Peter Lehmann was born in the Barossa village of Angaston in 1930. The fifth generation of one of Barossa’s pioneering families, Peter was only 14 when his father died and the impact was great. He wanted to leave school and begin his career, so with his mother’s support and community connections he secured a role as apprentice winemaker at Yalumba in 1947. Little did he know that during his time there he would evolve into one of Barossa’s most promising red winemakers and gather the skills to set the foundations for Peter Lehmann Wines.

In 1959, Peter was offered the lucrative position of Winemaker/Manager at a Barossa winery called Saltram where he worked for 20 years. A serious grape surplus came with the 1977 vintage, worsening in 1978.

In 1979, Saltram was sold, and the new owners put a halt to the operation. Peter Lehmann parted ways with Saltram to start Masterson Wines, the company which has since evolved into Peter Lehmann Wines, in a move solely designed to help the growers he had built relationships with over the years. Peter took the surplus grapes and doing business on a handshake sold wine on a “pay now and we’ll deliver in two years” arrangement called ‘The Futures’. This raised enough money to buy the growers’ fruit and process it into what became the first ever vintage of Peter Lehmann wine in 1980.

They were tough times of course but led by Peter, the Barossa community pulled together not just to make great wine but to preserve the future of the land and the
Barossa region. ‘The Futures’ wines still exist in tribute to this story and the way we continue to work today.

We work for the long term. We work for the wine, and above all we work for the land – our home, the Barossa.


Our winemakers have identified varying expressions of this classic varietal to blend together seamlessly, delivering a complex and layered wine with fruit intensity and suppleness. Aromas of mocha and liquorice notes lead to a full-bodied Shiraz with juicy raspberry and dark plum flavours supported by spice from time in barrel. A silky soft finish. High quality parcels of fruit are selected from a diverse range of Shiraz vineyards throughout the Barossa Valley, to produce THE Barossan.

Fermented and macerated on skins for up to two weeks, with partial barrel fermentation. Following processing and clarification, the wine matured in a combination of 1-5 year old French and American 300L oak hogsheads for 12 months prior to bottling.


Our winemakers have identified varying expressions of this classic varietal to blend together seamlessly, delivering a complex and layered wine with fruit intensity and suppleness.

Deep red in colour with a crimson hue, there are aromas of violet, plum and hints of spice and char leading to a rich and luscious palate with plush tannins, vibrant fruit flavour and depth from American oak. High quality parcels of fruit are selected from a diverse range of Cabernet Sauvignon vineyards throughout the Barossa Valley, to produce THE Barossan.

Grapes were picked in the cool of the night and crushed immediately into stainless steel fermenters for 7-10 days. After pressing off skins, the wine was then matured in new and older American oak hogsheads for 12 months prior to bottling and releasing.


With purple hues and a bright crimson edge, this wine is extremely fragrant, revealing aromas of fresh raspberries, maraschino cherries and peppery spices.

This is a medium-bodied wine with flavours of juicy berries and soft tannins, with exotic subtleties of pomegranate and rose. Sourced from premium Grenache vineyards on the Barossa Valley floor.

The wine was fermented on skins for ten days, utilising a small percentage of whole bunch fermentation in open fermenters, and then aged in older French oak for 15 months prior to bottling, with a combination of 300L oak hogsheads and 500L puncheons.


The wine exhibits a rich berry aroma, along with toasty oak notes and a touch of spice. The palate features bright, berryfruit flavours followed by a soft and elegant finish. A blend of Cabernet Sauvignon, Shiraz and Merlot sourced from vineyards scattered throughout South Australia’s iconic Barossa Valley region.

The grapes are individually vinified to the completion of fermentation. Following blending of the varietals, the wine is matured in new and old French and American hogsheads for 12 months.


Crafted from Shiraz grapes, sourced from the Barossa Valley and Eden Valley, carefully selected from a number of low-yielding vineyards renowned for their quality of fruit. Deep red with a black core and an alluring vibrancy brought upon by a crimson edge. Aromas of ripe plums and sweet dark chocolate intertwined with the complexity of freshly ground coffee and subtle warm spices. Rich, opulent and full-bodied – exhibiting classic Barossa Shiraz characters of moreish chocolate nuances and subtle spice. There is an incredible richness of flavour, which suggests immense longevity.

Fermented and macerated on skins for up to two weeks with some partial barrel fermentation. Following pressing and clarification, the wine was matured in 60% new 300L French oak hogsheads for approximately 15 months.

‘Eight Songs for a Mad King’ is one of Peter Lehmann’s favourite vocal ensemble musical works, which he loved for its soft harmonies. This work inspired him to create Eight Songs Shiraz, first made in 1996. Peter Lehmann’s aim was to produce a soft and stylish Barossa wine.


The colour is a beautiful bright straw leading to aromas of lemon flower together with some waxy, honeyed development so typical of great, aged Semillon. This wine exhibits beautiful aromas of lemon flower, lanolin and beeswax. An astonishingly lively and zesty wine, it is superbly balanced by a softly rounded middle palate showing the first honeyed development.

The wine finishes clean and fresh. A 100% Barossa Semillon sourced from established vineyards; Pfeiffer, Grope Home and Scholz Old Block. Fruit was picked early and fermented cold in stainless steel tanks to retain fruit delicacy.

Following a two week fermentation period, the wine was clarified and bottled before being cellared at the Peter Lehmann winery for five years prior to release.


This Cabernet Sauvignon is beautifully structured and well noted for its longevity. These wines keep the promise Peter Lehmann made to the growers across the region to always make wines that showcase the true character of the Barossa.

Deep ruby colour. A bouquet of violets, blackcurrant and subtle charry, mocha flavoured oak in the background. Displays classic Barossa Cabernet Sauvignon characters, full of mint-chocolate with a silky, savoury finish.

Made from 100% Cabernet Sauvignon vineyards scattered throughout the different sub-regions of the Barossa. Fermented on skins for a period of seven days before maturation in 10% new and older French and American oak hogsheads for 15 months prior to bottling.


Exhibiting all the hallmarks of Barossa Grenache, this wine is a pale salmon colour with brilliant clarity and transparency, and offers abundant aromas of fresh berries and hints of citrus florals. The palate is soft and round with luscious strawberries and cream flavour, followed by crisp refreshing acidity, delivering a clean and balanced finish.

Made entirely from grapes sourced from top quality Grenache vineyards scattered across the Barossa Valley floor. After harvesting in the cool of the night, Grenache grapes were crushed, chilled and left on skins for 6 to 20 hours before draining off and undergoing a cool fermentation. The wine was then clarified and bottled to lock in freshness for this fruit driven style.


The delicate green/gold colour of the wine leads to an enticing aroma of freshly picked green apples and limes with hints of citrus blossom. The wine displays vibrant lime juice characters with some minerality typical of a quality Eden Valley Riesling. The palate is elegant with a crisp, dry finish. Delicious in its youth, it lends itself to drinking upon release but can also benefit from up to ten years cellaring.

Serve lightly chilled. A perfect aperitif and a great pairing with any Asian cuisine. Enjoy with shallot pancakes or salt and pepper pork ribs.