McLaren Vale

McLaren Vale

• One of the original wine producing regions in Australia, with some vines dating back to 1850

• Most winemakers will tell you that diversity begins with nature, and the beautiful McLaren Vale is a "Marvellously predictable place due to a moderate climate to grow grapes"

• Mediterranean climate. Sea breezes keep McLaren Vale cooler than Adelaide and regions to the North (avr. temperature during summer is 21C)

• Wide diversity of soils from loose sand and limestone clay to fertile red-brown earth called terra rossa.

• Wine very important to region – 40,000 tonnes crushed – no big boys (unlike Barossa)

• Most common varieties: Shiraz, Cabernet Sauvignon, Grenache, Chardonnay• d’Arenberg leading the way with alternative varieties over the last decade:

– Tempranillo, Sagrantino, Viognier, Marsanne, Roussanne

The Stump Jump Riesling 2012The Stump Jumps range, McLaren Vale

• The stump-jump plough invented in South Australia

The Name

The Label

• Optometrist eye chart for sobriety test

The Winemaking

• Selected from 8 different vineyards in McLaren Vale• Fermentation is long and cool using neutral yeastsThe Vintage

• Great winter rains set the vines up well last year, followed by a very dry spring and summer with no heatwaves.

Technical stuff

Alcohol: 12.1 %pH: 3.01Residual Sugar: 2.7

The Olive Grove Chardonnay 2012The Originals range, McLaren Vale

• Olive trees surround and occasionally grow inside this vineyards

The Name

The Winemaking

• Crushed gently, chilled and then transferred to steel basket presses.• Wine is fermented and matured in mixture of French and American oak

The Vintage

• A wet late summer followed by a wet winter in 2011 set the vines up perfectly for the 2012 vintage.

Technical stuff

Oak maturation: 7 monthsAlcohol: 13.8 %pH: 3.12Residual Sugar: 2.0 g/l

• 1912 Joseph Osborn buys first 25 ha

• 1928 Construction of own cellars is finished

• 1943 Francis d’Arenberg Osborn (known as d’Arry) starts working in the winery at the age of 16

• 1957 d’Arry takes over full management

• 1959 The Red Stripe was born

• 1967 Red Burgundy (Grenache based) wins 7 trophies and 29 gold medals in wine shows

• 1984 Chester Osborn becomes the Chief Winemaker

• 2004 d’Arry awarded Medal of the Orders for contributing to McLaren Vale

• 2012 100 years of d’Arenberg company

The d’Arenberg success story

The Hermit Crab Viognier Marsanne 2013The Originals range, McLaren Vale

• Soils underlain with limestone, formed by the calcareous remains of the local marine fauna.

The Name

The Winemaking• Fermentation is long and moderately cool to retain fresh fruit characters.• 14% of the Viognier is fermented in aged oak barrels• Viognier and Marsanne are blended only in the endThe Vintage

• Great winter rains set the vines up well last year, followed by a very dry spring and summer with no heatwaves.

Technical stuff

Grape variety: Viognier 65%, Marsanne 35%Oak maturation: 8 monthsAlcohol: 13.8 %pH: 3.22Residual Sugar: 4.3 g/l

The Story Behind the StripePuzzle of ideas

“It is different; it will last.” d’Arry

The Name The Stripe

The Color The Combination

Helen d’Arenberg, d’Arry’s mother Houghton White Burgundy

d’Arry’s Prince Albert college

The Money Spider Roussanne 2012The Artisans range, McLaren Vale

• First crop of Roussanne from the 2000 vintage was covered in a sea of tiny “Money Spiders” (Erigoninae) which brings luck & money

The Name

The Winemaking• Fermentation is long and moderately cool to retain fresh fruit characters, and was conducted in stainless steel tanks• Only free-run juice was used for the final wine with no malolactic fermentation

The Vintage

• The whites are beautifully expressive with lovely flavours, balance, and length and with no coarseness or broadness

Technical stuff

Grape variety: Roussanne 100 %Alcohol: 13.3 %pH: 3.26Residual Sugar: 6.8 g/l

• Currently 86 years of age, over 70 consecutive vintages

• Took over management of the bulk wine operation from his father in 1957

• Created the first wine with the Red Stripe in 1959

• Handed over to Chester in 1984

Francis d’Arenberg Osborn OAM (d’Arry)

• Took over from d’Arry in 1984• Focuses on producing wine that has

fragrance, fruit palate texture and length• Kept traditional winemaking techniques• Traditionalist AND creationist!• Since taking over the winemaking duties the

international accolades have flowed for d’Arenberg

• The stump-jump plough invented in South AustraliaThe Name

The Winemaking• Fermented in headed-down open fermenters prior to being pressed in our traditional basket-presses.• Wine is then matured in barriques and large casks

The Vintage

• There was ample winter and spring rain which provided good sub soil moisture• Late and long harvest

Technical stuff

Oak: Old French, American and large casksAlcohol: 14.7 %pH: 3.48

The Stump Jump Cabernet Sauvignon 2011The Stump Jumps range, McLaren Vale

The Custodian Grenache 2011The Originals range, McLaren Vale

• d’Arenberg are considered as the custodians of old Grenache vines, holding 1/3 of McLaren Vale

The Name

The Winemaking• Foot treading is undertaken two thirds of the way through fermentation, then it gets basket pressed • Final fermentation in French and old American oak barriques• The barrel ferments are aged on leesThe Vintage

• Grapes ripened gracefully with only a few small rain episodes, enough to keep the vines fresh and vibrant.

Technical stuff

Oak maturation: 9 monthsAlcohol: 14.5 %pH: 3.33Residual Sugar: 2.7 g/l

Small Batch Winemaking ProcessSmall parcels of individual grapes are harvested, pressed, fermented and barreled separately and only in the end assemblage

Moderate use of oak in favor of freshness and fruit component; free of excess oak

Soft pressing. Basket press provides gentle squeezing for cleanest juice

Usage of neutral lees for fermentation

The High Trellis Cabernet Sauvignon 2011The Originals range, McLaren Vale

• This vineyard was planted in the 19th century, and received its nickname as it was the first in the region to be trained above knee height.

The Name

The Winemaking• Foot treading is undertaken two thirds of the way through fermentation, then it gets basket pressed • Final fermentation in French and old American oak barriques• The barrel ferments are aged on lees• Does not undertake fining or filtration prior to bottlingThe Vintage

• Grapes ripened gracefully with only a few small rain episodes, enough to keep the vines fresh and vibrant.

Technical stuff

Oak maturation: up to 20 monthsAlcohol: 14.3 %pH: 3.55Residual Sugar: 1.0 g/l

The Derelict Vineyard Grenache 2009The Artisans range, McLaren Vale

• Chester Osborn was searching for old bad-shaped Grenache vineyards and was taking care of them, fully understanding the potential of that variety

The Name

The Winemaking

• Foot treading is undertaken two thirds of the way through fermentation, then it gets basket pressed • Final fermentation in French and old American oak barriques• The barrel ferments are aged on lees• Does not undertake fining or filtration prior to bottling

The Vintage

• Grenache was one of the stand out varieties from this vintage.Technical stuff

Oak maturation: average 20 monthsAlcohol: 14.5 %pH: 3.24

The Wine Families

“Brilliant quality at the top, very fine wines in the mid-range, and terrific values at the bottom." - Robert Parker Junior. The Wine Advocate.

THE SOCIALITESSparkling wines

THE STUMP JUMPSEvery-day wines

THE ORIGINALSBest Value wines

THE OUTSIDERSOff shoot from Originals

THE HIGH ALTITUDEHILLBILLIESAdelaide Hills region

THE ARTISANSChester’s premium offerings

THE ICONSMost serious wines

THE AMAZING SITESSingle vineyards wines

THE NOBLESSticky wines

THE ANCIENTSRare fortified wines

The Dead Arm Shiraz 2010The Icons range, McLaren Vale

• Dead Arm is a vine disease caused by the fungus Eutypa Lata, that causes part of the vine slowly becomes reduced to dead wood.• Grapes on the other side, while low yielding, display amazing intensity

The Name

The Winemaking• Foot treading is undertaken two thirds of the way through fermentation, then it gets basket pressed • Final fermentation in French and old American oak barriques• The barrel ferments are aged on leesThe Vintage

• Despite very hot weather during flowering, that haven’t affected it overall. The rest of the season was mild

Technical stuff

Oak maturation: 18 monthsAlcohol: 14.0 %pH: 3.50Residual Sugar: 1.0 g/l

The Strengths of d’Arenberg brand

• Serious attitude to winemaking and fun attitude to wines

• Catchy brand • Story behind each wine name• Wide range of wines – 60 wines made from 30

varieties• Quality of wines well recognized by experts

Winery Accolades & Awards2014Top 100 Wineries of the Year - Wine & Spirits Magazine USACellar Door with Best Food - Australian Gourmet Traveller Wine, May 2014.2013Top 100 Wineries of the Year - Wine & Spirits Magazine USAValue Brands of the Year - Wine and Spirits Magazine USATop 40 Australian Wineries - Number 24 - Matthew JukesVoted Top 10 Producer of Australian Shiraz - Cellarlink.com2012Most Successful Exhibitor- RASQ Toowoomba Wine Show and Mediterranean Challenge 2012Best White Mediterranean Variety Trophy - The Money Spider Roussanne 2010-RASQ Toowoomba Wine Show and Mediterranean Challenge 2012Best Fortified or Sparkling-Vintage Fortified Shiraz 2006- RASQ Toowoomba Wine Show and Mediterranean Challenge 201210 from 10 Business Awards – Chester Osborn awarded by Wine Intelligence "Chester’s unique combination of technical excellence and unbridled irreverence is delightful to observe and fun to be part of”Best 100 Australian Wines 2012 - The Derelict Vineyard 2009. Matthew Jukes, UK

THANK YOU FOR ATTENTION!