A multi dimensional bouquet of roasted meats, mineral, cola, tar and blackberry. Give this one time to open up, this monster is built for the long haul! The palate starts out thick and coating; immediately powerful and explosive, you are then thrown a huge chunk of fruit while the acid and tannin roll around trying to tame it. The wine shows great oak handling and remains succulent, complete and perfectly balanced.

Almost black in colour with purple flints - excellent depth. The bouquet is tight, demonstrating pine needles, dusty cherries, liquorice and beef blood. The palate is initially sweet, with a beautiful framework of purple fruits, earth and tar. Excellent acid balance with good fruit concentration building in the mid palate finishing with dry grainy tannins.

The 2002 season was characterised by a cold, wet winter and spring, which produced lower yields with good, thick-skinned berries. The cool and dry summer ripened fruit gradually and a warm, dry autumn allowed the grapes to ripen fully, producing some of the best and most exotic characters seen for many years.

A juicy, fruitful palate consisting of ripe plum, blackberry and red cherry complimented by spicy notes of cinnamon and nutmeg. The rich but savory palate is supported by a light toast, tactile tannins and focused acidity that give the wine great balance and length of flavor.

The Red Baron is enjoying continued success at Fox Creek. This suave character has taken control of some of our best Shiraz vineyards in McLaren Vale as the original ‘Red Baron’ took control of the skies. Like the wine, he is rich in character, distinctive and silky smooth and is guaranteed to woo any nearby vixen.

Showcasing the true essence of McLaren Vale wine making, the Red Baron Shiraz is a great example of what has made this region stand out.  Full bodied with balanced oak, the Red Baron Shiraz is a real crowd pleaser, showing great balance and length of flavour.

This big and rich Shiraz has been tamed slightly over the years to enhance its drinkability and poise in the glass but it still packs a punch on the palate. The original incarnation was from the short row vineyard, which is characterised by a magnificent big ball of fruit on the mid palate. We select parcels from other vineyards that exhibit similar flavour and tannin profiles.

First produced in 1995 Shiraz components were selected for fruit richness and elegance, Cabernet Sauvignon for ripe round tannins and length and Cabernet Franc for aromatic lift and fruit weight. JSM is matured in 1 to 4-year-old French and American barrels for 20 months prior to blending.

Handpicked, fruit selected and hand sorted at harvest, these grapes were harvested in small lots in the early morning taking advantage of the cool morning temperatures. They were then destemmed only, and must was cold soaked for 48 hours prior to fermentation. This provided longer time on the skins, and allowed extraction of optimal tannins and colour from the grapes. Open fermentation took place in small batches and 2x 900L roll barrel fermenters, temperature was maintained at 22-30°C. The ferment was then basket pressed at matured in new (40%) and older French oak. 14% of the Wine was made up of the Barrel Ferment component. This component was drained out of the open ferment to fill 2 new French Oak barrels with Free Run at 3.5 Baume. Here it continued to ferment in a super reductive environment increasing its complexity and interest. This component adds a bit of funk and fun! The wine was bottled in November 2017 after a small addition of viognier.

A blend of six varieties! All parcels were harvested separately according to each varieties optimum phenological ripeness. These parcels were destemmed and must chilled and then were cold soaked for 3 days. Fermentation took place in both stainless and old oak open top ferments where pumpovers and punchdowns were conducted twice a day. With approximately 10-14 days on skins the individual ferments were pressed off at the optimal tannin level where they were left to finish off both primary and malolactic fermentation. To maintain the bright fresh fruit character, a combination of Old neutral oak and stainless steel were used for maturation as individual components for 3 months prior to blending and filtration in July 2018.