Consider the atom. Small, yet incredibly powerful. That’s the team at RedHeads Studio. This small, scrappy bunch makes wines of remarkable flavor in tiny batches—and has a reputation as one of Australia’s most special wineries. Their 1888 Cabernet is a must try for fans of Napa Valley's big reds.

Their unique winery and vineyard sit in the world-famous Barossa Valley—just down the road from Penfolds (makers of iconic, $700+ Grange) and Yalumba (who craft $320+ The Caley).

It all began in 2004, when a small band of Australian winemakers (with day jobs at some of the country’s biggest, most prestigious wineries) set up a shed where they could handcraft wines without the demands of quantity-focused shareholders. RedHeads wines quickly caught on, impressing customers and critics alike. In fact, in recent years, RedHeads wines have won 11 trophies and over 200 gold medals.

In 2018, they moved into a custom-built, state-of-the-art winery that’s focused on two things: quality winemaking and sustainability. (97% of their electricity is generated from solar panels and nearly 100% of the water used is purified rainwater collected from the roof.) The team has won multiple awards for their sustainability efforts, including two Green Awards from The Drinks Business.

RedHeads 1888 Cabernet Sauvignon is crafted entirely by hand, led by head winemaker Alex Trescowthick. The Cabernet grapes were harvested in the cool, early morning to preserve their fresh fruit flavors. They were then de-stemmed and crushed into small, open-top fermenters. Finally, the wine rested for 21 months in fine French and American oak barrels, imparting toasty vanilla-spice notes to its lusciously ripe black currant and blackberry flavors.

Why 1888? The wine is named after the year that an old cottage was built on the RedHeads site at 258 Angaston Road. It’s one of the oldest buildings in the Barossa Valley, has been lovingly restored and is now part of the winery.

Hurry to secure your share of this one-of-a-kind, tiny-production Barossa Cab.