You see, we kept meeting young gun winemakers who had access to tiny parcels of prime fruit which they wanted to craft into small-batch, character-laden wines – and we wanted to encourage them! With no rules to adhere to, these talented winemakers produced astounding wines that dazzled the critics: "Avant-garde and highly successful" (James Halliday), "Australian genius … made with passion" (Jancis Robinson MW), "Must be tasted to be believed" (Robert Parker). RedHeads nowadays has much bigger premises in the South Australia's world-famous Barossa, but it is uniquely designed to produce small batch fermentations, just like they did in the old days. The 1888 is their flagship Barossa Shiraz and it's a beauty, deep, dark and decadently intense – the kind that made the Barossa famous. Make sure you go and visit them in the Barossa. They'd love to show you around.
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Crisp, citrusy and mineral fresh, with underlying spice, this is a dazzling, tightly poised white. It’s from one of Europe’s most historic vineyards, and a cellar that’s been numbered among the Top 100 Wineries in the World six times.
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This off-dry, zesty Riesling comes from the oldest family winery on New Zealand’s South Island – Seifried estate in sunny Nelson, established well before Cloudy Bay. The Aussies make ultra-appetising, lime-fresh Rieslings.
