2024 Head Wines Red GSM, Barossa

Bright ruby, fragrant and appealing with red cherry and raspberry aromas, dried orange peel spice and a little smoky reduction that blows off quickly. Light-bodied but packed with juicy flavour, the firm grainy tannins giving it structure to carry through to the close. Drink to 2032.

92 points Melissa Moore for The Real Review, May 2026

A Barossa/Eden Valley blend of 65/25/10/% grenache/mataro/shiraz; 10% whole bunch. Crimson with a flash of magenta and characters of damson plum, dried cherries and blueberries, with hints of mixed spice, citrus blossom, cold tea, charcuterie, amaro and earth. Juicy, bright and medium bodied, with bright fruit, fine tannin and vivid sour cherry acidity. Drink to 2032.

91+ points Dave Brookes for Halliday Wine Companion, February 2026

Alex Head follows a negociant model of working with select growers rather than farming his own vineyards. This has allowed him to spend years understanding the characteristics of the varied sites of the Barossa while refining his winemaking style: some retention of stems, ferments using indigenous yeasts, minimal sulphur throughout the wine-making process, and bottling without fining or filtration.

The Red GSM is a blend of fruit from 60- to 80-year-old vines. The 2024 was an excellent vintage in the Barossa, and this wine is a regional blend of 70% Grenache from Krondorf and Ebenezer, 15% Shiraz from Mengler’s Hill up in the Eden Valley and 15% Mataro from Ebenezer and Vine Vale.

Fermented over ten days in open vats with 10% whole-bunch retention and daily pump-overs. The Grenache was matured in old 2,250L oak foudre, the other two varieties in seasoned 500L puncheons.

Earthy undertones to lifted aromas of red and purple fruit, with light touches of bittersweet citrus and smoky, leafy flintiness. Light to medium-bodied but concentrated and mouthwatering. Fine tannins wrap around the blue and red fruit flavours and carry these to the long lasting finish.

Barossa GSM is made for long weekend lunches and Mediterranean treats like eggplant Moutabal topped with crispy lamb and spiced chickpeas or pork chops with romesco sauce.