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The Tin Shed Wines adventure began in 1997, when Peter Clarke’s passion for food and wine overflowed one night in the company of friend and viticulturist Andrew Wardlaw. (Peter is head chef and part-owner of the award-winning Vintners Bar & Grill near Angaston.)
The following year, the pair combined their talents in a small tin shed to create their first wine. This Shiraz was mollycoddled from the outset – handpicked and hand nurtured using wild fermentation and minimal additions. The undivided attention the fruit and resulting wine received paid off, with the Single Wire Shiraz receiving accolades from wine lovers and wine writers alike.
Despite the temptation to accelerate production, Tin Shed Wines chose instead to concentrate on creating wines that were subtle and allowed the real character of the vineyard to dominate.
Rather than produce larger volumes of one particular wine, Peter and Andrew pooled their expertise and played with a new blend of Mourvedre, Shiraz and Grenache. The success of this second wine led to other inspired decisions, such as the Wild Bunch Riesling in 2002, again a result of the same techniques – wild ferment, minimal additions and loads of attention.
Following this the Melting Pot Shiraz, then one particular “fruit salad” block, inspired the production of the All Day Rosé.
Tin Shed Wines now boasts five labels. Each of them demands an equal amount of nurturing, so total production is still limited to 5000 cases each year.
These wines were designed to be unique and are continually being hailed as such by those who have the privilege of tasting them.