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Eden Valley

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Eden valley

Technically a sub-district of the Barossa Zone the Eden Valley's viticulture begins alongside that of the Barossa. The first records of vineyards date back to 1847 with the establishment of the Pewsey Valley vineyard. The Eden Valley is more elevated than the Barossa Valley floor proper with altitude between 350 -550 metres resulting in two significant climatic factors affecting viticulture; cooler climatic conditions, (later harvest) and the significant moderating influence of wind making vineyard site selection of utmost importance. Topographically the Eden Valley is varied and diverse, with steep sloping vineyards requiring careful matching of variety to site. There are a number of different soil types found in the Eden Valley predominately clay loams and loamy sand with gravels of quartz and ironstone gravel in parts. However, water stress is a significant stress for vineyards as water resources are limited to small dams.

The principle varieties cultivated are Riesling and shiraz, though chardonnay, merlot and cabernet are also cultivated. Eden Valley Riesling tends to be perfumed with characters not dissimilar to Clare Valley Riesling, of lime juice, honeysuckle and high fresh acidity. Eden Riesling perhaps lacks the combination of finesse and power of Clare Rieslings, though they are undoubtable amongst the best in Australia. Outstanding producers include Henschke Julius, Pewsey Vale, Leo Buring and Heggies.

As with the Barossa, shiraz is the most significant red grape variety planted. The fame of Eden Valley Shiraz has grown since the 1950's when Cyril Henschke bottled the first vintage of Mount Edelstone Shiraz, in 1952, followed by the now internationally recognised Hill of Grace single vineyard shiraz from ancient vines planted in 1860's, some of which are the oldest vineyards in the world. Typically Eden Valley shiraz displays cooler fruit profiles than Barossa shiraz, with flavours of ripe plum, red fruits, liquorice and distinct blue violet aromas. They are typically finer and more elegant than their Barossa counterparts, very structured with ripe, balanced tannins. Outstanding producers are Henschke and Yalumba.

Sources:

Henschke Wines
James Halliday's Wine Atlas of Australia, James Halliday


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  1. Dandelion Vineyards Menagerie GSM 2019
    Dandelion Vineyards Menagerie GSM 2019

    Elena Brooks crafts full-bodied wines across South Australia’s premium regions: Adelaide Hills, Eden Valley, Langhorne Creek, McLaren Vale, Barossa Valley and Fleurieu Peninsula. She endeavours to draw upon vineyards untempered by over-management, as much as she strives for a softer impact in the winery. As a result, Dandelion wines are increasingly bright, transparent and stamped by a more sensitive oak régime than in the past. Grenache, a strong suit. JAMES HALLIDAY

    Fermented spontaneously in open-topped vessels as whole bunches, before pressing to used French barriques for 12 months. Already approachable, rich and brimming with scents of kirsch, anise, rosewater, violet and a sluice of slightly grissly briary tannins coating the inner cheeks and roof of the mouth. Grenache's headiness rides above all else. NED GOODWIN MW, James Halliday

     

    2009
    GSM
    Australia
    387
  2. Hutton Vale Farm Eden Valley Riesling 2017
    Hutton Vale Farm Eden Valley Riesling 2017
    If you ever want to show someone just how glorious the riesling grape can be, serve them a glass of this. It’s agenda-free riesling, fundamentally delicious, intense with flavour but not cutting, gorgeous at every turn, cellarworthy if you so desire, but in no way is patience a prerequisite. Lime, orange blossom, a gently candied aspect, a slip of pure lemon. It’s bold and it’s beautiful. (95) JAMES HALLIDAY
    2017
    Riesling
    Australia
    387
  3. Quin Eden Riesling 2018
    Quin Eden Riesling 2018
    100% Riesling, Eden Valley, Australia

    Planted in 1971 on a grey, sandy loam with a south easterly aspect and an altitude of 430m this vineyard has survived and flourished with minimal irrigation and inputs over its lifetime.50% of this wine was treated like a red on arrival to the winery with fruit destemmed into picking bins. The juice remained on skins for seven days with pressing occurring once 2 Baume had been consumed by yeast activity. This component was then fermented in stainless steel on full solids and transferred to oak for maturation once complete. The other component was treated traditionally with juice settled after pressing and clear juice racked and inoculated with the selected yeast strain. The two components were blended in old oak for maturation in June with bottling occurring five months later in November 2017. QUIN WINES
    2018
    Riesling
    Australia
    387
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