Tom Shobbrook is one of the founding fathers of Australian natural wine, a pioneer who has been cheerfully shattering norms since 2007, when he returned from six years in Tuscany to introduce biodynamic farming and natural winemaking to the Barossa Valley. As a co-founder of Natural Selection Theory alongside Sam Hughes, James Erskine (Jauma), and Anton van Klopper (Lucy Margaux), Tom helped forge the space that a generation of lo-fi and natural producers now operate within. His early road trips in a Land Rover, sleeping in parks, foraging for wild food, dropping into venues at 11pm with jam jars of wine, became the stuff of Australian wine legend. Today, after 12 years on his family farm in Seppeltsfield, Tom has moved to Flaxman Valley, where he has planted 2 hectares (growing to 5) at 540 metres elevation, built a winery and barrel room, and continues to make wines with nothing added and nothing taken away. No sulfur since 2017. No copper since 2011. Carbonised coconut husk spray in the vineyard. And a thing for eggs, ceramic eggs, that is.