Set up by Kym Teusner and Michael Page in 2001, Teusner’s philosophy is to produce only exceptional, affordable wines by being very selective about the fruit that is sourced from old, well maintained vineyards. These vineyards reliably produce balanced, complex fruit which are guided, with minimal inputs, into wine.“Teusner was started by doing what we love, we never mapped it out to be so big. We started small and rode the wave and this is where we’ve ended. These are wines that we love to drink” explains Winemaker Kym Teusner.

The fruit is sourced from across the Barossa, from the north to the south. A proportion of the Mataro comes from older vines but mostly they average between 10 and 15 years old. The Shiraz vines are 30 years old.

Shiraz and Mataro are perfect blended together, winemaker Kym Teusner would like this to be the blend that defines Barossa. The grapes were open fermented, with a lot of oxygen from two daily manual pumpovers. The yeasts carefully monitored and the wine remained on its skins for five days. No pre or post-maceration took place, however oxygen was incorporated to soften the wines. A stainless steel fermentation lasted for five days, then it was pressed. The wine was then finished off in tank or barrel depending on the parcel. The oak used was all old oak barrels of between three to 15 years old, for a period of 12 months. The wine was finaly racked off and bottled, without fining or filtration.