It’s a brave soul who launches a new wine label at any time – let alone during uncertain times for the wine industry – but Jason Barrette’s past career as a decorated soldier suggests that he is a man who is not afraid to take risks. Jason discovered a passion for wine while touring Europe’s historic battlefields and was so inspired by the wine culture of France and Italy that he returned to Australia to study winemaking.
All of which has led him to where he is today, launching his own label, Camino Wine Co., the Spanish word for “journey” embodying his passion for winemaking, his dedication to the craft, and his love for sharing exceptional wines and stories. The passion is obvious in his debut label of seven fine South Australian wines, launched in June last year and already attracting critical acclaim.
Jason has put the hard yards into this new venture. After gaining a Bachelor of Agriculture (Oenology) from The University of Adelaide in 2005, he became part of the esteemed Penfolds winemaking team at Magill Estate. Under the guidance of chief winemaker and mentor Peter Gago, he spent 12 years crafting super-premium wines, including Bin 707 and Grange.
For the past two decades, he has expanded his winemaking expertise through extensive travel in the Northern Hemisphere, working dual harvests as a “flying winemaker” and consultant. He has lent his skills to wineries in Portugal, France, the USA, and Canada, crafting a diverse range of wines, including red, white, sparkling, rosé, fortified, and ice wine.
During this time, he worked with many colourful personalities, including entrepreneurs, Hollywood actors and musicians, sharing his expertise and connecting over a shared love and passion for wine.
Camino is a tribute to his experiences working in premium wineries and his unwavering commitment to precision — a celebration of his wine creating journey and his absolute attention to detail. All his wines are vegan, made with natural ferments and minimal intervention. His red wines are unfined and unfiltered, while the white wines undergo no fining and only minimal filtration.
Seeking to draw out the fullest expression of both the grape variety and its terroir, he forms a deep bond with each vineyard he works with. There’s a hint to that in the drawing of a pair of work boots gracing the label of his Grenache Rosé, although the boots are surely also a nod to the Camino name.
“Winemaking is about precision, patience, and a deep respect for process — something my military background instilled in me. From vineyard to bottle, I personally perform over 40 meticulous touchpoints to ensure every element is consistently perfected,” he says.
“Every wine tells a story, and with Camino, I wanted to create something truly special —wines that reflect my global journey, the dedication behind every detail, and the incredible fruit we have here in South Australia. Camino is a celebration of every vineyard I’ve worked in, every lesson I’ve learned, and every story I’ve had the privilege to tell.”
The debut Camino Wine Co Collection includes seven wines: 2024 Barossa Valley Tempranillo ($35), 2024 Adelaide Hills Grüner Veltliner ($35), 2024 Barossa Valley Grenache Blanc de Noir ($35), 2023 Adelaide Hills HSV Chardonnay ($60), 2023 Centenary Vines Barossa Valley Grenache ($60), 2023 Barossa Valley Grenache Rosé ($30) and Jason’s personal favourite, the 2021 Paradigm Vineyard Marananga Shiraz ($120).
Jason sent us two wines to sample, which we have the pleasure of reviewing here.
Camino 2023 Grenache Rosé, $30: Light salmon in colour with a tinge of copper and gold, this dry Rosé is deliciously fresh and vibrant. Very easy to quaff, either while kicking back on the deck or enjoying a casual meal, it has delicate strawberry aromas, notes of rhubarb, raspberry and red apple, and a hint of spice. A very food-friendly wine, it would be a great accompaniment to a lovely salmon dish or a seafood feast.
Camino 2023 Centenary Vines Grenache, $60: Old-vine grenache is one of life’s greatest pleasures so learning that the grapes for this wine come from a Barossa vineyard planted in 1912 makes my heart sing. And what a joy it is. Fermented in seasoned French oak for nine months, it has velvety tannins, a gorgeous crimson colour, raspberry and cherry notes with underlying Christmas cake spice. We enjoyed it with rare steak and a truffle and black garlic sauce, but it would pair with a wide variety of food, especially Asian dishes.
More information: www.caminowineco.com
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