Barossa

The Barossa Valley is the historic epicentre of wine production in South Australia. The first vines were planted in 1843 in Bethany on land purchased by the South Australian Company in 1839, which was sold to the landed gentry. Australia’s position as a then British colony was key to its success. As Phylloxera tore through Europe’s vineyard, the ‘Empire Wines’ producer here began flowing into Europe. Strong, fortified wines were the main exports, owing to their ability to withstand the long journey to Britain. However, throughout the early 20th century, and the wave of immigration that occurred following the Second World War, Barossa’s wine became lighter in body compared to its mid-19th century ancestors, evidenced by the creation of Grange Hermitage during the 1950s. As modern wine making technology found its way to Australia, more consistency of style was achieved. Although still known for exceptionally intense, inky and rich wines, nowadays there is greater variation, with many producers looking to capture freshness and acidity in their grapes, rather than potential alcohol.

Here, Shiraz rules. The terra rossa loam over limestone soil, combined with the altitude of 200-400 meters, Shiraz can attain great ripeness, along with two other classic Rhone varieties, Grenache and Mouvedre, often found blended together. Barossa is home to more 100 + years old Shiraz, Grenache and Mouvedre vines than anywhere else in Australia. These sometimes appear as single vineyard wines, showing tremendous richness and intensity. Barossa Shiraz, now recognised as an iconic wine style, should be rich and silky, showing touches of spice and leather.