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!

When horticulturist Mark McCarthy and his wife Lisa were looking for the ‘right’ property to buy in McLaren Vale in early 2008, they couldn’t believe their luck when they found a mixed farm with crops such as apples, pears, stone fruit and cherries.

“Incredibly, the farm also grew shiraz and cabernet grapes, most of which are 70 years old or more,” says Lisa. “As many old plantings had been pulled out during the governmentfunded vine pull in the ‘80s, this appeared too good to be true! And we quickly became the owners of this amazing property.

“Our business has evolved from a simple apple juice called ‘Liquid Gold’, which we sold at Willunga and Adelaide Farmers’ Markets, to the apple and pear cider we have today.

“When we bought the farm from Ray Seidel,” says Lisa, “we decided to craft cider varieties, as well as make our own wine from the old grape vines. Because of our low tonnage however, we knew the only way our quality of grape would be appreciated was if we made our own wine – which we now do with local winemaker Andy Coppard.”

McCarthy’s Orchard grows up to 15 varieties of apple (some only suited to cider), ten varieties of pear, and four varieties of wine grapes, amongst many other crops which are harvested and sold onsite and at farmers’ markets.

“We’re one of the last farms on the Fleurieu Peninsula growing apples and pears, as well as making our own product with our own fruit at the site on which it was grown,” says Lisa. “Not many food miles in what we do, but there’s so much love!” 

PAIRING

“Our signature flavour would be the McCarthy’s Orchard Apple Cider; dry, refreshing and slightly tart – made only with our apples, no added sugar, and 12% fresh juice after fermentation for body. Some of the higher tannin cider apples used, thanks to the cuttings from good friend professor Graham Jones, are Tremblitts Bitter, Kingston Black, Improved Foxwhelp and Yarlington Mill. These apples give a depth of flavour and a lovely dry finish.

“Beautiful with any Asian dish or seafood.”

CELLAR DOOR

“Our cellar door is rustic and a real part of the farm. There is a fireplace for the cooler months and a deck surrounding a gumtree for sunny days. There are cider and wine tastings and platters, which mainly consist of what we grow. We also have cake, coffee and ice cream. There are ponies, dogs, chooks and a cat roaming and plenty of space for the kids.”

ADDRESS 207 Sand Road, McLaren Vale

WEBSITE

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