At Trocchio Wines our philosophy is to make wines that are a true expression of where they come from: the soils, the growing conditions of a given season and the cultural impacts such as canopy management etc. This is the story that the fruit has to tell when it leaves the vineyard. It is then the winemaker’s job to handle the fruit as gently as possible as it is turned into wine. Doing this requires minimal intervention in the wine making process to avoid the true storey being lost in translation. Gentle treatment of the wine includes techniques such as traditional open top fermentation and hand pressing the grapes. Gravity fed transfer of the wine is used rather than pumps. clarification of the wine is achieved by letting the wine settle naturally over time instead of using harsh filtration. Only single vineyard wines are made and our growers subscribe to the importance of provenance and a sense of place. Our ultimate goal is to produce wines from our own biodynamically grown fruit with a carbon neutral footprint and minimal use of additives. We are progressing slowly but surely towards this goal with every vintage. Follow our posts to track our progress.

Dandelion Vineyards are proven plantings that have stood the test of time. We grow our own grapes and source from the best of family vineyards. Our wish is to nurture the unique character of these vineyards and express their terroir in our wines. Capturing variety, vintage and vineyard requires an enlightened approach and although our growers see the Devil in every weed, we encourage the humble Dandelion amongst the vines as they suppress winter weeds and provide mulch in the summer. Founder and winemaker Elena Brooks makes regionally expressive and site-specific wines, across the regions of Barossa, Eden Valley, McLaren Vale and Adelaide Hills. Our philosophy is to create wines focused on vineyard site and varietal purity. Our styles offer great acidity and structure making wines to be enjoyed with diverse food and great company. Modern wines for the modern palate.

Our tale begins 184 years ago in Dover, England. Hugh’s great, great grandfather Richard Hamilton, formerly a tailor, packed up his life and sailed to the emerging colony of South Australia to become a farmer. It wasn’t long before Richard noticed that something was missing in the new colony – wine! Richard was a man of action. After receiving vine cuttings sealed in black wax from friends in South Africa, Richard planted the first grape vines in South Australia and produced the first wine in the colony. Unwittingly, Richard started the wine industry for which South Australia is now world famous. Today, Hugh and Mary are the 5th and 6th generations of Richard’s winemaking legacy, making them Australia’s Oldest Wine Family. The Hamiltons have not missed a vintage in 180 years, which gives them a unique talent for grape growing that can probably be located on one of their chromosomes! Hugh and Mary have developed their own vineyards where they have a very clear vision to honour the past but continually innovate to be a thoroughly contemporary wine business. Hugh is the Black Sheep of the family and he marches to the best of his own drum. Together with Mary, they produce out of the box wines using alternative varietals, quirky blends and sustainable practices. Their wines pay homage to their history and Black Sheep nature. From the Icon Shiraz ‘Pure Black’ – a wine sealed in black wax that represents the dreams of their future, through to the ‘Flock Range’ of colourful characters such as ‘The Rascal’ and ‘The Trickster’, each bottle of Hugh Hamilton wine is produced to delight.

Philip Reedman is one of only 416 Masters of Wine in the world; he lives and works in Adelaide. A certified educator for the Wine and Spirit Education Trust. Philip is also highly involved in education through the Institute of Masters of Wine for whom he teaches at seminars in Europe and Australia. Philip has spent his working life in wine and been actively involved with Australian wine for over 30 years. Working vintages in Alsace, The Douro Valley, Portugal and the Barossa Valley, Philip has subsequently made wine in Argentina, Chile, Californian, Washington State, New Zealand, Bergerac and South Africa. . Philip works as a consultant to a number of wineries and vineyards in South Australia and internationally. Philip is a judge at Regional, Capital City and International wine shows, a speaker at industry conferences around the southern hemisphere and lecturer by invitation to ESC Dijon, Kedge Business School and University of South Australia, Philip also works with The Australian Wine Research Institute’s Advanced Wine Assessment Course as a guest judge helping to train future wine show judges.

Since the first vintage of Charles Melton Wines in 1984, this boutique Barossa Valley winery has gained both national and international recognition for its premium red table wines. The wines move from our renowned rosé, ‘The Rose of Virginia’, through to Australia’s premier Rhone-style red, ‘Nine Popes.’ Charles Melton also produces Shiraz, Grenache, Cabernet Sauvignon and Sparkling Red, and is the earliest Australian producer of a Vin Santo style dessert wine, Sotto di Ferro. Charlie was one of the first to recognise the value and tradition of the Barossa’s old vineyard Grenache, Shiraz and Mataro. In the 1980s, when others were pulling out vineyards of old Grenache and Shiraz to plant white varieties, Charlie convinced growers to retain their historic vineyards. He was one of a small group of winemakers who helped retain the viticultural heritage of the Barossa. Charles Melton Wines are now proud custodians of bush vine Grenache over 80 years old and 100 year old Shiraz vines. Whole bunch fermentation, open fermentation, hand plunging of ferments, wild yeast and malolactic fermentation are all used in the winemaking process. These techniques provide a wide range of blending options, allowing Charles Melton to achieve a balance between wines that portray pure fruit flavours and more complex/gamey characters. Our dry reds are matured in both French and American Oak, which have been seasoned for 3 years in France, before the staves are shaped via immersion rather than the traditional fire method. This gives rise to cellar style which allows the rich fragrance and flavours of old dry grown Barossa vines to move to the fore, with subtle oak complementing the fruit. Showing complexity from a range of vineyard sites and vinification techniques, the wines have demonstrated over the last two decades an ability to cellar gracefully into mature examples of the finest Barossa styles. Future projects… There are upcoming plans for new vineyards to be planted, including an estate block in High Eden. There are also plans forming for how we can grow our cellar door and members tasting areas. In terms of passing on the baton, the next generation of Melton’s should be well equipped to take on the challenge of running a family winery when the time comes.

At Claymore Wines, we enjoy bringing together life's passions - wine, music, and football to create the ultimate experience. We pride ourselves on producing premium Clare Valley wines using the best fruit from our vineyards, but when it comes to enjoying a glass we don't take ourselves too seriously. Many of our labels are inspired by either football or some of the greatest music of modern times. So turn up the volume, crack open a bottle and enjoy with friends. Grape varieties and regional expression infused with life’s passions drive our winemaking style. The grapes are nurtured in the vineyard, harvested at optimal flavour and ripeness with an eye to balance and intensity. Gentle, intuitive winemaking produces wines of elegance and structure. Across the different vineyards, there is an assortment of soil profiles and a delightfully eclectic mix of new and old vines. Some of the Riesling vines are over eighty years old and great pride is taken to preserve the heritage and integrity of the vines to ensure continuous longevity. It's the diversity merged with modern winemaking practices and old-world ideals that create broad flavour profiles in our range of wines that excites the palate. Our range includes wines made from powerfully elegant Shiraz, Cabernet, Grenache, Mataro, Sangiovese, Malbec and Tempranillo to crisp Riesling, Sauvignon Blanc and Chardonnay. But above all, we create wines for the people, to be enjoyed with food and among friends.

A pioneering estate with vines first planted in 1896, the lovingly restored property just five kilometres east of Auburn lives and breathes the region’s winemaking traditions, embracing a new generation of custodianship under the watchful eye of father and son Nick and Alexander George. Deeply respectful of Koonowla’s extraordinary history, the George family have worked tirelessly to restore the original landmark buildings, rehabilitate the delightful grounds and reawaken the heritage-rich gravity winery as well as the surrounding vineyards. Koonowla’s story has always been one of resilience and hope, shooting to prominence in the early 1900s with founder John Tothill overseeing the production of up to 250,000 litres of wine annually with a booming export business. But a disastrous fire in 1926 damaged the winery and much of the vineyard, prompting a conversion to grain and wool. As the modern Australian wine industry came to life in the 1980s, the vineyards were replanted, and from 1991 under then owners, the Michael family, grew to 50 hectares of highly regarded estate-grown shiraz, cabernet sauvignon, riesling, merlot and semillon. After falling in love with the property at a concert in the grounds in 2017, finally the moment came in 2019 for Nick to acquire Koonowla and further establish his roots in the Clare Valley with revered vineyards from Armagh in the north of the region to Auburn in the south. As Nick and son Alex proceed to write the next chapter in the property’s rich history, they wish to showcase the estate not just as a centre for great wine but as a welcoming venue for special occasions – weddings, anniversaries, community functions, corporate lunches – the opportunities are endless. Just like the Koonowla story. A place where respect for the past inspires a future of hope and well-being.

The vineyard was planted in 1998/1999 by Daniel and his father with Shiraz being the only plantings. The Cutting vineyard has an elevation of 265 meters and sits on a hilltop site in the Stone well sub- region of the Barossa Valley. A portion of the grapes is sold as premium quality to local wineries producing single vineyard wines. The vineyard has a multitude of soil types, which adds to the complexity of the resultant grapes and subsequent wine. In 2018 The Cutting was launched by Belinda and Daniel as a family venture specialising in premium Shiraz production. Belinda hails from South Africa where she spent her formative winemaking years with brief learning stints in Sonoma, Marlborough, Bordeaux and the Douro Valley. Belinda made the first wine from The Cutting vineyard in 2014 in an old shed with no winemaking equipment and despite the limitations, the quality impressed and a few years later, The Cutting was launched. In 2019, The Cutting Shiraz won ‘Best 2017 Shiraz’ at The Marananga Wine Show, Australia’s only subregional wine show. At the 2020 Barossa Wine Show, The Cutting 2018 Shiraz was awarded a Gold Medal with 96 points. In April 2021, The Cutting’s very first Grenache was released. ‘The Outlier’ Grenache is a small volume (only 288 bottles produced) of Grenache made from 70-year-old Barossa Valley vines. Working with small batches means that meticulous attention to detail is paramount, but at the same time Belinda believes in restrained winemaking to allow the vineyard site to resonate in the wines.

Artisans of Barossa was formed in 2005 with a clearly stated aim; to protect and promote the art of small batch Barossa winemaking. A positive statement of purpose, but also one implying an intent to resist the drift towards commercialisation of wine, which threatens to reduce the selection on offer to a narrow bandwidth of varietals and stylistic expressions. A beige coloured and vanilla flavoured world of wine that promises supreme reliability, but one that is frustratingly boring! To be an Artisan is very much about setting your own path, driven by a human desire to explore, experiment and to express ourselves. To create and share things shaped in our mind and made by our own hands from local produce for the enjoyment of others, often proffered with a simple “I made this, please enjoy”. A tinge of pride yes, but hubris never. Working together, the collaboration of John Duval Wines, Spinifex Wines, Purple Hands Winery, Lienert Vineyards, The Chaffey Bros. Wine Co., Schwarz Wine Co., Hobbs of Barossa Ranges and Sons of Eden will connect you with an opportunity to explore the extraordinary breadth of possibility that is Barossa wine. And through that experience we’ll challenge you to embrace new favourites, and facilitate the gradual getting of wisdom. To be more adventuresome in your approach, and to have a better understanding of what Barossa wine represents. Because we want Artisans to serve as a your door to our wonderful life as a small producer living and crafting wine in this amazing place. Our new tasting room and restaurant will open at Tanunda in the Barossa Valley in September 2021.

Established in 1990, Stefano Lubiana Wines is a family-owned and operated winery and vineyard that is the island state’s first and only certified biodynamic vineyard. Stefano (Steve) Lubiana’s much sought-after wines are the result of a passionate quest for perfection. This passion, along with freethinking and attention to detail create wines that reflect this vision. The focus on organic and biodynamic principals has only strengthened his desire to create wines that have distinctive character, free flowing elegance and wines that are truly unique. It’s almost impossible to put into words the significance of Stefano Lubiana and his place in the Tasmanian wine industry. Steve has been cultivating the vines under biodynamic conditions since 2010, which means that the wines are free of all synthetic treatments and pesticides. Instead, he has stepped back in time and uses cosmic rhythms to ensure correct soil tilling and recuperation as well as effective vine care through all phases of the year’s cycle. Innovative use of barrel and whole-bunch fermentation and wild yeasts, he handcrafts a distinctive range of wines. With most of the 25ha estate planted to the two great Burgundian varieties of Pinot Noir and Chardonnay it’s no secret that with meticulous vineyard craftsmanship and sympathetic and thoughtful wine making, these wines are quickly becoming the most revered and desirable in Australia.

Nathalie Taquet is the founder and CEO of eBottli. Her family owned winery in the Burgundy wine region in France. She has an Executive MBA and a PhD in Life Sciences. With a background in biochemistry, she was working in Public and Private Institutes as Nestle Skin Health during 15 years. She is the Treasurer of Wine Industry Suppliers Australia (WISA), on the board of the French and Australian Chamber of Commerce and Industry (FACCI), and President of the French Tech Australia community.

The name Thorn-Clarke derives literally from the relationship of two long time Barossa families. Back in the 1870’s, the Thorn’s ancestors settled on the fruit farm that would nurture some of the region’s oldest vineyards along with six generations of viticulturists. The Clarke’s, meanwhile, discovered a different treasure buried in the bounteous Barossa soil: the region’s first gold mine. Now, call it luck. Call it mere coincidence, if you wish but 100 years later, the two sides came together in a union that created our family, our winery and, some might say, our destiny: to produce wines worthy of gold. In 1987, David and Cheryl Clarke bought their first property, Kabininge, near Tanunda. The family started to plant vines and it could all have ended right there. As the baby vines grew, David and Cheryl’s kids, Sam and Nicole, were conscripted to help water, prune and pick, all by hand. These were the hard yards. This is when Cheryl took charge and called in her family, the Thorns. Her father, Ron, and her brothers soon had the vineyard in premium condition, and it started to bear fruit - very good fruit, in fact - a tribute to David’s site selection and the Thorns’ vineyard management. For over 10 years, the vineyards developed a fine reputation and the fruit was sold to neighbouring winemakers, who turned it into award-winning wines. This was pleasing, but hardly fulfilling. The leap of faith was taken with the 1998 vintage - small batches of Shiraz were made through to wine - and so began the Thorn-Clarke story. Now, more than 20 years later, the Thorn-Clarke family are custodians of 240 hectares of vineyard that includes holdings in some of the most southerly and northerly sites in the Barossa region. The long family history of viticulture and geology also imparts a deep understanding and respect for the incredible diversity of Barossa soils and the impact this diversity has on the characteristics of finished wines.

Derek Fitzgerald and Kirsten Harvey are a husband and wife team who started up Paisley Wines in 2017. In 2018 we were lucky to find a gorgeous vineyard and home on the outskirts of the Angaston township. We own 12 acres of quality Shiraz vines which were planted in the early 2000’s. In 2019 we added to the vineyard by planting an acre of Fiano and two and a half acres of Mataro which will yield first fruit in 2022. We started with the three red grape varieties Derek believes the Barossa does best – Grenache, Shiraz and Mataro. Our range has now been extended to include two delicious white wines, Adelaide Hills Fiano and Eden Valley Riesling. The wines are all about elegance and finesse, with bright fruit and textural influences. The aim is to let the attributes of the vineyard and the fruit shine by using minimal intervention in the winery. Our company is named after the town of Paisley, just outside Glasgow Scotland which is where Kirsten’s great, great grandfather hailed from before settling in Adelaide in 1839. Future plans include the possibility of a cellar door to take advantage of the stunning views from our property.

The vineyard was established in 1979, by a dentist John Austwick. He had a passion for Bordeaux blends and that is what he initially planted. The Vineyard was sold in 2009 as the owner lost interest after 2 years. For 2 years the vineyard was left untended until we purchased in 2013. A lot of hard work went into getting the vines back into some sort of order. We are now producing around 45 Tons of fruit. We have a 6Ha development that is partially completed. This came to halt when COVID hit. It will get back underway in the next couple of years. We have picked this year for a sparkling Rose & a vintage sparkling. The homestead that sits above the vineyard was built in 1836 and is made of Bluestone, sandstone and local rocks. It has been fully refurbished recently and is one of the most photographed houses in Tasmania.

Seabrook’s wine story is over 140 years old. It all began in 1878 when William Seabrook (W.J.) established a wine merchant business in Melbourne, W.J. Seabrook & Son. This business survived four generations and 100 years of trading. Fittingly, each of the four wines in the 'Generations' collection pay tribute to a family member who played a role in keeping these merchant doors open, and whom ultimately became leaders in the wine community through sharing knowledge and mentoring newcomers The narrative has evolved over the years, and today the Seabrook label is Hamish and Jo’s family vigneron brand with Hamish the first winemaker in a long line of wine merchants. He is fifth generation Seabrook, and knowledge and respect from his forebears is evident in his wines and ethos. Its a balance of looking forward to the future, whilst reflecting and respecting the foundations laid down of generations before.. Seabrooks 'Lineage' label represents the unbroken line of Seabrook’s in the wine industry - connecting our bloodline from the past, the present and hopefully the future. Hamish and Jo live on their 20 acre estate vineyard Home Block which is nurtured and managed by them. Hamish applies a hands on approach across all aspects of the business and although life is busy, he wouldn’t have it any other way. The vines are nurtured throughout the year to produce high quality fruit. Hamish's passion for single vineyard wines and their expression of place shines through to the winemaking. He firmly believes that wine is made in the vineyard, and his role of winemaker is to preserve their personality and character. He has no set formula for making wines but rather is guided by mother nature, with the aspiration to produce wines true to varietal, vineyard, and vintage. Wines that are made in the old world method with soft plush tannins, using predominantly old barrels to age the different wine varieties. At the moment future projects include reworking the Cabernet Sauvignon rows that have eutypa (dead arm) and looking to graft a few rows over to different varieties that we currently source from smaller growers. Incorporating a B&B into the vineyard tasting room. The features of the tasting room include the beautiful 1870 cottage that has been lovingly preserved with historical Seabrook family memorabilia and the beautiful outdoor decking overlooking the vineyards with relaxed wine tastings and small events.

Greenock Creek Wines is built on strong foundations and represents a style and approach to Barossa winemaking, that has been respected and revered for nearly 40 years. Our brand was established by stonemason Michael Waugh on the banks of the Greenock Creek at Seppeltsfield in 1984. An ancient homestead surrounded by antique vines, this was the place from which a legend of Australian winemaking would grow. Through strong association and guidance from Barossa luminaries, these home blocks soon began to show the style and finesse for which we are known. Year in and year out, vintages were released and sold out through Australia’s smallest cellar door beneath the Seppeltsfield homestead. A sacred secret among those of the inner circle, the wines soon became bigger than this tiny universe could hold. In the early 1990s our Roennfeldt Road property became part of the estate. A place of beauty and creativity, this “vine garden” in Marananga is the site for beautiful bush vine Grenache, our Apricot Block Shiraz and the 130 year old Cabernet Sauvignon & Shiraz blocks from which our Roennfeldt Road wines are drawn. Awarded 100 points by Robert Parker (Wine Advocate) on multiple occasions, our Roennfeldt Road wines have been listed as “Outstanding” on Langtons Classification Of Australian Wines since release. These are wines of rare power and intensity, wines that award long cellaring and patience. As custodians of a rich history, iconic wines and exemplary vineyard properties we are humbled by the privilege this affords.

Hentley Farm was established in 1997 by Keith and Alison Hentschke who had a single vision to craft exceptional single estate wines from Barossa Valley. They were told to ‘Head north west Barossa and look for the red/brown soil over limestone’. After years of searching and consultation with local winemakers and viticulturalist, they discovered a mixed farmed property set among the rolling hills on the banks of Greenock Creek in Barossa’s west, with remarkable diversity of soil types, and varying aspects and altitudes. Keith’s experience and expertise as an agricultural scientist drove him to understand the land before planting could begin. He collaborated with three local viticulturalist and immediately set about digging 40 soil pits around the property. This highlighted the extreme diversity of the land and from here meticulous planning began for the layout of the vineyards, specifically regarding; varietal selection, clone selection, row spacing, orientation, the type of trellising used and water management. Through this process Keith and his team created ‘viticultural blocks’; dividing the single vineyard in to nine blocks based on similar soil type, aspect and climate. Each block was then further divided into a collection of rows, depending on changes in the soil, aspect and micro climates. This individual treatment of the vines allows varietal diversity and ensures the highest quality grapes to craft distinctive wines reflective of the exceptional site. Meticulous attention to detail continues in the winery with Head Winemaker Andrew Quin’s focus on crafting modern wines of traditional Barossa. Each of the Viticultural Blocks and sub rows are assessed at time of harvest for optimal ripeness with some vineyards receiving multiple picks throughout harvest. Andrews approach to these wines is about thoughtful and minimal winemaking intervention – using a combination of traditional and modern techniques to craft wines of balance, power and elegance with the distinct Hentley Farm hallmarks of vibrancy, velvet silky tannins and intense flavour richness. For more than twenty years, Hentley Farm has operated with strong sustainability practices at the core of all operations from vineyard to waste management. We believe we are caretakers of the land and it’s our responsibility to hand Hentley Farm to future generations in better condition than we found it. A story of vineyard and vintage is told with every release of Hentley farm wines.

Delamere is a true Tasmanian Grower Producer. 100% Family owned and run, 100% grown, made and bottled at our Pipers River Estate. Planted in 1982, Delamere Vineyards is the second oldest vineyard in Pipers Brook. With plantings of Pinot Noir and Chardonnay, the site has wonderful soil, a true aspect and endless potential and possibility year to year. Purchased by Shane Holloway and Fran Austin in 2007, the production and plantings increased significantly over the next 12 years capitalising on the potential of sparkling production from the Pipers River region. “Delamere represents to me the opportunity to produce wines from the vineyard through to the glass, working alongside family with some of the finest quality fruit in the country.” — Shane Holloway Shane’s official foray into winemaking took place in 2001, although the seed was planted many years earlier when his family established their Adelaide Hills vineyard. A previous career path (marine biology and aquaculture) brought him to Tasmania where he took up a vintage cellarhand position to help pay the rent whilst undertaking post-graduate research. Two weeks into harvest and he was hooked! From his new home base in Tasmania, Shane completed the Adelaide University post-graduate degree in winemaking and embarked on vintages in the Adelaide Hills, Yarra Valley and Oregon (USA). The passionate and dynamic winemaking community in Tasmania, and the enormous potential for discovery, lured him back. Fran joined Shane in their Delamere Vineyard business in 2011. Relocating to Tasmania from her home state of Western Australia a decade earlier to pursue a passion for cool climate wines, Fran’s interest in Champagne style wines trace back to her days studying winemaking at Adelaide University. With many years of winemaking experience in top wine regions around the world, including Burgundy, Oregon, Yarra Valley and the Adelaide Hills, Fran chose to settle in Tasmania due to the unparalleled fruit quality. Who would have predicted a girl from Kalgoorlie would end up making cool climate wine in the apple isle? Not many! But certainly there is no place Fran would rather be. Fran was the 2005 Gourmet Traveller Young Winemaker of the Year, 2009 Len Evans Tutorial Scholar and 2016 Don Martin Fellow.

In 1980 we started at Pertaringa in McLaren Vale, South Australia. From 1986 we began planting the K1 vineyard (in Adelaide Hills), where we have now experimented with 25 Vinifera varieties. Whilst our primary focus was on traditional French super premium varieties, we have now a number of Italian and Spanish varietals (also Austrian) and have a building following for these Hand Crafted wines. After joining his family’s wine business Thomas Hardy & Sons in 1975, Geoff completed his diploma in wine production two years later in 1977. In 1980, Geoff and fellow viticulturist Ian Leask purchased a vineyard in McLaren Vale. A few years later, Geoff found the perfect location for producing cool climate grapes in the Adelaide Hills. He planted the vineyard in 1987 and named it K1 since this unique site was the first commercial planting of vines in the Kuitpo region in the southern Adelaide Hills. Since then Geoff has been involved in the planting of more than 3,000 hectares of vines and has consulted to more than 200 different vineyards in Australia, France and Italy. In 2004, Geoff launched the Hand Crafted by Geoff Hardy and GMH ranges of wine, and then acquired the remaining share of Pertaringa in 2011. Together with K1 Wines, these brands now make up Wines by Geoff Hardy and continue the 160-year old family tradition of pushing the boundaries of Australian viticulture.

When Jim Lambert’s business travels brought him to Australia in the 1990’s, he realised his love of wine and beautiful places could mark out a new future for him and Pam, his wife. This dream was realised when they discovered the vineyards just out of Angaston in the Barossa hills that would become Lambert Estate. Their son Kirk joined Jim and Pam on their journey from Wisconsin in the USA to the Barossa Valley. Kirk studied wine making at the University of Adelaide and it was there that he met and fell in love with fellow student Vanesa. Now married, it’s Kirk and Vanesa who fuse their American and Peruvian backgrounds with their expertise in wine making. It’s a fusion that brings their flair and individuality into every bottle of multiple award winning wine. Lambert Estate’s 100 acres of Barossa Valley land features 17 different soil types and a variety of distinctive microclimates that emerge from each block’s elevation and position. That means we’re able to create a range of premium hand crafted estate-grown wines that take full advantage of what nature has blessed us with. Nestled in the rolling hills to the west of Angaston in the beautiful Barossa wine country, the Lambert Estate is blessed with some of the region’s finest soils and climatic conditions. That is part of the reason why every bottle of Lambert Estate wine is unique and special. And, because we are a little higher in elevation than much of the Barossa Valley to the east, it is a pristine, unspoiled location that produces intense, complex wines loved across Australia and around the world. Winemakers Kirk and Vanesa carefully craft our wine range. By matching vines to subtle soil and climate differences, and by carefully monitoring watering, our wines fully express the potential in our estate-grown grapes. It’s an approach that blends traditional winemaking with modern techniques. The winery has been built into the hillside and reflects the natural shape of the terrain. Without the need for pumps, we’re able to let gravity do a lot of the work. This saves energy, and treats the fruit more gently, which is always good news for the wine we make. It also means our winery is a naturally cooler space, with less need for air conditioning to develop the quality of our wines. A visit to the Barossa – and, especially, a journey of discovery to Lambert Estate - wouldn’t be quite the same without a bite to eat. You can join us for lunch in the restaurant, or indulge yourself with a tasting platter. We proudly support local food, which means our food features the best that the Barossa and South Australia has to offer. The restaurant uses ingredients and fresh produce sourced from our own orchard and kitchen garden, including several native Australian ingredients. When we designed our new facilities here at Lambert Estate, we wanted to provide an amazing space in the Barossa for a wide range of special events. From business meetings, to group luncheons... from weddings to special parties – we’ve got it covered. It’s a beautiful venue with stunning views, the perfect location to create memories that will last a lifetime.