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Barossa Valley, SA

Although the label suggests only two, three best mates stand behind Bruno and George. Bruce, Josh, and Digger.  

Growing up in the Barossa, grapes and wine were a part of everyday life. Josh Norman, coming from a long list of family winemaking dating back to 1851 & Bruce earning pocket money from the old man at St. Hallett Wines throughout his childhood.

Running amok amongst some of the world’s oldest vines and ‘appropriating’ some truly world class wines from our parents’ cellars. Drinking those same wines around a campfire while feasting on fresh caught yabbies. As soon as school was finished and agreement was made, their work began in earnest, University would have to wait. Vintages in the Barossa were followed by vintages in New Zealand, then the US and Europe. Their twenties were spent living out of a busted backpack, following vintages, and barely seeing a winter.

Lugging hoses and managing ferments in far flung corners of the world, these thick friends were seldom in the same country, though their paths would often cross for a vintage in Australia, or occasionally a season together in a foreign land.


The winery is situated in the hills of Eden Valley with a first-class fermenting facility.

Bruno & George produces a Grenache, Montepulciano, Shiraz and Nebbiolo Rose. The Monte is sourced from a dry grown vineyard in Higher Eden which has been producing sensational quality, however as a dry grown our yielding is determined by that precious rainfall each year. Our Nebbiolo, Grenache and Shiraz are all single vineyard Old Vine from the Barossa Valley floor producing traditional smooth and elegant wines.

We love wines, we love Barossa wines, we love the history and want to continually pay homage to those who paved the way to this world class wine region. The wines we make although part of a new generation, the traditional methods, and techniques we keep close to our practices

Picking on fruit concentration is key, however being adaptive to the vast difference in our parietals has played an important role with our wine making. We believe is long cool controlled ferments and have been fortunate to have no pressures of rushing this process. Four ferments, four tanks, no compromising on having to make space for another.


Meet the makers


Sales and Business Director





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