Since the 2008 vintage Brick Kiln Shiraz has been made by Phil Christiansen on Foggo Road at McLaren Flat using two tonne open fermenters, basket pressing and maturation in oak for 18 months. The wine is released after a minimum of 12 months bottle aging.

We believe that the quality of the wine harvested from the Nine Gums Vineyard is the result of meticulous vineyard and cellar supervision.

The 2013 Brick Kiln Shiraz is sold out, and we are now offering the 92 Halliday pointed 2014 Brick Kiln Shiraz.

The other wine on offer from The Shop - The Super Reserve - the 2013 Brick Kiln "The Ingot" is a 96 pointed wine.