Powder monkeys were rookies during the great age of sail, their job in times of ship to ship combat was to fill the ancient open muzzle cannons with gun powder and shot. A perilous internship aboard the decks on a man of war, in reference to Frank Potts term of seamanship in the Royal Navy. Potts established vines along the banks of Bremer River in the 1850s, he named his first block Powder Monkey, it remains the source of Langhorne Creek's most eminent Shiraz, a stately wine of splendid concentration and remarkable seamlessness.

$6499each $779DOZEN EACH DOZEN Bleasdale are one of Australia's most enduring family enterprises, their historic limestone cellars are National Trust and National Heritage listed. The ancient wineworks house a massive red gum lever press, which fifth generation Michael Potts employs every year to make a small batch, limited release wine. Behind the Bleasdale cellars is a single block of vine which is called upon at vintage, to release precious parcels of hand picked Shiraz. Grapes are destemmed into open fermenters, pumped over four times daily throughout vinification, drained and pressed for an extended maceration on skins, before racking to a high proportion of new French oak puncheons and hogsheads for a year's maturation.

Deep crimson colour. An intense fruit nose, the accent is on dense blackberry, licorice and bitter chocolate notes. Tapenade and black olive flavours, ripe plum and milled tricolour pepper characters, supported by a veneer of splendid French oak and fine, savoury tannins running through the length of palate. A match to the finest gourmandise, suckling pig and pink lamb.

Laira Vineyard was established by Captain Stentiford in 1893 on a choice parcel of Coonawarra land, one of the salient Terra Rossa plantings. Eric Brand, first Patron of Coonawarra, became custodian of the vineyard more than half a century later. From a selection of the finest grapes, hand picked off the most precious blocks, Stentiford represents the jewel in the crown of Coonawarra Shiraz, a bottle aged wine of peerless quality, matured under the estate cellars until release.

$7199each $863DOZEN EACH DOZEN Gapes are hand picked and fermented on skins while being treated to twice daily rack and return pump overs, extracting maximum colour, flavour and tannins. Components are pressed and pumped to a selection of completely new fine grained French oak hogsheads and barriques to complete primary ferments and malolactic. The finished wine is racked off lees and pumped back into refreshed barrels for maturation. A regimen of gentle rackings serve to develop the wine and achieve a high level of clarity. A rigorous selection of the finest barrels determines those most worthy of inclusion into the final Stentifords Shiraz.

Deep crimson red. Complex nose of black and blueberry, cinnamon and nutmeg spice fruit aromas. Barrel fermentation and maturation contributes vanilla and cedar notes. A powerful but elegant palate structure with spicy, dark berry fruit flavours, toasty cedar oak and a long finish displaying fine, lingering tannins. Drinking brilliantly upon release at several years of age, alongside roast sirloin, venison or smoked bacon casserole with nouille au jus.

The Adams brothers carry the distinction of farming the oldest family owned Cabernet Sauvignon vines in the world. Planted to fourteen rows of Cabernet in 1891 by estate patriarch Arthur Formby, the distinguished Metala property yields some of the most highly sought fruit in the nation. The original plantings remain productive, forming the backbone of fruit for Brothers In Arms. Defined by its redolent cassis, dark bramble and mulberry leaf characters, eighteen months maturation in the finest French oak barriques achieves a seamless palate, the most elegant tannins and refined satin finish.

$4999each $599DOZEN EACH DOZEN

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, off three elite estate blocks, is treated to a highly traditional vinification, followed by an extravagant two years repose in a selection of the very finest French oak.

$4999each $599DOZEN EACH DOZEN

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 rainfalls contribute to a harvest of small berries with a yield of about three tonne per acre. The combination of dry grown viticulture, fertile soils and warm weather concentrates the fruit and makes a deeply flavoured Shiraz wine.

$2699each $323DOZEN 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 after minimal filtration.

Purple hues dominate the colour. Aromas of ripe plum and fresh red berries, mixed spices, nutmeg, cinnamon and liquorice. Intense berry fruits are backed by complex nuances of espresso and toasty oak. A lengthy palate complexed by nuances of mocha and balanced by fine oak. A persistent finish of velvet fruit over well structured tannins. Offers the body and structure to match well 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.

$4999each $599DOZEN 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 Shiraz. Fruit is vinified for several days in upright static fermenters at around 25C to 27C. Batches are pumped over twice daily, run off skins and pressed at near dryness. A third is transferred to new French oak hogsheads for completion. The balance is filled to oak after fermenting to dry. Components are matured up to eighteen months in a combination new and seasoned French and American oak barriques and hogsheads.

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. A long, persistent finish is supported by a subtle oak accent and soft, supple tannins.

Melton was christened Graeme but given the nickname Charlie by his long term mentor, the legendary Peter Lehmann. It was during a tour of duty amongst the illustrious vineyards of Chateauneuf du Pape that Charlie acquired his deep passion for the sublime grace of old vines Grenache. The Reformation is crafted from precious parcels, hand picked off distinguished Barossa plantings, seventy to a hundred years of age. A mix of destemmed and whole bunch grapes are vinified on skins and pressed into a selection of French and American oak for twenty to thirty months before the final assemblage.

$4299each $515DOZEN EACH DOZEN

Light Pass was one of the first Barossa precincts to be planted to vine. A single Grenache vineyard remains from earliest settlement, still yielding the most precious fruit, it is likely the oldest productive planting of Grenache in the world. Marco Cirillo personally manages each and every vine on this invaluable block, his specialty is Grenache and he maintains a close watch over his priceless old plantings. Much of what he picks off the vine is destined for the mighty Torbreck, he retains a small amount from each vintage to release under his own label.

$2099each $251DOZEN EACH DOZEN Marco Cirillo can trace a family tradition of winemaking which dates back centuries. He turned his skills of viticulture to a seminal Barossa site in the 1970s and dedicated his life to old vines Grenache. A second vineyard, established in the 1930s and grown to the elevated aspects of Rowland Flats, is the source of fruit for The Vincent Grenache. Each and every one of the eighty year old vines is familiar to Cirillo, cared and pruned by hand, they yield small harvests of Grenache, almost without peer. Grapes are all hand picked and placed into vessels as whole berries for a traditional open fermentation. Upon completion, batches are filled to a collection of large, ancient oak Foudres for malolactic and a year's maturation.

Bright scarlet colour. Vibrant red cherry and black berry aromas, turkish delight notes, supple dusty vanilla, spiced plum and char. A generous, fleshy palate of purple fruit flavours, bramble and tar, a supple textural mouthfeel, the savouryness of olive and vinous bay leaf notes. Lifted fruit characters and splendid length, an exquisite lingering finish.

This one tastes as good as it sounds, a full flavoured, elegantly structured Shiraz, hand crafted from a superior harvest of Clare Valley fruit, much of it grown to a seventy year old Terra rossa site. Despite its sobering moniker, a stylish and refined Shiraz, full bodied, voluptuous and richly proportioned, layered with Clare complexity. Dark Side will delight Shiraz enthusiasts, its fragrant perfumes and polished structure are a match to fine cuisine, caramelized foie gras or escalope de veau.

$2599each $311DOZEN 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 parcels of exceptional Clare Valley Shiraz, displaying great concentration and depth of flavour. Claymore's estate vineyard is non-irrigated with low yields averaging 1½ to 2 tonnes per acre, keeping production at this boutique winery to a modest few thousand cases. Grapes are sourced from sites at Leasingham, Watervale and Penwortham, with contributions from eminent growers in other parts of Valley Clare. The finished Dark Side Shiraz is treated to an extended maturation in seasoned and new French and American oak barrels.

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.

$2299each $275DOZEN EACH DOZEN

Mostly Cabernet Sauvignon with a quarter of Malbec, red wine for rockers, those who choose to give in to their hedonistic urges. Plush generosity and a layering of flavours, pretty up front but let the wine breathe and suddenly these dry, fine and lightly chewy tannins build on the back palate, lending a savoury edge to the dark fruit richness. A skerrick of Merlot from a block adjacent the Claymore cellar door, sits in the barrel store until called for inclusion as a finishing aid, bringing structure and softness, achieving a seamless wine that leaps to the beat.

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Clare Valley Shiraz of power and controlled grace, only just tamed after the profligate indulgence of two years maturation in a high proportion of new French oak. A palate of immense weight and stately presence of dulcet, regional blueberry fruit. Best when given some air, Nirvana's expansive perfumes build in the glass, its pretty, spiced oak nose gives way to dense plum fruit, anise and currant, briars and mint. Serve well aired alongside aged beef fillet or sharp matured cheddar, Nirvana defines the august opulence of truly statuesque Clare Valley Shiraz.

$4999each $599DOZEN EACH DOZEN