Troy Kalleske makes Red Nectar Barossa Valley Shiraz and Cabernet with grapes from his cousin’s vineyard in Stonewell, in the heart of the Barossa Valley, near Tanunda. The 40-year-old vines have modest yields of just over two tons an acre. The grapes are briefly fermented on the skins, then basket-pressed; the wine spends 12 months in a combination of new and old French oak.