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Penfolds Grange + St Henri: The Collector's Set
Two of Australia's most enduring red wine expressions, together in one collection. Grange and St Henri represent opposite poles of the Penfolds phi...
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Two of Australia's most enduring red wine expressions, together in one collection. Grange and St Henri represent opposite poles of the Penfolds phi...
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95 Points
Elegance, perfume and site expression define this distinctive small-production Barossa-Eden Valley Syrah from cult Australian producer Sami-Odi. Sami-Odi Our Hill Syrah #1 is an inaugural multi-vintage assemblage sourced from the estate’s own hillside vineyard on the southern side of Angaston, planted from carefully selected Shiraz cuttings taken from respected old Barossa vineyards.
The wine blends casks from several recent seasons, chosen for their delicacy and aromatic finesse rather than sheer power. These vines grow on rocky slopes where poorer soils and elevation naturally moderate ripeness and produce finer tannins. Winemaker Fraser McKinley follows a minimal-intervention philosophy, fermenting with whole bunches and native yeasts to capture vineyard character. Gentle handling and maturation in seasoned French oak preserve purity while allowing texture to develop slowly. Compared with the more powerful Hoffmann wines, Our Hill is intentionally lighter in feel, prioritising fragrance and detail.
The wine opens with lifted red and blue fruits before revealing spice and savoury complexity. Its structure is supple and finely woven, showing energy rather than weight. Designed to be approachable earlier than the estate’s flagship bottlings, it still possesses the balance to evolve gracefully over several years.
Elegance, perfume and site expression define this distinctive small-production Barossa-Eden Valley Syrah from cult Australian producer Sami-Odi. Sami-Odi Our Hill Syrah #1 is an inaugural multi-vintage assemblage sourced from the estate’s own hillside vineyard on the southern side of Angaston, planted from carefully selected Shiraz cuttings taken from respected old Barossa vineyards.
The wine blends casks from several recent seasons, chosen for their delicacy and aromatic finesse rather than sheer power. These vines grow on rocky slopes where poorer soils and elevation naturally moderate ripeness and produce finer tannins. Winemaker Fraser McKinley follows a minimal-intervention philosophy, fermenting with whole bunches and native yeasts to capture vineyard character. Gentle handling and maturation in seasoned French oak preserve purity while allowing texture to develop slowly. Compared with the more powerful Hoffmann wines, Our Hill is intentionally lighter in feel, prioritising fragrance and detail.
The wine opens with lifted red and blue fruits before revealing spice and savoury complexity. Its structure is supple and finely woven, showing energy rather than weight. Designed to be approachable earlier than the estate’s flagship bottlings, it still possesses the balance to evolve gracefully over several years.
“Pure black cherry, dark plum and spice with pressed flowers and finely detailed tannins. Finer aromatically and improving each release.”
Fraser McKinley is the force behind Sami-Odi—a singular project quietly revolutionising Barossa Syrah. A native New Zealander with a background in spatial design and fine art, McKinley took an unlikely path to winemaking. A formative stint at Torbreck and The Standish Wine Co. laid the technical groundwork, but Sami-Odi has always been something else entirely: a deeply personal expression of site, vine, and time.
Since 2010, McKinley has worked exclusively with Shiraz from the Hoffmann Dallwitz Vineyard, managing his own rows with rigorous organic care. These blocks—some with vines dating back to the 1880s—are cultivated with obsessive precision. Yields are low, the detail is high, and the winemaking is uncompromisingly hands-on: small-batch ferments, whole bunches, no additions except sulphur, and bottling by gravity, unfined and unfiltered.
Sami-Odi is not built on scale or consistency—it’s about curation. McKinley’s approach to wine is more akin to an artist building a body of work: careful, layered, and always evolving. Each release is a blend of individual ferments, often across vine age, blocks, and even vintages. The result is not showy but intricate—wines that unfold slowly, offering both immediate pleasure and long-term intrigue.
This is Barossa through a new lens. The ripeness and power are there, but reined in by early picking, thoughtful canopy work, and a refusal to follow formula. Ferments range from carbonic to traditional, all pressed in small basket lots and matured in neutral oak. What emerges is Syrah with tension and soul—equal parts structure and spontaneity, driven more by instinct than recipe. McKinley doesn’t talk much about technique. He talks about the vineyard, the blend, and how it all feels. And the wines speak fluently in return.
Violet, raspberry and blueberry with hints of black cherry, dried herbs, cracked pepper and a gentle mineral lift.
Bright red and dark berry fruits layered with savoury spice, fine tannins and lively acidity, giving a lifted and elegant mouthfeel.
Lingering notes of spice, floral perfume and subtle earthiness with balanced, graceful structure.