In 1859 William Salter cleared 10 acres of land at his Mamre Brook homestead near Angaston in the Barossa and planted Shiraz. On March 20 1862, Saltram crushed its first grapes and produced 1800 gallons of a wine that was simply called ‘No 1. Shiraz’.

Over the years successive vintages of No.1 has won numerous awards at major wine shows across Australia. The secret to this wine's success lies in the extraordinary heritage of old Barossa vines along the eastern fringes of the Valley floor. Fruit from these old vines is gently crushed before being made in traditional style open fermenters to begin a long ferment and ensure full extraction of flavour, colour and tannins.

The wine is then pressed and racked before being transferred into new French oak casks (8%) and new and seasoned French oak barrels for 22 months. After maturation, the winemaker carefully assessed each barrel before blending and bottling. The resultant wine is always intensely flavoured yet beautifully integrated and balanced; best enjoyed five to 15 years after vintage.

Saltram No. 1 Shiraz stands proudly as one of the great Australian red wines and as one of the truly great Barossa Shiraz wines.