Clare Valley

If ever there was a list of Australian terroirs, Clare Valley would be near the top. Its geographical position an hour north of Adelaide, its latitude and heat degree days (over the growing season) suggest a very hot clime suited to reds. Yet white wines prevail as these factors are offset by an average altitude of 398m (vs Geisenheim at 100m), low relative humidity (37% vs 56%), high sunshine hours, significant continentality levels (albeit less Geisenheim), cooling south-westerly sea breezes and prime low fertile red loam over marly limestone and shale soils set in cooling hill pockets. Irrigation is strictly controlled and less called for in the dry climate.

Taut lime-sherbet Rieslings with fine minerality and ageing capacity are the region's most famous product, followed by Shiraz and Cabernet Sauvignon.

The town of Clare, founded by an Irishman Edmund Gleeson in 1840, prospered on the back of first copper mining, then a wheat and wine boom during the late 1800s. Vines were first planted in 1853 by an itinerant Cornishman at a site near present day Watervale, & Birks Wendouree was founded before the century was over. The corporates moved in during the 1960s dry wine boom, although there remains a core group of small, family-owned estates.

Recommended Producers

Grosset, Pauletts, Pikes, Skillogalee, KT & the Falcon and of course the Wendouree Private Cellars are all among the top producers.