It was whilst Tom and John (of Winemakers Club fame) met working for Sean O'Callaghan that The Winemakers Club was truly formed. After an inspirational six years of wine tasting around Europe they agreed that the best distribution of skill was for Tom to make wine and John to sell it.
Tom returned to Australia in 2007 to focus on biodynamic farming and working the winery with a light touch.
The results speak for themselves, with largely unsulphured, completely unfined and unfiltered wines winning great acclaim. Internationally lauded, from Alice Feiring in New York to Jancis Robinson and Jamie Goode in London.
John and Tom, as the Winemakers Club offer these Shobbrook wines exclusively to the UK market.
Inspired by his time in Germany, Tom acquired a small north facing slope in the Adelaide hills, with pink quartz marbled through the soil, to support fifty year old vines.
After picking in late February, this Riesling is fermented over nine months, in clay fermentation eggs. A large proportion remains on the grape skins, contributing to the complexity of this wine. A bone dry Riesling, with around two grams of residual sugar and a fresh acidity, this is far brighter than many from the same region.
Sourced from a family farm on the opposite side of the Barossa, the grapes, once harvested from the sixty year old vines are brought to Seppeltsfield. Destemmed and fermented in old tonneaux they then remain in barrels for 8 months. Vibrant and fresh this is considered an innovative wine for the region.
Syrah 2013Sourced from his home vineyards in Seppeltsfield, Tom produces this Syrah from a very select part of the site. Fermented in open old French wood tonneaux for between five and six years, it is then barrel matured. After fourteen months it is bottled with only 20ppm of sulphur dioxide, the only sulphur to be added to any Shobbrook wine.
"Lustrous crimson. Very sweet and rich and beautifully balanced. But great freshness on the finish. Vibrant finish. So very different from most Barossa valley Shirazes. Really very fine. Meaty, savoury finish. But with great 'smoothed' texture." – Jancis Robinson, 2011.