Not just about the land in which the grapes are grown, but about the history of the infamous people who founded the land.

This wine has aromas of raspberry, red cherries and spice. Dark red fruits, licorice and chocolate with soft oak flavours are on the palate.

This wine has aromas of plum, black currant and dark fleshed cherry. The palate follows from the aromas with additional cocoa, subtle oak and a soft, earthy finish.

Spicy at first with leather notes. It develops blackcurrant and toasted aromas. Full bodied, smooth tannins, a crisp acidity.

Much has been said and written about the Gimblett Gravels area being fantastic for Syrah. Babich was a pioneer of this region and this wine comes from the famous Babich Irongate vineyard. It is an accessible middleweight Syrah that's big on berry fruit, sprinkled with spice and pepper.

Smooth and full bodied with flavours of blackberry and dark chocolate oak characters are enhanced by Bourbon oak ageing which leads to caramel, maple syrup and wood derived spice and flavour notes.

Smooth and full bodied with flavours of blackberry, dark chocolate and spicy oak characters are enhanced by Rum oak ageing which leads to vanilla, and toasted almond flavours with a slightly sweet fruit finish.

Smooth and full bodied with flavours of blackberry, dark chocolate and spicy oak characters are enhanced by the Tawny oak ageing which leads to flavours of caramel, dried fruit, and nuts.

Smooth and full bodied with flavours of blackberry, dark chocolate and spicy oak characters, followed by a concentrated palate displaying excellent depth and density.

This Australian Shiraz from the Riverland winegrowing region in South Eastern Australia. This hot, dry winegrowing region is famous for ripe, generous, classic Aussie Shiraz with delicious sweet red berry flavours. Harvested at perfect ripeness, fruit was immediately processed at the winery and fermented on skins to maximise flavour and colour. Maturation in oak.

The Parson is a lively berry-scented drop with a hint of black pepper on the nose. Shiraz fruit floods the mouth with good depth and persistence, finishing dry and firm.

On the nose, is a complex amalgam of dark berry fruit, cassis and roasted cocoa bean, lifted by more fragrant aromas of cedar, sandalwood and hints of dried lavender and thyme.