CRFT Wines express the place where it started and the uniqueness that comes from individual sites. Each wine is made from grapes picked from a single vineyard and every bottle becomes an honest reflection of that one specific location, an untarnished sample of soil and season.
CRFT sources fruit from nine vineyards across the Adelaide Hills, Barossa Valley and Eden Valley. Just two to three tonnes are picked from each block and wines are produced in small batches of about 2,000 bottles.
“The winemaking philosophy is simple:
preserve what the vineyard grew and create balance and harmony, leaving a minimal winemaking footprint”
Set among the rolling hills on the banks of Greenock Creek at Seppeltsfield in North Western Barossa Valley, Hentley Farm is a boutique single estate winery that produces distinctive wines reflective of the exceptional site.
Specialising in rich, elegant, Barossa Shiraz, Hentley Farm also produces other varietals including Grenache, Cabernet Sauvignon, Zinfandel and Viognier and blends of all of these varieties. More than 20 small batch wines are now made from the single estate each year.
“At Hentley Farm, we consider ourselves as ‘winegrowers’ with our winemaking accentuating characteristics of the vineyard from vine to bottle”
Turkey Flat Vineyards
Turkey Flat are proud custodians of an unbroken line of commitment to Barossa viticulture and wine that stretches back five generations to the planting of their first ‘ancestor’ vines in 1847.
In keeping with this unique heritage and tradition, they produce wines that are a true and consistent expression of Barossa terroir; wines of elegance, grace and refined power.
“We are not industrial winemakers and try at all times to keep the winemaking process simple and traditional, to not interfere with the true expression of the vineyard”
Paul and Kathy, together with the family team, share a strong focus on quality and hands on care in the vineyard and with winemaking. The grapes are grown on site and sourced from specialist local family growers. Every vine is hand pruned, a strong commitment to quality.
The wines are made, barrel stored, bottled, packaged on site and distributed direct from the winery where Paul and Kathy are responsible for the complete handling of their handcrafted wines, from beginning to end.
“In typical Australian style, [we] started making wine in a tin shed with a couple of old milk tanks, a small crusher and home built basket press”
Being winemakers, Brendan and Laura are two people incredibly passionate about the soil and produce they have in Australia. It’s their contention to showcase products to the rest of the world that embrace Australian native ingredients and pay homage to the custodianship of the indigenous people who maintained the land for thousands of years.
Applewood distillery was born from studying indigenous produce, it’s beneficial effects on Australian land and the stories it can tell through incredible colours, flavours, and textures.
“Our hope is that these Australian stories can one-day be heard on a global scale.”
It was only ever supposed to be temporary. John and Melissa moved to the iconic Coonawarra region thirty years ago intending to, in John’s words, “stay a little while”. They bought a parcel of land ringed by tall Red Gum Eucalypts, and with natural wetlands dotted with Ottelia Ovalifolia, a native water lily.
All these years later, John and Melissa are still there and are now joined by the second generation, their eldest daughter Matilda and her partner Paul.
“My approach is to focus upon the true and optimal fruit flavours, the vinous quality, and the natural empathy that these wines will have with food.”