After moving back from Italy to Australia in 2007, Tom Shobbrook set about finding ways to bring all the experiences that he has had around the world to produce a new expression of Australian wines. Producing wines of freshness and structure, with potential for long ageing, he, along with his contemporaries has made all of question what Australian wines can possibly be.

He's Gourmet Traveller's young winemaker of the year for 2010.

Poolside: A great way to get things going each harvest is our poolside. Her fruit comes from the fringes of our farm, where the season has been unkind. Wind, heat and sun all fight against us while we pick the Syrah which makes up this wine.

Pressed as quick as we can, she ferments away for five or six weeks before being bottled and sent out. You have to be quick each year as she is gone before we know it.