We believe the secret to great wine is only using fruit from exceptional sites. Some of the best vineyards were selected for our wines to ensure we can produce the style we wish to make.
In the 2018 we purchased a 12 acre Shiraz Vineyard in Angaston, in the Eden Valley region.
We planted 1 acre of Fiano and 2.5 acres of Mataro on the vacant paddock next to the Shiraz in Spring 2019.
The Heinrich Vineyard
This vineyard is perfect for Grenache and Mataro with the site situated in an elevated position on the edge of the Mt Lofty range between Rowland Flat and Lyndoch. On a clear day, you can see the glistening blue waters of St Vincent Gulf from the vineyard and it receives daily cooling “gully winds” during summer. The elevation and breezes keeps the temperature moderated and allows a slower ripening period. Perfect for acid retention and flavour development.
The soils are ideal for Grenache and Mataro with the vines planted in Sandy Loam soils with underlying Limestone. With this tough soil profile, the vines work hard and thus produce wines full of character and complexity. The Limestone adds a mineral edge to the wine.
The Grenache vines are 70 years old, while the Mataro vines are over 20 years old.
North Western Barossa
The North-Western Barossa area is renowned for producing some of the greatest Shiraz to come from the Barossa so when looking for fruit sources for our wines it was an obvious choice.
With our primary aim of producing Shiraz with a degree of elegance, finesse and high tones on the nose, getting fruit from the North-Western ridge makes sense. It is elevated and in a cooler part of the Barossa.
The soils consist of shallow red brown soils over heavy clay, scattered with ironstone and quartz. The crops and canopy levels are naturally controlled due to these “lean” soils. A combination of the soil and climate have proven to make consistently expressive Shiraz that can be picked at moderate alcohol levels. Typical fruit expression from these vineyards are medium bodied wines with good plummy fruit, spiciness, with even a hint of pepper and a firm tannin spine.