South
Australia.

70 km north-east of Adelaide. Settled by Silesian immigrants in the 1840s. Old Vine Shiraz from 1843 plantings — among the oldest continuously producing wine vines on earth — sit in soils preserved by Australia’s quarantine, untouched by the phylloxera that erased Europe’s pre-modern wine record.

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 that the vine has been through nearly two hundred times. Cabernet here is built on the same bones. Slow ripening. Long finish. No shortcuts.

The Fleurieu Peninsula, forty-five minutes south of Adelaide. The Gulf St Vincent meets the Southern Ocean here, and the air it pushes inland softens tannin, brightens fruit, and slows the ripening just enough. Historic old-vine Grenache. Shiraz with sea in its background.

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

Two hundred to six hundred metres above sea level in the hills east of Adelaide. Among the coolest viticultural zones in Australia. Whites built on freshness, minerality, and a precision that lower-elevation regions cannot reach. The base of our white portfolio and our sparkling programme.

The growing season is long. The nights are cold. The fruit holds acid into harvest. 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. Continental climate, significant diurnal range — warm days, cold nights — that builds backbone into the grapes and longevity into the wine. Recognised worldwide for Riesling. Equally for structured, long-lived Shiraz and Cabernet that age on the strength of the soil beneath them.

The valley sits high. Cold air drains through it 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.