Barossa Valley, South Australia

Shiraz, with viognier?! Ok - so, the Shiraz grapes were selected from the Western ridge of the valley. It fermented spontaneously and kept at a moderately cooler temperature to maintain the lush fruit character. Mid ferment, the Viognier skins were added. The juice was then sent to old oak barrels were it remained for 12 months, before being bottled with one small sulphur addition and without fining or filtration.

A red wine, with the skins of a white grape being included during the winemaking process?! Well, the Viognier does a wonderful job at lifting the aromatics of the wine without imparting sweetness, whilst simultaneously softening the tannins. A wine that struts and swaggers with confidence and va va voom. Plush and richly fruited, like falling headfirst in to a summer pudding or a blackberry and apple crumble. Oh so purple in the glass - not one to spill on your smart white shirt! Generous and full bodied, a tip top fireside warming red.

Husband and wife team Pete and Sofi Hiscock are here to show the world the softer, brighter side of the Barossa. Pete brings the rock, Sofi brings the Wisdom, and together they produce wines in the heart of the Barossa. Established in 2014, like other forward thinkers, like Dave Geyer, they focus on early picking for freshness, gentle extraction and sparing oak, to portray the fruit in its purest form. Putting drinkability at the forefront, these wines are for drinking with friends, with or without food, and for 100% pleasure. As they say on their website, “Wise people say that all wines should be tasted. Wiser people say that some wines should be sipped. Wisdom says for others, drink the whole bottle. We are that bottle." Embrace the Rock and Wisdom!