Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.

These are reproduced with permission from Soul Publishing and Rojina Duval.

These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!

In 1912 Joseph Osborn sold his stable of prizewinning racehorses to purchase the d’Arenberg property in McLaren Vale, where he worked the land and lovingly planted the vineyards.

Joseph’s son Frank left medical school to work alongside his father, choosing pruning shears over a scalpel. Over the years Frank increased the size of the vineyard and sold fruit to local wineries until 1927, when he decided to build his own winery and make his own wine. 

In 1943 Frank’s son d’Arry returned from school at the age of 16 to help his father run the business, eventually assuming full management in 1957. In 1959 d’Arry launched his own label named in honour of his mother, Helena d’Arenberg. The iconic d’Arenberg red stripe was inspired by d’Arry’s happy memories of his school days at Prince Alfred College, where he wore the crimson and white striped school tie.

Fourth generation family member, Chester d’Arenberg Osborn, grew up on the family property helping his father d’Arry in the vineyards and the cellar during school holidays.

In 1984 Chester took over the reins as chief winemaker, and today makes distinctive wines using traditional methods both in the vineyard and the winery.

“All of my wines, including the whites, are basket-pressed,” says Chester. “The reds are traditionally fermented in open, wax-lined concrete fermenters and stainless-steel replicas.

“I like to make wines that have a fragrant fruit character, with palate structure showing long, balanced vibrant tannins, soil and geology characters”

When you visit d’Arenberg, you will also see a building shaped like a Rubik’s Cube, set amongst a block of mourvèdre vines. This is the d’Arenberg Cube, a five-storey multi-function building with views overlooking the rolling hills of Willunga and the 19th-century homestead that houses d’Arry’s Verandah Restaurant.

The d’Arenberg Cube was Chester’s vision, inspired by the complexities and puzzles of winemaking and featuring casual dining, art installations and wine experiences designed to challenge convention.

An unfortunate casualty of the COVID19 pandemic, the Cube Restaurant has closed. There is a new offering within the d’Arenberg Cube called Eat@Polly’s. Soak up the d’Arenberg Cube experience over a seasonal casual food menu from the team behind d’Arry’s Verandah Restaurant. Enjoy alongside a cocktail or of course, d’Arenberg's acclaimed wines. Coffee and morning tea also available.

Other recent developments at d’Arenberg, The Dead Arm Shiraz 2017 was announced as the 2020 Wine of the Year at the London Wine Competition. Not only that, d’Arenberg was awarded the top five awards for the competition including a Gold Medal, Wine of the Year, Best in Show by Country, Best Wine by Quality and Best Wine by Value.

In other news, d’Arenberg has released a new range of organic and biodynamic certified wines aptly named The Organics. First to be adorned with a new organic label are The Witches Berry’ Chardonnay, Stephanie the Gnome with Rose Coloured Glasses Rosé and The Love Grass Shiraz.

d’ARENBERG - CELLAR DOOR

“Our cellar door is located on the top level of the d’Arenberg Cube. The tasting room has panoramic views over McLaren Vale, the Willunga Hills and Gulf St Vincent. Advance bookings are recommended. All pre-booked tasting experiences include the admission fee for the d'Arenberg Cube. Entry includes a self-guided tour of the Alternate Realities Museum, located on the ground floor. Enjoy a complimentary tasting of a selection of d’Arenberg wines, or upgrade to a premium tasting flight.”

PAIRING

“Try our Beef Cheek Pie, paired with The Dead Arm Shiraz.” 

ADDRESS: 58 Osborn Road, McLaren Vale

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