The Tin Shed Estate
Vintners Grill owner and Chef Peter Clarke has been constructing some of the most exciting wines in all of Australia since 1998. It’s a ‘natural’ approach here, with wild yeast fermentation and minimal new oak influence.

The Tin Shed Vineyards
Their wines exhibit deep fruit, rich middles and long flavors.  Tin Shed produces four wines with a production level of 2,500 cases in total.  The wines are a mythical cross between Barossa Valley, Bandol and Coe-Rotie.