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The Barossa is a place that has seen most of the country's famous Shiraz come to life. A lot of truly spectacular wines have emerged from this region. However, more recently there has been one man who is doing his own thing, pushing for ever-more pure and balanced wines: Fraser McKinley. He just doesn't make generic wines of the Barossa, no he carefully selects plots in some of the valley's finest vineyards and vinifies them separately to create a cuvée, combining their strengths. McKinley’s motivation is to make wines that dont have additions, with a very steady eye on harvesting based on pH. The wines are picked earlier than most in the Barossa, generally in February, which sounds extraordinary, but it seems to work from this site. After that, there is a small sulphur addition, but everything else is done by foot (gentle pigeage) and gravity.
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