The last inaugural Barossa Generations lunch at the Peter Lehmann winery has gathered 300 Barossa wine professionals, including veteran wine maker Wolf Blass, Robert Hill-Smith from Yalumba, Ben Glaetzer of Glaetzer Wines and Langmeil's James Lindner. Wolf Blass insisted on the importance of agreeing on a vision for the wines that Barossa wants to produce, rather than base investments in wine on the promise of governement-sponsored promotion : "Parasitic and idiotic funding systems for overseas promotion mean that overproduced wine from Australian irrigated fruit will hit rock bottom, facing competition from South Africa," Wolf Blass warned.

Blass identified the wines of Barossa as the reference for full-bodied Shiraz, an image that it should capitalize on "Barossa should do what it does best, that's full-bodied Shiraz", he said.  An assumption that Robert Hill-Smith contested, reminding the audience that newly-implemented growing and cutting methods, together with new clones and plantings should allow Barossa to express itself with more complexity and finesse in the future and "shake off the 'big Shiraz' stereotypes".  Now, when it comes to defining full-bodyness, Blass's position on alchol content is clear: "No table wine over 15% should ever get any medal, anywhere in the world, ever."