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Eden Valley, South Australia


|The Eden Valley, which forms part of the greater Barossa region, is located around 75 km from the city of
Adelaide, and it’s believed the area originally got its name after the word ‘Eden’ was found carved in a tree by
early European surveyors. Prior to European settlement in the valley, the area was inhabited by the
Peramangk Aboriginal people, and evidence of this can still be found in and around the town to this day.
Winemaking history in the region dates back to the mid 1800’s, and our vineyard site ‘Millon Estate’ covers
a total area of 45 hectares, set upon rolling hills up to 500 metres above sea level.

The vineyard is planted to a diverse number of different grape varieties including: Shiraz, Cabernet
Sauvignon, Merlot, Pinot Noir, Viognier, Chardonnay, Sauvignon Blanc, Pinot Gris and Riesling.
The sub-Mediterranean climate in the region and Millon Estate’s  higher than average altitude allow for long,
slow ripening of the grapes in the vineyard, which is cooler than those on the valley floor. The wines then
develop complex flavours and retain natural acidity for excellent aging potential. These climactic conditions
alongside ancient and naturally acidic soils see that our vineyard consistently grows grapes of tremendous quality
and regional distinction; an important factor contributing to the elegance of taste and impressive length of finish
that our wines come to possess.
 

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Barossa Valley, South Australia

      

 

The Barossa Valley is located in South Australia on only a relatively small area of land (13km long and 14km wide), the diverse
nature of the landscape, from flat plains to rolling hills, as well as its varied soil types, make the Barossa Valley ideal
for growing an impressive number of different grape varieties. Barossa Shiraz however is particularly noteworthy and
is widely considered the regions signature variety. In fact, the Barossa Valley is said to be home to some of the
oldest Shiraz vines in the world. Our small boutique block vineyard possesses wonderfully rich and
fertile soils planted predominantly to premium Shiraz. 

Rich, robust, velvety and mouth-filling are terms that have been used to describe the distinct nature of Shiraz
from Millon Estate; these wines often present dark berry fruit flavours and develop further depth
and complexity with age. Though the soil types across the Barossa Valley are varied, the main types within
the region are predominantly those that fall within a family of relatively low-fertility clay loam through to more
sandy varieties, ranging from grey to brown to red. The climate is warm and dry, with low relative humidity
and rainfall in the growing season. Summer days experience hot temperatures and extended sunlight, followed by
cool to cold nights. Cold winters and wet springs provide ample water reserves during the warm summer months.
 

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Clare Valley, South Australia 

    

 

The Clare Valley is one of Australia's oldest and most prominent wine regions with more than 160 years of
winemaking history. Located about 100 km north of Adelaide, the Clare has warm days, cool nights
and minimal summertime rain, and these factors provide the preconditions to make outstanding wine.

When combined with the terra-rossa soil that is throughout the district,
Clare has a rare ability to produce top class Cabernet Sauvignon, Shiraz and world class Riesling.

 

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Winemaking

 

Our central philosophy is a ‘hands-on’ approach to winemaking, with sincere hard work in the winery and
most importantly a respect for nature. We believe that quality wine is built through the health and vitality of
the soils and vines from which they are born.

Like everybody else, these grapes and their homes need constant care and attentive nurturing. So, what does
this ensure? Well, the absolute best quality fruits of course! Our low-yielding vines are capable of growing
healthy grapes with luscious and fully concentrated flavours.

As our winemaker says “I constantly endeavour to ensure that I capture the fruit characteristics of the
vineyard, and of the variety that I’m making. I wish to encapsulate those characteristics, refine those
characteristics, not overpower them with oak or other winemaking influences,
but to let the fruit come forward”.