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Our vineyards in the sub-regions of Seppeltsfield, Marananga and Moppa located along the Barossa Valley’s western edge are the foundation of our distinctive wine style. Here you’ll find some of the oldest wine-growing country in the world. Thin, sandy loam topsoils lie sparsely scattered over ancient deposits of bluestone, marble stone, limestone, quartz and ironstone. Rainfall is limited, often to less than 400 millimetres a year falling through winter and early spring. Subsurface clay retains valuable moisture, sustaining the vines through the long, warm and dry summers and autumns. The perfect, low disease pressure conditions in which to grow small, healthy bunches of compact, flavour-packed berries.
In the winery, our aim is to promote variety and region, whilst also capturing the particular influence of subtle nuances inherent in the vineyard landscape. To showcase this, each wine in our portfolio can be mapped to its vineyard origin. The special character of each site, a construct of aspect, elevation, geology and the meso-climatic conditions that prevail throughout the growing and ripening seasons, has a profound impact on the flavour, texture and character of each wine.
Greenock Creek wine is made in a time-honoured way that has endured four decades. Passed studiously from one winemaker to the next ensuring consistency of the Greenock Creek house style, whilst enabling each new generation their opportunity to quietly evolve wine expression. We harvest when fruit flavour ripeness will create the rich, full-bodied, fruit-driven wines with silken tannin that we are renowned for. Maturation in tight-grained oak barrels of varied age serves to elevate the flavour profile of each site. The wines are bottled when oak and fruit flavours are in harmonious balance, intended to be immediately enjoyable upon release, but also capable of ageing with grace for many years.
Today’s winemaking team comprises Alex Peel who commenced as Chief Winemaker in 2019, and Peter Atyeo who has made wine at Greenock Creek since 2007.