonderful apricot floral scents while adding body increasing palate structure. Parcels are processed and fermented in individual batches to a number of techniques including hand plunging in open vessels and pump overs in closed vats. Upon completion, Mail Coach is pressed and matured up to seventeen months in a selection of new and seasoned French oak barriques, crafted by a range of cooperages to facilitate complexity and allow the wine to reach its maximum potential. Alcohol 14.2%

Deep scarlet red with purple hues. Lifted, regional nose of blackcurrants and dark berry fruit, menthol notes highlight toasted oak characters and carry aromatics onto the palate. Brooding in style, medium to full bodied wine showing dense regional fruit and impeccable balance. High end French oak contributes to a tasty, supple tannin profile, concentrated primary fruit suggests added complexity as the wine continues to evolve.

The archetypal Rhonesque fusion of Shiraz and Grenache, Viognier and Mourvèdre which dates back to the early pioneering days and reflects the history, religion and culture of Barossa Valley. Henrys Seven is a tribute to Henry Evans who planted the first seven acres of vineyard at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry's death in 1868, his widow Sarah exercised her principles of temperance by closing the winery and uprooting all the historic vines.

$2499each $297DOZEN EACH DOZEN Johann Christian Henschke purchased land for a farm at Keyneton in 1861 after fleeing religious persecution in Silesia. He planted a small vineyard and an orchard, and after initially making wine for family consumption produced his first commercial vintage in 1868. Each subsequent generation has since built upon the reputation of excellence and distinction. Mostly Shiraz with portions of Grenache, Viognier and Mourvèdre, are harvested to varied schedules from good sites in the Barossa and Eden Valleys. Shiraz is co-fermented with Viognier, Grenache and Mourvèdre are separately handled. Components are treated to an extended maturation in a selection of prior use French oak hogheads before assemblage.

Vibrant red with violet hues. Lifted aromas of raspberries, rosehip and plums with hints of pepper and kitchen spice. The palate is lively and complex with red fruits, nicely balanced, a lush texture and chewy tannins. Serve with grilled lamb on a spiced baharat.