Beaucastel is one of the great renditions of Chateauneuf-du-Pape, itself one of the principal appelations in all France. One of the richest and most complex cepage allowed under Origine Controlee law, components of Grenache and Cinsault provide the deep colour, intensity and softness. Parcels of Mourvedre and Syrah, Muscardin and Vaccarese give the wine its renowned ageing potential and classic, dark fruit character. The Counoise, Picpoul and other aboriginal grapes contribute freshness, suave fragrance and distinctive aromatic élan.

Charles Sturt University at Wagga Wagga saw its first plantings of vine in 1893. While today's students are very closely involved in the vitculture and elevage, the ultimate quality of wine is determined by a highly accomplished team of industry identities. Producing less than 10,000 dozen annually, the limited yields make possible, a highly selective sourcing of fruit and the most exacting standards of vinification. The result is a richly flavoured yet impeccably balanced accord of profound Cabernet Sauvignon structure in support of elegant Merlot succulence.

Charles Melton's life long passion for Grenache began during a working tour of the Rhone Valley in the 1980s. At the time, Australian Grenache was being used mainly for cheap, high alcohol, fortified wines, Charlie however, started experimenting in the vineyard, pruning the old vines harder so they would produce lower yields of better berries. All Melton's vineyards are unirrigated and dry grown, some are in excess of 130 years old, yielding fruit of the most intense natural sweetness, even when fermented to bone dry, a quality of Grenache that's without peer anywhere in the world.

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.

Distinguished Langtons Classification. Based on the wines of Chateauneuf du Pape, or home of new popes, alternate papacy of the 13th century. Drawing fruit from the only other classic Grenache growing area in the world, Melton has given this evocative grape a little Aussie twist, assembling the inspiring varietal with parcels of old vines Barossa Mourvedre and Shiraz. Litigation by the French was avoided, but problem remains, Melton's French skills were a tad light when he named the wine, assuming Chateauneuf du Pape was a reference to the nine popes.

A collation of choice parcels Shiraz from the Krondorf Village districts in Barossa. All grapes are dry grown and great emphasis is placed on the quality of fruit. Yields are extremely low, often only one or two tonne per acre. Parcels are vinified and assembled to contruct the most complete wine, in terms of balance between pure fruit flavours and earthy/ gamey qualities. A style which has a kiss of sweet oak, allowing the rich fragrance and flavours of old dry grown vines to remain at the fore, a Shiraz of intense flavours and richness by a Barossa master.

Charles Melton was road tripping across Australia when his broken down EH Holden forced him to grab the first job. It was Krondorf and he wound up working with Peter Lehmann. Melton travelled to France and developed the beginnings of what would become a life long passion for the wines of vallée du Rhône, in particular Shiraz. Darkly scented plum pudding lift, fine sweet oak in support of generous mouthfilling palate, rich but exquisitely balanced, lovely complex length of flavour, all that we love about the affable, big hearted Barossa style.

The Father in Law is a single block of elite vine, originally acquired to keep Mrs Melton's dad busy after retirement. This superior parcel of Shiraz from Syd Weckert's the father in law site, is enhanced by a backbone of choice Melton fruit. Solidly structured, generously proportioned yet highly elegant, its minty, blueberry perfumes, supported by the dark chocolate and merry spice that's so eloquent of all things Barossa. Whole bunches, stemmed but uncrushed fruit, daily pumpovers and seasoned oak barriques for an extended term of twenty months on lees to infuse flavour and richness.

At Charles Melton vineyards, great emphasis is placed on the quality of fruit, completely dry grown on the estate’s fifty acres of prime Barossa viticulture, ocassionally calling on a distinguished group of devoted local growers for extravagantly priced parcels of the most exceptional fruit. Cabernet grapes must must be fully ripe without passing the softness stage into wrinkled, affording richness while retaining structure. Berries are gently destemmed for vinification, followed by transfer into an extravagant selection of completely new French oak barriques for a minimum two years maturion on gross lees.

Charlie Melton was one of the first to appreciate the overlooked value in Barossa's old vineyard Grenache, Shiraz and Mourvedre. At a time when others were pulling out such vineyards to plant more fashionable varieties, Charlie was convincing farmers to keep their historic plantings. He was one of a small group of winemakers who helped retain the viticultural heritage of Barossa Valley. A soft, plump palate of traditional Barossa ripeness and plummy, festive cake spice, currants and dark fruit, a finish of luscious, rounded tannins underpinning soily Barossa goodness.

Charles Cimicky wineworks and vineyard run a kilometre along the picturesque Hermann Thumm Drive at Lyndoch, on the very floor of the Valley, surrounded by beautiful Barossa Ranges. Charles Cimicky, the man, is held in great esteem by his peers, for his gentle nature and exceptional quality of his wines. His eponymous is a perennial favourite of bespoke Barossa Shiraz enthusiasts, named after a group of local pioneers who would famously retreat to an old vineyard cottage for the relaxing indulgence of claret and cards.

Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Cimicky makes cult wine with a recognizable wow factor, a tiny production and always very limited in availability. Judged first amongst peers, Charles Cimicky won the Barossa Wine Grape Council Trophy for the best wine from a small producer twice in succession, as well as the Vinpac International Trophy for Best Shiraz.

Central Otago's seminal winemaking estate, Chard Farm's magnificent storage cellar employs the old world technique of sitting barrels on bare earth pits that have been filled with gravel. This lets the cellar breath but more importantly keeps the humidity high, thereby preventing a lot of wine evaporation, known to those who are well abreast of things wine as the angels share. This is particularly important in the naturally low humidity climes of Central Otago.

Chapoutier have been a part of Rhône Valley viticulture since 1808. Within their portfolio of great vineyards, are many old and distinguished sites which can trace a heritage back to the company's establishment during the reign of Napoleon. The timeless and enduring cépage of Grenache and Syrah in equal proportions, Belleruche is a passionate expression of the Cotes du Rhône, sourced from vines planted to some of the most noble and ancient winegrowing precincts in all France.