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 1998, Mike and Melissa Brown decided to have a go at making their own wine from shiraz fruit grown on the family’s McLaren Vale vineyards. That first vintage made 500 dozen, and Melissa’s father, Paul Buttery, declared, “If you can’t sell it all, we will have to drink the rest, so don’t make too much!”

They knew they were on to something when they didn’t have a lot to share around the family table, and they have been making wines ever since – 2019 marking Gemtree’s 21st vintage.

Melissa is a third-generation vigneron who joined the family farm in 1994 – the same year that she met and fell in love with Mike Brown, an aspiring young winemaker. After Mike returned from a workshop on biodynamic wines, blown away by the quality, he encouraged Melissa to trial biodynamic farming.

The trial was a success, and in 2007 all the family vineyards were converted to biodynamic farming. In 2011 the vineyards achieved organic and biodynamic certification, and Gemtree is now one of the largest producers of biodynamic wine in Australia. In 2013, they built and opened their Sustainable Tasting Room in McLaren Flat.

“I love growing grapes that make great wine for people to enjoy with family and friends, and in a way that cares for the environment and the community we live in – with a firm eye on the future for the next generations,” says Melissa, Gemtree’s chief viticulturist and co-owner. “My philosophy is ‘be the change you wish to see in the world’.”

Mike, in his role as managing director and chief winemaker of Gemtree, travels from Queenstown to Quebec, sharing the stories of his McLaren Vale wines.

“I’m passionate about sharing stories around the world about what we do, and humbled that people are interested,” he says. “Wine is fascinating, and I am fortunate to craft it from the ground up every year. I’m also privileged to be working with an amazing team of people, most importantly my righthand woman, Melissa. And, as a parent, I feel it’s an amazing achievement, giving our three kids a fantastic opportunity to continue a generational business.”

In recent news, Mike was recently appointed as a board director of Australian Organic Limited.

GEMTREE - CELLAR DOOR

“Like the rest of Gemtree’s winery and vineyards, our tasting room has been purpose-built to be sustainably run and have minimal impact on the environment. Built using recycled materials, the tasting room is powered by solar panels and uses only rainwater. Even food scraps aren’t wasted, going straight to the worm farm in the garden.

Visitors can book one of our curated Tasting Experiences, relax on the deck and enjoy the unparalleled views of Gemtree’s vineyards and beyond to the sea. Or book one of our guided tours and learn more about our wines and how we make them.

We’d also recommend visitors take a selfguided walk along the Ecotrail, with its beautiful native plants, birds and animals. It’s open to the public daily and the use of the playground and BBQ facilities is encouraged. You can even collect some wine and one of our take away picnic packs to be enjoyed there.”

PAIRING

“The Phantom Red Blend is medium-bodied with a fresh and lively palate. There is an abundance of blackberry and mulberry fruit characters on the front palate, which are complemented perfectly by the elegant, silky tannins and brown spices on the back palate.

“Pair with garlic and rosemary-studded roast lamb and Mediterranean roast vegetables or oven baked spinach and ricotta-filled eggplant lasagne.” 

ADDRESS 167 Elliott Road, McLaren Flat

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