Fraser McKinley marches to the beat of his own drum. It might not even be a drum. It could be a cahon, or a bongo. Whatever it is, amazing wine follows. A Kiwi who originally trained as an architect, Fraser worked for Barossa legend Torbreck before setting out on his own. Working exclusively with just four rows of Syrah from some of the oldest plantings in the Barossa, Fraser believes in as little intervention as possible in the winery, as well as working with the lunar cycle. The fruit is whole-bunch fermented then transferred to old, Burgundian oak to age. His cuvées are made without fining or filtering, and with only a tiny amount of SO2 added. These are the sort of wines that stop you in your tracks: powerful, but balanced, with depth and complexity that put them on par with the very best Australia has to offer.