Springton is a historic town in the southernmost town in the Eden Valley wine region, at the northern end of the Adelaide Hills. This small parcel of dry grown, ancient vine Syrah was planted during WW2 and is lovingly and carefully tended to by Chris Alderton who also makes some of the best prosciutto and salami you’ll eat. The wines are made in the traditional style of the great South Australian Hermitages of the 1960s and 70s – that is to say this is a serious wine, with gripping flavors on an elegant frame.
The grapes are brought into the cellar and are whole bunch fermented in an open-top tank. The wine soaks with the skins for two weeks before a gentle pressing. From there the wine spends 9 months in mostly neutral oak (25% new) before bottling with a small sulfur addition. No fining or filtering.