FRUIT SOURCED FROM VINEYARDS IN THE BAROSSA VALLEY, ADELAIDE HILLS, MCLAREN VALE AND LANGHORNE CREEK.
MCLAREN VALE WAS NAMED AFTER DAVID MCLAREN, WHO ARRIVED IN THE COLONY IN 1837 AND LEFT IN 1840. IN 1841, JOHN REYNELL PLANTED 500 VINE CUTTINGS NEAR THE PRESENT TOWNSHIP OF REYNELLA. A REGION ENTRENCHED WITH HISTORY, FINE WINE AND FINE FOOD. THE REGION CONSISTENCY PRODUCES FINE WINES FROM A NUMBER OF VARIETIES, MOST IMPORTANTLY SHIRAZ, CABERNET SAUVIGNON AND CHARDONNAY. MCLAREN VALE OFFERS EXCEPTIONAL WINES, REGIONAL PRODUCE AND BEAUTIFUL SCENERY NESTLED BETWEEN THE MOUNT LOFTY RANGES AND BEACHES OF GULF ST VINCENT.
50km South of Adelaide
In the East, the land rises as high as 320 metres, but the flats mostly swell between 50-100 metres elevation. Different soil types can be found in this region, including terra rossa soils, light loam over clay, rendzina soils, soldolic, and Bay of Biscay soils. The soil type is generally quite poor with much of it sandy with a clay base. Drip irrigation helps where nature is lacking, although about 20% of the regions fruit is retained as “dry-grown” to encourage intense flavours.
McLaren Vale has a Mediterranean climate with four clear seasons. With a dry warm Summer, the area has dry weather from December through to March or April, giving an easy change between summer and winter. It is gentle with long warm days and short cool nights. Winter rains of 580-700 mm per annum flow into a fresh spring. The region rarely experiences frost or drought due to its close proximity to the sea.
OF THE MANY VALLEYS AND RISES OF SOUTH AUSTRALIA, ADELAIDE HILLS IS ONE OF THE LARGEST WINE REGIONS IN THE AREA. IT ALSO HAS THE DISTINCTION OF BEING THE OLDEST WINE REGION IN THIS PART OF THE COUNTRY: THE FIRST VINES WERE PLANTED IN THE MID-19TH CENTURY. SINCE THEN, MORE THAN 50 WINERIES HAVE EMERGED AND DEVELOPED TO SOME OF THE FINEST IN THE COUNTRY, COVERING THE REGION’S LANDS BETWEEN THE BAROSSA AND EDEN VALLEYS AND THE NORTHERN LANGHORNE CREEK AND MCLAREN VALE.
30km East of Adelaide
Located 420 metres above sea level, the topography of the Adelaide Hills generates a wide range of mircoclimates but the region is generally cooler and moister than Adelaide and the coastal plain. Soil depth is also variable due to topography, which can range from steep slopes to undulating hills, resulting in shallow stony soils to the top of hills and deep peat-like clays at the bottom of hills.
The variation in topography and soil type can affect vine growth, and contributes greatly to wine style. Low lying areas with heavy soils provide potential for greater vigour, while higher well drained stony soil allow better vigour control, both of which can be utilised depending on the variety and wine style required.
The summer months are generally warm and dry, with average temperatures considerably cooler than other Australian wine regions. In particular night time temperatures are much cooler than most surrounding wine regions. The Adelaide Hills receives a higher rainfall compared with other wine regions, with rain occurring mainly during the winter months, although rainfall does vary across the region. The further you travel east from Mount Lofty rainfall drops dramatically.
LANGHORNE CREEK HAS A WINE HISTORY DATING BACK TO 1850. TRADITIONALLY A RED WINE GROWING DISTRICT WELL KNOWN FOR ITS FULL-BODIED CABERNET SAUVIGNON, SHIRAZ AND RED BLENDS. WITH A SURPRISINGLY COOL CLIMATE, THE REGION ALSO PRODUCES EXCEPTIONALLY FLAVOURED WHITE AND FORTIFIED WINES.
60km South-East of Adelaide
Defined by Mount Lofty Ranges to the West and North and Lake Alexandrina to the South. On average around 20-50 metres above sea level. Langhorne Creek’s fertile soils are predominantly deep, alluvial sandy loams that vary in colour from red-brown to dark grey, with patches of black, self-mulching clays. All soil types promote vine vigour, generous canopies and cropping levels.
The growing season climate is predominantly shaped by the onshore southerly winds blowing directly from the Southern Ocean across Lake Alexandrina.
THE BAROSSA VALLEY IS THE WINE CAPITAL OF AUSTRALIA, A PLACE WHERE YOU CAN GET A REAL TASTE FOR THE FINER THINGS IN LIFE. WITH CONSISTENTLY OUTSTANDING VINTAGES AND GENERATIONS OF GRAPE GROWERS AND WINEMAKERS, THE BAROSSA HAS ESTABLISHED ITSELF AS AUSTRALIA’S LEADER IN PRODUCING FINE WINES AND IS HOME TO SOME OF THE OLDEST VINEYARDS IN THE WORLD.
OVERALL, SOUTH AUSTRALIA PRODUCES 50 PER CENT OF AUSTRALIA’S WINES AND 70 PER CENT OF THE NATION’S WINE EXPORTS. EVERY YEAR NEARLY ONE MILLION PEOPLE VISIT THE STATE’S CELLAR DOORS, SPENDING $342 MILLION IN THE PROCESS. SIXTY PER CENT OF ALL THOSE CELLAR DOOR TOURISTS VISIT THE BAROSSA, MAKING IT THE STATE’S MOST POPULAR WINE REGION.
80km North of Adelaide
The topography is combined of rolling and exposed hills with varied soil types ranging from brown to grey colour with both loamy sand and clay loams.
The Barossa region resembles that of a Mediterranean climate with dry summers and mild winters. Typically, between April and October, the average rainfall is approximately 550 mm per annun. During Autumn, the days are warm with chilly evenings. In Winter, expect chilly days and cold nights and in Spring, the days are bright and sunny with evenings cool and temperate. During Summer, the mercury can rise up rapidly with warm days hovering around 35 degrees celsius.
The fruit was picked in the cool of night.
Fermented on skins in static potters and rotary fermenters for a period of seven days to retain as much of the luscious natural fruit flavour as possible. Warm temperatures at the early stages of fermentation along with three days of post ferment maceration helped develop soft fleshy fruit and tannins while helping build structure. Following the pressing process, clarification and final blending the fruit was matured with select parcels having contact with old French oak.
Winemaker John Harris
Great to drink now, but will mature and develop complexity over the medium term.