In terms of international recognition, the Barossa is to Australia what the Napa Valley is to the United States. Nestled about a two-hour drive north-east of Adelaide, the Barossa Valley is one section of a larger “Barossa Zone” which includes the more altitudinous Eden Valley. Ample sunshine, low relative humidity and rainfall make it a little warmer than Bordeaux. Big Barossa Shiraz is often the frontline of Aussie exports – the Australian wines that Robert Parker prefers tend to come from here. But this style is not universal and there are plenty of restrained, velvety Shirazes and blends (often with Mataro and Grenache).

Wayne and Suzi own two old (back to the 1860s!) vineyard in Barossa. The essential component of their wine is estate grown Biodynamic fruit. Fully certified biodynamic in all respects.

As winemakers, Wayne and Suzi rely on wild yeast to conduct the primary alcoholic ferment with minimal intervention through the entire process. The style is food friendly, Euro style, with an eye on balance and subtlety.