Fresh blackberry and boysenberry, spice, liquorice, tar and dried herbs. Medium bodied, juicy bramble fruits, crisp boysenberry acidity, salted beef, firm but fine grained drying tannin, and a long fresh meaty herb infused finish.

The wine is gorgeously fruited and inviting on the nose showing blackberry, dark cherry, vanilla and cedar characters with seductive spicy complexity. It is succulent and fleshy on the palate with terrific fruit intensity, finishing superbly long and velvety. Up front and immensely appealing.

The nose shows a classic Barossa Shiraz style of blueberry, blackberry and red currant. There's spice there too, and hints of vanilla. The palate is soft and round with lovely intensity and layers of rich, dark, fruit. Fruit for this wine was sourced from 3 separate blocks from our 7 Ha vineyard located on the banks of Greenock creek. Planted in the mid 90s on their own roots, this 1654 clone 1654 Shiraz thrives on the red clay loam over limestone that makes this one of the great sub-regions of the Barossa. East/west row orientation provides perfect sun protection through the heat of the growing season and the south facing aspect creates bright fruit and an air of elegance. 10% was hand harvested and direct tipped into an open top fermenter for whole bunch fermentation. The remainder was harvested in the cool of the morning and delivered to the winery where it was destemmed into an open top fermenter. Time on skins ranged from ten thirty days before the wines were basket pressed, settled overnight and racked to seasoned French oak. The wine was blended in September then returned to oak for maturation for a total of twenty months. Partners in crime and explorers at heart, Andrew and Skye Quin are the team behind Quin wines. Having travelled the world together, they finally settled in the Barossa, with a trailer of second-hand furniture and heads full of dreams. Andrew has spent the last 10 years as Chief Winemaker for Hentley Farm, during which time he has collected a swathe of awards and accolades. But 2018 saw the launch of his own brand: Quin Wines. His philosophy is simple - respect tradition, but continue to push boundaries. And that bigger is not always better!

GISA ELLIPSE RESERVE BAROSSA VALLEY SHIRAZ is the pinnacle wine in the GISA portfolio.The fruit is 100% Single Vineyard Barossa Valley shiraz from the Copper Hill vineyard, owned by Denis Rohrlach near Williamstown. This vineyard is a single cordon vineyard at 450 m above sea level. The low yielding old vines produce a fruit that is dense, dark and concentrated in its flavour.Traditional winemaking techniques including hand plunged open fermenters were used to extract the best from the fruit. Post ferment the wine was pressed off and entombed in French and American for a period of 12 months. The wine received minimal intervention from this point.A tight structured wine with layers of complex fruits, full round mouthfeel, fine approachable tannins and good length. Whilst closed on the nose when initially opened the wine benefits from decanting and time to breath.True to its roots this is a ripe, rich, full flavoured Barossa Shiraz.The bottled result is a wine personifies the GISA philosophy.

Frederick Shiraz Cabernet highlights Barossa Shiraz with elegance cabernet structure. Sourced from 70 year old vines. Fruits of Raspberry and red currants, hints of mocha and spice. An elegant wine with silky tannins, french oak maturataion 18 months. limited production

Angas King Barossa Shiraz 70 year old vines, hand crafted, basket pressed aged 18 months French oak. Rich ripe forest fruits.

Family Barrel Barossa Shiraz - selected single vineyard 40 year old vines. Shiraz showcasing layers of fruits, plum, cranberry & cherry ripe character. Aged in french & american oak 18 months. Basket pressed small open fermentation adds to the overall structure & finese of the wine.