Led by Robert ('Rocky') O'Callaghan (ex-Chateau Tanunda), Rockford has become known by many as an icon of the Australian wine industry.

By waving the Rockford flag high through an 'entrancing annual newsletter' (as James Halliday puts it), the winery contributes the majority of its sales to cellar door and mail orders.

Available in some of the better restaurants in Australia, Rockford make an exceptional Basket Press Shiraz which is often difficult to get your hands on, but well worth the effort. Also presented in small half-bottles, Rockford have been able to bring affordability to the table in even the most expensive of dining rooms for a wine that surpasses all expectation.

While a traditional focus on the land, grape harvesting and winemaking is very apparent (and there is little in the way of human intervention in these processes from what I can tell), Rockford have been rather innovative in producing their Black Shiraz NV – a sparkling red wine hailed as the best available today.

Rockford might also be fondly remembered for their Moppa Springs Grenache Mataro Shiraz blend – a triumph of flavour and vinous dexterity.

An enchanting fellow to speak with, the winemaker has at his disposal a selection of grapes from rather old Barossan vineyards. The flavours produced in all Rockford wines are uninhibited and full and I've not come across a poorly balanced Rockford red yet. - Daniel Jess