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!

“We are farmers, growers, and makers of grapes, beef, farm produce and wine,” says Richard Leask, who runs Hither & Yon alongside his brother Malcolm.

In the late 1970s, the Leask family moved from the Hunter Valley in NSW to McLaren Vale, where their father Ian developed the family’s vineyards and services from scratch, while mother Margaret juggled caring for the boys, with running the office and also undertaking vintages.

A natural expression of the original family business, Hither & Yon opened its doors in 2013. Now Richard is the viticulturist, growing the grapes and making the wine, while Malcolm is responsible for strategy and marketing.

“Together, we now nurture the vineyards and wine brand, with great help and passion from all of the family and our wonderful team” says Richard.

“Making high-quality table wines is important to us. Capturing the essence of the vineyard and variety, bottling that freshness – wines that taste like the fruit did on picking day, perfect for sharing with food and friends – is what’s important to us.”

“Our aim with Hither & Yon is very simple: to respect our family’s hard work and leave our land in an even better state for the next generation of Leasks. We do this with regenerative farming techniques and respecting the vineyard ecosystem, which is influenced by McLaren Vale’s amazing geology and maritime nature.

“We try to live by our clan motto, just as our parents have – 'by virtue I grow.'"

Hither & Yon was awarded 2019 Best Wine of Show at the McLaren Vale Wine Show for its 2018 Nero d'Avola, leading to Mal and Richard being crowned Bushing Kings at the McLaren Vale Wine Show Bushing Lunch.

PAIRING

“With our tempranillo, we ferment slowly and macerate gently, to produce a dark, fruity, spicy, earthy and bold style, great for matching with chargrilled squid, chorizo, or mushrooms. Then there’s our cabernet, which we pick early, so it has a crunchy, herbaceous edge, light on oak, with a medium body – concentrated but elegant and perfect with local lamb or cheddar.” 

CELLAR DOOR

“You can discover our intimate cellar door on High Street in the historic village of Willunga, nestled in between an art gallery and a providore café. With our long wooden tasting table, comfy armchairs and homey décor, it’s like having a wine at a friend’s house. We also have a private tasting room for groups by appointment.”

ADDRESS: 17 High Street, Willunga

WEBSITE

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