From a small precious block, atop the wonderful Fire Block parcel of dry grown vines, planted way back in 1926, a salient example of old Clare Valley Shiraz. An unirrigated and hand pruned site, the vineyard practices, trellising methods and control of yields, are determined by only one criterion‚ to preserve the integrity of fruit each and every vintage. Concentration of elegant flavours, powerfully intense, yet exhibiting real elegance and charm. Pepper and plum, a touch of leather and spice, a lively palate expressing toasty berries, vinosity, spices and stalk supported by long gritty tannins.

$2499each $299DOZEN EACH DOZEN

Physicians traditionally harbour a penchant for good red wine. Their analytic skills come in handy when it comes to choosing a site and establishing McLaren Vale vines. Meet the Fox Creek's bespoke elixir for good health and happy life, the perfumed lift of Grenache, juicy red berry fruits, Shiraz for fleshy plum and spice, old vine tannins for elegance and structure. Mourvedre ties the palate together as it adds tannin volume and earthy texture. An, intense berry ridden palate, which will leave you looking forward to the next sip.

$2899each $347DOZEN EACH DOZEN Mostly Grenache, a third of Shiraz, the balance of Mourverdre. Grapes are grown to a trellis system called Scott-henry and the vines are trained to two cordons. Selective hand pruning yields a harvest of small, concentrated berries full of colour and flavour. The precious parcels of distinguished, sixty to eighty years old McLaren Vale vines are treated to an old fashioned maceration and vinification in traditional open fermenters, followed by a press and fill to a selection of seasoned French and American oak puncheons, purposely chosen for the task on the basis of spicey oaken characters and sweet tannin profiles.

Bright cherry red. Perfumed confectionary lift of raspberry and cerise, mulberries and hints of musk, ginger nut biscuits, cinnamon, nutmegs and clove. An expansive berry palate, hints of chocolate éclair, well integrated oak, focussed and elegant tannins before a silky persistent finish. The red wine of choice to match with venison pie and gourmet bangers.

Gemtree are back to basics, allowing the outstanding quality of their bio organic fruit to seak for itself. Roughly equal parts Grenache, Shiraz and Mourvedre, fashioned to engage the senses and to be flattering to all good food. Driven by its mineral savouryness and salacious fruit, a mere five months in seasoned French oak barriques, just enough to coalesce all parts into a seamless whole. A delicious, mouthfilling wine, resplendent with gorgeous raspberry flavours, licorice, bay leaf and black olive notes, creamy cherry oak and suave, velvetine tannins.

$2399each $287DOZEN EACH DOZEN

Equal parts Shiraz and Grenache, a tenth of Mourverdre, all picked off blocks of dry grown McLaren Vale vines, treated to a traditional old world vinification and sent to a selection of American oak hogsheads and puncheons for an extended twenty months maturation. Brick red in colour, leading with an animated nose of savoury spiced meats and wild berry fruits, the tannins are seen but not heard, perfectly in tune with the piquant Rhonesque acidity to deliver impeccable balance and seamless structure, all before a long dark chocolate finish.

$2799each $335DOZEN EACH DOZEN

What to do with a humble harvest of the most splendid Riverland Grenache? Bunches of the choicest fruit are sent to fermenters for a short term of cold soak. The eye candy of its rakish pink hues presage a blossoming palate of violets, cherry and jube. Its understated elegance and affability belie sound structure, well defined fruit and genteel, leathery tannins, articulate of its pastoral Grenache provenance and alluring blush hued charm, just the ticket for pink fleshed fare, belly of tuna, salmon or duck.

$2499each $299DOZEN EACH DOZEN

There's a confident assuredness about Yarra Valley Shiraz but there's also the chiselled elegance of Rhone Valley varieties, Carignan and Grenache, grown, harvested and crafted in the old world way. An assemblage of choice blocks from the Sexton and Tarraford vineyards. A combination of hand picked grapes and whole bunches, treated to cold soak in separate vats and seeded for ferments, pressed at completion to dryness and gravity fed into a selection of Flarge and small oak barrels for a year an a half, assembled in the spring, racked and bottled without fining or filtration.

$3899each $467DOZEN EACH DOZEN

$2599each $311DOZEN EACH DOZEN

$3499each $419DOZEN EACH DOZEN

Wallace is the ancestral name of Colin Gaetzer's wife, whose family hail from the old market town of Cupar in Fife. Judith's Celtic ancestry is reflected in the three elements of the Wallace label, a thistle, the cross and the arcane Celtic knot. Wallace takes on the traditional Barossa mix of Shiraz and Grenache in a thoroughly modern way. Few winemakers understand old vines fruit as well as Barons of the Barossa Ben and Colin Glaetzer, as they fashion Wallace into a comforting and indulgent mix of old world charm, dark forest fruits, cigarbox and spice.

$2099each $251DOZEN EACH DOZEN From a small sub region of the northern Barossa Valley called Ebenezer. The viticulture is standard single wire, with permanent arm and rod and spur. Plantings aged sixty to eighty years are trained onto a trellis for ease of pruning, harvest and disease/ frost control. Vines are subject to smart canopy management, daily monitoring of fruit quality and flavour development is essential. Parcels are harvested separately in short breaks. Glaetzer know that Grenache does not handle oak well, choosing to vinify and mature the Grenache in fermenters to retain freshness and animation of fruit. The Shiraz component is aged sixteen months in a selection of two to three year old French and American oak hogsheads.

Deep garnet red. Rich, peppery old vine Shiraz dominates, a hint of of dark cherry from the Grenache contributes an attractive floral lift to the nose. The palate is rich and full yet supple and fresh, Shiraz provides backbone, body and flesh, Grenache brings complex tannins and fresh acidity, while adding soft, vibrant juiciness. Textural tannin components are supported by lively notes of plum and hints of cassis.

Vinified from the Barossa's traditional Port varietals, mostly Grenache, the balance Mourveprdre and Shiraz, assembled to an average age of ten years. Grant Burge craft their exquisite Old Tawny to the Iberian Solera system, achieving a higher standard of fortified wine year after year. The spicy fruit flavours are delivered by the high proportion Grenache and add a lifted freshness to the more complex rancio characters in the background. The palate is smooth and rich, its moreish opulence is balanced by an elegant, drying finish.

$3399each $407DOZEN EACH DOZEN Grant Burge is well positioned to produce the Barossa's most remarkable, aged tawny port wines. Parcels of Grenache, Mourverdre and Shiraz are crushed into traditional open fermenters, arrested at the desired sweetness by the addition of brandy spirit. After pressing and clarification, components are matured in a selection of older oak barriques and hogsheads, slowly achieving superb harmony and complexity without adding any obvious oak character. A solera system of rack offs and top ups is employed to construct a palate of consistency and to improve the quality of fortifieds into perpetuity. A limited quantity of Aged Tawny is drawn for bottling each year, as barrels are topped up with stocks from younger vintages.

Golden tawny colour. Complex rancio notes show through on the bouquet, espresso and carob, spiced navy rum and treacle, together with some fresh fruit characters and spirit warmth. The palate is sweet and mellow, a harmonious balance of developed fruit characters and oak tannins, ample fruit flavours and evolved tawny richness, finishes satisfyingly dry.

A third each of Grenache, Shiraz and Mourvedre, crafted from small parcels of intensely flavoured, hand picked grapes, grown to some seriously old Barossa vines. The backbone for this engaging accord is sourced off a canon of distinguished, dry grown Barossa parcels, generally a hundred years of age. The maturity of these gnarled old plantings translates into meagre yields of the most tremendous concentration and sublime elegance.

$9499each $1139DOZEN EACH DOZEN Grenache, Shiraz and Mourvedre are gently crushed and vinified on skins for a week, pressed and treated to an extended maceration over the course of a month for optimal etraction of colour, flavour and tannin. Upon completion, batches are transferred to a selection of seasoned larger format 2500 litres foudre vats and French oak 500 litres puncheons for an extended term of sixteen months maturation. The larger oak format retains freshness of fruit while softening tannins and building layers of complexity.

Grant Burge holds great reverence for the outstanding quality of Barossa Grenache, Shiraz and Mourvedre old vines fruit. He is inspired by the way they can coalesce into a wine that's so much greater than the sum of parts. Holy Trinity is modelled on the efforts of the southern Rhone, a style which early settlers recognized would excel in the idyllic climes and terroirs of Barossa Valley. An artisinally crafted wine, from grapes hand picked off old, dry grown vines, the youngest being some fifty years of age, the oldest is well over a hundred and twenty.

$4699each $563DOZEN EACH DOZEN Grant Burge is blessed with access to some of the nation's most precious parcels of old vines Grenache, Shiraz and Mourverdre. After crushing, the juices are fermented on skins for a week in a combination of static and open fermenters. Most of the juices are macerated on skins for up to a month after primary ferments, to improve structure and extract rich colour, flavour and tannins. Grenache is allowed to peak at a warm 30C, the Shiraz and Mourvedre at 28C. The wines are separately transferred into a mix of seasoned old 500L French oak puncheons and 2500L French oak foudres to mature for eighteen months. Holy Trinity is then treated to a period of bottle maturation before release.

Rich, deep magenta colour. Vibrant fruit aromas of cherry, raspberry and blackcurrants, underlying notes of sweet spice, liquorice and delicate florals adding complexity. The palate is silky smooth, with fine tannins and acidity complementing the flavour of sweet dark fruit and spice, giving the wine abundant length and concentration of flavour. Refined, endowed with layers of flavour, Holy Trinity is well suited to rib and roast duck, venison or lamb.