Australia's winemaking story is steeped in history, resilience, and innovation. Among its many chapters, one of the most fascinating is the tale of its ancient vines, which have weathered the sands of time and contributed to the country's reputation as a wine powerhouse.

In the late 19th century, a tiny insect called Phylloxera threatened vineyards worldwide. This tiny aphid feeds on the roots of grapevines, ultimately destroying them. Its arrival in Europe caused widespread devastation to vineyards, leading to the loss of more than 80% of vineyards, and altering the course of the global wine industry. However, due to Australia's geographic isolation, many of its vineyards were spared from this destructive pest. This fortuitous circumstance allowed some of Australia's vines to survive and thrive for well over a century, making them some of the oldest vines in the world.

As Australia's wine industry evolved, so did its focus. While fortified wines like Port and Sherry were once the cornerstone of the industry, consumer preferences shifted towards drier styles. Winemakers adapted, turning their attention to producing exceptional dry red wines, particularly Shiraz and Cabernet Sauvignon, which have become emblematic of Australian winemaking prowess. These old vines, once used for Tawny Ports are now the same vines behind some of Australia's most famed wines - from Henschke's Hill of Grace to (the somewhat disputed) 1843 plantings used for Langmeil's "The Freedom" Shiraz.