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Brokenwood and the Hunter Valley region is experience somewhat of a renaissance of late. Quality wines for a great prices just like this nice Hunter Shiraz. Typical earthy notes with hints of leather and spice all wrapped around dark brooding plum and cherry fruit. Quality oak imparts a subtle cedar character and fine grained tannins complete the wine that finishes long and smooth.

Longview Yakka Shiraz is a fantastic cool climate Shiraz from the hinterlands above Adelaide, great length, fruit intensity and mouth feel.

Another great success story of grape grower turned grower/winemaker. Troy Kalleske is the latest custodian of a family heritage that dates back to 1853 when the Kalleske family first planted vineyards in the Moppa sub-discrict of Greenock, in the north-west of the Barossa Valley. This Shiraz (with a touch of Viognier and Petit Verdot) is 100% biodynamic and has concentrated aromas of blueberry, cloves, violets and dried fig. The silken palate that follows has dark fruit and lifted notes of floral with a sublime length of flavour.

Shingleback owners John & Kym Davey produce a lovely, rich McLaren Vale Shiraz here with aromas of ripe cherry fruit, milk chocolate and licorice. Plush and sweet fruited on the palate, the tannins are soft and supple. Wonderful drinking.

A rich, classically styled, medium to full-bodied Shiraz with ample richness, a softly textured supple mouthfeel, and lifted flavours of ripe dark plum, liquorice, dark chocolate and toasty vanillin oak gliding across the palate.

What is WineStar Market? This supply channel allows us to use our networking resources to bring you an increased range of wines, delivered direct from the producer. Please allow 7 days for dispatch

Zephyrus is a Shiraz Viognier blend typically showing floral perfume and fleshy spicy black berry fruit. The wine is named as a homage to Zephyrus, Greek God of the west wind. Grapes are sourced from a vineyard site situated on a plateau on the north-western edge of the Barossa Valley, which captures the cool westerly winds. The two varieties are harvested and co-fermented together for colour and aromatic lift. Extended maceration and plunging of the cap for structure is followed by maturation in hogsheads for 18 months.