Situated in the Barossa Valley, South Australia, Tin Shed was established in 1997 by Peter Clarke, Head Chef and part-owner of the award-winning Vintners Bar & Grill near Angaston, recognised as one of the country’s leading regional restaurants. Today, the Tin Shed legacy lives on, with new owner Claire Doughty. With a shared passion for the Barossa and wine, Claire and Peter work side-by-side. Grapes are sourced from choice, single vineyard blocks in Eden Valley and Barossa Valley, where parcels are nurtured and harvested with minimal handling. Eden Valley ensures a measure of appetising perfumes and good structure, Barossa contributes palate weight and richness. In the cellar, the small-batch, vegan-friendly wines are crafted by Peter with minimal intervention; to be enjoyed with food and friends.