Episodios
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Yering Station has been core to the Victorian wine story for almost two centuries. With vines first planted in 1838, Yering Station is proudly the state of Victoria’s first vineyard. To this day, we’re proudly family owned and operated.Yering Station’s home, the Yarra Valley, is considered one of Australia’s premier cool climate wine regions, celebrated for exceptional Pinot Noir and Chardonnay. The vineyards sprawl across five owned sites in Yarra Glen and Coldstream, sub-regions of Yarra Valley. They’re planted with an array of varieties, Pinot Noir and Chardonnay at the forefront, but also Shiraz, Cabernet, Viognier and more. Since establishment, Yering Station’s ambition has always been to simply make great wine. They believe that each great wine should express their individual epitome of time, place and effort - bringing the vineyard to the bottle. In the vineyards and in the winery, they manage a careful balance of tradition and innovation; employing age-old techniques supported by modern advances, all of which culminate to highlight our distinctive cool climate hallmarks.
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The history of Mount Pleasant goes hand in hand with the history of Modern Australian winemaking. Established in 1921 by legendary winemaker Maurice O’Shea, ours is a story of genuine pride, perfectionism and our very special place. The Old Hill Vineyard is planted by Charles King on rich, volcanic soil with a number of varietals, including the Shiraz we still harvest to this day. Our flagship Maurice O’Shea Shiraz is awarded 99 points by world-renowned wine critic James Halliday. Awarded number 3 in the Top 100 Australian Wineries by Halliday.
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Founders Marc and Eva Besen purchased the property at TarraWarra in 1979, initially as a family retreat. Thanks to their love of the wines of Burgundy, and with encouragement from legendary Yarra Valley winemaker Dr John Middleton, they planted the first 6 hectares of Chardonnay and Pinot Noir in 1983. Forty years on, the 400-hectare property now encompasses 26 hectares of vines, an extensive nature reserve, cattle grazing, a kitchen garden and our beautiful cellar door and restaurant. The vision to create and share a unique and beautiful place is driven by gratitude to this country that opened its arms and homes when Marc Besen arrived in 1947. Together we strive to fulfil his vision for TarraWarra, as custodians, we are defined by heritage and a deep sense of place.The TarraWarra vineyards are managed by Stuart Sissins, Chris Beard and their team. Stuart joined TarraWarra in 1997, coming from a background in farming. Their knowledge of every site on both properties is a constant in informing the decisions of the future. Chris commenced with TarraWarra in September 2023 when we took over the long-term lease of Swallowfield vineyard in Gembrook.The vineyard at TarraWarra is comprised of 26 hectares divided into 25 separate blocks, which are spread across the property’s 400 hectares. While TarraWarra Estate is best known for exceptional Chardonnay and Pinot Noir, more recent additions have attracted much attention. These include J Block Shiraz and our newest varieties, Barbera and Nebbiolo. These single-vineyard wines express the unique terroir of distinct sites on the property, while the Estate Chardonnay and Pinot Noir are blended from fruit grown across the property and represent the essence of the Estate. Under the watchful eye of winemaker Sarah Fagan, all of TarraWarra Estate’s wines are meticulously grown, handpicked, made and aged on the estate.TarraWarra Estate’s respect for sustainability and provenance make the property an internationally recognised place to visit in the Yarra Valley. Our subterranean cellar door provides an unforgettable tasting experience, while the deck shaded by native peppercorn trees, and with expansive views of our surrounds, is the perfect place to linger over a glass of wine. Our restaurant, with Head Chef Maxwell Parlas, have created a wonderful dining experience with a menu inspired by our kitchen garden and local suppliers.Whether you visit us here, surrounded by native bushland and waterways, or drink our labour of love at home, TarraWarra Estate always finds a way to leave an impression.
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In 1894 Robert Strangways Wigley, a former state cricketer and lovable eccentric purchased 240 acres of land in McLaren Vale and established Wirra Wirra. In a burgeoning era for McLaren Vale as a wine region, Wirra Wirra was a major player with a reputation for quality. Wigley died in 1926 which led to the winery’s closure in 1936 and the beautiful ironstone cellars of Wirra Wirra were left to ruin.In 1969 another visionary saw two crumbling walls and a stubborn slate fermenter and had a dream to resurrect Wirra Wirra to its former glory. Richard Gregory “Greg” Trott enlisted his Cousin Roger and they purchased the site and spent the next three years counting pennies, hauling rocks and re-building the bones of Wirra Wirra. Greg’s love for building and dreaming continued until his passing in 2005, yet his legacy lives on at Wirra Wirra.Today, Wirra Wirra is known the world over for its exemplary Shiraz, Cabernet Sauvigon and Grenache from McLaren Vale and Chardonnay, Sauvignon Blanc and Riesling from the neighbouring cool climate Adelaide Hills. Wirra Wirra’s home in McLaren Vale is surrounded by estate vineyards which are biodynamically farmed and includes a café and cellar door. In 2021 Wirra Wirra was recognised as a Global Winner of the Great Wine Capitals Tourism Award.
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Munda Wines stands as an Indigenous-owned enterprise proudly holding verified Supply Nation status. Pauly Vandenbergh, the Director hailing from Ceduna, is a proud member of the Wirangu and Kokatha people, whose ancestral language defines "munda" as the sacred essence of land or country. The mission of Munda Wines is rooted in sharing the profound narrative of the land and the intricate processes that give life to the wines they proudly present. As Aboriginal people, we don't claim ownership of the Munda. We view Munda as our nurturing mother and provider, believing that by caring for munda, it reciprocates that care. Across the vast expanse of this Munda now known as Australia, there exist over 500 distinct countries and language groups, each contributing to the rich tapestry of our collective heritage.The Australian Wine Industry encompasses more than 2,100 wineries spread across 60 regions, each intricately weaving their narrative around shared attributes and unique selling points. These regions, known as Geographic Indicators (GI), were initially described during European colonization. It is crucial to recognize that beneath these GIs lies a foundation deeply rooted in the stories and heritage of First Nation's Peoples, with a history stretching back over 65,000 years.Presently, the industry crushes over 2 million tonnes, exports surpassing $2.6 billion, and caters to a well-educated domestic market that is rapidly evolving, driven by a growing appetite for authentic narratives. Despite employing over 150,000 individuals, Indigenous representation remains notably limited.Our vineyard sourcing reflects our philosophy of firstly no ownership of country but selecting some of the finest vineyard sites in the country that best reflect its unique munda (land/country/terroir).
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Established in the 1960s by the Fratin family, Mount Langi Ghiran is a pioneer in cool-climate Shiraz, located in the remote and rugged Grampian region of Southeastern Australia. Originating from a pre-phylloxera Shiraz clone from the Northern Rhône, the vineyard's early roots were nurtured by viticulturist and winemaker Trevor Mast, who assumed winemaking duties in the 1980s. Today, the second generation of the Rathbone family continues Mount Langi Ghiran’s legacy as family-owned, crafting wines that exemplify the best of both place and vintage. Nestled in a north-south valley sheltered from the afternoon sun and cooled by icy winds from the Southern Ocean, the estate features towering granite cliffs and loamy red soils. The unique setting results in an extended ripening season, making it one of the last vineyards harvested in Australia. An optimal environment for cool climate Shiraz, Mount Langi Ghiran is celebrated for its diverse fruit flavors, aromas, elegance, vibrancy, and subtle notes of pepper. The winemaking legacy, initiated by Trevor Mast in the 1980s and 1990s, has evolved under the stewardship of Adam Louder, a Grampian local raised just three miles from the winery. Working closely with viticulturist Damien Sheehan, who has tended these vines for over 25 years, Adam aims to capture the best of both site and season each vintage, solidifying Mount Langi Ghiran's reputation as a benchmark for cool-climate Australian Shiraz. With 25 years of vineyard oversight, General Manager and Viticulturist Damien Sheehan brings a holistic approach to ensure each vine performs at its best. His deep love for the Mount Langi Ghiran property and dedication to its legacy inspire ongoing enhancements in quality, vine health, and sustainability. Aligned with Sustainable Winegrowing Australia, the winery passionately promotes biodiversity and strives to minimize its environmental impact. Today, Mount Langi Ghiran stands as a symbol of excellence, rooted in a rich history and a commitment to crafting wines that embody the essence of its remarkable terroir in this special corner of the world.
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At Trocchio Wines our philosophy is to make wines that are a true expression of where they come from: the soils, the growing conditions of a given season and the cultural impacts such as canopy management etc. This is the story that the fruit has to tell when it leaves the vineyard. It is then the winemaker’s job to handle the fruit as gently as possible as it is turned into wine. Doing this requires minimal intervention in the wine making process to avoid the true storey being lost in translation.
Gentle treatment of the wine includes techniques such as traditional open top fermentation and hand pressing the grapes. Gravity fed transfer of the wine is used rather than pumps. clarification of the wine is achieved by letting the wine settle naturally over time instead of using harsh filtration.
Only single vineyard wines are made and our growers subscribe to the importance of provenance and a sense of place.
Our ultimate goal is to produce wines from our own biodynamically grown fruit with a carbon neutral footprint and minimal use of additives. We are progressing slowly but surely towards this goal with every vintage. Follow our posts to track our progress. -
Dandelion Vineyards are proven plantings that have stood the test of time. We grow our own grapes and source from the best of family vineyards. Our wish is to nurture the unique character of these vineyards and express their terroir in our wines.
Capturing variety, vintage and vineyard requires an enlightened approach and although our growers see the Devil in every weed, we encourage the humble Dandelion amongst the vines as they suppress winter weeds and provide mulch in the summer.
Founder and winemaker Elena Brooks makes regionally expressive and site-specific wines, across the regions of Barossa, Eden Valley, McLaren Vale and Adelaide Hills.
Our philosophy is to create wines focused on vineyard site and varietal purity. Our styles offer great acidity and structure making wines to be enjoyed with diverse food and great company. Modern wines for the modern palate. -
Our tale begins 184 years ago in Dover, England. Hugh’s great, great grandfather Richard Hamilton, formerly a tailor, packed up his life and sailed to the emerging colony of South Australia to become a farmer. It wasn’t long before Richard noticed that something was missing in the new colony – wine!
Richard was a man of action. After receiving vine cuttings sealed in black wax from friends in South Africa, Richard planted the first grape vines in South Australia and produced the first wine in the colony. Unwittingly, Richard started the wine industry for which South Australia is now world famous.
Today, Hugh and Mary are the 5th and 6th generations of Richard’s winemaking legacy, making them Australia’s Oldest Wine Family. The Hamiltons have not missed a vintage in 180 years, which gives them a unique talent for grape growing that can probably be located on one of their chromosomes! Hugh and Mary have developed their own vineyards where they have a very clear vision to honour the past but continually innovate to be a thoroughly contemporary wine business.
Hugh is the Black Sheep of the family and he marches to the best of his own drum. Together with Mary, they produce out of the box wines using alternative varietals, quirky blends and sustainable practices. Their wines pay homage to their history and Black Sheep nature. From the Icon Shiraz ‘Pure Black’ – a wine sealed in black wax that represents the dreams of their future, through to the ‘Flock Range’ of colourful characters such as ‘The Rascal’ and ‘The Trickster’, each bottle of Hugh Hamilton wine is produced to delight. -
Philip Reedman is one of only 416 Masters of Wine in the world; he lives and works in Adelaide.
A certified educator for the Wine and Spirit Education Trust. Philip is also highly involved in education through the Institute of Masters of Wine for whom he teaches at seminars in Europe and Australia.
Philip has spent his working life in wine and been actively involved with Australian wine for over 30 years. Working vintages in Alsace, The Douro Valley, Portugal and the Barossa Valley, Philip has subsequently made wine in Argentina, Chile, Californian, Washington State, New Zealand, Bergerac and South Africa. .
Philip works as a consultant to a number of wineries and vineyards in South Australia and internationally.
Philip is a judge at Regional, Capital City and International wine shows, a speaker at industry conferences around the southern hemisphere and lecturer by invitation to ESC Dijon, Kedge Business School and University of South Australia, Philip also works with The Australian Wine Research Institute’s Advanced Wine Assessment Course as a guest judge helping to train future wine show judges. -
Since the first vintage of Charles Melton Wines in 1984, this boutique Barossa Valley winery has gained both national and international recognition for its premium red table wines.
The wines move from our renowned rosé, ‘The Rose of Virginia’, through to Australia’s premier Rhone-style red, ‘Nine Popes.’ Charles Melton also produces Shiraz, Grenache, Cabernet Sauvignon and Sparkling Red, and is the earliest Australian producer of a Vin Santo style dessert wine, Sotto di Ferro.
Charlie was one of the first to recognise the value and tradition of the Barossa’s old vineyard Grenache, Shiraz and Mataro. In the 1980s, when others were pulling out vineyards of old Grenache and Shiraz to plant white varieties, Charlie convinced growers to retain their historic vineyards. He was one of a small group of winemakers who helped retain the viticultural heritage of the Barossa. Charles Melton Wines are now proud custodians of bush vine Grenache over 80 years old and 100 year old Shiraz vines.
Whole bunch fermentation, open fermentation, hand plunging of ferments, wild yeast and malolactic fermentation are all used in the winemaking process. These techniques provide a wide range of blending options, allowing Charles Melton to achieve a balance between wines that portray pure fruit flavours and more complex/gamey characters.
Our dry reds are matured in both French and American Oak, which have been seasoned for 3 years in France, before the staves are shaped via immersion rather than the traditional fire method. This gives rise to cellar style which allows the rich fragrance and flavours of old dry grown Barossa vines to move to the fore, with subtle oak complementing the fruit.
Showing complexity from a range of vineyard sites and vinification techniques, the wines have demonstrated over the last two decades an ability to cellar gracefully into mature examples of the finest Barossa styles.
Future projects…
There are upcoming plans for new vineyards to be planted, including an estate block in High Eden. There are also plans forming for how we can grow our cellar door and members tasting areas. In terms of passing on the baton, the next generation of Melton’s should be well equipped to take on the challenge of running a family winery when the time comes. -
At Claymore Wines, we enjoy bringing together life's passions - wine, music, and football to create the ultimate experience. We pride ourselves on producing premium Clare Valley wines using the best fruit from our vineyards, but when it comes to enjoying a glass we don't take ourselves too seriously. Many of our labels are inspired by either football or some of the greatest music of modern times. So turn up the volume, crack open a bottle and enjoy with friends.
Grape varieties and regional expression infused with life’s passions drive our winemaking style. The grapes are nurtured in the vineyard, harvested at optimal flavour and ripeness with an eye to balance and intensity. Gentle, intuitive winemaking produces wines of elegance and structure.
Across the different vineyards, there is an assortment of soil profiles and a delightfully eclectic mix of new and old vines. Some of the Riesling vines are over eighty years old and great pride is taken to preserve the heritage and integrity of the vines to ensure continuous longevity.
It's the diversity merged with modern winemaking practices and old-world ideals that create broad flavour profiles in our range of wines that excites the palate.
Our range includes wines made from powerfully elegant Shiraz, Cabernet, Grenache, Mataro, Sangiovese, Malbec and Tempranillo to crisp Riesling, Sauvignon Blanc and Chardonnay. But above all, we create wines for the people, to be enjoyed with food and among friends. -
A pioneering estate with vines first planted in 1896, the lovingly restored property just five kilometres east of Auburn lives and breathes the region’s winemaking traditions, embracing a new generation of custodianship under the watchful eye of father and son Nick and Alexander George. Deeply respectful of Koonowla’s extraordinary history, the George family have worked tirelessly to restore the original landmark buildings, rehabilitate the delightful grounds and reawaken the heritage-rich gravity winery as well as the surrounding vineyards.
Koonowla’s story has always been one of resilience and hope, shooting to prominence in the early 1900s with founder John Tothill overseeing the production of up to 250,000 litres of wine annually with a booming export business. But a disastrous fire in 1926 damaged the winery and much of the vineyard, prompting a conversion to grain and wool. As the modern Australian wine industry came to life in the 1980s, the vineyards were replanted, and from 1991 under then owners, the Michael family, grew to 50 hectares of highly regarded estate-grown shiraz, cabernet sauvignon, riesling, merlot and semillon.
After falling in love with the property at a concert in the grounds in 2017, finally the moment came in 2019 for Nick to acquire Koonowla and further establish his roots in the Clare Valley with revered vineyards from Armagh in the north of the region to Auburn in the south. As Nick and son Alex proceed to write the next chapter in the property’s rich history, they wish to showcase the estate not just as a centre for great wine but as a welcoming venue for special occasions – weddings, anniversaries, community functions, corporate lunches – the opportunities are endless.
Just like the Koonowla story. A place where respect for the past inspires a future of hope and well-being. -
The vineyard was planted in 1998/1999 by Daniel and his father with Shiraz being the only plantings. The Cutting vineyard has an elevation of 265 meters and sits on a hilltop site in the Stone well sub- region of the Barossa Valley. A portion of the grapes is sold as premium quality to local wineries producing single vineyard wines. The vineyard has a multitude of soil types, which adds to the complexity of the resultant grapes and subsequent wine.
In 2018 The Cutting was launched by Belinda and Daniel as a family venture specialising in premium Shiraz production. Belinda hails from South Africa where she spent her formative winemaking years with brief learning stints in Sonoma, Marlborough, Bordeaux and the Douro Valley. Belinda made the first wine from The Cutting vineyard in 2014 in an old shed with no winemaking equipment and despite the limitations, the quality impressed and a few years later, The Cutting was launched.
In 2019, The Cutting Shiraz won ‘Best 2017 Shiraz’ at The Marananga Wine Show, Australia’s only subregional wine show. At the 2020 Barossa Wine Show, The Cutting 2018 Shiraz was awarded a Gold Medal with 96 points.
In April 2021, The Cutting’s very first Grenache was released. ‘The Outlier’ Grenache is a small volume (only 288 bottles produced) of Grenache made from 70-year-old Barossa Valley vines.
Working with small batches means that meticulous attention to detail is paramount, but at the same time Belinda believes in restrained winemaking to allow the vineyard site to resonate in the wines. -
Artisans of Barossa was formed in 2005 with a clearly stated aim; to protect and promote the art of small batch Barossa winemaking. A positive statement of purpose, but also one implying an intent to resist the drift towards commercialisation of wine, which threatens to reduce the selection on offer to a narrow bandwidth of varietals and stylistic expressions. A beige coloured and vanilla flavoured world of wine that promises supreme reliability, but one that is frustratingly boring!
To be an Artisan is very much about setting your own path, driven by a human desire to explore, experiment and to express ourselves. To create and share things shaped in our mind and made by our own hands from local produce for the enjoyment of others, often proffered with a simple “I made this, please enjoy”. A tinge of pride yes, but hubris never.
Working together, the collaboration of John Duval Wines, Spinifex Wines, Purple Hands Winery, Lienert Vineyards, The Chaffey Bros. Wine Co., Schwarz Wine Co., Hobbs of Barossa Ranges and Sons of Eden will connect you with an opportunity to explore the extraordinary breadth of possibility that is Barossa wine. And through that experience we’ll challenge you to embrace new favourites, and facilitate the gradual getting of wisdom. To be more adventuresome in your approach, and to have a better understanding of what Barossa wine represents. Because we want Artisans to serve as a your door to our wonderful life as a small producer living and crafting wine in this amazing place.
Our new tasting room and restaurant will open at Tanunda in the Barossa Valley in September 2021. -
Established in 1990, Stefano Lubiana Wines is a family-owned and operated winery and vineyard that is the island state’s first and only certified biodynamic vineyard.
Stefano (Steve) Lubiana’s much sought-after wines are the result of a passionate quest for perfection. This passion, along with freethinking and attention to detail create wines that reflect this vision. The focus on organic and biodynamic principals has only strengthened his desire to create wines that have distinctive character, free flowing elegance and wines that are truly unique. It’s almost impossible to put into words the significance of Stefano Lubiana and his place in the Tasmanian wine industry.
Steve has been cultivating the vines under biodynamic conditions since 2010, which means that the wines are free of all synthetic treatments and pesticides. Instead, he has stepped back in time and uses cosmic rhythms to ensure correct soil tilling and recuperation as well as effective vine care through all phases of the year’s cycle. Innovative use of barrel and whole-bunch fermentation and wild yeasts, he handcrafts a distinctive range of wines.
With most of the 25ha estate planted to the two great Burgundian varieties of Pinot Noir and Chardonnay it’s no secret that with meticulous vineyard craftsmanship and sympathetic and thoughtful wine making, these wines are quickly becoming the most revered and desirable in Australia. -
Nathalie Taquet is the founder and CEO of eBottli. Her family owned winery in the Burgundy wine region in France. She has an Executive MBA and a PhD in Life Sciences. With a background in biochemistry, she was working in Public and Private Institutes as Nestle Skin Health during 15 years. She is the Treasurer of Wine Industry Suppliers Australia (WISA), on the board of the French and Australian Chamber of Commerce and Industry (FACCI), and President of the French Tech Australia community.
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The name Thorn-Clarke derives literally from the relationship of two long time Barossa families. Back in the 1870’s, the Thorn’s ancestors settled on the fruit farm that would nurture some of the region’s oldest vineyards along with six generations of viticulturists. The Clarke’s, meanwhile, discovered a different treasure buried in the bounteous Barossa soil: the region’s first gold mine.
Now, call it luck. Call it mere coincidence, if you wish but 100 years later, the two sides came together in a union that created our family, our winery and, some might say, our destiny: to produce wines worthy of gold.
In 1987, David and Cheryl Clarke bought their first property, Kabininge, near Tanunda. The family started to plant vines and it could all have ended right there. As the baby vines grew, David and Cheryl’s kids, Sam and Nicole, were conscripted to help water, prune and pick, all by hand. These were the hard yards.
This is when Cheryl took charge and called in her family, the Thorns. Her father, Ron, and her brothers soon had the vineyard in premium condition, and it started to bear fruit - very good fruit, in fact - a tribute to David’s site selection and the Thorns’ vineyard management.
For over 10 years, the vineyards developed a fine reputation and the fruit was sold to neighbouring winemakers, who turned it into award-winning wines. This was pleasing, but hardly fulfilling.
The leap of faith was taken with the 1998 vintage - small batches of Shiraz were made through to wine - and so began the Thorn-Clarke story.
Now, more than 20 years later, the Thorn-Clarke family are custodians of 240 hectares of vineyard that includes holdings in some of the most southerly and northerly sites in the Barossa region. The long family history of viticulture and geology also imparts a deep understanding and respect for the incredible diversity of Barossa soils and the impact this diversity has on the characteristics of finished wines. -
Derek Fitzgerald and Kirsten Harvey are a husband and wife team who started up Paisley Wines in 2017. In 2018 we were lucky to find a gorgeous vineyard and home on the outskirts of the Angaston township. We own 12 acres of quality Shiraz vines which were planted in the early 2000’s. In 2019 we added to the vineyard by planting an acre of Fiano and two and a half acres of Mataro which will yield first fruit in 2022.
We started with the three red grape varieties Derek believes the Barossa does best – Grenache, Shiraz and Mataro. Our range has now been extended to include two delicious white wines, Adelaide Hills Fiano and Eden Valley Riesling. The wines are all about elegance and finesse, with bright fruit and textural influences. The aim is to let the attributes of the vineyard and the fruit shine by using minimal intervention in the winery.
Our company is named after the town of Paisley, just outside Glasgow Scotland which is where Kirsten’s great, great grandfather hailed from before settling in Adelaide in 1839.
Future plans include the possibility of a cellar door to take advantage of the stunning views from our property. -
The vineyard was established in 1979, by a dentist John Austwick. He had a passion for Bordeaux blends and that is what he initially planted. The Vineyard was sold in 2009 as the owner lost interest after 2 years.
For 2 years the vineyard was left untended until we purchased in 2013. A lot of hard work went into getting the vines back into some sort of order. We are now producing around 45 Tons of fruit. We have a 6Ha development that is partially completed. This came to halt when COVID hit. It will get back underway in the next couple of years. We have picked this year for a sparkling Rose & a vintage sparkling.
The homestead that sits above the vineyard was built in 1836 and is made of Bluestone, sandstone and local rocks. It has been fully refurbished recently and is one of the most photographed houses in Tasmania. - Mostrar más
