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TIN SHED PETER CLARKE EDEN VALLEY “I INSIST THAT TIN SHED WINES ARE ENJOYED WITH FRIENDS, LAUGHTER- AND SOMETHING THAT TASTES AS GOOD AS THE DROP.”  Like many great ideas, Tin Shed was conceived over a few bottles of red and a table full of regional produce during a long Sunday lunch. Tin Shed differed from many other great ideas we've had - firstly we were able to remember it the next morning, and secondly we agreed that it still had merit after our first coffee. Given my experience as a chef, and Andrew Wardlaw's experience as a viticulturist, we agreed that many Barossa wines in the 1990s were becoming over-wooded and heavily acidified, which overpowered food. We combined our talents with the aim of producing a wine style that was food friendly, subtle and allowed the real character of the vineyard to shine through. In 1998 our old Barossa shed came to life for the first of many vintages. We had grapes from my Barossa floor vineyard and Andrew's Eden Valley vineyard and they received so much attention we may as well have crushed them individually between our thumb and forefinger. We allowed a wild fermentation to take place with the natural yeasts from the vineyards, and minimized the additions to ensure that the wine would represent the fruit and nothing else. We now have a portfolio of Shiraz and Riesling wines from low yielding vineyards in Eden Valley and Mourvédre, Grenache and Shiraz from the Barossa floor - all made to be enjoyed immediately or cellared for years to come. Our greatest success was in 2003 when my team won Tasting Australia's food and wine matching competition confirming that we were achieving our goal. Whilst Andrew has pursued other adventures, the philosophies and dedication to producing premium Barossa wines at Tin Shed have not changed. I do however insist that Tin Shed wines are enjoyed with friends, laughter - and something that tastes as good as the drop. |
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