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The Hoffmann Vineyard Shiraz is a tête de cuvée (literally ‘head of the blend’) style. Key parts of the vineyard, with vines between 60 and 100 years old, are picked at different stages of ripeness, resulting in five separate two-tonne grape parcels ultimately filling 20 barrels. The final wine is a selection of the best four barrels. The annual make will never exceed 200 dozen. It’s an ‘essence-of-Shiraz’ style – uncompromisingly rich and concentrated. The first vintage was 2006 and the wine has begun building a track record that will inevitably match that of the Barossa Ranges wine. Right now, you need to decant it 12 hours (or more) before serving to allow the fruit to come to the fore.

The flagship of the Torbreck stable. Recently been elevated to 'Exceptional' status in Langton's Fine Wine Classification, it is a wine of utmost power and density. Famous for rich concentration and opulent power, this exceptional Australian Shiraz is as popular abroad as it is at home. Definitely one to place in the cellar and simply forget about - let the patience reward you over 10 or more years time.

Clarendon Hills is the living vision of one of the world's greatest Shiraz winemakers, Roman Bratasiuk. The dream was realised in 1990 and is now home to some of the most outstanding and hard to get single vineyard wines in Australia. The Astralis is the flagship wine in the Clarendon Hills portfolio, and while this vineyard is not treated any differently to the others, it garners the most worldwide attention due to its incredible expression and timeless elegance. From an Easterly aspect and planted on a 45 degree ascending slope, Australis has phenomenal varietal length and will repay the patient cellarer for more than 15 years.

Beginning with his first vintage at Tertre Roteboeuf in 1978, François Mitjavile didnt need long to grow his (staunchly!) unclassified estate into one of the most respected names in St Emilion. Part winemaker, part philosopher, Mitjavile is one of the great characters of Bordeaux. He could be considered almost Burgundian in his approach - the opulence and grandeur are for his wines, not his front gate, the cellars are not gilded halls and statues. Mitjavile generally picks late, uses 100% new oak, and produces no second wine. Truly one of the personalities of the region.

A classic Hermitage, M.Chapoutiers Ermitage Le Méal typically shows ripe red berry fruits, powerful tannins and velvety texture. Le Méal, is an old French word meaning the best. The fruit is sourced from a single east-facing vineyard anchored on chalk and alluvial gravelly soils on the Hill of Hermitage. The Syrah is hand-harvested and de-stemmed before undergoing vinification in small concrete vats. Maturation takes place in a mix of new and seasoned French oak barrels for 14-18 months.

Deep purple with violet hues. Alluring aromas of mulberry, blue and black berries, red plum and fresh vanilla bean are carried by nuances of crushed lavender, flowering herbs, bay leaf and black pepper. The palate is wonderfully structured, revealing intense flavours of red berry fruits, dark plum and Swiss chocolate, and finishing rich and textured, with fine-grained tannins and extraordinary length.

Robert O'Callaghan's Rockford Basket Press Shiraz is one of the Barossa Valley's most important wines. It entered Langton's Classification of Australian Wine in 2000 and is one of 21 wines in the 1st Classified tier today. It is sold almost exclusively to Rockford's own mailing list customers and is rarely made available to the retail market. Rockford’s squat, high–shouldered brown bottle - reminiscent of 1940s red wine packaging - is instantly recognisable. Basket Press manages to combine the concentration and power of the traditional Barossa Shiraz style of the 1950s and '60s with the supple freshness of contemporary winemaking. It has achieved its high status in a relatively short time: the first vintage was 1984.