The historic Metala Vineyard has been in family hands since since the 1850s. Closely managed by fifth generation viticulturalist Guy Adams, the heritage property is the source of fruit for the national icon Metala label. Adam's family has been growing grapes since 1891, he still keeps a close watch over his vineyard which is just two minutes down the road from home. The pick of Langhorne Creek Shiraz is vinified alongside a sizeable inclusion of Petit Verdot, to be followed by an extravagant two years repose in a selection of the finest oak.

$3499each $417DOZEN EACH DOZEN The Brothers in Arms concurred to embrace a flagship varietal, Shiraz was the obvious choice. A leading wine distributor from California who was seeking premium Shiraz picked up on Brothers in Arms. The brand was subsequently awarded George Mackey Trophy for Australia's best export wine out of a field of 13,000. This exclusively estate grown effort is sourced from twenty individual plantings on the Metala property at Langhorne Creek. The original vineyard at Metala is still bearing a hundred acres of vine, some are well over a century old. Following vinification, the final wine is matured two years in a combination of new, one and two year old French and American oak barriques. Alcohol 15.5%

Deep crimson colour. Distinct regional aromas of menthol, peppermint and mocha coffee, biscuity/ biscotti oak interwoven by blackberry and a touch of leather. Intense blackcurrant fruit and spice on the palate with super fine tannins which build with intensity before a long, mouth filling finish. Starts small and finishes big!

Native Goose is sourced from choice McLaren Vale and Willunga vines between 45 and 120 years of age planted to a mixture of rich clay soils and red/ brown loams. A portion is sourced from the estate property at Blewitt Springs, the same block used for the iconic Old Vine Reserve. Moderate spring conditions and moderate rainfall yield a harvest of small berries with a yield of about three tonne per acre. The combination of reasonable rainfall, fertile soils and warm weather concentrates the fruit characters and makes a deeply flavoured Shiraz wine.

$1999each $237DOZEN EACH DOZEN The warm summers at the Blewitt Springs vineyard are often accompanied by the arrival of magnificent Cape Barren geese. Dry, sunny and cool days throughout the McLaren Vale summer provide ideal conditions for slow, even flavour and sugar development in the fruit. As temperatures warm through March and April the flavour and sugar accumulation intensifies. Native Goose Shiraz is traditionally run off skins and pressed at two degrees baume. A third is transferred to a mix of new and old French oak barrels to finish fermentation. The balance is transferred to one and two year old French and American oak barrels for sixteen months, followed by a bottling with minimal filtration. Alcohol 14.7%

Attractive purple hues dominate the colour. Bouquet is punctuated by aromas of ripe plums and fresh red berries, mixed spices, nutmeg and cinnamon, accompanied by rich chocolate and liquorice. An initial flavour burst of intense berry fruits is backed by complex nuances of espresso and toasty oak. Characters carry through to a full long palate complexed by nuances of mocha and balanced by fine oak. A persistent finish showing velvety soft fruit over well structured tannins to hold it all together. Best with Szechuan pepper crusted kangaroo fillet.

From fruit grown exclusively to the prestigious Blewitt Springs Vineyard, previously the source of Shiraz grapes for several icon wines. Located at an altitude of 300 feet, Blewitt Springs is a small site enjoying cooler climes and longer ripening period than the nearby mesoclimes of Willunga and McLaren Vale. These exceptional, low yielding vines at The Springs are eighty to a hundred twenty years of age and at best yield a precious two tonnes per acre. The unique terroir of the site translates into an elegant single vineyard Shiraz with a profound depth of flavour.

$2999each $357DOZEN EACH DOZEN The precious old vineyard at Blewitt Springs is protected on all sides from strong winds by native forest and mature tree windbreaks. The vines were planted some eighty to eighty five years ago and produce very small yields of the most intensely flavoured fruit. Shiraz is vinified for ten days in upright static fermenters at around 25°C to 27°C. The wine was pumped over twice daily, run off skins and pressed at 2° baume. A third is transferred to new French oak hogsheads for completion. The balance was added to oak when fermented to dry. Matured seventeen months in a combination new and seasoned French and American oak barriques and hogsheads. Alcohol 14.6%

Richly coloured, dense with purple hues. Intense lift of dark chocolate and plum characters with hints of five spice excite the senses. Blackberry intensity immediately fills the palate, mixing seamlessly with dark chocolate and mocha. Powerful soft tannins are harmoniously in balance, achieving the holy grail of power and finesse. The structure is critical, with no one character dominating. A long, persistent finish is supported by a subtle oak accent and soft, supple tannins. Highly suited to flavoursome game dishes such as venison or hare.

This one tastes as good as it sounds, a full flavoured, very Australian style of Shiraz. An assemblage of Shiraz picked off the finest Clare Valley vines, fashioned around a backbone of fruit grown to a minimally irrigated seventy year old vineyard planted to Terra rossa soils over limestone, richly mineralled terrains. Despite it's downbeat moniker, a pretty and elegant Shiraz, finely structured, showing forward primary fruit flavours, delicate with a well rounded palate.

$1999each $237DOZEN EACH DOZEN Physicians become great winemakers, they are innately attuned to the biology and alchemy required for constructing the sanest wines. Dark Side of the Moon is crafted from precious parcels of exceptional Clare Valley Shiraz displaying great concentration and depth of flavour. Claymore's vineyard is non-irrigated with low yields averaging 1½ to 2 tonnes per acre, keeping production at this boutique winery to a few modest thousand cases annually. Grapes are sourced from vineyards in the Watervale and Penwortham region, with a bit of additional fruit grown by premium vignerons in other parts of Clare. Treated to fifteen months maturation in a mix of seasoned and new French and American oak barrels. Alcohol 13.9%

Dark, bright purple colour. Pretty aromatics of crushed violets, dark berries and anise, underlaid by complexing oak derived notes of spices and toast. A gentler acid structure on the palate where juicy berries and dark plum fruits shine alongside mocha notes. Tannins are moderate, gently coating the palate, oak is integrated, to complement rather than overshadow the fruit. Designed to delight real Shiraz lovers, exhibiting a gentle tannin structure which assures full enjoyment even in its youth.

Dandelion are proven plantings of worldly vines which have stood the test of time. The Lionheart of Dandelion is a very old Barossa vineyard. Within this ancient site, gnarled vines, many over a hundred years of age, are not only surviving but thriving on their own roots, planted to some of the oldest soils on the planet.

$1899each $225DOZEN EACH DOZEN Dandelion take great care to nurture the unique character of their vineyards and express the terroir in their wines. To capture varietal expression, vintage and character of the vineyard requires an enlightened approach. Whole bunches of flavour ripe Shiraz are hand harvested and gently crushed. Juices are treated to a natural vinification in open fermenters for eight days, hand plunged twice daily, before careful basket pressing into a selection of new and older French oak barriques to finish fermentation. After eighteen months and a course of racking, Lionheart is bottled without any fining or filtration, to capture and preserve the true essence of the vineyard. Alcohol 14.5%

Intense crimson with youthful purple hues. Lifted blue fruits, blood plum, ripe blackberries and Christmas pudding spice flow out of the glass with spicy pepper, and hints of bramble and dark chocolate. Generous mouth filling sweet blackberry, raspberry and plums cover the palate with lashings of sweet spice. Firm but fine tannins and dark chocolaty nuances continue throughout the lengthy palate with youthful finish.

Eden Valley is Dandelion's Riesling wonderland, a unique fusion of terroir and vine, season and grower. Wonderland of the Eden Valley is made entirely from vines planted in 1912 which still thrive to this day. Vigneron Colin Kroehn is the custodian of these precious old vines and has tended them for sixty six of his eighty eight years.

$1799each $213DOZEN EACH DOZEN Although the vineyard team see the devil in every weed, they encourage the humble dandelion to grow amongst vines as they supress winter weeds and provide mulch in summer. Their wishing clocks chime in spring to make the dream of ultra fine Riesling come true. Whole bunches are hand picked and destemmed into small batches without crushing the grapes to comfortably fill the wine press. Free run juices are fermented in small tanks at temperatures between 11°C and 14°C, The finished wine is fermented to bone dry and displays a high level of natural acidity. Wonderland is bottled directly without fining or filtration to capture the essence of the vineyard, a looking glass if you will. Alcohol 12.5%

Pristine pale straw with almost fluorescent green tinges. Lights on in this Wonderland, jasmine, mandarin leaf and even lychee juice bursting fruit freshness, invigorating, intense smells of lime skin, citrus blossom, green apple, ripe guavas and cinnamon spice. An extraordinary precise and clean fruit spectrum of crunch lime and other citrus fruit flavours, stonefruit, apricot and mandarin citrus on the mid palate, developing into rich lemon meringue tart flavours with a refreshing steely minerality, balanced by racy, slate acidity. Enjoy as an aperitif or with seafood and soufflés.

Previously known as the Old Vines Shiraz, a portion of the fruit comes off vines purchased by Joseph Rowe Osborn almost a century ago. Joseph was one of the most successful racehorse owners in South Australia until 1912, when he sold his stable to buy the d'Arenberg property. Footbolt was one of Joseph's champion horses. A very approachable wine in its youth, the soft rich middle palate, terrific texture and long rolling finish, can last for decades, as a half century of exquisite vintages have shown. Always decant The Footbolt before service.

$1699each $201DOZEN EACH DOZEN Small batches are treated to the Demoisy open mouthed, rubber toothed crusher and transferred to five tonnes, headed down open fermenters. Foot treading is undertaken two thirds of the way through. When tannin extraction is just right the wine is basket pressed and transferred to a mixture of new and seasoned French and American oak barriques and large casks for completion. The barrel fermented component is aged on lees to slow ageing and reduce oak influence. The wine remains unracked until assemblage. Chester and the winemaking team undertake an extensive barrel tasting process to determine the final blend. Footbolt does not undertake fining or filtration prior to bottling. Alcohol 14.5%

A dark, cherry red hue. Pretty floral nose of violets, lavender and rose water dance along with purple varietal fruits, a touch of cedar adds charming spice. Palate opens with varietal bravado and a mixture of red and purple fruits. Raspberry, blueberry and plum make way for a regional mocha character and an extra layer of complexity that includes graphite and roasted meats. Finishes with a cinnamon spicy lift and fresh, fine grain powdery tannins. Ripeness is well in check and the acid keeps the fresh and juicy palate focused.

Langtons Outstanding Classification. From vines sixty years of age, a monopole that has gone from strength to strength. Previous vintages have won numerous awards and medals on the wine show circuits in Australia and overseas, reinforcing the wine's legendary status with the large number of E&E devotees. At every stage of vinification there is uncompromising attention to detail.

$8999each $1077DOZEN EACH DOZEN Fruit comes from select parcels managed by dedicated Barossa growers, grapes are chosen on the basis of exceptional quality and concentration of flavour. The close relationship between winemaker and vigneron ensures that E&E will continue to build on its reputation as a flagship Barossa Valley Shiraz. Back at the winery, grapes are gently pressed to extract richness without harsh tannins. Matured in a combination of new and seasoned American and French oak for eighteen months. Maximum flavour retention and complexity have been achieved through meticulous attention to detail allowing each individual vineyards characters to show through. Alcohol 15.0%

Deep, dark red in colour. The bouquet is a nose grabber, it intrigues and preoccupies with intense lifted aromas of ripe cherry and plum, spice and pepper with subtle chocolate/ coffee overtones. Lifted aromas of cherry blossom, dark chocolate, espresso and ripe blackberries. Integrated into these aromas are spicy oak characters. The palate highlights the E&E style – rich, full bodied, finesse and a long elegant finish.

Each year a small parcel of E&E Black Pepper Shiraz is set aside for secondary fermentation and maturation on yeast lees. E&E have won much adulation for their Shiraz, claiming conspicuous trophies at the prestigious London International.

$5999each $717DOZEN EACH DOZEN E&E is fashioned from vines over sixty years of age, grown to superior vineyards tended by some of Australia's most distinguished growers. After a traditional six day ferment on skins, parcels are barrel aged for eighteen months in a mix of new and seasoned French and American oak, exactly the same treatment as the flagship E&E Black Pepper Shiraz. Following the assemblage, base wines are matured for a further year in old French oak barrels, to add complexity and soften the tannins. Upon completion, E&E is treated to a traditional bottle fermentation, before lees ageing in bottle, riddling and disgorgement. Topped at disgorgement with a touch of liqueur to give a touch of sweetness to the finish. Alcohol 14.0%

Vibrant deep red with purple hue. A bouquet as bold as it is beautiful, showing lifted ripe red and black fruits, aromas of lifted cherry, chocolates and spice are balanced by gentle oak. Very ripe and mouthfilling with a fine mousse and long fruit finish. Very layered and complex, a touch of sweetness is balanced by fresh acidity. A resilient, fine, firm structure, exceptional length, superbly grained tannins and an essential, rich mouth feel. The palate expresses strong fruit, finishing long and dry.

Elderton know what it takes to make Australia's best Cabernet Sauvignon, having claimed multiple trophies including the 1993 Jimmy Watson. The Ashmead block has consistently produced small parcels of outstanding quality fruit. Traditionally the wines from this site are blended into the Estate range, however in 1998 Lorraine Ashmead realized the excellence of fruit and released it as a pure single vineyard wine.

$9999each $1197DOZEN EACH DOZEN Elderton Vineyard was planted in 1904 by Samuel Elderton Tolley, acquired by the Ashmead family in the late 1970s it started producing labelled bottled estate wine from the 1982 harvest. The vineyard was almost destroyed in 1997 to make way for higher yielding vines, however the decision was made to promote the vineyard to a higher destiny – thus the Ashmead. An unknown clone of Cabernet on it's own rootstock, most likely G9V3, planted in 1944, grown to deep alluvial silts over limestone, yielding one to two tonnes per hectare. Ashmead is the most elite expression Barossa Cabernet, aged for thirty months, racked thrice, mainly in a selection of predominantly French oak puncheons. Alcohol 14.5%

Deep purple/ black in colour. A nose of rich ripe fruit, solid toasty oak and aromatic spice aromas. Virulent bouquets of mint and of dark olives, plums and cassis, roast smoky meats and menthol. Deliciously rich and concentrated, Ashmead offers impeccable balance and plenty of mocha, blackberry and plum fruit which are all supported by firm and favourable tannins. You can have it today as it's already spent time developing in bottle, optimal ageing is between five and twenty years.

The eleventh release of this peerless wine, the final word in superior Barossa Cabernet Sauvignon, aged in a mix of new French oak hogsheads by choice French coopers. The Ashmead block is so low yielding that it was almost gutted and replanted to more productive plantings in 1977. Fortunately for the world of wine, Ashmead was retained as a Grand Cru Classe. Elderton are not unfamiliar with ultra premium Cabernet, having claimed more than eight significant trophies including the 1993 Jimmy Watson.

$7499each $897DOZEN EACH DOZEN The Ashmead block has consistently produced small parcels of excellent quality fruit. Traditionally this elite parcel has been blended into the estate range, but in 1998 Lorraine Ashmead recognized the brilliance of the wine and decided to release it under the family name. An unknown clone of Cabernet Sauvignon but most likely G9V3, planted in 1944, is grown to deep alluvial silts over red and brown earths and limestone. Yield at this precious vineyard is a meagre one to two tonnes per hectare. Grapes are hand picked and teated to a chilled vinification in open top concrete fermenters, before transfer to oak for completion, malolactic and twenty months in new French oak hogsheads. Alcohol 14.5%

Deep purple/ black colour. Sweetly perfumed aromas of blackberry, candied plum, vanilla and oaken spice. Concentrated and lush showing dense dark berry fruit and suave baking spice accents. Ashmead boasts excellent precision, harmony and depth. Savoury and herbal, incredible persistence as the wines sits on the tongue for many minutes afterwards.

From blocks of old, estate grown Shiraz vines planted to the banks of North Para River at Nuriootpa. Elderton was transformed from a vineyard supplying quality fruit to other wineries into an internationally renowned estate, having won much acclaim for Shiraz. There are twelve blocks of Shiraz at Elderton, some as old as a hundred years, planted to deep alluvial soils over limestone. Combined with a Mediterranean climate and minimal supplemented irrigation, this creates what savant Robert Parker describes as the perfect Shiraz vineyard.

$1999each $237DOZEN EACH DOZEN Samuel Elderton Tolley established the Elderton vineyards in the early 1900s. Under the stewardship of the Ashmead family, the vines are now source of world class Shiraz wines. Grapes are harvested throughout the cool of night, at an optimum ripeness and maturity between 14° and 15° baume. This allows a quick delivery to the winery for crushing before any spoilage can occur. Grapes are crushed, inoculated to a choice strain of yeast and vinified in concrete open top fermenters at 20°C to 28°C for up to seven days, mostly headed down under oak boards. The finished wine is matured fourteen months in a selection of seasoned and new 500 litres American oak puncheons. Alcohol 14.5%

A rich and vibrant dark purple colour. Pronounced nose of chocolate and vanilla, plums and toasty, cedar oak. An engaging palate showing exceptional length with amazing purity of fruit, offering generous helpings of of plum, chocolate, and blackberry flavours with a meaty edge, and a fleshy rounded mouth feel, followed by fine, lingering and integrated tannins. A perfect match to richly flavoured meats, game, and mature cheddars.