The Shiraz Mataro Adelina is predominantly from vines planted between 1890’s and 1930’s, elevation varies between 400-460m. All vines are within a close proximity of the Adelina Estate vineyard, some just across the road. All fruit is hand picked, destemmed and fermented with selected yeast. Maceration times varied between 30 and 60 days on skins. Post pressing the wine was racked to barrel and concrete tank for malolactic fermentation (indigenous bacteria) and maturation.
Adelina’s minimal intervention wines are complete show-stoppers. Established in 2002, Adelina is a small vineyard and winery found in the Springfarm sub-region of Clare Valley. This formidable grape-growing region in the South of Australia benefits from unique conditions; with diurnal temperatures and ‘terra rossa’ soils helping this region gain international acclaim. Colin and Jennie, the partnership behind the wines, boast a mix of well-established 85+ year old Shiraz and Grenache, a smattering of Pedro Ximenes, along with young Shiraz, Mataro, Arneis and Riesling. The soils at Adelina are quite varied. The Grenache is set on a grey sandy loam, on a clay base, this profile extends into a red sand, with lime and a small amount of sandstone where the established Shiraz is grown. They cultivate their vines with organic and biodynamic principles: “It’s all pretty simple really, winemaking artefact is minimal, we aspire to show an expression of the vineyard so try not to muscle in too much with heavy handed-ness in the winery”. In the winery, the team draw on French techniques with natural ferments, foudres and longer maceration periods. Adelina’s labels are quite stunning and the perfect compliment to the beautiful wines within.