- Los Vinos y el Menú
- Información sobre los vinos
- Notas regionales
- Vinotables rating de los vinos
Jairo y Alfonso Sánchez
TIPO : Ciega
Orlando Mason, Carlos Paldao, Alfonso Sánchez, Jairo Sánchez, Peter Scherer, Miguel Segovia.
LOS VINOS Y EL MENÚ
Esta degustación es la primera de la serie de vinos de Australia programada para el 2015, que en esta oportunidad incluye vinos de Australia del Sur
- D’Arenberg Marsanne Viognier Hermit Crab, 2012
- Torbreck The Steading GSM, 2009
- D’Arenberg Shiraz Dead Arm, 2009
- D’Arenberg Laughing Magpie Shiraz Viognier, 2009
- Shingleback Cabernet 2010
- Bisque de langosta
- Ensalada verde
- Lasagna de ternera
- Cordero en salsa de romero y vegetales asados
- Café o postre
INFORMACIÓN SOBRE LOS VINOS
(All information obtained and condensed from several Internet articles.)
D’Arenberg Marsanne Viognier Hermit Crab, 2012
The Winery. Many of McLaren Vale’s vineyards are on free-draining soils underlain with limestone, formed by the calcareous remains of the local marine fauna. One such creature was the Hermit Crab, a reclusive little crustacean that inhabits the cast-off shells of others. The Osborn family thought the name appropriate for this, McLaren Vale’s first ever blend of Viognier and Marsanne. “Hermit” is also an abbreviation for the French appellation of Hermitage, where the Marsanne grape variety dominates.
The Wine. A wet late summer followed by a wet winter in 2011 set the vines up perfectly for the 2012 vintage. Spring and summer were considerably dryer than normal, but a small amount of rain and considerably cooler weather in early February slightly enlarged the berries but reduced the stress of the vines keeping fruit character and acidity.
Small batches of grapes are crushed gently and transferred to stainless steel basket presses. Fermentation is long and moderately cool to retain fresh fruit characters. About 3% underwent wild fermentation for extra complexity. 14% of the Viognier is fermented in aged French and American Oak to add mouth feel and support the subtle Viognier tannins.
The Viognier and Marsanne components (64% and 36% respectively) received similar treatment, but are not blended until the final stages of the winemaking process.
The Viognier throws the first punch in this wonderfully aromatic wine with its heavenly lift of candied ginger and crunchy, yet sweet white nectarine. A deeper look unveils the more complex Marsanne notes of green papaya and pistachio.
An abundance of stone fruits hold sway over the sumptuous attack and mid palate. The finish is surprisingly savoury. The Marsanne’s nuttiness is quite persistent and coupled with a delicate hint of sea spray.
Alcohol: 13.5%; Price: $14
Experts Ratings: IWC 90 Pts. “Round and expansive, with a hint of lemon curd adding lift and focus. In an ample, intensely fruity but surprisingly lively style, finishing with nervy cut and a lingering note of honeydew melon.”
Torbreck The Steading GSM, 2009
The Winery. Low yielding, old and dry-grown Barossa Valley vines are the cornerstone of the Torbreck Vinters. where traditional, manual, winemaking methods and minimal intervention are combined to produce a variety of fascinating wines every year. The growers tha work with Torbreck have been selected for their unique vineyards sites and spartan approach to viticulture because Torbreck wines are concentrated in the vineyards, not in the winery. “The Torbreck wines are the products of a brilliant wine maker obsessed with keeping the historic traditions of South Australia alive and well.”
Torbreck Vintners was founded by David Powell in 1994. The roots go back to 1992 when David, who was then working at Rockford, began to discover and clean up a few sections of dry-grown old vines. Near lifeless, he nurtured them back to health and was rewarded with small parcels of fruit that he made into wine. David was able to secure a contract for the supply of grapes from a run-down but ancient Shiraz vineyard. The Torbreck endeavour is based around the classic Barossa Valley varietals of Shiraz, Grenache and Mataro, and a love for the wines of France’s Rhone Valley. Torbreck doesn’t only make red wines though, they have Viognier, Marsanne and Roussanne planted on the winery block which have blended to make a white wine.
In July 2002 the historic Hillside property was acquired by Torbreck. Situated in Lyndoch, it is one of the original Barossa properties. Vast and picturesque it contains some magnificent old and ancient vineyards that will further our source of premium quality fruit. The Hillside property contains a wonderful native ecosystem that supports a myriad of flora and fauna. Plans are underway to restore Hillside to it’s former glory and create wines to reflect the history and significance of this grand old property.
The Wine. A blend of Grenache (60%), Shiraz (20%) and Mataro or Mouverdre (20%) from one of the Barossa Valley’s top producers. Deep ruby red in colour, this wine has delicate aromas of truffle, five spice and flowers. Burgundian in style, the palate is elegant with subtle notes of cherries, earth and cedar all neatly wound by a tight spine of acidity and ripe supple tannins. Enjoy now or in years to come as it will develop beautifully in the cellar.
The Steading is perhaps the most important wine within the Torbreck portfolio, the one that best exemplifies what Torbreck is all about. It is sourced from vines that survived the vine-pull scheme in the early 1980s, cultivated on their own roots that were unaffected by phylloxera. It also best explains the serendipitous discovery of some withered ancient vines, some well over a century old, that have been carefully nurtured back to life. Protecting and nurturing the old vine resources of the Barossa Valley is paramount to Torbreck and this wine, more than any other is an indication of what is possible from the now protected ancient Barossa cultivars – Grenache, Mataro and Shiraz.
The Steading is sourced from our own vineyard estates as well as from growers on a share-farming basis, totalling 45 different sources of fruit, all vinified separately and blended once their individual virtues have been assessed. The Steading’s generous and supple flavours combined with its silken texture are a rewarding and very versatile choice with all types of cuisine.
Alcohol: 15%; Price: $37
Experts Ratings: WA 94 Pts. “Medium deep garnet-purple in color, the 2009 The Steading has a very pretty nose of raspberry preserves, rhubarb compote and orange peel alongside expressive spices and florals with a whiff of white pepper.”
D’Arenberg Shiraz Dead Arm, 2009
The Winery: The original family property located at Osborn Road, McLaren Vale this 113ha (280acre) Estate has 73ha (180 acres) planted with various varieties made up of old and new plantings. Shiraz planted in 1912, bush vine Grenache and Mourvèdre planted from 1918 through to Cabernet Sauvignon (1950s), Chardonnay, Marsanne, Viognier, Chambourcin, Sauvignon Blanc. Soil profiles are a mix of three McLaren Vale subregions, McLaren Vale, Seaview & Blewitt Springs. Primarily Ironstone & chalky rock with a thin covering of clay loam on the higher slopes of the vineyard with deepening clay layers as you venture down the slopes to creek bed clays as found in the valleys. Also found is sandy loam on marley limestone soils. This is the larges vineyard but there are six other vineyards that supply garpes of different varieties. Those interested inreading more about this remarkable vineyard and winery can fin it here: http://www.darenberg.com.au/
The Wine: This is a 100% Shiraz. Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often vines affected are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.
2009 was one of the best vintages for Shiraz in the last decade. Sufficient winter rains set up the vines well with good canopies. December and most of January were very cool with only three days above 30°C until late in the month. There was a string of days above 40°C in late January that had little effect as most vines were going through veraison. The mild weather that followed ensured that ripening was stress free and grapes showed good levels of natural acidity and balanced tannins.
Small batches of grapes are crushed gently and then transferred to five tonne headed down open fermenters. These batches remain separate until final blending. The wine is then basket pressed and transferred to a mixture of new and used French and old American oak barriques to complete fermentation. The barrel ferments are aged on lees, and there is no racking until final blending. The Dead Arm does not undertake fining or filtration prior to bottling, which may result in a harmless deposit in or adhering to the bottle.
This is a classic Dead Arm in every sense of the word. The nose is brooding and alluring, earthy notes combined with dark fruits, fennel and baking spice. The longer this wine sits in the glass, the further it unfurls opening into notes of sweeter berry fruit laced with more of those soily, forest floor notes.
The palate is dense and concentrated with a plethora of fruit characters, plum, blackberry, mulberry, earth, iodine and black olive. Despite the richness and intensity of the attack and mid palate the experience surprisingly crescendos with a lick of spicy pepper, coupled with lovely, fined grained, textural tannins that seem to persist in the mouth forever. Complex, and savoury.
While enjoyable in youth, this wine will reach its full potential with bottle age up to at least 20 years. The considerable structure and depth will ensure that the fruit characters will develop over time revealing more complexity and providing immense interest.
Alcohol: 14.5%; Price:57
Experts Ratings:: WE 92 Pts. “It’s rather firm in texture, with rugged tannins that impart a dusty edge to the lengthy finish. But this vintage the fruit comes through clearer than it has sometimes in the past, bringing bright berry notes that marry well with hints of campfire smoke …”
D’Arenberg Laughing Magpie Shiraz Viognier, 2009
The Wine: The vineyards and bushland that surround the d’Arenberg winery are home to the native Australian bird, the Kookaburra, famous for its distinctive laughing call. Much to the amusement of the family, Chester Osborn’s daughters, Alicia and Ruby, named two wild Kookaburras who regularly visited their house the “Laughing Magpies”. The Magpie plumage is black with a stripe of white feathers and bears no resemblance to its famous cousin, but to this day the name has stuck. The Osborn’s thought the name was a good choice for McLaren Vale’s first ever Shiraz Viognier blend combining the (black) Shiraz and its white partner, Viognier.
2010 is touted by many as an absolute classic McLaren Vale vintage for Shiraz.
The Laughing Magpie, when tasted in early 2014 would appear to confirm this. The wine has an enticing mix of primary fruit characters entwined with the first hints of moreish secondary nuances.
There is an enormous concentration of blackberry and blackcurrant on the nose and palate, a whiff of flowers, ginger and stone fruit that we can attribute to the Viognier and depth is built through more savoury notes of fennel, fresh leather and cedar.
Winemaker Notes: The nose is beautiful with primary, dark fruits and a lifted, flowery cool-mint style note. With time in the glass the more savory characters of spice and cooked meat begin to appear. The palate is robust and concentrated with great intensity. The fruit is more expressive on the palate with a touch of raspberry, plum, blackcurrant and blueberry with strong underlying spice. The fragrant mineral silky tannins build nicely on the palate and provide great structure and very impressive length. This wine will benefit from bottle age and if cellared correctly will drink well over the next 15 years.
Alcohol: 14.5%; Price:$22
Experts Ratings:: WA 90 Pts. Medium-deep garnet-purple in color, it offers a pretty nose of intense blueberry and black cherry with an undercurrent of frangipani and peach blossom plus some mace and dried leaves.
Shingleback Cabernet 2010
Let the Davey brothers introduce you to McLaren Vale, one of Australia’s most renowned wine growing areas. During the 1990’s, Kym & John Davey brought their combined expertise in winemaking, farming & business to continue & develop the estate first farmed by their Grandfather in 1957. Their goal was, and remains, to produce affordable, quality wines that express the true character of McLaren Vale.
The sustainably managed family estate has a predominantly Shiraz & then Cabernet Sauvignon focus. The smaller plantings of Chardonnay & Semillon also benefit from John’s fastidious winemaking skills, instilled during his early days as a specialist white winemaker.
A modern, but minimalist, approach to crafting the wines is taken. Respecting the fruit is crucial. Small batch open fermentation, gentle handling, pressing and maturation result in balanced, food friendly wines, expressive of their terroir and variety.
From it’s genesis in 1998, when the first wine (Shingleback Shiraz) was released under the Shingleback label, the Shingleback portfolio has grown into a collection of fine wines that include Shingleback, Haycutters, Red Knot and The Gate. Each made in its distinct style, these wines showcase the best the McLaren Vale region has to offer. They also represent a family committed to producing outstanding wines from the land they love.
The Wine: Deep magenta in colour. Chocolate, black cherry and blackberry aromas with an undercurrent of mint. The rich, dark berry mid-palate fruit is tightly framed with soft, ripe tannins and the minerality of the soil that nurtures the vines. The fine-grained French and Central European oak add complexity, further enhancing the presence and structure of the wine.
Cabernet Sauvignon (predominantly clones LC10 and CW44), grown to red and black soils over limestone on the Davey Family Vineyard. The site is dedicated to producing high quality, intensely coloured and flavoured grapes, using innovative canopy management and progressive viticultural techniques. Partial cold soaking prior to vinification maximises fragrant qualities. Extended fermentation time on skins helps to capture the essence of the fruit and gives a silky but firm tannin finish. Shingleback is aged an average of fourteen months in a combination of fine grained French and European oak hogsheads, softening and enhancing the fruit while integrating structural components.
Alcohol: 14.4%; Price: $22
Expert ratings: NA
VINOTABLES RATINGS FOR THIS TASTING:
Los participantes evaluaron los vinos de muy buenos a excelentes con los siguientes puntajes y dispersión muy baja:
- D’Arenberg Marsanne Viognier Hermit Crab, 2012 – 91.4 Pts
- Torbreck The Steading GSM, 2009 – 90.8 Pts.
- D’Arenberg Shiraz Dead Arm, 2009 – 89.8 Pts.
- D’Arenberg Laughing Magpie Shiraz Viognier, 2009 – 90.6 Pts.
- Shingleback Cabernet 2010 – 89.2 Pts.
(This information has been obtained from various internet sources, mainly Wikipedia and web pages dedicated to Australian wines as well as from the book the Wine Bible)
South Australian Wine
(See map HERE)
The South Australian wine industry is responsible for more than half the production of all Australian wine. South Australia has a vast diversity in geography and climate which allows the state to be able to produce a range of grape varieties-from the cool climate Riesling variety in the Clare Valley wine region to the big, full bodied Shiraz wines of the Barossa Valley.
Climate and Geography
Located in south central Australia, South Australia is bordered by the four other mainland states, (Western Australia to the west, Queensland to the north east, New South Wales to the east, Victoria to the south east), the Northern Territory to the north, and the Great Australian Bight forms the state’s southern coastline.
The climate of the state varies greatly, with the more interior regions like the Riverland being intensely hot, and growing cooler closer to the coastal regions like Adelaide Hills. Across the region there is low annual rainfall, which necessitates irrigation to counter droughts.
Vines are grown at altitudes from the low valley regions of the Barossa and the Riverland up to1,970 feet high in the vineyards at Pewsey Vale in the Eden Valley. The soil types are also varied, and include the terra rosa of the Coonawarra region, the limestone–marl based soils of the Adelaide and Riverland areas, and the sandy, clay loam based soils of the Barossa.
Australian wine labeling
Since the 1960s, Australia’s labeling laws have used an appellation system known as the Australian Geographical Indication (AGI), which distinguishes the geographic origins of the grape. Under these laws, at least 85% of the grapes must be from the region that is designated on the label. In the late 1990s more definitive boundaries were established that divided Australia up into Geographic Indications known as zones, regions and sub regions.
South Australia wine zones and Regions
Adelaide super zone
In South Australia, a fourth geographical indication known as a super zone is used which consists of a group of adjoining zones. As of 2014, only one ‘super zone’ exists: this is the Adelaide region, which consists of the Barossa, Fleurieu and Mount Lofty Ranges zones. The Adelaide super zone was registered as an AGI on 27 December 1996.
The Barossa zone is located just outside the northeast of Adelaide and contains two Wine Regions: Barossa Valley and Eden Valley, both of which have received appellation as AGI in 1996.
- The Barossa Valley wine region is one of Australia’s oldest and most prestigious premium wine producing regions, known for its Shiraz production. The area’s climate is very hot and dry (for a wine producing area). Most of the area’s white wine plantings (Chardonnay, Riesling and Semillon) are located on the higher altitude hill sides around the valley where they can be cooled by the ocean breeze. In recent times the area has found some success with plantings of Rhône varietals including Grenache and Mourvèdre. Due to the hot climate, the grapes can become overripe, which requires the winemakers to limit the maceration time to prevent the wines from being overly tannic.
Viticulture and winemaking
Grapes in the Barossa Valley can get very ripe with high sugar and low acid levels.
Most of the Barossa Valley makes extensive used of irrigation to supplement the region’s low rainfall supply during the growing season. The increased water stress of the practice, coupled with the naturally reduced yields of old vines, tends to produce the most deeply concentrated grapes in the valley which often go into the Barossa Valley ‘s most expensive and sought after wines. Harvest usually begins in February and may be conducted in the cooler temperatures of night to help maintain acid levels.
The generally hot climate of the Barossa Valley usually means that the grapes become ripe very easily with high levels of sugars and low levels of acids. Winemaking in the Barossa Valley often utilizes the process of acidification in order to add balance to the wine. The high alcohol levels from the fermented sugars may be offset by various winemaking practices including reverse osmosis and adding water to the must. Historically, winemakers in the Barossa Valley have utilized very short maceration periods that limit the amount of time that the wine spends in contact with the skin. Often the wine is racked off the skins into oak wine barrels before fermentation is even completed. While this does mean that supplemental tannins might need to be added, this short maceration often leaves the wines with a smooth mouthfeel. The extensive use of oak is also a characteristic of Barossa Valley winemaking with American oak, with its more aggressive dill and coconut aroma notes, often used more than French oak.
While the Barossa Valley is most commonly associated with its signature grape variety of Shiraz, the region does grow a number of grape varieties. Among these other varieties are Riesling, Semillon, Chardonnay, Grenache, Mourvedre and Cabernet Sauvignon. The popularity of Syrah has sparked interest in the development of other Rhone varieties, with increase production of Grenache and Mourvedre (also known as Mataro in Australia) for both blending and varietal bottlings. Many of these vines are remnants of the Barossa’s fortified wine history and such have substantial age themselves.
Despite its reputation as a red wine region, the Barossa Valley does produce a large amount of white wine. Riesling has been historically important in the region but has gradually shifted eastward to higher elevations and cooler climates of the Barossa Ranges. Many Rieslings labelled with simply “Barossa” will often include more grapes from the cooler Eden Valley wine region than the Barossa Valley. This is permitted as the geographical indication of the Barossa Zone also includes the Eden Valley wine region that borders the Barossa Valley wine region to the east and which has developed an international reputation for the quality of its Riesling.
The plantings of Semillon in the Barossa Valley have evolved to develop its own unique pink-skinned clone that is distinctive from the Semillon found in its French homeland of Bordeaux or the internationally known Semillon from the Hunter Valley in New South Wales. Barossa Semillon is characterized by its full body, golden color and low acidity. Traditionally the wine was fermented in oak but in recent years has been produced more with stainless steel. Barossa Chardonnay is often oaked and subjected to malolactic fermentation, which produces a big, full body creamy wine.
- The Eden Valley wine region includes the High Eden sub-region, and is known for its rockier, more acidic soil than the neighbouring Barossa Valley. The area has a higher elevation (in the 400–610 metres (1,300–2,000 ft) range), and thus has a colder, wetter climate. The Eden Valley is home to the Hill of Grace vineyard with its 140+ year old Shiraz vines that are behind the Henschke Hill of Grace wine. The Eden Valley has also gained international attention for its limestone noted Rieslings.
The Fleurieu zone is located south of the Adelaide metropolitan area, between the mouth of the River Murray and the Gulf St. Vincent and includes Kangaroo Island. Five Wine regions are contained in this zone.
- The Currency Creek wine region is located on the west side of Lake Alexandrina Chardonnay, Riesling, Sauvignon blanc and Semillon grow here, though the area also produces some notable red wines.
- The Kangaroo Island wine region is located just off the coast of South Australia and is known for its Bordeaux style wines.
- The Langhorne Creek wine region is located southeast of Adelaide. Orlando Wines sources many of the grapes for its Jacob’s Creek brand from this area, which has a reputation of its dessert wines.
- The Southern Fleurieu region is located on the southern end of the Fleurieu Peninsula. The area’s sandy loam and gravel based ironstone soil supports Cabernet Sauvignon, Malbec, Riesling and Viognier plantings. Shiraz, Sauvignon blanc, Merlot and Primitivo are also planted at Nangkita in the centre of the Peninsula
- The McLaren Vale wine region is located south of Adelaide and extends to the south of Morphett Vale. With the area’s 22 inches of rain, and diversity of soil types including sand, clay and limestone, this area produces a wide range of wines with Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Semillon and Sauvignon blanc being the most widely planted.
McLaren Vale Region
McLaren is located approximately 35 km south of Adelaide in South Australia. Grapes were first planted in the region in 1838 and some vines more than 100 years old are still producing. Today there are more than 88 cellar doors in McLaren Vale. The majority are small family-run operations and boutique wineries Barossa and McLaren Vale food and wine are key icons of South Australia and in 2012 legislation to protect the character of McLaren Vale was passed, preventing the region to become a suburb of Adelaide.
Climate and geography
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. The region rarely experiences frost or drought due to its close proximity to the sea.
The McLaren Vale region is well known for its dry red wines, especially those made from Shiraz, Grenache and Mourvedre. Cabernet Sauvignon, Merlot and Petit Verdot are also grown. White wine varieties in the region include Chardonnay, Semillon, Sauvignon blanc and Riesling.
Notable for producing Shiraz, the grape is by far the most important variety for the region, accounting for about 50% of the total crush. The area’s thin soils, limited water, and warm summers harness Shiraz’s natural vigor and produce intense flavored fruit, and wine with a deep purple color that can last decades in the bottle. McLaren Vale wines are distinguished by their ripeness, elegance, structure, power and complexity.
- Shiraz is harvested from late February to early April. McLaren Vale Shiraz displays pronounced berry and spice characters with some dark chocolate and liquorice, while Shiraz from cooler sub-regions exhibits defined ripe raspberry characters. McLaren Vale Shiraz is renowned for its great softness and rolling palate. Many winemakers in McLaren Vale choose to blend their final Shiraz from a variety of sub-regions to add complexity. McLaren Vale naturally produces Shiraz that has very small berries. Smaller berries have a higher skin to pulp ratio. Within McLaren Vale and its subregions there is a diversity of soil types, clones and winemaking philosophies, which has led to a huge range of Shiraz wine styles being produced. Most winemakers produce at least one Shiraz wine
- Cabernet Sauvignon is Less famous than McLaren Vale Shiraz, but equally enchanting, Cabernet Sauvignon from McLaren Vale continues to display the rich ripe characters that typify wines from this region. Violet and blackcurrant flavours, vibrant plum, mint and edges of liquorice and a touch of McLaren Vale’s trademark dark chocolate character are common.
The McLaren district has many different soil types and this contributes to the wines from the area having different terroir. The vineyards are planted on soils including fertile red-brown earths, terra rossa, rendzina, soft sands and dark cracking clays.
Each of these soil types contributes to the rich diversity of wine produced by the winemakers of the region. Overall the soils have one common trait; they are free draining which means they hold very little water. This is, in fact, an advantage, as it allows the accurate control of moisture to the vines through the use of state-of-the-art drip irrigation. Because of reliable winter rain, irrigation can be kept to low levels and manipulated to achieve the production of superior fruit.
Some soil types allow grapes to be dry-grown. Approximately 20% of the total crop is dry-grown. These dry-grown vines are renowned for small fruit size, which is sought after for the intensity of its flavour.
Most vineyards are found on gently undulating land at about 100 m above sea level. In the foothills of the Mount Lofty Ranges to the east, where there is a scattering of vineyards, elevation rises to 320 m. In the north around Blewitt Springs elevation is around 200 m. These variations in elevation have a significant impact on the terroir and fruit produced in the vineyards.
McLaren Vale Region includes the subregions of Blewitt Springs, Township of McLaren, Seaview, McLaren Flats, Willunga South and Sellicks Foot Hills, each one with different soils, elevation, closeness to the sea, temperature and drainage making them able to produce a big array of terroirs and wines.
Mount Lofty Ranges zone
The Mount Lofty Ranges zone are located immediately to the east of Adelaide, north of the Fleurieu zone and south and north of the Barossa zone. It contains three regions and two subregions.
- The Adelaide Hills is located 9 miles from the Gulf St Vincent coast, winds from which have a tempering effect on the mediterranean climate of this region, making it one of the coolest in South Australia. The region contains two sub-regions, Lenswood and Piccadilly Valley.
- The Adelaide Plains is one of the hottest and flattest wine regions in South Australia. The area’s Magill vineyards located on the edge of the foothills: “The Grange”, pioneered by Christopher Rawson Penfold, and “Auldana”, pioneered by W. P. Auld, once provided the grapes for the production of Penfolds‘ Grange.
- The Clare Valley is South Australia’s most northerly major wine district.
- The region contains two areas considered to be sub-regions – Polish Hill River and Watervale. Despite its hot and dry climate, many of the vineyards in this area are not irrigated. This helps to reduce crop yields and to concentrate the flavours in the grape. The region is known for its ability to produce Chardonnays, Semillons, and Rieslings that range from full body and luscious to light and delicate.
Far North zone
The Far North zone is located north of the Clare Valley wine region.
- The Southern Flinders Ranges. Located along the Goyder’s Line, the area receives an ample amount of rainfall and tends to harvest earlier than the more southerly Clare and Barossa valleys. The area is best suited for Cabernet Sauvignon, Merlot and Shiraz.
Limestone Coast zone
The Limestone Coast zone is located in the south-east of the state, bounded by the continental coastline to the south, the border with the neighbouring state of Victoria to the east and the Lower Murray wine zone to the north. Six wine regions are contained in this Zone.
- The Coonawarra covers an area centred on the strip of land adjoining both sides of the Riddoch Highway mainly north of the town of Penola and is bordered by the Wrattonbilly region in the north, by the Mount Gambier region in the south and by the Victorian border in the east. It is known for the Cabernet Sauvignon grown in its terra rossa soil. For years there were disputes within the Coonawarra region about which vineyards could rightfully be considered “Coonawarra”, and which were outside the boundaries. The soil itself became the deciding factor, with the lands with red terra rossa soil being visually distinguishable from the black soil found interspersed throughout the region. In addition to Cabernet, the region has also found some success with its Chardonnay, Malbec, Merlot, Petit Verdot, Pinot noir, Riesling, Sauvignon blanc, Semillon and Shiraz.
- The Mount Benson wine region is located in the southeastern part of the state near the Robe wine region, west of Coonawarra. In the late 20th century, the area saw an influx of foreign investment, including the Rhône wine estate M. Chapoutier and the Belgium Kreglinger winery. The wines made here tend to be fruitier and less tannic than Coonawarra.
- The Mount Gambier wine region is located around the regional city of Mount Gambier. The first planting of vines occurred in 1982. The region received appellation as an Australian Geographical Indication in 2010 and as of 2014, is represented by 20 vineyards and eight wineries.
- The Padthaway wine region is a little north of, and slightly warmer than, Coonawarra, but it is better known for its white wine production, particularly Chardonnay. The wines here are known for the balance of their natural acidity and fruit.
- The Robe wine region is located near Mount Benson in the southeast part of the state, west of Coonawarra.
- The Wrattonbully wine region is located between Coonawarra and Padthaway and had its first commercial vineyards established in the area in 1968. The climate of the region is similar to Coonawarra, but vineyards in the Wrattonbully region tend to be higher elevated and on better drained soils. The soil of the area includes clay, sand and loam on top of limestone, with some patches of terra rossa. Cabernet Sauvignon and Shiraz are the most popular plantings.
Lower Murray zone
The Lower Murray zone which is located to the east of the Adelaide superzone, is bounded by the Limestone Coast zone to the south, the Far North zone to the north and by the border with Victoria to the east.
- The Riverland wine region is the highly irrigated land where a large percentage of Australia’s bulk and box wines are produced, similar to the Riverina region in New South Wales. Cabernet Sauvignon, Chardonnay, Malbec and Riesling are some of the largest plantings in the area. The Riverland region also has one of the larger single plantings of Petit Verdot in the world, with Kingston Estate planting 100 hectares (250 acres) of this variety.
The Peninsulas zone
The Peninsulas zone covers the entire Yorke Peninsula, an adjoining portion of the Mid North of South Australia, the portion of Eyre Peninsula south of a line of latitude approximately in line with Crystal Brook and the islands located off the adjoining coastline. It is bounded by the Far North zone to its north by the Mount Lofty Ranges zone to its east.
- South Eastern Australia wine region
The South Eastern Australia wine region covers the area south of a line running from Ceduna in western South Australia to the junction of the borders of New South Wales, Queensland and South Australia (known as Cameron Corner) and then to the intersection of the Tropic of Capricorn with the eastern continental coastline. This region was registered as an AGI on 1 May 1996.