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



Sal Johnson
30 November 2016 | Sal Johnson

It's a tough job!

The last few weeks the Artisans of Barossa and Harvest Kitchen crews have been out and about visiting some pretty special single site vineyards.

First of the rank was the Angaston foothills vineyard that Jaysen Collins from Massena uses for his JC's Own Originale Grenache. The vineyard is a stunning 150 year old, dry grown & bush vine gem that is nestled into the foothills just out of Angaston - a pretty special spot indeed.

Then it was off into the Eden Valley with John Duval to visit the vineyard that is home to some stunning Shiraz that goes into JD's Entity and Eligo. A quick tasting through the John Duval lineup including a sneak peek at the yet to be released 15 Annexus Grenache.


After that the team headed over to the settlement of Bethany, the original settlement of the German population here in the Barossa and home to the Schwarz family. The Thiele Road Grenache block is one of those hidden gems, Jason Schwarz has been making his old vine and dry grown Grenache of the same name for the last 12 years from this same plot.


Time Posted: 30/11/2016 at 2:47 PM
Sal Johnson
14 November 2016 | Sal Johnson

Winemaker of the Month - Jaysen Collins from Massena

Winemaker of the Month - Jaysen Collins from Massena

A quick chat with Jayse over a glass of Saperavi and a plate of Ribs and I am all caught up on the happenings at Massena including some exciting new releases. This year has seen Jayse take a quick trip to the States for vintage with Forlorn Hope winery and two new products come into the line-up under the JC's Own label. For years Jayse has been setting aside small parcels of fruit and playing around with winemaking techniques to enure that the Massena wines are constantly evolving. Some stellar Grenache from 2015 that was just too good to blend away is the first (of many to come) wine to be released. Adding another string to his bow this year Jaysen has produced a Wermut (aka Vermouth), using Marsanne as the base and then infused with wormwood, juniper, rosehips, lemon peel and a raft of other delicious botanicals, its a beatifully crafted gem.

What is the oldest vineyard that you make wine from? - 150 year old bush vine Grenache in the Barossa foothills near Angaston that goes into my JC’s Own Originale.

What is your favourite part of vintage? - Looking at each vineyard and batch that comes in and deciding on the spot what to do with it.

What was your very first job? - Disbudding roses at a local glasshouse that is long gone.

What would you do if you weren’t in the wine industry? - I’d have a well paying, secure job in finance somewhere, probably more financial success but maybe not so happy.

What do you love about your job and why?- Everyday is different and you get exposed to the whole spectrum of the trials and tribulations of small business, but mostly it is that I can wear casual clothes every day.

What are your top five tips for people visiting the Barossa? 

- Have a bacon challenge – Schulz’s vs Linke’s and see who wins.

- Visit Artisans, grab a glass of Massena Surly Muse Viognier Marsanne and a serve of Harvest Kitchen’s fried chicken.

- Eat at Vintners Bar and Grill in Angaston, a truly iconic regional restaurant.

- Play a round of golf at Tanunda Pines

- Go for a walk in the Kaiser Stuhl National Park

What was the first wine you drank?- Mateus Rose with my folks as a well under age drinker

What (and when) was the first wine you made and what did it teach you? - I started making wine in 2000 from a vineyard that promised a lot but delivered very little. I quickly taught me the importance of the vineyard in making good wine.

What are your top three desert island wines

- Domaine Tempier Rose

- Forlorn Hope Ribolla Gialla

- Etna Erse Bianco

How many vintages have you completed? - 20 - Every Southern hemisphere vintage since 1999 plus 2 northern hemisphere vintages at Forlorn Hope in Califonia

Time Posted: 14/11/2016 at 9:44 AM
Sal Johnson
28 October 2016 | Sal Johnson

Spring is here.

A quick trip up to High Eden yesterday with Pete Schell from Spinifex and a wander through the Spinifex Riesling & Shiraz block left me in no doubt that Spring is actually on the way. Tiny little buds have appeared on the vines and flowering will be just around the corner. The High Eden vineyard is home to the Riesling that Pete and Magali source for the Spinifex Riesling, a wine that shows it's Eden Valley origins but also speaks to Pete's European winemaking experience.

Time Posted: 28/10/2016 at 4:29 PM
Sal Johnson
10 October 2016 | Sal Johnson

Winemaker of the Month - Schwarz Wine Co


Winemaker of the Month - Jason Schwarz from Schwarz Wine Co.
The Schwarz family has been farming in the Barossa for the last five generations and have a long connection to the land. Both Jason's Father and Grandfather were state Pruning Champions and despite growing and pruning grapes for generations, Jason is the first in his family to make wine. Jason sources fruit from family owned vineyards around the Bethany sub-region of the Barossa Valley as well as Stonewall, Stockwell, Light Pass, Eden Valley and Vine Vale. The wines are a true expression of place.

I recently caught up for a chat with Jas in the Nitschke Block vineyard (above) and he was telling me about how the family have a long connection to the Bethany region, sure enough just up the road in the Bethany Pioneer Cemetery are the headstones of the first Schwarzs to arrive in the Barossa. Now that’s local.

10 questions with Jason Schwarz.

What are the three most memorable wines you have tasted? - An old mid 80’s Peter Lehmann Stonewall Shiraz, Henschke Mount Edelstone Shiraz and the wine I drank last night.

What is the oldest vineyard you source fruit from? - The 1881 Schiller vineyard at Hallett’s Valley, planted by Carl August Otto Schiller 130 years ago and still in the Schiller family to this day.

What was your very first job? - Cutting Apricots for drying on the family orchard at Bethany.

What do you love about your job and why? - Creating a unique product from grapes grown by family and friends that you then get to see people enjoy.

What grape variety or style excites you? - Funky Grenache – in particular Old Vine Grenache like the fruit we source from the Thiele Road vineyard in Bethany.

What are your top 5 tips for people visiting the Barossa?

Stay longer – there is plenty to see and do in the Barossa.                                                                                        

Listen to the local’s recommendations – especially when it comes to which wineries to visit.                                                

Drink a bottle of wine at windy point – grab a bottle and head up Rifle Range Rd at Krondorf and watch the sunset.      

Hire a driver – that way everyone gets to enjoy the experience.                                                                                        

Visit the unknown – head off the beaten track and visit the lesser known wineries, who knows you might find a new  favourite.

What was the first wine you drank? - Riesling and lemonade with my dad at the Leo Buring weighbridge when delivering grapes during vintage in the 70’s.

What and when was the first wine you made and what did it teach you? - Four Flags Grenache in 1997 with mates from university and it taught me that it’s hard to make good wine.

What is your favourite part of vintage? - Getting dirty and the beer at 4am is pretty alright too.

How many countries have you made wine in? - Three - Australia, South Africa and Germany.

Time Posted: 10/10/2016 at 2:45 PM
Sal Johnson
16 September 2016 | Sal Johnson

For the Love of Grenache


There’s history in Grenache.  A history that goes back to the 1850’s here in the Barossa.  Normally that’d be reason enough to join International Grenache Day but here in the Barossa and at Artisans of Barossa we’ve got more.

Our Artisans love the variety, and are dedicated to ensuring the story of this much loved variety continues to grow.  From delicate rosés to lightly extracted examples right through to something you can cuddle to up to after a meal there is no doubting the diversity this grape variety offers. With winemaking references that span the globe this is one of the most interesting varieties that creates such diverse styles.

We’ve put together a unique line up to celebrate International Grenache Day on Friday the 16th in the Artisan’s Lounge.

It’s a great opportunity to taste current releases, an old one, and even a sneaky pair of pre-releases. 


Time Posted: 16/09/2016 at 11:30 AM
Sal Johnson
16 August 2016 | Sal Johnson

Wine Companion results

Wine Companion Results 2016
What a cracker of a result for all concerned, and yes I did channel my inner Eurovision host (complete with bad 80's hair and shoulder pads) when reading the points out!

Hobbs of Barossa Ranges
2013 Gregor Shiraz  - 95 points
2013 1905 Shiraz - 93 points
2013 Tango Shiraz/Viognier - 93 points
2013 Tin Lids Shiraz/Cabernet - 93 points

John Duval 
2013 Eligo Shiraz - 97 points
2014 Entity Shiraz - 96 points
2014 Plexus Shiraz/Grenache/Mourvedre - 94 points

2014 The Howling Dog Saperavi/Petite Syrah/Tannat  - 95 points

Schwarz Wine Co
2014 Meta Shiraz - 96 points
2015 Meta Grenache- 95 points
2014 Schwarz Shiraz  - 94 points
2014 Schwarz Grenache/Shiraz/Mourvedre - 94 points
2014 Thiele Rd Grenache  - 91 points
2015 Meta Mataro  - 90 points

Sons of Eden
2014 Zephyrus Shiraz -  96 points
2014 Kennedy Grenache/Shiraz/Mourvedre - 95 points
2013 Pumpa Cabernet/Shiraz - 92 points *limited stock

2013 Indegene Shiraz Mataro - 96 points
2015 Rosé - 94 Points
2015 Papillon Grenache Cinsault  - 94 points



Time Posted: 16/08/2016 at 12:45 PM
Sal Johnson
12 February 2016 | Sal Johnson

Mataro on my mind.


What's the latest - Over the past 5 years Jason Schwarz has tweaked and refined his Chenin Blanc, a variety that he first fell in love with early on in his winemaking career in South Africa and getting it to taste just how he wanted. This year the delicious Chenin Blanc (and Rose) have been tweaked in more ways than one, the outside got some love too! The new look Chenin and Rose are the perfect pair for this gloriously sunny weather that we are enjoying (basking in even) at the moment. The Chenin has crisp and crunchy apple notes and the Rose is bone dry and savoury.

What's on the pour this weekend at Artisans - Simon has put together this weeks Tasting List with Mataro on his mind. We have the Meta Mataro, Massena Mataro and the elusive Sons of Eden Stavros Mataro all on tasting this week to give you the chance to taste one of the varieties that is the backbone of all those Barossa blends that we love. As well as Mataro we have some delicious lighter reds on tasting with the Spinifex pair - Pinot and Papillon.
To view what's on the pour this week at Artisans click here
What's cooking -  I just spied the run sheet for this Sundays lunch and anyone would think its Valentines day. Never have I seen the floor plan so full of single tables, its usually larger groups and shared plates. The Harvest Kitchen crew are trialing some more delicious dishes this week, soon to be seen on the menu. I'm not going to give away any secrets but lets just say that Barossa Vegetarians will be very happy with the new dishes over the next few weeks or so.

Sal Johnson

Time Posted: 12/02/2016 at 1:08 PM
Sal Johnson
5 February 2016 | Sal Johnson

It takes two to Tango!



What's the latest - Greg and Ali are back from the beach and the 2013 Tango Shiraz Viognier is now in the building! The Shiraz and Viognier for the Tango are co-fermented with naturally occuring yeasts. The Viognier grapes are late picked, left on the vine to intensify their flavour compounds which add a layer of complexity to the wine. The wine is then left to age in 100% new French Oak for 24 months, resulting in a complex and rich wine with plenty of life ahead of it yet. 

What's on the pour this weekend at Artisans - This week's tasting list is all about some of our (and your) favourite's, one of the perks of building the tasting list is getting to pour your faves. From the much loved Freya Riesling, via the delicious Grenache based blends of Esprit, Plexus, Kennedy and Thiele Road, the trio of iconic Barossa shiraz in the Entity, Bete Noir and Eleventh Hour and rounding out with that classic Aussie Blend of Shiraz and Cabernet.
To view what's on the pour this week at Artisans click here
What's cooking -  Now that School is back and the sun is shining, what better way to enjoy the day than lunch on the deck. The perfect dish for these sunny days is the Vermouth and dill cured salmon with pickled kohlrabi and fresh horseradish, and the perfect glass to go with it is the Spinifex Rose. Harvest Kitchen is also the perfect place to wind down at the end of the work week, with the kitchen open till late and so many delicious dishes to choose from why not head on up the hill for a sundowner.


Time Posted: 05/02/2016 at 11:16 AM
Sal Johnson
8 December 2015 | Sal Johnson

Bethany to Angaston trail


We love our neighbours here at Artisans of Barossa, and why wouldnt you when they are such a talented, diverse bunch of Barossan's. About two years ago the lovely Emily Hay from Turkey Flat and myself got together and came up with the idea of setting up a trail the runs through our fabulous little pocket of the Barossa.

And thus the Bethany to Angaston trail was started, since those initial conversations (over rieslings of course) we have seen the group grow to its current list of 11 Tasting Rooms, 5 accomodation providers and 6 fine food establishments.

If you are heading up to the Barossa over the festive period this is the perfect way to spend the day exploring. Included in the map are lots of activities for the whole family, from the ever popular Menglers Hill Lookout for the photographers, the Barossa Farmers Market for the foodies, the Pioneer Cemetery at Bethany for the history buffs and for all of those with kids we have included all the parks so the kids can run!

Click here if you would like to download your own copy of the map for your next trip to the valley.

Time Posted: 08/12/2015 at 6:04 PM
19 November 2015 |

Meat the Maker

In the Barossa Valley region, there’s a story to be told and a history to be learned for everything. Our food at Harvest Kitchen is no exception. Local produce, flavours, personalities and stories all go into our dishes, and an understanding and respect of this turns them into something special. This understanding and respect is part of our ethos, from our people cooking the dishes to the team setting them down on your table. Last week the Harvest Kitchen staff, including yours truly, were provided with the opportunity to learn the story behind our Hutton Vale Lamb. 

Hutton Vale Farm can be found just outside Angaston, in the Eden Valley. Up a long dusty track sits a cluster of farm buildings, and there we were welcomed by Jan and John Angas, the current owners and custodians of Hutton Vale. Under the shade of trellised vines, Jan and John explain their own beliefs, methods and stories behind the unique Eden Valley farm. 

Their families land has housed sheep for 160 years, all the time focussing on treating the animals with respect, care and above all else using natural farming methods. The sheep are run as a ‘closed flock’; other than buying in rams all the sheep on the farm were born and raised there. This builds a stronger sense of adaptability between the animals and the land, resulting in less stress, happier animals and better quality meat. 

A brief stroll around some of the property took us to their small poultry project, side-by-side with their pig pen. As we walked around a piece of land that measures some 2,000 acres it is easy to imagine a large team of farmhands taking up the strain that such a property presents. However the reality is Jan and John, their daughter Kate and her husband Shaun all living on and caring for the property.

Aside from lamb, Hutton Vale have also teamed up with Kym Teusner of Teusner Wines to make the most of the small vineyard on their land. Dry-grown vines, they yield Shiraz, Grenache, Mataro, Cabernet Sauvignon and Riesling. Years ago, while starting his career in winemaking, Kym Teusner came across the Hutton Vale fruit which his then-employer had been buying, describing it as some of the best fruit he had ever seen. Upon starting his own label, Kym approached Jan and John and expressed his interest in their fruit. Now, years later, Hutton Vale have their own label, which we were fortunate enough to taste. 

On a balmy Barossan afternoon, sitting in the shade enjoying a glass of Hutton Vale Grenache and copious amounts of home-grown lamb Jan has just pulled out of the oven, it’s easy to forget where this all ends up. Then, looking at my work colleagues next to me, it’s obvious. This is it right here. The carefree nonchalance that goes with great wine, amazing food and good company. All the hard work ends up on a plate, in a glass, and part of a moment that you'll never forget. 

Time Posted: 19/11/2015 at 10:15 AM