Tin Shed contains a shed-load of wonderful small-batch, vegan friendly Barossa wines. Founded by Peter Clark in the late 1990s, Clarkey is also renowned as Head Chef and shareholder at Vintners Bar & Grill in Barossa, a venue consistently recognised as one of Australia’s leading regional restaurants.
Today, the Tin Shed legacy lives on, with new owner Claire Doughty, proprietor at Brand Warrior Communications, and Clarkey still making the wine. With a passion for Barossa and wine, Claire and Clarkey work side-by-side to produce the Tin Shed wines we’ve learned to know and love.
Grapes are sourced from single vineyard blocks in Eden Valley and Barossa Valley, where parcels are nurtured and harvested with minimal handling and loads of attention.