08 8563 3935
Cart 0 items: $0.00


Welcome to the Artisans of Barossa blog where we bring you news and events from Artisans of Barossa, Vino Lokal and the Barossa region.



Angus Hughson
29 March 2021 | Angus Hughson

Time to shine

Ten years ago you could not even give old vine grenache fruit away. Gnarled old vines that had survived more than a century of growing seasons were routinely ignored and passed over for young vine Shiraz, their glorious fruit often ending up in all kinds of generic blends, wasted.

It wasn’t their fault. Most local winemakers were yet to crack the code of crafting great grenache and in many cases treated it like cheap shiraz. But the tables have turned and now top-quality Grenache is in short supply.

It is a wonder grenache made it at all and we have the old growers to thank for sticking with it when times were tough. Until the 1960s grenache was the most planted variety in the country as it was handy for fortified wines. Then in the 1980s, when the government paid growers to pull out old grapevines, it was grenache that suffered most.

Old, exceptional vines were unceremoniously ripped from the ground, piled high and burnt. Knowing what we know now about the potential of Australian grenache, which has yet to be fully realised, it is one of the greatest disasters to hit the local wine industry. It was also the defining moment when grenache finally fell out of favour and shiraz rose in its place.

Rare resources well suited to the warm, dry Australian climate were rubbed out well before their true worth was known. Once making up 20 per cent of the country’s vineyards, grenache is now down to 1 per cent. Conversely, the fruit price is higher than it ever has been as its true value is finally on display. It’s been a long time coming, as belief in grenache by viticulturists and winemakers has also slowly risen in recent decades along with their effort to produce great Australian wines. Spain and Southern France have long been homes to world-class wines made from grenache and finally, Australia is coming to the party.

Grenache is in many ways similar to high-quality pinot noir. It is an expert at translating the fruit and land to give vastly different wines thanks to only small changes in the natural environment. Soil, geography and climate can all have their own unique impact on grenache.

Great grenache is also distinctly savoury, with a brooding iron heart behind its curtain of fleshy fruit. It is also a little mysterious – the best grenache does not jump out and grab you. It’s shy and sneaks up from the shadows to take your heart. So it needs a little patience, and this has always been the challenge for this variety against the likes of shiraz and cabernet sauvignon, with their Time to shine Out of the shadows, grenache is finally coming into its own immediate appeal. But it does deliver, if in a more subtle way. So much so that in a warmer and drier environment it is highly likely that in the decades to come Australian grenache will be our lead wine offering to the world.

Grenache is also in some ways like chardonnay – it’s incredibly versatile, with different winemaking styles teasing out very different sides of the variety. From the bigger, broader traditional Aussie red to fine, silky and detailed modern styles, beautifully illustrated in recent releases from the Artisans of Barossa.

The Artisans is a group of like-minded Barossan winemakers who have banded together to market, and in some cases make, wines. It boasts legendary winemakers such as John Duval, plus an eclectic mix of established names and rising stars. Their range includes the Grenache Project, where six winemakers add their own stamp to fruit taken off a single vineyard. In 2020 it was taken from a 45-year-old vineyard in the sandy soils of Light Pass, long home to some of the Barossa’s best grenache.

Winemaking was varied, from traditional extractive styles to leach out as much colour and fruit as is possible, to more nuanced approaches with whole-bunch fruit and extended maceration. It’s a fascinating exercise to line up all the wines and see each winemaker’s signature – some more obvious than others. The wines are invariably delicious and incredibly varied, showing just some of what is possible with this chameleon of a grape variety.

Artisans of Barossa Grenache Project Schwarz 2020

"The lightest and a more modern expression of grenache showing its fresh, breezy and approachable side although still laced with some serious complexity. There are strawberry and raspberry fruits topped by Chinese Five Spice and lifted by meaty, spicy layers delivering superb drinkability."

Artisans of Barossa Grenache Project Stansborough/Slade 2020

"From the Purple Hands team comes this chunky wine with lashings of blackberry, liquorice and baked earth fruits. Bold, full-bodied and fleshy, it’s a big Grenache style and a serious crowd-pleaser."

Artisans of Barossa Grenache Project Schell 2020

"A beautifully savoury and multi-layered expression of grenache with brooding dark cherry, earth and spicy aromas plus a meaty edge. The palate is dry, only mid-weight and a little shy right now, but the tail shows its serious class with layer after layer of complex fruit unfolding over a long and savoury finish."

Time Posted: 29/03/2021 at 5:30 PM
Howard Duncan
29 March 2021 | Howard Duncan

The Grenache Project 2020

When ‘Artisans’ formed in 2005, our aim was clearly stated; to protect and promote the art of small-batch Barossa winemaking. A positive statement of purpose, but also one implying an intent to resist the drift towards commercialisation of wine, which threatens to reduce the selection on offer to a narrow bandwidth of varietals and stylistic expressions. A beige coloured and vanilla flavoured world of wine that promises supreme reliability, but one that is frustratingly boring.

To be an Artisan is very much about setting your own path, driven by the base human desire to explore, experiment and express ourselves. To create and share things shaped in our mind and made by our own hands from local produce for the enjoyment of others, often proffered with a simple “I made this, please enjoy”. A tinge of pride, yes, but hubris never.

Working together as a group of now eight winemakers has connected our many friends with opportunities to explore the extraordinary breadth of possibility that is Barossa wine. And through that experience, we’ve witnessed countless discoveries of new favourites along with the gradual getting of wisdom. A better understanding of what Barossa wine represents because Artisans should serve as a door to a world beyond the instant association of the terms ‘Barossa’ and ‘Shiraz’.

To this end, the Grenache Project has played a pivotal role. Not only protecting and promoting a long unsung hero of Barossa wine, but also enlightening people to the influence of a human mind and hand on the character, flavour and texture of this exciting varietal. Peter Schell from Spinifex Wines captures this beautifully;

“What we’re doing with The Grenache Project is really bloody important. It’s symbolic of the commitment of artisan winemakers and growers to exhibit the best of their craft and showcase the best expressions of the region’s ancient soils with a variety so deeply rooted in our viticultural heritage and so clearly suited to this place. The growing profile of Barossa Grenache is to me a sign of the maturing of a new generation of winemakers and wine drinkers. They respect the landscape and what it’s best able to produce, rather than imposing the will of the market upon it to yield the latest fashionable variety. By doing our best to make delicious wine, we hope to nurture new audiences for these brilliant heritage varieties.”

The Grenache Project was launched in 2017, and over the journey so far we feel our efforts along with many others in the Barossa wine community – both grower and maker – have aided in pivoting Grenache’s position from that of second-stringer to now an integral player in the presentation of Barossa wine anywhere in the world. We sense that Grenache has at last ‘made it’. The growers are being handsomely rewarded for their patience, with prices for their Grenache fruit now rivalling that of Shiraz. And with the future looking promising, new Grenache plantings are appearing across the Barossa vineyard landscape.

The Grenache Project is firstly an exercise in allocating a single row of a Barossa Grenache vineyard to each of six Artisan winemakers. From that point, they are left entirely to their own devices when it comes to what happens next. We let them off the leash, and grant free rein with a simple brief… 'Make a Grenache you'd like to drink.' This year we welcome new Artisans Craig Stansborough and Mark Slade from Purple Hands to the Project, joining John and Tim Duval, Greg and Allison Hobbs, Peter Schell, Jason Schwarz, and Corey Ryan and Simon Cowham. And is in prior years, we’ve been fortunate to access fruit from a new vineyard location – the John Vineyard – adjacent to the small village of Light Pass to the east of the central Barossa Valley floor.

The story of the 2020 Barossa vintage was very much of quality over quantity, with yields across the region down by up to 70% on the long term average. Hot dry days during flowering in late October 2019 were the main culprit. And whilst 2020 may have delivered plenty of unwanted news, that didn’t extend to the harvest conditions in Barossa which were near perfect. Through the post veraison period leading into harvest, the Barossa experienced consistently below-average day time temperatures and plenty of cool nights. The crop ripened slowly and evenly, and the quality of the fruit delivered to the wineries in March was exceptional. We have great faith in the wines made from this year’s Grenache Project vineyard, and invite you to share the experience of exploring the interpretations of six winemakers with friends around the table. For if the Grenache Project is one thing only, it is a conversation starter!

Howard Duncan - Artisans of Barossa

Suggested tasting order if tasting as a set is lightest to boldest:

  • Schwarz
  • Schell
  • Stansborough/ Slade
  • Duval
  • Ryan/ Cowham
  • Hobbs


The John Vineyard at Light Pass

Planted in 1976 the vineyard is sited on a slight westerly aspect adjacent to the hamlet of Light Pass, to the northeast of the town of Nuriootpa at an altitude of 295m above sea level. It was originally planted as bush vines and subsequently trellised many years later. Typical of the old Barossa Grenache vineyards, the original planting material would have been a field selection of cuttings traceable back to pre-phylloxera European heritage.

Located close to the eastern foothills of the Barossa Ranges, the east-west vine orientation of the vineyard benefits from afternoon gully winds originating in the higher Eden Valley which brings relief from the higher temperatures of the Valley floor and extends the ripening period. The soils in this section of the Barossa are classic red sandy loam tending to red clay over limestone which retains good moisture levels to sustain the vine and crop through the dry summer and early autumn to harvest. The long history of spur pruning has created an open canopy and an even distribution of sunlight onto the bunches ensuring consistent ripening.

The combination of site, vine age and microclimatic conditions in the John Vineyard produces Grenache that is perfumed and vibrant while having concentration, complexity and length on the palate.

- Simon Cowham, Sons of Eden – Grenache Project Viticultural Lead



Jason Schwarz from Schwarz Wine Co belongs to a band of small family-owned wineries that emerged in the early 2000s to take the Barossa Grenache message to the world. Harnessing fruit from old Grenache vineyards farmed by his family, Jason has led the way in producing almost Pinot-Esque expressions of the variety. Delicately fruited, with a fine balance of savoury/grippy tannins from whole bunch fermentation and good acidity, wines such as his Thiele Road Grenache have become modern-day Barossa classics.

“Grenache as fruit is very hardy and loves the dry Barossa summers. It is a variety that really shows the characters of the soil where it is grown, and with the Barossa having such a diverse geological profile, we’re able to produce many different styles of wine. Grenache also adapts to how a winemaker wishes to make it; from crunchy whole bunch styles to traditional barrel matured styles.

My grenache was fermented as 100% whole bunch to give a lively bright style. My wine shows hints of Middle Eastern spices and toffee apple. On the pallet it is generous with earthy bold broad tannins, wild plum and red apple. Texture wise it has lovely chewy ripe tannins that coat your mouth and make you want more. This style goes great on a spring day at lunchtime as it’s easy to drink with crunchy tannins and plenty of juiciness. Grenache is very easy to pair food to because of its lighter weight and softer tannic structure. If there was one pairing that always goes great with Grenache, then it’s duck - but I’ve also found that oily fish such as salmon is equally a good match.” - Jason Schwarz, Schwarz Wine Co.


Ryan/ Cowham

Corey Ryan (winemaker) and Simon Cowham (viticulturist) are the ‘Sons of Eden’, one of Australian wine’s most impressive double acts. Their collective grasp of the Barossa vineyard landscape and the art of small-batch Barossa winemaking yields an expansive portfolio of stellar wines spanning the full gambit of Barossa wine possibilities from elegant Riesling, to full-bodied Shiraz and an emerging collection of intriguing alternate varietals.

“Our approach to making the 2020 Project Grenache from the John Vineyard was similar to previous years in that we were looking to make an expressive wine to highlight the site and the Sons of Eden winemaking style. We placed the fruit Into an egg-shaped fermenter - 50% whole bunch clusters and 50% destemmed – and after a short cold soak period of 5 days at 10C, we allowed the fruit to naturally warm to start fermentation. Natural yeast and whole bunch clusters provided elements of complexity to the wine, adding spice and texture to the palate, and daily foot-plunging provided a slow extraction of colour and flavour. The wine remained in the fermenter on skins for a total of 19 days before being pressed for maturation in seasoned 500 litres French oak puncheons. After 5 months of undisturbed maturation, the wine was naturally clarified and bottled.

Our Grenache is brightly coloured, displaying a complex array of youthful red-cherry spice aromas with a touch of perfumed violets. The palate is styled to be fleshy and rounded with good length and texture. A wine for enjoyment in its youthful but will reward short to medium term maturation.” - Corey Ryan and Simon Cowham, Sons of Eden



The father/ son winemaking team of John and Tim Duval brings over 50 years of collective experience in Barossa wine to the table. The wines released under the John Duval Wines brand are universally admired and regularly feature amongst the lists of Australia’s best. Grenache has been a constant feature since John launched his own personal wine project in 2003, playing a key role in the Plexus Red blend and also finding a new avenue of expression through the extremely rare Annexus releases.

“Our approach to the Grenache Project changes from year to year depending on the site and the season, and the 2020 Project presented a dramatically different scenario to that of its predecessor. In 2019, the warmer harvest conditions, old vines and leaner soils produced wines of significant structure and concentration. This year, slightly bigger berries, a milder ripening period and deeper soils led to a pretty wine of lifted red fruits, and a more mid-weight and free flowing palate of high drinkability.

Winemaking was also adapted to the season and site. For 2020, given the ideal ripening conditions, stems were well ripened and we confidently added 50% whole bunch to the ferment. As berry size and bunch size was decent (especially considering the low yields of the district) we were less worried about over-extraction compared to 2019, so this meant the 2020 Project wine saw more time on skins to build texture, and develop some more savoury flavours to compliment the attractive primary fruit.

While it will likely age gracefully, this is a grenache to enjoy young while its seductive fruit is on full display.” - John and Tim Duval, John Duval WInes


Stansborough and Slade

The Purple Hands team - winemaker Craig Stansborough and mate, and business partner Mark Slade - first appeared on the Artisans’ horizon a few years back and we welcomed them into the fold in late 2019. Their love of Barossa, a hands-on approach to making wine, and an unwavering commitment to authenticity and the fight against the waves of what Mark labelled as “so much made up crap” that floats around the world of wine these days is so obviously aligned to the philosophy that binds the Artisans together. They also make some stunning wines!

“The Barossa region has a long connection with Grenache, with the oldest vineyards dating as far back as the 1850’s. For much of that journey the variety was considered a best fit for making fortified wines, but in the last 15 - 20 years it’s been a real pleasure to be part of a winemaking generation now using Grenache to produce a broad array of medium bodied wine styles, adding another dimension to Barossa offering.

Given tannin is not abundant in Grenache, we used around 25% whole bunches in the ferment, to add some needed structure and aromatics to the wine. We also use open fermenters with header boards, and hand plunged 3 times daily over the 9 day ferment, allowing for gentle extraction towards the back end of the ferment. The wine is matured in older large format French oak and left on lees until racking to bottle. We feel this helps retain brightness, another key ingredient in our style.

Our wine is bright crimson in colour, leading to aromas of strawberry, spice, earth, and bergamot with stem hints from the whole clusters. The palate is mid weight with generous and fleshy mouthfeel, and typical gravelly tannins add balance to the texture. A perfect match for lighter red meats such as duck and lamb or with a pre-dinner charcuterie board with your favourite cheeses and cold meats.” - Craig Stansborough and Mark Slade, Purple Hands



Plenty have labelled Pete Schell, proprietor and winemaker at Spinifex Wines, a long time champion of Barossa Grenache. But we suspect that Pete would counter that Barossa Grenache never needed championing in the first place, it just required time for people to discover it. Such has been his long-held belief in the inherent qualities and deliciousness of a variety that has been core to his winemaking since arriving in the Barossa in the late 1990s.

“I’ve always loved Barossa Grenache because at a fundamental level it just works so well in this place. It’s resilient in a dry environment, and produces incredibly interesting wines across a broad spectrum of styles. Grenache holds acid really well, which is good for producing fresh but softly textured wines that have innate hedonistic appeal – in simpler terms, they taste good!.

Our approach to this wine was similar to 2019, where we placed 50% whole bunch clusters on top of 50% destemmed fruit, and then sealed the fruit in a closed fermenter for 7 days to promote carbonic maceration. After the initial 7 days, we then gently foot trod the fruit to release the juice from the berries for a further 4 days. The wine was matured in a single seasoned French oak demi-muid on light lees. It has great perfume with hints of dried herbs, leading to well ripened, punchy red berry fruits laced with spiced herbs, delicate florals and long, fine, fresh tannins.” - Peter Schell, Spinifex Wines



Husband and wife team Greg and Allison Hobbs have been producing tiny parcels of intensely flavoured reds from their own vineyard and those of friends across the Eden Valley high up in the Barossa Ranges for nearly 20 years. But Grenache plays only a minor role in the Hobbs story, with some earlier trials with fortifying old vine Grenache still maturing in barrels in their cellar. Since 2017, The Grenache Project has allowed them the opportunity to extend their connection with Grenache beyond enjoying drinking their Artisans’ mates wines to producing a wine each year – not surprisingly one of the more amply flavoured wines in the Project.

“There’s no doubt the Barossa landscape is well suited to the variety, producing elegant medium-weight wines with an intense level of flavour concentration that Greg and I really admire. As such, our approach to The Grenache Project remains to see how far we could push the boundaries of flavour concentration, without losing the innate character and appeal of Grenache.

We chose to pick our fruit around a week later than the other winemakers, seeking that additional dimension of flavour ripeness. The fruit was 100% destemmed prior to a 7-day ferment on skins in an open fermenter. Daily hand plunging and pump overs kept the ferment lively and ensured good colour and tannin extraction. The wine is at the plusher, richer end of the spectrum for Grenache showing plenty of ripe plums and spiced red fruits. The tannin lines are smooth and silky, but still quite fine-boned. We feel we met the brief comfortably because this is very much a Grenache we’d like to drink!” - Greg and Allison Hobbs, Hobbs of Barossa Ranges

Time Posted: 29/03/2021 at 5:00 PM
Jason Katsaras
29 March 2021 | Jason Katsaras

Trailblazing Artisans of Barossa unveil $3.1m cellar door development

Future entrance to the Artisans of Barossa developmentA trailblazing collective of eight small-batch wineries has unveiled its plan for a $3.1 million cellar door and culinary hub, just outside of Tanunda.

The Artisans of Barossa development will have a 200-person capacity and feature a restaurant, tasting rooms, provedore selling local produce and an expansive deck overlooking the group’s new shared vineyards.

Adjacent to the intersection at Vine Vale Road and Barossa Valley Way in Tanunda, the central new facility is expected to be completed by October.

Future lawn and large terrace at the Artisans of Barossa development

Chief operating officer Howard Duncan said the group had been a pioneer since its founding in 2005.

“This is the culmination of a 15-year partnership with a group of small-batch winemaking mates, there’s been a lot of winemaker collaborations but none have reached this scale,” Mr Duncan said.

“The range of experiences which will be available is exciting, from food masterclasses to three different tiers of wine tasting, it’s going to be a real asset for the whole Barossa.

“One individual winery could not do anything of this scale, their collaboration has allowed the whole management team to come on-board and bring it to the next level.”

Like a number of projects in the Barossa, the Artisans of Barossa development was aided by a $400,000 state government regional growth fund grant.

Construction of the state-of-the-art facility began in February, with the project employing 12 full-time equivalent workers during construction and set to employ 25 staff once complete.

In 2011 the Artisans first cellar door was opened on Magnolia Road Tanunda, before the group moved to a Murray Street address in 2018, creating the Vino Lokal wine room and bar.

The group plans to maintain this presence on Murray Street in conjunction with the new facility with Mr Duncan describing the relationship between the two sites as “symbiotic”.

Future tasting lounge at the Artisans of Barossa development

“Both places will be complementary to each other, Vino Lokal will be a great wine bar and the new building will be a great showcase of our eight producers,” he said.

“Ryan Edwards will be our head of cuisine, hailing from the renowned Appellation restaurant.”

“Ryan also has a fascination with indigenous food cultures and is excited to be bringing that to the table.”

“We’re also bringing a really strong platform for regional local food in our new provedore, which will sell premium Barossa produce on site.

Originally published in The Advertiser
By Jason Katsaras on 6th March 2021.

Time Posted: 29/03/2021 at 9:30 AM
Annemaree Clementson
16 April 2019 | Annemaree Clementson

The Artisans takeover the Vino Lokal laneway this April!


Every day across Easter, and then again on Anzac Day and Barossa Vintage Festival Parade day, the Artisans of Barossa are taking over the Vino Lokal laneway in Tanunda. Over 20 wines on tasting each day from Spinifex Wines, Schwarz Wine Co., John Duval Wines, Hobbs of Barossa and Sons of Eden, with winemakers on hand to pour their wines and share stories of the 2019 vintage.

Artisans Laneway Takeover hours

Good Friday    12 - 5pm
Easter Saturday    12 - 5pm
Easter Sunday    12 - 5pm
Easter Monday    12 - 5pm
Anzac Day    12 - 5pm
Sat 27 April    11am - 5pm- Vintage Festival Parade Day


Vino Lokal Wine Bar hours

Bookings for lunch and dinner are recommended, and can be made by calling (08) 8563 3935, or via email to



Time Posted: 16/04/2019 at 2:29 PM
Annemaree Clementson
29 March 2019 | Annemaree Clementson

April at Vino Lokal

If we polled an audience of Barossans and asked “When is the best time of the year to visit Barossa?”, April would win by the proverbial country mile. Endless warm sunny days, crisp cool nights, and vineyards are a patchwork of Autumn colour. 

The planets align this April with Easter, School Holidays, ANZAC Day and the main event - the Barossa Vintage Festival which runs from Wed. 24 to Sun. 28 April. The Festival Parade is on Sat. 27 April, and goes right past the Vino Lokal front door. Catch the parade, then stay on to enjoy some Artisans of Barossa wine and a spot of lunch before heading out to experience more of our beautiful region. 

If you prefer to miss the crowds, why not sneak away mid-week for our new Wednesday Kitchen Table Nights. Book early to snare a seat at the long table, and if you feel like a sleepover, contact the Barossa Visitor Centre or Getaways Reservation Service who can help you find a cosy B’n’B nearby.

Make your lunch or dinner booking by calling 08 8563 3935 or book your seat at the Wednesday Kitchen Table here.

See you in April!


Time Posted: 29/03/2019 at 10:05 AM
Howard Duncan
28 December 2018 | Howard Duncan

What’s happening at Artisans of Barossa... and Vino Lokal

With plenty happening, we wanted to share an update on our plans for Artisans of Barossa and Vino Lokal.

To help out with a smooth transition, we’ve agreed with Calabria Family Wines to stay on at our current home until the end of January. We’ll be open every day from 11am – 6pm all through January, including the New Year’s Day and Australia Day public holidays. The only change to note is that Harvest Kitchen now has a dedicated direct phone number, and can now be reached on (08) 7523 3950. 
Vino Lokal is the name of our new Wine Room and Wine Bar, and this will open at 64 Murray Street Tanunda on January 4. As we work our way up to full speed, our opening hours for the first 10 days will be:

Friday 4 Jan.   3pm – 10pm
Saturday 5 Jan.   3pm - 10pm
Sunday 6 Jan.   11am-6pm
Monday 7 Jan.   3pm – 8pm
Tuesday 8 Jan.   3pm – 8pm
Wednesday 9 Jan.   3pm – 8pm
Thursday 10 Jan.   3pm – 8pm
Friday 11 Jan.   3pm-10pm
Saturday 12 Jan.   3pm-10pm
Sunday 13 Jan.   11am-6pm

From Monday 14 January, we plan to be open from 11am every day. 
If you need to contact us, please call Artisans of Barossa or Vino Lokal on (08) 8563 3935. For email inquiries:
Contact Vino Lokal at
Contact Artisans of Barossa at
And if you want to keep up with the latest news from Vino Lokal, then please follow @vinolokal on Facebook and Instagram. Sometime next week we’ll start to share a few sneak peaks of the Wine Bar menu which is being kept under wraps by Director of Cuisine Ryan Edwards. Stay tuned!
Here’s a few things we'd also like to share with you about Vino Lokal.
From Monday 14 January, the Wine Bar will open every day from 11am offering over 50 Barossa wines by the glass, half carafe and bottle. The Wine Bar menu is all about food to go with a glass of wine, and will feature a daily selection of small plate offerings created from fresh seasonal produce sourced from Barossa and across South Australia
We’ll open the Wine Room on Monday 21 January. The Wine Room re-imagines the winery tasting bar with a shift from just wine, to wine and food, and from stand up to sit down, (and sit down you will – in the most luxurious surrounds and comfort!). Open every day from 11-5, over 50 wines from the region’s artisan winemakers are available for purchase in tasting flights of your choice, accompanied by a daily selection of bite sized portions from our wine bar menu. 
Vino Lokal is a small and intimate place of just 50 seats spread across 2 rooms. If you plan on coming in a group of more than eight, can we ask that you call or email ahead so that we make suitable arrangements (we suppose that’s our friendly way of saying – groups of 9 or more are preferred to be by appointment).
We’re fielding plenty of requests for reservations – which is fantastic, and whilst we can accept bookings by phone and email for the Wine Room, we’re unable to accept bookings for the Wine Bar. We’ve also had plenty of interest in private functions for special occasions. If you could be patient, we’ll soon have details of our special events packages to share with you.
Vino Lokal will also serve as the temporary home of Artisans of Barossa in 2019. We’re on track to start building our new home in April which will open in January 2020. Vino Lokal will stay open, and operate in tandem with Artisans of Barossa to offer two great ways to enjoy Barossa wine, food and warm and friendly hospitality.
January is always a beautiful time to visit Barossa, and now you’ve got two great reasons to plan your trip. We look forward to welcoming you at Artisans of Barossa AND Vino Lokal.
Howard Duncan, Chief Operating Officer and the team at Artisans of Barossa & Vino Lokal

Time Posted: 28/12/2018 at 5:50 PM
Howard Duncan
20 December 2018 | Howard Duncan

Vino Lokal by Artisans of Barossa. The story so far.

Just four months ago we decided to open a ‘place’ in the main street of Tanunda. 

We hadn’t planned on opening a wine room and wine bar. 

And the building was still under construction. 

And we didn’t have a name. 

But the will to do it, the idea of what it could be and how it would work crystallised in an instant, and we’ve charged on at a relentless pace ever since to meet our opening night deadline of January 4, 2019. 

The name Vino Lokal seemed logical. Vino means ‘wine’ where ever you go, and this is a wine place. The Spanish origins of the word tied in neatly with the origins of ‘Barossa’, and ‘Lokal’ is a German word for ‘local’. Bring them together, and you have a gentle nod to the heritage of the region, and a clear message that this place will be all about Barossa wine… hence ‘Barossa Wine Room & Bar.’

So what can you expect from a Barossa Wine Room & Bar?

The Wine Room is our re-imaging of a winery tasting bar. A shift from just wine, to wine and food, it’s about sitting down and slowing down. 

The Wine Room will operate every day from 11-5 and offer over 50 Barossa wines on tasting from our Artisan winemakers – John Duval Wines, Spinifex, Schwarz Wine Company, Hobbs of Barossa Ranges and Sons of Eden. Wines will be available in flights of four/ six/ or eight tasting pours and will be accompanied by 4 bite sized selections from our wine bar menu. 

The Wine Bar will open from 11am - 8pm Monday to Thursday, 11am – 10pm on Friday and Saturday and from 11am – 6pm on Sunday. Matching our Wine Room program, we’ll offer a similarly extravagant selection of ‘lokal’ wines by the glass, carafe and by the bottle. Grower Champagne by the glass will also be in the mix, as will a few featured imports from familiar places and friends around the world. The Wine Bar will offer a menu of 10-12 small plate designed by our Chef Ryan Edwards to match perfectly with a glass of wine.

As for beer? Yes, we’ll have one. Gin and tonics? Maybe not. Possibly. Probably. Not sure. That’s a work in progress. Can you book a tasting in the Wine Room? Of course – drop an email to and we’ll lock it in. Can I book a seat or table in the Wine Bar? Unfortunately, because we’re a Wine Bar and not a restaurant, that won’t be an option. But by all means, give us a call on 8563 3935 before you head out the door and we’ll let you know the lay of the land.

We’ll keep you updated with news as we get closer to opening day. Make sure to stay in touch with the latest news via Facebook and Instagram – head to @vinolokal


Cheers from the team from Vino Lokal & Artisans of Barossa

Time Posted: 20/12/2018 at 2:01 PM
Annemaree Clementson
16 December 2018 | Annemaree Clementson

Dec 2018 / Jan 2019 Opening Hours

Visiting Barossa over the Summer Break? We'd love to see you at Artisans of Barossa and Vino Lokal.

Artisans of Barossa
Tasting Room & Cellar Door
Open Dec1 - Jan 31: 11am to 6pm
Closed Christmas Day December 25

Wine Tastings are available between 11am and 6pm. 

For groups of 8 or more or for special requests, please contact us at 08 8563 3935 or

For dining bookings with Harvest Kitchen please contact -

Tasting Room:
corner Light Pass Road & Magnolia Road, Tanunda 


08 8563 3935


Vino Lokal
Barossa Wine Room & Bar
Opens January 4

Wine Room & Bar:
64 Murray Street, Tanunda 


08 8563 3935

Time Posted: 16/12/2018 at 2:27 PM
Howard Duncan
15 November 2018 | Howard Duncan

‘One Door Closed, and then Two Opened’

On December 31 we close the door on our time in Vine Vale, and just days later open the doors to Vino Lokal, our new wine room and bar in central Tanunda. In April 2019 we begin construction on the new home of Artisans of Barossa which will be located at Kroemer’s Crossing at the top end of Tanunda. That will open in early 2020, and Vino Lokal and Artisans of Barossa will then operate in tandem offering two fantastic, but very different ways of enjoying Barossa wine and food.

The seven years we’ve called Vine Vale home have been quite a ride. What started as a simple idea for a group of small Barossa winemakers to share a cellar door mushroomed into something much, much more. The team at Harvest Kitchen have played a pivotal role in that story, and we wish them well as they stay on in a new partnership with Calabria Family Wines who take up residence from January 1. Make sure you head up the hill and say hi to Bill, Michael and Andrew Calabria. This a great family and we welcome them warmly to the Barossa wine and food community.

The first set of new doors to open for Artisans will be at 64 Murray Street Tanunda, in a building once known as Roger’s Shoe Store and then for a time as Nosh. Construction and fit out will be completed in the next six weeks, and we’ll tear down the brown paper to reveal ‘Vino Lokal Barossa Wine Room & Bar’.

Vino Lokal will be a melting pot of ideas, opportunities and possibilities. A distillation of our collective experiences, of much time spent in some great (and occasionally not so great) wine bars and wine places around the world. Time spent thinking how, and wishing that, we could bring all of the good bits together in a place we called our own, right here in our Barossa backyard. A place where you can taste and drink and buy across the spectrum of Barossa winemaking, with wines from a few overseas friends thrown in to the mix as well. Somewhere to snack and graze from a compact wine bar style menu of tasty food, with its soul and its foundations in the lands of the farmers and the hands and minds of the artisans food-makers of our fair valley. A place to meet up with friends, and a place to take guests to and show them what Barossa does best. Even a place for a quiet moment of solitude and a sneaky glass of Eden Valley Riesling before you head home to face reality.

We hope Vino Lokal will be all of that.

The doors at Vino Lokal will be open 11am to 8pm Monday to Thursday, and 11am to 10pm on Friday and Saturday. Sunday is an 11am to 6pm affair. During the day we'll offer a completely re-vamped cellar door style tasting program featuring our Artisans of Barossa wineries in the front room. Think of sitting on luxurious, art deco inspired, velvet bar stools along a white marble topped bar, or sinking deeply into tub chairs. Think of pondering, and then creating tasting flights that can lead you astray, in a Barossa wine kind of astray. In the back room, drop in for a glass of wine and a light bite to eat anytime. Take a seat at the window, or somewhere along the 20 seater communal table. Come 5pm, the front room converts from wine room to wine bar, and we'll offer over 50 great Barossa wines by the glass and plenty more by the bottle. Yes, we aim to proudly overwhelm you with choice. 

Alongside everything we do in wine, throughout the day and into the night we’ll have delicious bites on offer prepared by Ryan Edwards. We welcome the former Executive Chef at the one hatted Appellation at The Louise as our ‘food artisan’ and trust he is slowly coming to terms with the fact he will soon have two places to look after!

We’re on track for a January 4 2019 opening. The construction team from BGI have worked nothing short of miracles - Michael Hannay, you need to be cloned! Thanks also to Andrew from Homburg, and our landlords Robert and Pam for being so responsive and positive to our idea for Vino Lokal. Thanks too to Jenny & Steve from Decor Made Easy who have been a tour de force - just wait until you see the interior design they’ve come up with.

As you can see, there’s a strong ‘lokal’ flavour to this endeavour, from the wines to the food and to the people who helped bring it all together at breakneck speed. We can’t wait to welcome you through the doors at Vino Lokal when we open on January 4, and for it to become a place full of happy and contented lokals.


Howard and the team at Artisans of Barossa

Keep up to date with Vino Lokal's news and events by connecting with us on:

Facebook: Vinolokal

Instagram: @vinolokal

Time Posted: 15/11/2018 at 8:11 AM
Annemaree Clementson
10 September 2018 | Annemaree Clementson

Plexus Shiraz Grenache Mourvèdre awarded in Langton's Classification VII.

Congratulations to John Duval Wines whose 'Plexus' Shiraz Grenache Mourvèdre has been awarded in the recently released Langton's Classification VII.

Plexus SGM is one of only 12 Barossan wines selected in the Excellent category which is for "Australian wines of consistent merit. Steadfast, popular and expressive".

The Barossa Grape & Wine Assocation (Barossa Wine) says "The Langton’s Classification, now in its 30th year, bases eligibility on how well a wine performs on the open auction market; the volume of demand it attracts and the prices it realises. Revised every five years, Langton’s comments “ultimately, the reputation of a wine is based on its auction pedigree, the record it builds up, over time.” The success of Barossa’s wines in the Classification underlines the exceptional quality of both the region’s viticulture and winemaking."

Barossa continues its reign as the highest represented region" representing 28% of the Australia-wide list.

Purchase your John Duval Wines at our online wine store .


Langton's image courtesy Barossa Grape & Wine Association

Time Posted: 10/09/2018 at 1:18 PM