Collection: Saltram Wine Estate | Barossa Valley

Saltram Wine Estate — One of the Barossa Valley's Great Historic Wineries

No history of the Barossa Valley — or of Australian wine — is complete without the mention of Saltram. Founded in 1859, Saltram Wine Estate is one of the oldest continuously operating wineries in Australia, a living link between the pioneering spirit of the colony's earliest settlers and the world-class wine industry that the Barossa Valley has become. For over 165 years, Saltram has celebrated the tradition, heritage, and extraordinary terroir of the Barossa, producing wines of great style, depth, and character that have earned the respect of wine lovers across Australia and around the world.

History & Heritage

The story of Saltram begins in 1844, when a recently arrived English immigrant named William Salter was among the first to purchase land in the newly surveyed Barossa Valley. He built a stone house for his family, naming it Mamre Brook after Abraham's spiritual home in the Book of Genesis — a name that endures to this day as one of Saltram's most celebrated wine labels. William Salter and Son first planted grapes in 1859, and in 1862 produced 8,000 litres of a wine appropriately named No.1 Shiraz — a wine that stands proudly today as the spiritual ancestor of Saltram's flagship Barossa Shiraz.

Mamre Brook house has been a central feature of Saltram throughout its history — a constant and tangible link between the present and the past, and a reminder that great wine is always rooted in place, people, and time. The eminent Dolan family, twice winners of the prestigious Jimmy Watson Trophy, crafted many of Mamre Brook's most memorable vintages, cementing Saltram's reputation as one of the Barossa's benchmark producers.

Today, Saltram is home to two distinct ranges: the historic Saltram Estate wines, including the celebrated Mamre Brook and Eighth Maker labels, and the bold, food-driven Pepperjack range — one of Australia's most recognisable and beloved wine brands.

The Region: Barossa Valley, South Australia

The Barossa Valley is Australia's most celebrated wine region and one of the great wine regions of the world. Located approximately 70 kilometres northeast of Adelaide in South Australia, the valley runs roughly north to south between the Barossa and Gomersal Ranges, encompassing a diverse mosaic of soils, elevations, and microclimates that give its wines extraordinary complexity and character.

The Barossa's climate is warm and continental — hot, dry summers with low rainfall, cool nights, and mild winters. This combination of warmth and diurnal temperature variation allows grapes to ripen fully while retaining the natural acidity and aromatic complexity that give Barossa wines their distinctive balance of power and finesse. The valley's ancient, low-yielding old vines — some of the oldest in the world, with Shiraz plantings dating back to the 1840s — produce fruit of extraordinary concentration, intensity, and depth.

The Barossa's soils are equally diverse: deep, fertile red-brown earths in the valley floor give way to sandy loams, clay subsoils, and ancient schist on the ranges, each contributing distinct character to the wines grown above them. It is this combination of ancient vines, warm climate, and diverse soils that makes Barossa Shiraz the benchmark of Australian red wine — full-bodied, plush, and deeply flavoured, with characteristic notes of blackberry, dark chocolate, mocha, and spice.

Saltram also sources fruit from several of South Australia's other outstanding wine regions — McLaren Vale, with its Mediterranean climate and ancient soils producing rich, velvety Shiraz and Grenache; Langhorne Creek, whose deep alluvial soils and cool lake breezes yield Shiraz and Cabernet of exceptional fruit purity and fine chalky tannins; and the Limestone Coast, whose terra rossa soils and cool maritime climate produce wines of precision and elegance. The Pepperjack range also extends to Mendoza, Argentina for Malbec and Central Otago, New Zealand for Pinot Noir — sourced personally by winemaker Richard Mattner to ensure the Pepperjack quality and style is never compromised.

Our Range

Saltram Eighth Maker Shiraz 2001 — A rare and historic cellared release from one of Saltram's most prestigious labels. Beginning to develop beautiful secondary earthy aromas alongside dusting of chocolate and spice, with well-ripened tannins. A wine of genuine age-worthiness and Barossa character. Reviewed by James Halliday.

Saltram Mamre Brook Cabernet Sauvignon 2006 — A cellared release from one of the Barossa's most storied labels, named after William Salter's original 1844 homestead. A richly styled Barossa Cabernet, previously winner of the Stodart Trophy, perfumed with French vanilla oak and endowed with a cornucopia of ripely spiced berry flavours. 92 Points, Gary Walsh, The Wine Front.

Pepperjack Barossa Valley Shiraz — Available across multiple vintages (2016–2024) and in both 750mL and 375mL formats. The flagship Pepperjack expression. Deep, dark red with a vibrant purple rim. Ripe blackberries, dark chocolate, and mocha on the nose with subtle spice and well-blended oak. Sumptuous texture and balanced structure on the palate with layered blackberry, blue fruit, and oak. Soft tannins and a long, elegant finish. The 2016 vintage earned 92 Points from Campbell Mattinson, The Wine Front.

Pepperjack Mid-Strength Shiraz — All the character and flavour of the classic Barossa Shiraz at a lighter style — the same blackberry, dark chocolate, mocha, and spice profile with soft tannins and a long, elegant finish.

Pepperjack Dish Shiraz — McLaren Vale & Barossa Valley. Deep red with plum, blueberry, and strawberry aromas. Juicy ripe fruit flavours and velvety tannins. Designed to complement bold, flavoursome dishes.

Pepperjack Scotch Fillet Graded Shiraz — McLaren Vale. Available across multiple vintages. Concentrated blue and black fruits, dark chocolate, mocha, and savoury oak. Fine, velvety tannins. Matured 12 months in French, American, and Hungarian oak. Crafted specifically to match the rich, marbled flavours of a scotch fillet steak.

Pepperjack Porterhouse Graded Shiraz — Langhorne Creek. Available across multiple vintages. Rich and concentrated red and blue fruits, dark chocolate, and spice. Fine, chalky tannins offering length and power. Matured 15 months in French and American oak. Designed to complement the bold, beefy character of a porterhouse cut.

Pepperjack Barossa Valley Cabernet Sauvignon — Available across multiple vintages. Deep dark plum red. Ripe dark berries, blackcurrant, plum, mint, and leafy notes. Plush dark fruits, soft chalky tannins, and subtle oak. Generous length and a rich, soft finish.

Pepperjack Dish Cabernet Sauvignon — Langhorne Creek & McLaren Vale. Ripe red currants, blackberries, sage, mint, and oak. Delicate red fruits and smooth, lingering tannins.

Pepperjack Red Blend — Barossa Valley. Dark cherries, cranberry, raspberry, spice, and mocha. Rich, structured profile with smooth, velvety tannins and a soft, flavoursome finish.

Pepperjack Mendoza Malbec — Argentina. Available across multiple vintages. Deep, dense colour with violets, spice, ripe blueberries, and boysenberry on the nose. Vibrant red cherry and fresh cranberry on the palate with savoury, chalky tannins. Sourced personally by winemaker Richard Mattner in Mendoza.

Pepperjack Central Otago Pinot Noir — New Zealand. Available across multiple vintages. Ripe plum, dark cherry, and mocha with fresh wild thyme. Rich dark cherry and vibrant cassis on the palate with smooth, enveloping tannins. Notes of savoury cocoa and resinous spice from oak maturation and whole bunch fermentation.

Pepperjack Sparkling Shiraz NV — Barossa Valley. Lifted red berry fruits, raspberry, red liquorice, spiced cloves, and fresh dark cherries. Rich, concentrated, and best enjoyed young and fresh.

Food Pairing

Saltram and Pepperjack wines are built for the table. The Barossa Shiraz and Graded Shiraz expressions are the natural partners for red meat — a perfectly grilled scotch fillet, a slow-roasted lamb shoulder, or a rich beef short rib. The Cabernet Sauvignon expressions pair beautifully with lamb, venison, and aged hard cheeses. The Malbec loves a juicy burger or barbecued beef. The Central Otago Pinot Noir is outstanding with duck, salmon, and mushroom-based dishes. The Sparkling Shiraz is one of Australia's great food wines — magnificent with roast turkey, duck, or a cheese board.

Explore the full Saltram and Pepperjack range below and discover the wines of one of the Barossa Valley's most historic and enduring producers.