South
Australia.

70 km north-east of Adelaide. Settled by Silesian immigrants in the 1840s. The Shiraz vineyards we source from include plantings from 1843 – classified under the Barossa Old Vine Charter as Ancestor Vines, among the oldest continuously producing wine vines on earth. South Australia’s quarantine kept phylloxera out, so these genetic lines have survived where almost every other major wine region lost them.

The valley floor is warm. The high ground above it is cooler. Shiraz from old vines holds the structural memory of the place – the iron in the soil, the long summer, the cold winter the vine has been through nearly two hundred times. Cabernet here is built on the same bones. Slow ripening. Long finish. No shortcuts.

On the Fleurieu Peninsula, forty-five minutes south of Adelaide. The Gulf St Vincent and the Southern Ocean push cool air inland, which softens the tannin in the reds, brightens the fruit, and slows the ripening enough to keep alcohol in check. Old-vine Grenache and Shiraz are the regional strength.

The region was first planted in 1838 – one of the earliest in South Australia. Mediterranean climate. Low elevation. Sea on three sides. The wines carry that geography in the first sip: warmer than Adelaide Hills, lighter on their feet than Barossa.

200 to 600 metres above sea level in the hills east of Adelaide. Among the coolest viticultural zones in the country. The fruit holds acid into harvest – exactly what white wine needs. This is where our white portfolio and the base wine for our sparkling come from.

The growing season is long. The nights are cold. What results is the structural opposite of Barossa – wines built on tension rather than ripeness, on line rather than weight.

130 km north of Adelaide, sitting high. Continental climate, significant diurnal range – warm days, cold nights – that builds backbone into the grapes and longevity into the wine. Internationally recognised for Riesling. Equally for structured Shiraz and Cabernet that age on the strength of the soil beneath them.

Cold air drains through the valley each night. The vines see thirty-five-degree afternoons and ten-degree mornings inside a single twenty-four-hour cycle. That swing is what makes the wines.