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!Fox Creek is the product of a passion that dates back to 1984 when Dr Jim Watts, a professor of surgery, and wife Helen, a registered nurse, purchased the 32-hectare McLaren Vale property that is now home to Fox Creek Wines.Jim and Helen were keen to have some land away from the hectic world of medicine and their son Paul was eager to grow grapes and join the wine industry. Together with their three daughters – Kristin, Georgy and Sarah – the Watts went about planting vineyards.With the very first Fox Creek wine awarded the ‘Bushing Trophy’ for the best wine of the 1995 McLaren Vale Wine Show, their future as winemakers was bright. This achievement has been reached twice since and has been met with Langton’s Classification for the Reserve Shiraz.McLaren Vale’s climate and regional diversity facilitates a broad range of grape varieties. This enables an extensive portfolio of high-quality wines at Fox Creek, ranging from sparkling white through to shiraz and some alternate varietals also.“The food producers of the region excel on quality and make for a perfect match to the wine culture,” Helen says, "and having such beautiful beaches just down the road doesn’t hurt either.” CELLAR DOOR“At Fox Creek, we bring a little bit of the past into the future. It’s a fine balance of old and new. The 19th-century stone cottage, home to our cellar door, is just 400 metres away from our state-of-the-art winery.“The cellar door is surrounded by a cottage garden and vineyards, providing a relaxing atmosphere in which to taste our wines, together with regional produce platters. Visitors can experience the bi-monthly art exhibition, while the kids venture off throughout the gardens to test their treasure-hunting skills.”PAIRINGReserve Shiraz is a full-flavoured McLaren Vale shiraz, elegant and balanced, courtesy of a parcel of fruit from 1910-planted vineyards and sympathetic oak use. It showcases flavours of plums, cherries, mulberries, raspberries and dark chocolate, framed by textural tannins and well-integrated oak.Pair with slow-cooked lamb roast with roasted veggies, or a generous fillet steakADDRESS: 90 Malpas Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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 Fleurieu Distillery first started beer production back in 2006 under the name Steam Exchange Brewery, it was one of few breweries in South Australia and the first all-grain brewery on the Fleurieu Peninsula. Twenty-eight Australian and International Beer Awards later, managing director Gareth Andrews saw whisky as the next logical step. “In 2011 we decided to expand into whisky production, but it wasn’t until 2013 that we were able to commission our still and begin laying down barrels. From there the business gradually made the transition from beer into whisky.” In the process of making their award-winning Single Malt, Gareth and partner Angela Andrews have found that their barrels reap the benefits of South Australia’s coastal climate. “We’re well situated for whisky production and barrel aging,” he explains. “Our aim is to preserve the cultural terroir of climate and its effect on the spirit through the barrel, to give people the taste of the Fleurieu.” The distillery is situated on the water’s edge in the river port of Goolwa, with the coast ranging either side from the sandy surf beaches of the Coorong to the rugged, rocky coastline of Cape Jarvis. As a result, barrels housed here absorb environs of river and sea through changes in the humidity and air pressure. This process helps to develop the specificity of place, distinguishing one distillery from another. “Distilling whisky is a process that is old and new,” says Gareth. “While traditional techniques and equipment are used, whisky spirit also embodies the present in that is a reflection of the place, philosophies and culture of the region in which it is made.” As winners of the Best International Whisky in 2018 in the USA and Champion Australian Whisky of 2019, the Andrews have a real sense of pride in being able to take a local product to a global market and gain international and national recognition for the Fleurieu region.CELLAR DOOR The equipment takes centre stage at the Fleurieu Distillery – visitors are able to talk directly to distillers as they work and watch the process take place. The layout and physical location of the distillery in the Goolwa Wharf Precinct, also allows tourists to experience a ‘steam-to-steam’ transfer between the Steam Ranger steam trains and the PS Oscar W paddle steamer.PAIRING “The highest quality grain, premium spring water and carefully chosen yeast profiles, create the perfect spirit to age in port and sherry barrels. In the distillery’s maritime environment, the hand-crafted whisky develops expressive maple and vanilla oak overtones mixed with spicy sea-air aromas. These elegantly combine to create a smooth-bodied character that comes only from maturation on the southern coast. “Fleurieu whiskies partner beautifully with either a selection of cheeses or decadent chocolate desserts.”ADDRESS: 1 Cutting Road, GoolwaWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!Dom Palumbo and Elise Cook are the husband and wife team behind Down The Rabbit Hole Wines.“The Fleurieu is home for us,” says Elise. “We love everything about it – the coastline, the landscape, the food and wine, the communities, the people ... especially the people.“Dom's mentor is Walter Clappis, who is based in McLaren Vale, and they began making a special wine together eight years ago. It was a wine that Dom had a strong vision for – and had always wanted to drink.“We went out with a very small batch that first vintage – and it went bonkers. Everyone else loved it too. So he made a little more ... and a little more … and we realised that this passion project could be a thing. People loved what we were creating!”Dom grew up making and enjoying wine with his Italian grandparents.“It was family, home-style wine … so I learnt to make wine in the most natural and sustainable form,” he explains. “Then, with Walter, I began learning more about organic and biodynamic practices, which now play an integral role in our business – and in our approach to life.”A few years ago, the pair slowed things down a little and moved into their Kombi van.“We took a sabbatical to think about how we wanted to live and to give … and about how we wanted our business to work as a tool for that,” says Elise. “We kept showing our wines around the country as we travelled, but it was definitely life in the slow lane for two years.“It was during that time out that our dreams and plans really took shape, with a clear vision of how we wanted to use Down The Rabbit Hole as an engine for love. So we feel very happy to have returned home to the Fleurieu to bring those dreams to life.“That first wine Dom made was our shiraz, which is still our flagship wine, and eight years in, we now have six on offer, with some special cellar door releases coming soon. We only put into bottle what we absolutely believe in,” she says.“We have just recently opened our Source Of Love store – currently open on weekends at our cellar door. We are selling Source Of Love branded products – with 100% of the sale price going to charity – and homewares and bits and bobs by other brands with 10% of the sale price donated.”DOWN THE RABBIT HOLE - CELLAR DOOR“We’ve just opened our cellar door here in McLaren Vale, which we've been dreaming of doing for many years. We wanted to create a place and space that was warm and welcoming, a place that drew people in, and created a beautiful outflow. We have also introduced booked à la carte lunches on weekdays. This is a special, intimate experience with a menu created just for these lunches.”PAIRING“Our 2016 Shiraz fills your mouth with rich red berry flavours and peppery undertones, which are augmented by the maturation in French oak. It's juicy, soft and velvety, with a long, smooth finish.“Pairs beautifully with something like ... eggplant and mushroom ragout, with a quinoa spaghetti, truffle oil, and a sprinkle of romano cheese.”ADDRESS: 233 Binney Road, McLaren ValeWEBSITELearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!Dowie Doole is the story of two terroirs and time. Its estate vineyards are located in two of McLaren Vale’s most sought-after and unique terroirs: the sandy soils of Blewitt Springs and the ancient rocks of Tatachilla.Dowie Doole was founded in 1995 by two great mates – Drew Dowie and Norm Doole. Drew had a vineyard in Blewitt Springs and Norm had one in Tatachilla. So while talking over a few glasses of wine, they concluded that each of these unique terroirs had strengths for different varieties – and could also be blended together to add complexity. Essentially a partnership of the two terroirs would allow the winemaking to use the strengths of each to craft unique world-class wines.In 2015, winemaker Chris Thomas and a group of likeminded wine enthusiasts purchased the winery and estate vineyards to continue the Dowie Doole story.Chris Thomas, chief winemaker and managing director of Dowie Doole, has a passion for McLaren Vale and the diversity of the varietals in the region, especially grenache.Chris produces elegant fruit-driven wines, encapsulating the essence of the vineyards in which they were grown and the vintage in which they were produced.“I look at it as capturing the grape’s sense of place in a bottle,” says Chris, who describes himself as a person who “thinks outside the box and loves to fly the flag for Australian wine.“McLaren Vale is such an amazing place to grow grapes,” he says. “It has incredibly diverse geology, and a unique climate. Being so close to the ocean gives it a maritime influence, like the Mediterranean. And with so many soil types, it is such an interesting place to make wine. It is the creative side of winemaking, crafting expression of these terroirs, that I love.“I also love the social side of my role, getting to meet new people, sharing the story of Dowie Doole, our wines and McLaren Vale.“It is such a beautiful environment to work in, so close to both the beach and the hills, with an ever-evolving vista from season to season.” CELLAR DOOR “The Dowie Doole Tasting Pod opened in Spring 2019 at our California Road estate vineyard. Four shipping containers have been fitted out to give a refined tasting experience in a raw environment.“Our tasting flight gives guests the chance to sample wines from our portfolio, from the Estate Range through to our Reserve Range, and also cellar-door exclusive wines. With multiple flight options, visitors will find something to enjoy.“If you can’t make it to the beautiful Fleurieu, you can now order our immersive at-home tasting pack offering an essence of the Tasting Pod experience at home. This innovation, started during COVID, has been incredibly popular and as such, it remains part of the Dowie Doole offering.” PAIRING “Dowie Doole’s G&T Grenache and Tempranillo blend showcases the best of McLaren Vale’s Mediterranean climate, with lifted grenache fruit on the nose and tempranillo’s chalky tannin lines. This expressive, fruit driven wine is super food-friendly. Being an Australian twist on a traditional Spanish red blend, it is particularly well suited to tapas style dishes.” ADDRESS: 695 California Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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 ValeWEBSITELearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

The team at the Fleurieu App wish you and your family a happy and safe Easter - see you back next week for our Sunday profile.

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!For the Curtis family, making wine and growing grapes stretches back to central Italy and the fifteenth century – selling to major city merchants in Naples and Rome, after Paolo Curtis received a parcel of land by cardinal decree in 1499. The name Curtis is thought to derive from Curtius, a noble family from the Roman Empire era. “My grandparents and dad came over to Australia in 1956, looking for better opportunities, the Second World War having had a devastating effect on their Italian vineyards,” says Mark Curtis, managing director of Curtis Family Vineyards. “Early life in Australia was hard work, with my grandparents sharing farming land, growing vegetables to sell to market. Eventually, they were able to save enough money to buy their own dairy farm near Myponga, which is still in business to this day. In 1970, they purchased a block of land near the McLaren Vale township where they planted vines straight away. Three years later, in 1973, we had our first harvest in McLaren Vale.” In 2009, Mark – along with his brother Thomas and sister Jenna Zohar – took over the management of the Curtis Family Vineyards operations. Since then the winery has been under constant construction upgrades to compensate for growth in wine sales, all under what is now the fourth generation of family stewardship. “Growing up in the industry I was very lucky to be exposed to vineyards and wine at a very young age,” says Mark. “Many a school holiday was spent pruning vines, seeding crops, picking grapes and spending time in the winery during vintage. It was great fun and there was always something new to learn – eventually, it all became second nature.” PAIRING “Our Curtis Limited Series McLaren Vale Grenache 2016 is best paired with chilli rubbed flank steak with white polenta.” CELLAR DOOR “Our new tasting room and cellar door showcase our vast portfolio of award winning wines. We can also accommodate bespoke events such as weddings and the McLaren Vale Sea & Vines Festival. Tastings and functions by appointment.” ADDRESS: 514 Victor Harbor Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!CORIOLEAs you drive up the long, windy driveway to Coriole, you're reminded of just how Mediterranean the McLaren Vale environment is. Coriole itself is like a little slice of Italy. It’s beautiful in whichever direction you look, from the rolling vineyards in the foreground to the Willunga Hills in the south and all the way across to the ocean. The lovely cottage gardens, initially planted by Molly Lloyd in the 1970s and now cared for by daughter Ann Wilson, surround the restaurant and cellar door, and the colours and scents are intoxicating. Members of the Lloyd family are scattered around Coriole on any given day – senior winemaker Duncan Lloyd; Mark – Duncan’s father and Coriole owner; Paul, his uncle; third-generation family member, Peter Lloyd, who has recently taken over from his father Mark as general manager of Coriole Vineyards. Mark continues as a business advisor – he’s not quite ready to retire just yet! The Lloyds make you feel like you are part of the family – as if you have simply been invited to their home to enjoy some good food and wine. Mark Lloyd enjoys doing a few shifts in cellar door and is often visiting to meet with customers.Duncan works with over twenty different varieties, grown across four family vineyards, and is passionate about capturing each variety to show its greatest varietal expression. “The blending is really done in the vineyard to ensure we get the right balance of fruit, structure and acidity, while keeping things simple in the winery,” says Duncan. “There is a great joy in bringing wines to life that the whole family has had input into. For years we’ve had lively debates around the dinner table on different varieties and wine styles. “Without the family contribution, we wouldn’t have products such as our dry aperitif-style prosecco or experimental small batch wines such as our Montimaro (a co-ferment of montepulciano, barbera, negroamaro and sangiovese). “It really is a great way to keep pushing the boundaries and sharing these new wines over the next meal,” says Duncan. In 2017, Mark Lloyd was awarded the Len Evans Award for Leadership by Gourmet Traveller WINE magazine; and in 2019, Coriole celebrated 50 years of family business.CELLAR DOOR “Our cellar door is located in an old ironstone barn built in 1860. We offer a range of wines for tasting, from our well-known and loved estate grown wines to new and alternative varieties which the family has pioneered in Australia, such as fiano and piquepoul. We even offer tastings of our Lloyd Reserve Shiraz which is made from 100-year-old vines. “We offer a traditional cellar door experience, with passion and commitment to our wines. Our customer service philosophy is to be warm and welcoming, and our staff shows genuine pride in not only the wines but the whole region. “Our cellar door also showcases a selection of local food produce and cheeses produced by our family’s sister company, Woodside Cheese Wrights.” PAIRING “Our 2018 Sangiovese pairs beautifully with a mixed mushroom risotto – or for a late afternoon tipple, team with cured meats and pickled vegetables.” ADDRESS Chaffeys Road, McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!CHAPEL HILLChapel Hill winery and vineyard is at the northern end of McLaren Vale, perched on the edge of the spectacular Onkaparinga Gorge. The historic ironstone chapel was built by Methodist settlers in the McLaren Vale area and served as a place of worship, school and social gathering spot for local farming families for a century. The chapel began its winery chapter in the early 1970s when, though in disrepair, it caught the eye of Adelaide Professor Thomas Nelson. Tom purchased the building and surrounding land from the Uniting Church and planted the first vines on the site in 1972.Chapel Hill has had numerous custodians since, with the Sellick, Gerrard and Schmidheiny families all adding to the rich tapestry of buildings, brand and place. Michael Fragos, who is chief winemaker and CEO, mentors and guides the Chapel Hill team through both winemaking and business management. He’s also known for being pretty unflappable and very positive. “We’re trying to get this whole-village feel here,” says Michael. “We want people to feel welcome and be part of what we’re doing. It's about being inclusive and generous with flavours – and generous in spirit as well.” Michael's first vintage in McLaren Vale was in 1990, and after 30 vintages, his respect for the land and environment runs deep. Sustainability, soil and vine health are important. “That's something that inspires our winemaking vision. Everything we do in the vineyard and everything we do in the winery is about achieving purity and balance.” Bryn Richards, also Chapel Hill winemaker for over a decade, has also helped shape and drive the winemaking program at the winery. Michael, Bryn and their team emphasise traditional, small-batch, purity and balance in their work. All grapes benefit from gentle handling and patient winemaking. Michael, who has a particular fondness for grenache, says: “McLaren Vale as a region has been at the forefront of emerging varieties for some time. The bush vine grenache in this region has a wonderful history. We've got these beautiful gnarly vines that are over 100 years old in our backyard – that’s amazing.” Chapel Hill has recently gained new ownership under Endeavour Drinks. There have been no changes made to winery personnel, with the ongoing focus on commitment to quality and excellence.CELLAR DOOR “Our cellar is housed in the historic chapel, and we have created a precinct of user-friendly and diverse spaces, reminiscent of the way the chapel was used as a gathering spot for groups from 1865 to 1965. The combination of our history, architecture, setting and surrounds, arts focus, unique tasting experiences, outdoor spaces for families and groups, along with knowledgeable, personable staff, make the Chapel Hill cellar door something special. We are continually releasing new wines in our Small Batch range, and this range is exclusive to our cellar door, so come on in and join us." PAIRING “Chapel Hill McLaren Vale Bush Vine Grenache – it goes deliciously with crispy pork belly with fennel salad!”ADDRESS 1 Chapel Hill Road (corner Chaffey Road and Chapel Hill Road) McLaren ValeWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!CHALK HILL WINESThe story of Chalk Hill started in 1839 when John Harvey arrived in Adelaide, which was then a three-year old colony of just 6,000 people. John was the second person to plant grapes north of Adelaide, in the town he established and named Salisbury, in honour of his wife's birthplace in England. Little did he realise, when planting those grapes, that he was starting a grape-growing and wine-making heritage that now continues six generations and over 180 years later. “Both my father, Walter Harvey, and I moved from Salisbury to establish vineyards in McLaren Vale, after recognising the superior grape-growing conditions here,” says John Harvey, the patriarch of Chalk Hill. “The vineyard I purchased in Willunga was first planted with grenache in 1897, and these centurions are still producing fantastic grapes today. It was also at this vineyard where Diana and I made our home and raised three children – Kate, Jock and Tom. “Today, they are all involved in the wine community, with Kate a general manager at Wine Australia, Jock running his own vineyards and Tom running Chalk Hill Wines. So, I guess you could say the sixth generation is keeping the family wine heritage alive!” Today, Chalk Hill has five vineyards across McLaren Vale, including the Chalk Hill vineyard which was planted in 1969 and is now home to the newly opened Chalk Hill Tasting Room. The Chalk Hill brand started organically, as John explains: “Our focus was growing grapes for some of the best wineries in Australia. Each year we kept a few parcels of grapes to make some wine for gifting to family and friends, but that soon changed when we started getting hit up for orders before the grapes were picked. The business grew out of a demand instead of a business plan, and largely on the philosophy of making great wines to share with friends. “Wine tells a story of the place where we live. It shows the climate over the growing season, the soil in which it was grown, and the way the grapes have been tended from the vineyard to the bottle. There’s no more beguiling, rewarding and enjoyable experience than discovering this story with friends and loved ones.” There have been some exciting changes going on at the Chalk Hill site on Field Street McLaren Vale in 2020. Not only is it home to Chalk Hill Wines, but visitors can now find the Never Never Distilling Co. there, and Cucina di Strada (Street Kitchen in Italian), home of the ‘pinsa’ – a pizza native to the area around Rome.CELLAR DOOR “Chalk Hill Wines has a wine bar as well as the Alpha Crucis Tasting Lounge, named after the brightest star in the Southern Cross Constellation.” PAIRING “Our Chalk Hill Grenache, Tempranillo, Graciano – this is a wine with great versatility because it pairs well with everything from roasted chicken to a hearty steak. Grenache has been planted around McLaren Vale for more than a century, while tempranillo and graciano are mere babies by comparison.” ADDRESS 56 Field Street, McLaren Vale SA 5171 Find out more: Chalk Hill WinesLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!CAMWELL WINESCamwell Wines is a micro-batch wine company owned by husband and wife team, Brad and Kendra White Cameron. A fifth-generation grape grower and first-generation winemaker, Brad has been working in the vines of McLaren Vale and the Fleurieu his entire life.“My family has been a massive contributor to the viticulture industry for decades, and we wanted to expand on that tradition by adding winemaking to the mix,” says Brad. “Camwell was started in 2014 as a side project – it wasn’t until I met Kendra during 2015 that the company took shape.“Kendra’s passion for wine and her encouragement to grow convinced me to look beyond just viticulture and to create something special in the wine industry. Together, we’ve made what we feel are truly bespoke wines, and continue to expand on our dreams.“We started from scratch and made single barrels of shiraz in 2014 and 2015. From there we headed to Marlborough to do a vintage to see how the big-time wineries worked, soaking in as much education as we could. “We love that we’re able to be creative together and be the ying to the other’s yang in the winery,” says Kendra. “We’re addicted to the highs and lows of the wine industry, from the sleepless chaotic months of vintage to the quieter months in winter when we get to focus on the barrels.“We hand-make our wines with sustainably grown grapes from single sites, using minimal intervention in our solar-powered winery,” says Brad. “Every wine we make is no larger than two barrels per varietal and we work side by side with my father, Derek Cameron, and the rest of the family to find the very best fruit we can source.“Our latest news is that we are currently in the throes of building a new winery in the Willunga foothills, and we’re excited about our plans to have seasonal pop-up events there,” adds Brad.“We also have some new products we’re very proud of – our 2020 ‘Teli’ Skin Contact Viognier, 2019 Grenache and 2019 Nero d’Avola.” PAIRING “Our featured wine is our 2017 Cabernet Sauvignon. It’s a special clone of the grape called SAVII01, grown by the Cameron family, and is quite rare. The aromatics on this wine are absolutely mouth-watering, with green capsicum and soft, warm spices filling the glass. The palate is packed with fresh plums, ripe strawberries and milk chocolate – it’s velvety smooth and dangerously moreish! If we had our way, everyone would drink this wine with duck and a rich jus!”CELLAR DOOR“While we don’t have a cellar door, we encourage people to contact us to set up private tastings. We are always happy to showcase the winery or vineyard and let them experience an insider’s look at our small company. We can be reached via our Instagram account, Facebook, or email us at [email protected] 328 California Road, McLaren Vale SA 5171WEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN

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!BREMERTON WINESA family-owned winery, Bremerton Wines is now run by sisters Rebecca and Lucy Willson, who have transformed the company into one of the best-known brands of South Australia’s Langhorne Creek wine region.“We took over from our parents Craig and Mignonne Willson, who established Bremerton in 1988, and we’re the first sisters to run a winery in Australia,” says Rebecca – winemaker and co-general manager.“We’ve created an environment that not only produces the very best wine experience, but a sense of place that reflects our family’s ongoing commitment to the region.”From an environmental standpoint, and as a family business, the sisters explain that the Bremerton ethos is to pass the property on in an improved environmental position for the next generation of winemakers and vignerons.The Willsons’ commitment isn’t just to their own winery, but also to promoting the Langhorne Creek wine region in the hope of elevating its global recognition.“Langhorne Creek is a special place,” says Lucy, co-general manager. “It has a fantastic maritime climate, gorgeous old vineyards, amazing regional produce, easy access to the South Coast and, of course, delicious wines. The wines here tend to be medium to full-bodied, aromatic, fruit driven and extremely approachable.“When we’re not hanging out with our children or talking food and wine with our partners (who are also in the wine industry), we’re usually consuming it,” says Rebecca. “It sounds clichéd but when we say, 'this is our life', it really is. This is what we do, and everything somehow comes back to work, food and wine – but that’s okay because we love it.”Bremerton has received five red stars from Halliday Wine Companion for the last 15 years, and they were also Langhorne Creek producer of the year in 2019.CELLAR DOOR"Our cellar door is based around a restored 1866 stone barn with our tasting area, large verandah and sprawling lawns, all set amongst the vines.“Visitors can taste their way through our premium wines, or if they prefer, select from one of our seated wine flight options. They can choose to enjoy a flight of our Willson Gins, and we also offer a regionally inspired luncheon menu including a variety of platters, tasty gourmet pizzas and desserts.“Guests can relax in our alfresco dining area, soak up the ambience of our historic stone barn or kick back on the lawns with one of our picnic rugs and enjoy the beautiful surrounds.“Our lunch menu is made to share, so guests can just graze the afternoon away. Art lovers can enjoy exhibitions on the mezzanine level, as well as David Dridan’s famous ‘Barrel Ends’ Collection in our dining area.” PAIRING“Our Tamblyn (cabernet/shiraz/malbec/merlot) is perfectly matched with a Mediterranean tapas spread – or just as comfortable alongside your favourite pizza on the couch!”ADDRESS14 Kent Town Road, Langhorne Creek SA 5255Bremerton Wines - Find out moreLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the Fleurieu - WIN a copy!

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!BATTLE OF BOSWORTH & SPRING SEED WINES“We make organically grown wines from our family vineyards in McLaren Vale,” says Battle of Bosworth owner Joch Bosworth. The winery – which takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485 – makes wines with flavour, texture, purity and balance, expressing the unique characteristics of their McLaren Vale foothills site. Joch runs the vineyards and winery, while partner Louise Hemsley-Smith takes care of the sales and marketing. The couple also makes the Spring Seed Wine Co range of wines, which – as with the Bosworth wines – are made using organically grown grapes from their vineyards. “The vineyards were established in the early 1970s by my parents, Peter and Anthea,” says Joch. “Willunga itself was settled in the late 1830s, and our family has been growing grapes in the district on and off since the late 1850s.” Joch took over the management and dayto-day running of the vineyards in 1995, and set about converting the vineyards to certified organic viticulture from this time. “We released wines from our first vintage (2001) in 2003. Our Battle of Bosworth Shiraz and Battle of Bosworth Cabernet Sauvignon were the first wines from an organically certified vineyard in McLaren Vale,” says Louise. “The humble soursob plays a very important role in our organic vineyard system,” says Joch. “It grows rapidly under vine when the winter rains come,” says Joch. “The soursob competes with and out-does other weeds in winter and forms a natural weed mat in spring and summer. The lifecycle of the soursob fits very well with the grape vine, as it uses water in winter when the vine is dormant and dies off in summer as the vines' water requirements increase,” explains Joch. The soursob (Oxalis pes-caprae) is the pretty yellow flower that features on the Battle of Bosworth label. CELLAR DOOR “Our cellar door is located just outside historic Willunga, in a restored 1850s chaff shed, with elevated views north over our vineyards and west to the sea.” PAIRING “Our 2018 Battle of Bosworth Shiraz has lovely oak, ripe red and black fruits, spice and toasty char characters. The result is a wonderful, balanced MV shiraz with richness, flavour and texture. Enjoy with a steak!” ADDRESS 92 Gaffney Road, WillungaWEBSITE: battleofbosworth.com.au springseedwineco.com.auLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the FleurieuWIN a copy!

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!ANGOVE FAMILY WINEMAKERSFounded in 1886 by Dr William Angove in the small town of Tea Tree Gully near Adelaide, Angove Family Winemakers is one of South Australia’s oldest family-owned wineries. “We’re a fifth-generation family company with a tradition of excellence,” says Victoria Angove. Today, the Angove family calls the Fleurieu Peninsula’s McLaren Vale home. The business, committed to remaining privately owned and operated, is currently run by fifth-generation siblings Richard, Victoria and Sophie. “Our family crafts a wide range of premium wines from vineyards across South Australia, with a focus on McLaren Vale, where our beautiful cellar door is located,” says Victoria. Sophie is all about the sustainability: “We are super-passionate about certified organic viticulture,” she says. “We’ve grown grapes in South Australia since 1886, and we want to grow grapes with the most flavour possible. If we have the healthiest soil possible, that is most likely to be the case. “McLaren Vale is the best place in the world for growing grapes. The community, climate, geology and geography make for unrivalled sites for growing the kind of premium grapes that go on to make long- lived and flavourful wines,” she says. “Working with family has its ups and downs,” laughs Richard, “but all our team members work hard together to make the best wines we can. Every season is different and the landscape is ever changing. The variability means there’s never a dull moment.” CELLAR DOOR “Less than one kilometre from the township of McLaren Vale, the family’s historic vineyard on Chalk Hill Road is exceptionally positioned and farmed organically. “The Angove Cellar Door is nestled amongst the vines and from the stunning terrace you are literally sitting in the middle of the vineyard, with panoramic 180-degree views of McLaren Vale – a serene place to relax, unwind and discover the regional wines of McLaren Vale.” PAIRING “Our Warboys Vineyard Shiraz is a single-site shiraz sourced from 80-year-old vines which are certified organic and bio-dynamic. A cooler, south-facing slope delivers fruit with perfume, spice, and dark purple and red berries. The wine is aromatic, lifted and fragrant, with classic McLaren Vale shiraz characters of pepper, spice, cherries and plums matched with dark chocolate and soft, silky-smooth tannins. Best served with slow-cooked, hearty lamb, beef or vegetarian casserole.” Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the FleurieuWIN a copy!

Today we start 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.ALPHA BOX & DICE“At Alpha Box & Dice we're embarking on making an Alphabet of Wine, where every letter of the alphabet is represented by a different wine variety or style,” says head winemaker Sam Berketa.Sam took over as head winemaker in 2016 at just 26 years of age and has evolved the existing stable of wines and created new ‘letters’. Alpha Box & Dice itself started in 2008, with the Alphabet of Wine using the letters of the alphabet as a cataloguing system (similar to a bin number).“The Alphabet of Wine aims to create a complete collection of wine varieties and styles – hence the ‘box & dice’ part of the naming, coming from ‘the whole box and dice’,” says Sam.“We’re inspired by wines from both Old and New Worlds and aim to put our own unique spin on these styles. Some wines are bright and young, others are bold and rich, with all containing a purity of style and made with limited interference and additions.“Our wines champion alternative varieties and are multi-regional – we source grapes from all across South Australian winemaking regions, with a special focus on the Fleurieu.“We love being able to share our products with consumers, and share insights into how they were created and why we chose to make them in that particular way,” says Sam. “We hope that visitors can learn something about wine generally and wines from the region during a tasting at Alpha Box & Dice, no matter what their level of wine knowledge might be.”Alpha Box & Dice’s newest products include Very Special 2019 Riesling, Adelaide Hills for the letter ‘V’ in the Alphabet of Wine.“We are also releasing more large format wines in the form of magnums and some cellar door only releases, including two single variety expressions of our Barbera and an ultra-premium, small batch Nebbiolo called ‘Super Fog’ (regular Nebbiolo is called Fog!),” says Sam.PAIRING “There’s a wine for every taste and every occasion! We like to pair our wines with native ingredients, so kangaroo steak is a dish that pops up on the tasting notes quite frequently. Our 2016 Fog Nebbiolo Adelaide Hills would be a perfect match.”CELLAR DOOR “The heartbeat of Alpha Box & Dice is our McLaren Vale cellar door. Housed in an historic stable, visitors can experience the current line-up of AB&D wines every day of the week, with the selection rotating regularly to show the best wines for the season. The cellar door experience is relaxed and casual, with approachable, knowledgeable staff on hand to guide tastings.”ADDRESS 8 Olivers Road, McLaren ValeLearn more: Wine, Beer & Spirits of the FleurieuOrder your copyWine, Beer & Spirits of the FleurieuWIN a copy!

Have you ever wondered what GWLAP are and what they do? What region they cover and what kinds of things they can help you with? Today we meet Sarah Ansell, who although she is new in her role is very much an important member of the team. Let's find out more!Please tell us what your role is at the Goolwa to Wellington Local Action Planning Association (GWLAP).I’m the Community Engagement Officer, so I plan, organise and deliver the nature education events, based in the Strathalbyn Natural Resource Centre. The Centre is open for people to pop in for resources about native plants, pest plants and animals, water management, all sorts of things. I take care of the social media and the newsletters and work with different Landcare and community groups, it’s a very diverse and varied role. How long have you been in this role?Only 6 months, I’m the newbie! I have come from an aged care background. Managing government funding and delivering in-home services enabling people to stay in their own homes for longer. I have an environmental background; I did environmental science and have been chipping away at a masters for a few years now. I have always wanted to get into the environmental field and this role matched my skills and interests and further knowledge. It was the perfect match for me!Your role with GWLAP is based in Strathalbyn. Can you please tell us what region you actually cover?We are called Goolwa to Wellington LAP which historically is the region we covered. We are fortunate to be able to work beyond this boundary now including the Adelaide Hills, to up through Monarto and throughout the Fleurieu. Most of the events I organise are run from here in Strathalbyn, but also in Mount Barker and along the South Coast of the Fleurieu, from Goolwa to Victor Harbor. Aside from nature education, we do a wide range of revegetation and habitat restoration projects, including work for local Government, developers, other organisations and private landholders. We also manage the Alexandrina Community Nursery in Goolwa where we grow the seedlings for our projects, and also sell to the public.Please share a little about the kinds of events you organise for the community.Today we ran a phone Nature Photography workshop here in Strathalbyn. Our events are varied to attract people of different interests. January and February for example, we have a Rabbit Control Workshop and a Sustainability workshop making bees wax wraps and produce bags. We run guided walks as well, there is one coming up along the Hindmarsh River. Basically, anything that can help people get outdoors and connect with nature and learn a little about the plants and animals around us, or about how to live sustainably at home and manage your property more sustainably. We are fortunate in that the funding we have is quite broad, giving us scope to do lots of different engagement activities.Keeping in mind you are new in this particular role, what is the highlight so far?I get to meet and work alongside so many different people that are experts in their field. People are so willing to share their knowledge, I learn something new every time I run an event. People are so passionate and they care – you can’t beat that.You live on the Fleurieu. Have you always been in this region?I grew up in the Southern Suburbs and have been living in Tooperang for the past four and a half years. We have 4 acres there. A couple paddocks for a few pet sheep and a bit of remnant scrub. Since moving to the area I have become very interested in birds. Working at the Natural Resource Centre I get to learn a lot about plants, so I have started a little bit of revegetation work at home as well. Mount Compass is a lovely community.What is it about the Fleurieu that makes you proud to live and work here?Probably all the little pockets of conservation parks and nature that people don’t necessarily know about. Within 15 minutes of where I live there are three or four different conservation parks that are all very different. Last year I set myself a challenge to explore a different park on my days off! We have so many hidden gems, there is so much to explore. Its free and a great way to get the kids outside. Learn and be outdoors!On a more personal note, what do you like to do outside of work? Although I think with you work and personal life ties in nicely with nature?Pretty much! I have a 7-year-old, so much of my ‘spare’ time revolves around sport and his activities. Otherwise getting outdoors when we can and keeping on top of our property maintenance. Hiking is on my list of things to get into for 2023.Sarah’s Top Tips for the region:Grab dinner out:For a nice dinner, the Mount Compass Golf Club or Loco Mexican in Victor. The service is always amazing, the meals are always good. I’m vegan, and there is always a good option for me. The view at the Golf Club is lovely. A quick bite to eat:A bakery! Pick a pie at Meadows is always good. Or Home-Grown Bakery at Middleton.Grab a beer or wine:Smiling Samoyed, with a nice view and great onion rings!Head out for dip:Horseshoe BayExplore Nature:I spend a lot of time in Scott Conservation Park, near Currency Creek. It’s a smaller park but its lovely. In summer at dusk, you will almost always see an echidna. There is always something special to see, it even has pygmy possums.When I’m on the Fleurieu….I feel….At home - grateful and happy to be able to live and work here.I always make sure I visit…Stokes or Vivonne Bay on Kangaroo Island.I stock up on…Honey from KI.Best piece of advice for anyone heading to the region.Chat with people that you meet along the way. Find out what their favourite places are, you are likely to find treasures that are less well known.Find out more about gwlap

Ryan grew up in Willunga. As a teenager he was determined not to follow in his father's footsteps in real estate, instead joined the army and moved away from home. Now, with his young family in tow, he cannot imagine living anywhere else but 'home'.Please tell me what your roles is at Elders. How long have you had the business, and what was your inspiration to take on this industry? I’m a sales consultant or real estate agent, mainly in the lifestyle and rural sector of Real Estate, but happy to sell anything my client’s needs! I am very new to the game. My father Jurgen was in the Real Estate game for 35 years. He started as a stock agent, then worked down the road at Bushy Martin Agencies. As a teenager I was never going to get into real estate, so I joined the Army instead! When I came back to South Australia, I ended up running a housing program to support veterans experiencing homelessness. Then earlier this year, Elders purchased the agency that Dad was working for. Dad told me that Elders were looking for some young, keen sales agents and was I interested? The opportunity was there to work with dad, so I took it. No matter how much we try and fight becoming our parents…it eventually happens! Have you always lived in this part of the Fleurieu? I was born in McLaren Vale and grew up in Willunga, until we moved to a property in Aldinga. I moved away with the Army, then we have returned when the opportunity arose to settled back at Aldinga with my young family. I’ve done the full circle. Growing up I thought this town was boring, but now I am older, and particularly now I have my own family, there is not another place in the world I would rather be. This is the perfect spot to bring up a family. The Fleurieu is one of the most beautiful parts of the country. What is it that makes you proud of the place you live and work? It still has the community feel. The café down the road dad has always gone to and they know everyone by name, now I go there, and they know who I am. It’s that hometown feel, the community aspect that is very special. It’s not a fast-paced flashy place, it’s a nice slow-paced community. Willunga will always stay a quaint little town. It has changed since I was little, it is a little more alternate lifestyle living now, but it is still lovely. It still has those events that we have fond memories of the Willunga Almond Blossom Festival and the Christmas Parade in McLaren Vale. Those growing up staples! I look forward to having my kids now grow up with this kind of childhood and all those memories.  Is there something unusual or interesting that you have come across in your new role? I am only very new in this industry, but it has been a pleasant experience so far! I like that a lot of what we do we can do from our phone these days. Not the way my dad would do things, but it’s nice to be able to help the team move into the digital era of the real estate business. I am really enjoying learning all this stuff.  The challenges in this job tend to be unusual. For example, a client has a council road going through his property. It’s not a physical road, but it’s on the maps and titles! Weird but true. I’ve been helping him to work with the council and sort it all out. Just out of the box kind of stuff, which makes the role very interesting. I love different challenges and I have so much to learn! On a more personal note, tell us a little about yourself and what you love to do out of work. Family time. We have a young family and live on 15 acres, so there are always farm jobs to be done in our ‘fun’ time. The kids love the beach, so we are often at the beach and doing swimming lessons every weekend. Simple life.Ryan with his son William. Photo supplied. What is something many locals would not know about you (that you are willing to share!) I’m pretty open really, most people know most things about me. I joined the military, specialising as a heavy diesel mechanic, and therefore moved away from home for 15 years, before returning home. I worked in the homelessness space for three years before real estate. Maybe that I was a heavy diesel mechanic TAFE teacher for a whole 7 weeks! TAFE teaching was not for me. Tell us a little more about your homelessness role. I was running a RSL Care SA program called the Andrew Russel Veteran Living (ARVL) program (https://www.arvl.org/). Which is about providing emergency and affordable housing for ex-service men and women experiencing homelessness. My role was involved in the transitional housing, getting people off the street sometimes, or from mental health facilities, prison, drug rehabilitation facilities, domestic violence, the whole spectrum. Transitional housing meant putting appropriate support in place and help them into the next home location. More like a property management role, but really looking after our veterans finding affordable long-term housing.  Being a friendly, tolerant, patient landlord is how I would describe it. It was a very rewarding role and sometimes a very hard one too! Totally different world from being a diesel mechanic 😊 I am still involved with the RSL Care SA, I have a real affiliation with the veteran community, I see it as something I will always be involved in. Anything else you would like to share? I am involved in Operation Flinders. This program exists to transform the lives of young people. These young people have had their fair set of challenges. By the time they have trekked 100km through the Flinders Ranges the transformations can be overwhelming.  I’ve been a volunteer team leader for the past 4 years. The experience for the participants on this camp is incredible and it is so rewarding to be a part of.  YOUR TOP TIPS for the Fleurieu Peninsula / Kangaroo Island: Best place to.... Grab a quick bite or a more serious feedBreeze café on the Esplanade at Aldinga was our got too. Our children love their ice-creams on a Sunday afternoon. We also like being amongst the Old Coach Road, Aldinga precinct, love what they have done there. Russell’s Pizza in Willunga is always a go to, and so is Agostino’s. Great food and great hosts! Have a beer or wine…We are spoilt for choice on this part of the Fleurieu. We love visiting Shifty Lizard brewery. We have so many awesome wineries…having said that, with a young family, we don’t tent to get out that often! ·      Go for a dip…Sellicks Beach at the end of Norman Road. You can still drive on for the day. It’s a pity we can’t be selfish and keep it to the locals! Explore nature…I love hiking, so much so I have done the Kokoda Track a couple times! We have plenty of places to hike amongst nature here, Deep Creek being a favourite. Hiking down to Blow Hole Beach and across the ridges with awesome views. We have a lot of trees on our property, and I often go walking through our forest looking for giants with my children!! When I’m on the Fleurieu and/or KI, I… feel…at home always make sure I visit… the small local shops, cafes and our conservation parks stock up on… Berg Herring Wines Nero D’avola ! Weirdest thing that’s happened to me here:Nothing really stands out, although I still get referred to as Jurgen’s son! In fact, Mum gets called Jurgen’s wife too! My best piece of advice for anyone heading to the region: Spend time at the local cafes, talk to the local business owners that’s where you get to know the region.Want to find out more about Ryan and Elders? Elders Fleurieu, Hills & Vales

Real wine, real food and real people have always been their moto. Sitting and chatting to Judy and Phillip, the owners of Angas Plains Wines, their brand is just right!  Phillip tells me that he had bought the land as it is not far from where he grew up. Initially it was used for sheep and cereal growing. In the early 90’s they had the opportunity to buy into the water pipeline. Land is always worth more with water than without, and it was the start of the viticultural boom. A couple wineries around the area asked him if he would plant under contract to them, which he thought was a great way to make the most of the pipeline. He started planting the vines in 1994. Progressively Phillip and Judy planted 8 acres, then the next 8 acres and so on. Judy came along in the late 90’s and joined Phillip in planting, so they would take in turns to who’s next 8 acres was to be planted! They continued planting until 2002. What was the inspiration for Angas Plains Wines? We both like red wine, Judy and I, so we thought we’d find out what really did make a good red wine, not just what people told us.  We won a gold medal with our first red wine in 2002, then a gold medal with our first Shiraz in 2003. By this stage we were hooked on making red wine! From here we made sparkling, reserves and continued on from there. Initially we had a winemaker making our wines, but we have evolved into the two of us pairing up and becoming both the viticulturalists and the winemakers. 40% of Angas Plains Wines was originally shipped off to China, which has recently changed, and has seen Phillip adjusting and making different varieties, like his recent Cabernet Sauvignon Ros. Phillip’s working background is in metallurgy, and also has an agricultural background growing up on the land. “I tell everyone if you know a little about acids and bases and fermentation then it’s not hard to pick up the winemaking side of it” says Phillip. They have a strong belief that if you can grow great grapes, and select the right barrels, you are already halfway there. The less you have to do in the winemaking side the better, but of course in bad years, the story is very different. Judy tells me, “Great wine comes from a great vineyard.” Their lovely cellar door and winery was built in 2005 and opened in 2006. Progressively developing over the years using a lot of re-purposed materials. (Insert photo of winery door)  Have you always lived in this part of the Fleurieu? Phillip:I grew up a few kms away from Angas Plains Wines. As a young adult I headed to Adelaide to study and work. I was working in the automotive industry, and the industry was a little unreliable, always wondering if I would have a job the next week. I figured I needed a backup plan, and since my family were only a few kms away, decided that land nearby was a good idea…. even if it was just to borrow my dad’s equipment! Not sure my dad thought it was such a good idea J I started with sheep and cereal, until the water pipeline came through. Judy:I grew up at Waikerie on a citrus farm and qualified in administration/accounting. I have worked for a variety of large family-owned businesses such as Jurlique beauty products and Lauke Flour Mills.  Working in such an industry and location is pretty special. What is it that makes you proud of the place you live and work? Having good quality wine! We like that we have created a warm, friendly and relaxed place for couples and families to come and enjoy. We love live music and enjoy having events here out on the lawn when possible. We have moved to having twilight music events, which makes a lovely atmosphere. Our families come through after sport and can still get back home before it’s too late. We were the first cellar door in Langhorne Creek to offer a full meal on a plate rather than only shared platters. We are proud of what we have created We have both come from the corporate world to plant a vineyard, have made the wine originally under contract, created a label and opened our cellar door. What’s there not to be proud of? This has all been done in half a generation. Working in the wine industry must have its moments (good and bad!), what’s the most memorable? We have been fortunate to travel overseas in this industry, there is so much to see and to learn from others. You can be in any country and meet people that want to talk about wine! It’s good to be able to visit wineries and cellar doors around the world and experience the other side of the counter, to see what is on offer and what is not. You can learn a lot from others. Highlights were visiting France on a wine tour and also visiting China for a marketing presentation. The China trip was 10 cities in 12 days! The food over this trip was unbelievable, we experienced so much more travelling with our distributor than we would have if we had decided to do a regular tourist trip. Meeting the people that come through the door is the most memorable part of this industry. We meet a lot of well-travelled people which is very interesting but also gives us an important benchmark for how we fit in the world stage with how we do things. Being in the cellar door is a lot more than just selling wine! On a more personal note, tell us a little about yourself and what you love to do out of work.: “Eating!” says Phillip. Judy says family is very important. She would like to say playing golf is what she loves to do. Over the years she has added to her golf clubs with a golf buggy, but all are nicely lined up in the office taking up room and not being used. They also have their electric bikes, but they are also in the shed!  When possible, they do head to Glenelg and get the dust off the bikes, just to have a break away from working together every day. What is something many locals would not know about you? Maybe that we were both in corporate roles before running our vineyard and winery. Much of our cellar door is re-purposed and built by us. YOUR TOP TIPS for the Fleurieu Peninsula / Kangaroo Island: Best place to.... Grab a quick bite…Angas Plains Wines Cellar Door!  ·      Have a more serious feed…If we head to Goolwa, we love to go across to the Hindmarsh Island Tavern. Get a cuppa, a beer or wine… Our cellar door and the Langhorne Creek Hotel  Go for a dip…Port Elliot Horseshoe Bay Explore nature…Kangaroo Island we love to visit. When I’m on the Fleurieu and/or KI, I… feel…lucky that our region is so good…attractive and pretty and so much diversity. always make sure I visit… wineries! stock up on… wine! Best memory of being here:Returning after living in the city says Phillip. Star gazing in our back yard says Judy. My best piece of advice for anyone heading to the region: Be able to take more time than you think you need. There is more to see and do than you think.Be open to what is available. There are so many more things to do…. more than you have ever thought of.  

Any McLaren Vale local will know that Hancock Insurance has been around for more than 35 years. Today we chat to Tom Hancock, the next generation who, teamed with wife Hayley and young son Connor are taking Hancock Insurance full steam ahead for the next decade or four! Tom has been in the insurance game for the past 15 years, starting with a traineeship at QBE Insurance. After gaining his insurance knowledge with QBE and other international brokers it was time too for a bit of a change. Settling down with his wife Hayley, he felt there was more to life than the big corporate brokers and the city life. Tom’s father was looking to retire, and the timing was right for all involved to head south and settle in McLaren Vale.Photo: Tom, Connor & Hayley In December 2019, they bought their home in McLaren Vale and Tom worked alongside his father to ensure he could take over the business seamlessly. Three years on, Tom has not looked back. The business has grown in this time, and it has been a real joy for Tom to unearth his expertise and technical knowledge developed within the corporate sector and bring it to our region. His family of two has grown to three, and the work life balance is feeling much more realistic settling here in the vale. “Being able to embrace the community life has been absolutely fantastic” Tom tells me, “I wouldn’t change a thing!” Growing up in Happy Valley and attending high school at Woodcroft College Tom has always felt that South of Adelaide was home. After school he was briefly based in the CBD, but with his father running his business in the main street of McLaren Vale for well over 35 years, much time has been spent in McLaren Vale and surrounds, and the move to settle here was no more than a natural progression. Working in such an industry and location is pretty special. What is it that makes you proud of the place you live and work? From a business perspective, how diverse the region is, is very unique. We have a lot of agriculture, but I think many people would be surprised about the wide range of other industries and small businesses that run from the Fleurieu. Learning about other businesses and supporting the locals and local businesses is very special. A region like this, most people have a connection to others. In our business we have a role of removing some burden for our clients and ensuring they are covered for all they need. It’s rewarding knowing we are doing our bit to help their business flourish and having both a personal and business connection. Personally, the slower pace of life and sense of community is really wonderful. We are close enough to the city to be able to visit or do anything we need to do, but we still have so many amenities here, an amazing array of wineries and dining out options, we really are spoilt with choice. The sense of belonging, being a part of this great community and raising a family here really is special. On a more personal note, tell us a little about yourself and what you love to do out of work. Food and wine are a big part of our enjoyment, whether it be visiting our favourite cellar doors or a trip to Ellis Butchers and cooking up a storm at home with fresh veggies from the Willunga market or our own garden. Moving here has also rekindled a love of golf, being spoilt with courses in sensational locations and close to home. Formula one is Tom’s other passion, with his prized 80’s Grand Prix posters proudly on display in the office (because they ‘don’t work with the décor at home’). What is something many locals would not know about you? Tom is the main chef in the Hancock House, as we may have guessed by the time spent telling me how good Ellis Butchers meat is! He is an avid green thumb and passionate kitchen-garden enthusiast.   YOUR TOP TIPS for the Fleurieu Peninsula / Kangaroo Island: Best place to.... Grab a quick bite…the whole Fleurieu! Our favourite breakfast / brunch hang out is Manna in the main street of McLaren Vale. Have a more serious feed…again we have so many! The Little Rickshaw, the Salopian Inn, Hanabi Japanese, Vigna Bottin to name a few favourites. Have a beer or wine…. Chalk Hill is a fave, Swell for a beer and burger or the McLaren Vale pub after work, being family friendly and super convenient. Go for a dip…Maslin’s…. the clad part of the beach! Explore nature…we tend to gravitate to the beach or Myponga Reserve…and the golf course. When I’m on the Fleurieu and/or KI, I… feel…content, settled and peaceful. We are at home. always make sure I visit… one of the many bakeries, local coffee spots and a playground for Connor  stock up on… wine and other fabulous regional produce. Weirdest thing that’s happened to me here:Seeing the Main Road completely empty on Good Friday 2020, at the peak of Covid. Not a soul around, it was a very strange and surreal feeling for our normally bustling town. Best memory of being here: Having and raising Connor! My best piece of advice for anyone heading to the region: Book some accommodation and stay! There is so much more to the region besides just wine (although that is excellent)! From the beaches and parks, to bakeries, breweries, pubs and places to eat you can’t do it all in a day.