So named by the Tin Shed winemaking team, the wild bunch, after a few drinks and a think tank, a melting pot of flavours achieved through an assemblage of Shiraz grown to choice vineyards scattered throughout the cool ripening climes of Eden Valley, with a few good barrels of Barossa fruit for funk and spice. Eden Valley ensures a measure of appetizing perfumes and good structure, Barossa contributes palate weight and richness.

Despite success, Tin Shed are not tempted to increase their production, having chosen to concentrate on creating wines which are articulate and real. All Tin Shed wines are handmade in small batches. Grapes are destemmed but not crushed, cold soaked for several days for inoculation by wild natural yeasts. Batches are treated to long cool vinification with twice daily pump overs and much of individual attention. Upon completion, the musts are passed through an old Wilmes press and settled for a couple of days before racking into individually selected, seasoned or new, French or American oak barrels for a year. The best lots are assembled and returned to oak for a further year of extended maturation.