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!Steve (Serafino) Maglieri arrived in Australia in 1964, a migrant teenager from Italy with a dream to build a better life for his family. He remembers his early days – “At first I worked in almond orchards, vineyards and local wineries in McLaren Vale, using skills I’d acquired in Italy.” Two years later Steve’s vision became a reality when, with the help of his father Giovanni and his grandfather Serafino, he planted his first vines in McLaren Vale. Maglieri Wines was born in 1972 and Serafino Wines was established in 2000. Serafino Wines now spans 300 acres of prime McLaren Vale vineyards and an extensive and impressive winery.“I'm extremely proud that I have built a legacy for the next generation,” says Steve, who continues being hands-on at Serafino, by overseeing the vineyards and hosting guests, while his daughter, Maria Maglieri, has taken over the reins as manager, continuing to evolve and build the brand and business. In 2018, Steve was appointed as a Member of the Order of Australia for his significant contribution to the wine industry as a winemaker, as well as his work in charity and tourism amongst the Italian community – both local and abroad. “It was a very proud moment for me, and I was fortunate enough to celebrate this success with my close family,” Steve says. “The Fleurieu has been my home since I arrived from Italy. It holds very fond memories of my parents and grandfather. “It’s the perfect environment for a family lifestyle and is nestled amongst so many quality wine producers. I always encourage people to refer to the Fleurieu as a tourism destination.” CELLAR DOOR “Our cellar door is an extension of the Serafino brand, and of our wine offering. It is expansive and welcoming at the same time. Visitors can explore the wines on offer at our tasting bar – which has space, yet personality, whether in an intimate group or wanting to share experiences with other people tasting. “The cellar door brings the outside in, while giving a private feel to the space. Our cellar door has been created so that visitors can experience our wines and the passion that makes our wines – which makes us Serafino! To sit on the deck under the lights, with the vines weaving their way through our pillars – it really is the essence of this space.” PAIRING“Serafino Terremoto Syrah is a rich and dark shiraz, with French and American oak characters of chocolate and spice, harmonised with fine, subtle tannins. The generosity of fruit character and the seamless integration of oak and tannin ensures the finish is fine, long and elegant – best paired with Wagyu beef fillet. “This wine is named after me – Serafino (Steve) Maglieri. People often refer to me as ‘Terremoto’, which is an Italian word for earthquake!”ADDRESS 39 Kangarilla 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!The Scarpantoni family originates from the Abruzzi region of central Italy on the Adriatic coast. “Our parents immigrated in 1954 and established themselves as grape growers in McLaren Vale,” says Michael Scarpantoni, director and production manager for Scarpantoni Estate Wines. After planting their first vines in McLaren Vale in 1958, the Scarpantonis purchased another 20-hectare block in McLaren Flat on the site of one of the first schools in South Australia. It was there, in 1979, that the family built their own winery and established their own label. “Establishing the winery was a natural progression as the family grew,” says Michael, who grew up there along with brother Filippo, director and vineyard manager. “Growing up in the region has given us a greater understanding of the different soil types and where to plant the different grape varieties to ensure the best results,” says Filippo.“Wine generally makes people happy and it also gives you a passport to the world. It’s very satisfying to create a product from the ground up, usually taking years to finish, and then see it enjoyed all over the planet over decades of time,” says Filippo. Scarpantoni Estate Wines now has 40 hectares under vines and currently produces approximately 40,000 dozen wines per year. The winery is very much a family business with every step of production, from viticulture to the packaged product, done entirely on the premises. This gives the family total control over every stage of the winemaking process and ensures that the highest standards are maintained. “We’ve always been at the pioneering front of wine varieties, techniques and styles,” says Michael. “We want to continue to do so, even while still producing our staples.” CELLAR DOOR “When you visit our cellar door, you will experience a true functioning winery – you may even find yourself parking your car amongst vineyard machinery and bottles. At harvest time, you will capture all the sights and smells of the ferments, winery activity and the grape harvest, and you can also hear the clinking of bottles on the bottling line from the cellar door. “The tasting room is only about wine, not food, and our cellar door people are all loyal, long-term, experienced workers or winemakers who know everything about our unique wines.”PAIRING “Shiraz is the essence of McLaren Vale. Our Block 3 Shiraz, produced from our oldest-surviving vines, captures the rich, ripe blackcurrant flavours that make this variety unique to the world. Pair it with a juicy Angus Rump steak!”ADDRESS: 21 Scarpantoni Drive, McLaren FlatWEBSITE 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!“Our wine business was established 18 vintages ago, with the fundamental purpose of making small batch-wines that inspire the imagination,” says Samuel’s Gorge founder and winemaker Justin McNamee. “I really wanted to get back to the grass roots of wine and its purpose – that is, to be enjoyed in the company of great people. I chose McLaren Vale for the clarity of the light, reliability of the long summer seasons and mineral landscape that combine to make world-class wine.”It was in 2003, while taking a walk in the Onkaparinga Gorge, that Justin came across the old 1853-built heritage farm shed overlooking the river that is now home to Samuel’s Gorge. “I spotted the old barn on the hill, and I was looking for a space full of character and rustic charm that would inevitably show itself in the wines made there. Our first vintage was made out on the veranda under the blue skies, as a team of friends helped me restore the building. “The cellar door opened in 2005 and it was far removed from what it is today. It was just me and my dog, hanging out in the space – waiting, hoping, that someone would stumble in.” Justin’s focus was to work with grape varieties best suited to the diverse geology, maritime climate and proven wine history in McLaren Vale. “We work with grapes that thrive under our immense blue sky and those that are well placed at the table of a regional gathering,” says Justin. “Varieties that can best express our rustic barn charm – grenache, tempranillo, graciano, mourvedre and shiraz.” Justin – known as a flavour-seeker and thought-provoker who is prone to wax lyrical about wine – is supported at Samuel’s Gorge by a passionate team, comprised of Riley Harrison, also a winemaker, alchemist and artist in equal measure; Michael Bennett, cellar door manager armed with a smile and a way to make you feel at home; and Kerrie Arthur, who takes care of the finance and is the person who has all the answers.PAIRING “The 2018 rendition of our Mosaic of Dreams – grenache, mourvedre, syrah, carignan – is lifted and floral. Aromas of blood orange and dried strawberries rise first, followed by blackcurrant and raspberry coulis. The palate is more savoury than the nose suggests, carrying with it a sprinkling of mountain pepper enveloped by swirls of caraway seeds and native botanicals. An ethereal wine with a persistent fruit-laden finish. Elegant and velvet-like, this wine would sit beautifully beside a plate of cold-smoked venison with whipped yoghurt and beetroot.”CELLAR DOOR “Our winery and cellar door is housed in our old heritage barn overlooking the spectacular Onkaparinga River National Park. Visitors are encouraged to relax and unwind as they are taken through our range of delicious red wines. Watch our winemakers at work in our open-air winery or simply grab a glass and take in our stunning surrounds. We look forward to welcoming you to our little barn on a hill.” ADDRESS 193 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!Samson Tall is the joint venture of Paul Wilson and Heather Budich. The couple make wine from grapes purchased from local McLaren Vale growers in a small winery on their Strout Road property, while their cellar door operates out of a small church built in 1854. Before venturing into the wine world, Paul worked in sales and marketing for a large international wine and spirits business, which took him from South Australia to New South Wales to Hong Kong. “Paul had a ‘mid-life crisis’ in his late thirties and decided that he wanted to be a winemaker,” laughs Heather. “He returned to South Australia to work as a cellar hand at Wirra Wirra and began a Bachelor of Wine Science at Charles Sturt University – that’s when we met,” says Heather, who was also working at Wirra after stints at Rosemount, McLaren Vale Winemakers and Coriole. “We used to travel past this old church on our way to Heather’s parents’ house, and gradually the idea of turning it into a winery and cellar door took shape. We wrote to the owners for eight years before they sold it to us,” says Paul. Paul and Heather bought the Bethany Chapel in March 2015, with a view to turning it into a “little wine business”. They ran it as a B&B for two years, then started renovating … and the Samson Tall Winery cellar door opened on 27 December 2018. “Samson Tall was an important but otherwise forgotten historical figure,” says Paul. “In 1853, he donated the land to the community for the church to be built.”He is buried in the cemetery, and in an interesting twist, the man who built the church, Richard Pomery – who was directly related to the Pomery Champagne house in France – is buried there too. “Samson was probably one of the first settlers in the Bethany district, but there’s no road or other structure commemorating this successful pioneer,” says Paul. “It feels appropriate that finally, after more than 165 years, we can now acknowledge his life with the naming of Samson Tall wines.”PAIRING “Our 2020 Cinsault Mataro Rose is a perfect summer wine, with bright acidity, red fruits and lifted floral aroma. It’s perfect served with oysters, dishes with Asian influence – or just on its own.”CELLAR DOOR “Our cellar door is housed in an old Wesleyan Chapel built in 1854. It is surrounded by gardens, vineyards and a historic local cemetery. The chapel features art by Mark Wilson and Michelle Wilke, and our beautiful black labrador Miller is always on hand to greet visitors.”ADDRESS 219 Strout Road, McLaren Vale SA 5171 WEBSITE 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!Sabella Vineyards is a family-owned grapegrowing and wine-producing company, which has been in McLaren Vale for over 40 years. The key face, founder and managing director of the Sabella Vineyards brand is Joe Petrucci. His iconic handlebar moustache, beaming smile and business mentality are well-known throughout the region. “I’m always eager to help with all things McLaren Vale-related,” says Joe. “My passion is deeply rooted in the area and as long as I can see a benefit to the region and its locals, I will always be willing to offer my support.” As a young man growing up in Melbourne, Joe visited family friends in McLaren Vale. His love for the area grew and he saw the potential for relocating his home and young family. Predominantly a grape grower for 25 years in McLaren Vale, Joe was always considered to be a bearer of good fruit. Then in 1999 his dream of launching his Sabella Vineyards wine brand became a reality – "his own wine, from his own grapes, from his own vineyard.” “The diversity in the industry is what makes us love what we do,” says Joe. “Working with your hands and then reaping the rewards of the hard work put in throughout the year as vintage approaches, is at the heart of it all. The outcomes in barrels and bottles are all reflected in ways that people who are not in this industry find hard to comprehend. “Grape-growing and winemaking are skills that can’t be learned just through textbooks. They’re skills that require a hands-on approach and are felt in the soul. When they’re felt so deeply that they’re reflected in your produce, that’s the reward – nothing else compares to that.” CELLAR DOOR “Our new cellar door and tasting room can be found in the old McLaren Vale Congregational Church – previously the Singing Gallery – Main Road in McLaren Vale. We are open for tasting and light meals on request – specialising in the Italian heritage that is part of the Sabella family. We hope to offer outside entertainment in the future as well!”PAIRING “Nero d’Avola – made from a Sicilian grape – is a favourite wine from the Sabella stable. A medium-bodied red wine, it goes especially well with lighter meals but can also hold its own with rustic, heavy servings of fare that warm the soul.” ADDRESS 133 Main Road, McLaren Vale SA 5171 WEBSITE 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!“Rusty Mutt is a business I started with some close friends who wanted some good wine to drink!” says Scott Heidrich, self-described wine geek and owner and winemaker of Rusty Mutt. “Drawing on my experience and connections around McLaren Vale, we made a shiraz back in 2006 to share among the group. We made a bit too much wine, however, so eventually the decision was made to sell some,” laughs Scott. This was the impetus to form a company which became official in December 2009. “Growing up in the Barossa, and helping Dad make wine from our own grapes in an old bathtub, certainly set me on my path from a young age! After studying, and many years of work in many notable wineries, I started to become more interested in pursuing my own ideas and styles. I officially started the company a decade ago with one wine. Now we have five wines in our range, which we distribute across Australia and export to China and the UK. “Apart from the natural beauty of the region, which is stunning, what I love most about living and working where I do, is the people,” says Scott. “The friendly nature and the spirit of cooperation and sharing is unique. “On several occasions, visiting wine industry professionals, critics and buyers – both local and overseas – have remarked on this very quality. I love the Fleurieu and could never see myself making wine anywhere else.” When asked about his business’s name, Scott replies: “The business was unnamed for quite some time, until its personality matched with the ideas shortlist. ‘Rusty Mutt’ was derived from 'Metal Dog', my Chinese astrological element and animal, which I feel perfectly describes the wine within – my wines are intrinsically connected to my experiences and personality.” PAIRING “My featured wine is the Vermilion Bird Shiraz. It’s a very small production from an old block of shiraz in McLaren Flat. Its intensity and richness allow the use of brand new French oak, which sets it apart from the other wines in my range. The aroma is quite savoury, with cardamom, aniseed notes, creamy oak and a hint of vanilla popping up with time in the glass. Strong blackberry and olive flavours integrate well with the French oak on the palate, bringing structure and firm, yet fine tannin, with plenty of flavour and warmth. “This wine is best paired with a great bunch of friends who have a slow-cooked lamb leg in the oven, or a fillet steak on the hotplate.”WEBSITE 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!Tony Parkinson is owner of the Galvanized Wine Group, which includes the brands Penny’s Hill, The Black Chook and Thomas Goss. “ We began the wine business in 1988 with the purchase of grazing land in McLaren Vale, upon which to plant vines,” says Tony. “This coincided with a family move from the city back to the area in which I’d been raised.” They planted vineyards at the base of Penny’s Hill, on the foothills east of McLaren Vale, and then acquired the Malpas Road vineyard in 1993.“Our first crop, from both vineyards, was in 1994,” says Tony. “From the 1995 crop we commenced production of shiraz under the Penny’s Hill label.” In 1996 they added Goss Corner, another 26 acres, to the Malpas Road vineyard, and two years later, purchased the historic Ingleburne Farm site. After extensive development and restoration work, the property opened in 2001 as a cellar door, gallery and restaurant for the Penny’s Hill brand.Alexia Roberts stepped into the winemaking role in 2013, and “has taken our wines to new levels of quality and international acclaim,” says Tony. Alexia herself tells us that she “loves making wines from McLaren Vale grapes, as the region has a climate well-suited to growing world-class, premium grapes. Our wines are elegant and refined and reflect the terroir of our vineyard sites.CELLAR DOOR “Our Penny’s Hill cellar door at the historic 1950s Ingleburne Farm, offers something for everyone: from wine tasting and dining for the adults, to safe play areas for the kids – not forgetting the black-faced sheep, biplane airstrip, historic farm buildings and characterful wood-fired oven. “Guests can now also enjoy ‘Flights’ – a buzzing, bespoke gin bar offering Mad Men and Vimy Gin in conjunction with Kangaroo Island Spirits. PAIRING “We are most widely known for our Cracking Black Shiraz, a classic McLaren Vale shiraz with subtle French oak that supports lovely plush fruit on the mid palate. It’s generous and approachable with great drinkability. Pair with a slow braise, bolognaise or steak and salad.”ADDRESS 281 Main Road, McLaren Vale SA 5171 WEBSITE 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!Never Never Distilling Co. was founded by three friends with the passion and drive to produce Australia’s greatest gins. Head distiller Tim Boast explains: “In December of 2016, we pooled our collective monies and borrowed from family in order to buy a small still called Wendy. We set up in the back of a brewery in Royal Park and got to work on our first product. The space was only 16 square metres, basically the floor space of two pallets and without any running water. It was a nightmare in terms of efficiency, but we made every square inch work for us.“After eight months of R&D we released our Triple Juniper Gin and it is this that forms the foundation of every gin that we make.” Tim’s grandmother’s family were the founders of Gilbey’s Gin, and he has always felt a strong connection to the industry. He won Global Distiller of the Year at the Spirits Business Awards just two years after stepping into his role. Never Never brand director Sean Baxter’s passion for gin stemmed from a career working in the hospitality industry. After years working as an ambassador telling other people’s brand stories, it was time to write a few of his own. “Every day we get to come to work and create new and exciting products together,” says Sean. “We have already won countless international awards for excellence including World’s Best Classic Gin at the 2019 World Gin Awards. “So it’s up to us now to continue this level of excellence across everything we do and represent the proud state of South Australia on the world stage. If that doesn’t light a fire underneath you every time you step into work, I'm not sure what will!” George Georgiadis, Never Never’s managing director, explains how their new McLaren Vale home at Chalk Hill came about. “We were invited to open our distillery door at Chalk Hill by Tom Harvey of Chalk Hill Wines,” says “He saw in us a partner capable of assisting him to deliver a world-class hospitality experience.” Tim says that ending up in McLaren Vale has always been their dream: “So much so that when we were designing our label in 2016, we asked a local artist to create an image of the Vale on the front, even though we were distilling in Royal Park. “Standing on Chalk Hill, looking at that incredible hill line, always reminds us that we are able to achieve any goal we set if we work hard enough.”PAIRING “Our most popular gin is the Triple Juniper Gin, although our Southern Strength Gin is catching up. We launched Triple Juniper in August 2017. It uses nine botanicals combining classic ingredients such as juniper, coriander seed and lemon with contemporary flavours such as Australian pepperberry. We love it combined with quality tonic water, garnished with fresh lemon and lemon thyme.”CELLAR DOORArriving at the top of the long gravel driveway that leads up from Field Street, the whole of McLaren Vale opens up before you. You are on top of the highest hill in the area and the views are spectacular. So come on up the hill and step into the Never Never for a cocktail or gin tasting and enjoy that view.ADDRESS 56 Field Street, McLaren Vale SA 5171 WEBSITE 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!Six generations of stubborn, competitive growers and one equally spirited winemaker – that’s how the Oliver family describe themselves. Living right in the heart of McLaren Vale, the Olivers produce perfect parcels of fruit on their 100-hectare ‘Taranga’ property. Their collection of small-batch, handcrafted wines speak to both variety and vintage, capturing a time and place. “The first generation of Olivers settled as mixed farmers in McLaren Vale in 1839,” says winemaker and director Corrina Wright, describing her forefathers. “Over the generations our family planted more vineyards on the family farm, becoming one of the biggest single holdings in McLaren Vale."Corrina and her cousins Brioni and Sam Oliver – also part of the team – are all sixth generation Olivers. “I am just so proud to live and work on our special patch of McLaren Vale,” says Brioni, who is operations manager. “I hope that my ancestors would be proud of the wines we produce.” Corrina and cousin Brioni Oliver are both part of the sixth generation. While Oliver’s Taranga only makes wines from grapes grown exclusively on their vineyard, they also sell grapes to a number of other wineries each year, including d’Arenberg, Penfolds, Wirra Wirra and Seppeltsfield. Brioni’s father, fifth generation Don Oliver, is one of McLaren Vale's most respected grape growers and is known for his technical vineyard innovations, as well as producing grapes to go into super premium and icon wines such as Penfolds Grange. “While we have had a long love affair with McLaren Vale’s well-known varieties, we also work with some more emerging grapes,” says Corrina. “On our vineyard you will find mataro, grenache, cabernet sauvignon, shiraz, vermentino, fiano, tempranillo, mencia, touriga and sagrantino, just to name a few!” When asked about living on the Fleurieu, Corrina says: “I'm really proud of where I live and our community; everyone is so friendly and willing to work together to be the best they can. Also, living so close to the beach doesn’t hurt!” In recent news, the Oliver’s Taranga 2017 HJ Reserve Shiraz received 98 points and was named as Best of the Best Shiraz in the new 2021 James Halliday Wine Companion.CELLAR DOOR The Oliver’s Taranga cellar door is open for tasting and sales seven days a week, 10am-4pm. “We’re proud to say our cellar door has been in the Gourmet Traveller Best Cellar Doors for five years in a row. Pop in and see why!” says Corrina. The cellar door is contained within an original worker’s cottage, built from ironstone and limestone on the Oliver property in the early 1850s. During 2006-07, the cottage was restored by fifth and sixth generation Oliver family members, and many helpers. “Our friendly staff are happy to show visitors our wines, while discussing the region and family history,” says Corrina. “We also have a large deck area and wood oven, where, once a month, we celebrate with a long lunch at one of our famous ‘Porchetta Parties’. Named by National Geographic as one of the world’s best food destinations in 2019, these Porchetta Parties are ‘…unmissable’!” PAIRING “2018 Oliver’s Taranga Shiraz is best served with slow-braised beef and roasted winter veggies, straight from the wood oven. Aroma – blackberry leaf, blood plums, quince paste, dark chocolate, mocha, toasty lift. Palate – bright lifted cherry berry, mulberry freshness, mouth-watering tannins, sweet fruited and dark chocolate to finish. Delish!”ADDRESS 246 Seaview Road, McLaren Vale SA 5171 WEBSITE 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 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 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!Carved into a limestone hill in the heart of McLaren Vale is a tribute to one man’s vision: an estate winery and meadery, fine-dining restaurant, casual restaurant and unique underground dining venue, surrounded by 40 hectares of premium vines. Mark Maxwell, a third-generation McLaren Vale vigneron, explains how it all began. “I was in Gawler one day, talking to some Barossa mates,” says Mark. “We were discussing the merits of growing or simply buying grapes to make wine. It was then that I decided it was important to have continuity each vintage – through making wine from the same vines and growing them myself to create a certain style of wine that had a heritage.” So, in the early 1980s, against the advice of his father Ken, Mark bought an unloved vineyard on Olivers Road, and began to revitalise the shiraz and cabernet growing there. “When Ken started Daringa – a small shed winery – in 1971, he believed it would be more cost effective to buy rather than grow grapes. That may have come from our Scottish background, starting with William James Maxwell, who travelled from Dumfries to carry out work here as a sculptor in the 1880s,” says Mark. In the last 20 years, Maxwell has increased its vineyard, all now producing lowcropping grapes for its estate label. Maxwell Wines has combined its passion for wine with food, and has created an array of experiences for visitors – and there’s the maze to get lost in …CELLAR DOOR “In our newly renovated cellar door, we are now specialising in food and wine tasting flights. Guests can enjoy our fine-dining degustation menu, also available in the dining room, which showcases local and estate grown produce, for those with the time for an afternoon of indulgence. “The deck and tasting room are directly overlooking the winery, giving guests front-row seats to view the production of our wine, which they can see from the comfort of their lunch table or from the cellar door tasting bench.”PAIRING “Currently in the restaurant, as part of a degustation, we are pairing the Little Demon GSM with a succulent Nomad chicken, our Lime Cave mushrooms and paprika. “Also try our Mead & Dessert Flight, which pairs with sweet sensations to our four unique meads. Mead is an alcoholic beverage made by fermenting honey – archaeological evidence suggests it is the oldest fermented drink known to mankind.”ADDRESS 19 Olivers 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!Martin Distillation Company is a privately owned distillery, which has recently begun producing spirits for the retail market.“Our initial focus has been on the clear spirits such as gin and vodka, but we are now moving into laying down barrelled spirits such as whisky and rum for future release,” says Jenny Martin, who co-runs MDC with her partner, PhD chemist David Martin.“David has been making beer and wine from a young age and initially wanted to acquire a vineyard. Looking at the region, however, we felt that particular market was already saturated. At the time there were very few distilleries, so we thought we would try that instead.Martin Distillation Company was founded in 2014, with its first production in 2016. All its products are sold under the Mount Compass Spirits banner. “We wanted to operate a distillery from a location we owned,” says Jenny. “With our limited resources, Mount Compass gave us a site big enough to start and hopefully expand in the future. The added bonus is being able to source some truly excellent produce from literally around the corner. “These days we’re involved in all aspects of running the business, so some days it’s paperwork, others it’s playing with flavours,” says Jenny. “No two days are the same, so it keeps things interesting. Ultimately, the biggest thrill is somebody saying that your product is great. That’s what you aim for and it’s really nice when you know you’ve achieved it.”CELLAR DOORMartin Distillation Company currently does not operate a cellar door, but its products are available at the local Mount Compass Tavern.ADDRESS Lot 3 Sand Mine Road, Mount CompassWEBSITELearn 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!Grape-growing in the Hamilton family dates back to 1837 when Richard Hamilton (1792-1852) took out Land Order 449 in the colony of South Australia. “My family were pioneer winemakers in South Australia back in the late 1830s, decades before Australia had even become a federated nation,” says Dr Richard Hamilton, director and proprietor of both Leconfield Wines and Richard Hamilton Wines. “My father, Burton Hamilton, was a born viticulturist who spent almost 90 years cultivating vines and producing grapes for his family company. He began establishing vineyards in McLaren Vale in 1947 and was a great believer in the quality of the region. It’s the legacy of my father’s 70 vintages and hand-tended old vineyards that sees the company in the strong position it’s in today.” “I established Richard Hamilton Wines in 1972, and I honed my skills as a winemaker under the guidance of my father and uncle,” says Richard. “My uncle, Sydney Hamilton, founded Leconfield Coonawarra in 1974 at the age of 76 after many decades as a winemaker for Hamilton Ewell's. When it was time for him to retire after 60 vintages, I purchased Leconfield to ensure it remained in the Hamilton family.” As a fifth-generation direct descendant of the original Richard Hamilton, Richard wants to ensure the Hamilton family remains a vibrant force in the Australian wine industry. “My father was passionate about the vineyards in McLaren Vale which he had hand-tended from 1947 onwards – so passionate, in fact, that he ‘encouraged’ me to purchase my first vineyard in McLaren Vale by forcing up my hand at auction on the location of the Farm Block and our cellar door!“ “Visitors can also now enjoy one of our seated Wine Flights at the cellar door. Choose from a hosted Wine Flights or create your own by selecting five wines for $10 per person.CELLAR DOOR “My wife Jette Hamilton was pivotal in creating a stunning cellar door, nestled in our Farm Block vineyards, where our guests can enjoy the views reaching to the Willunga Hills. “Jette’s Danish heritage is strongly reflected in a number of elements of the cellar door, most obviously the gabled roof modelled on a fishery storehouse in Skagen. Other Danish elements include the use of lighter timber, oak and pine, as well as the large windows that allow for plenty of natural light, creating a spacious and airy atmosphere. “The Leconfield & Richard Hamilton McLaren Vale cellar door offers visitors the opportunity to taste three of Australia’s leading wine labels – Leconfield Coonawarra, Richard Hamilton Wines and Syn Sparkling Wines. Regional platters made up of locally produced cured meats, bread, paté, relishes and cheeses are served daily. Relax on the verandah with sweeping views of the Willunga Hills and vineyards or cosy up inside when the fire is lit in winter.”PAIRING “Richard Hamilton ‘Centurion’ Old Vine Shiraz. The vineyard, planted in 1892, is amongst the oldest in the region – indeed in Australia. The gnarly shiraz vines are grown in grey loams over old river clay with underlying limestone, and the combination of site and old vines produces an elegant yet powerful style of wine. The climate is moderate – tempered by the cool sea breezes from Gulf St Vincent – and long tannins give finesse, elegance and style to this quality wine. This is a wine designed to mature and develop to give many years of drinking pleasure – ten years at least. “Wine of this quality and style will match a wide range of flavours, but a guaranteed success would be to pair it with carpaccio of beef or an eye filet cooked rare and juicy.” ADDRESS: 439 Main 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!Three generations in the wine industry has given my family a strong foundation in fine wine production,” says Neil Jericho, winemaker and co-director of Jericho Wines, a family-owned and operated winery.“When our children were growing up, my work in the wine industry saw us moving around Australia. My wife Kaye and I started Jericho in 2012 after our kids – adults at this point – found that the wine industry had become second nature to them.”“One Christmas, we discussed as a family, the idea that between us all we had the passion, expertise and experience to work together as a team. Not everyone can or wants to work with family, but at that point we knew we had to establish Jericho Family Wines.”“Our eldest, Sally, worked for Wine Australia for ten years and studied both marketing and accounting. Middle child Andrew, obtained his Bachelor of Oenology in 2003, leading to ten years of experience not just in McLaren Vale, but also the Shanxi Province of China. The youngest, Kim, was torn between oenology and graphic design and opted for the latter, which led to work in the wine industry producing wine labels and – with wife Erica – running a successful graphic design business.“Winemaking with Jericho Wines is so rewarding,” says Neil. “The results of careful planning and a lot of hard work are evident when you can sit down at the end of the day and taste the results. Work focused around our family business gives me a great sense of purpose too.” PAIRING:“All of our wines are carefully structured to work well with a wide range of foods. Our Fume Blanc from Kuitpo, goes perfectly with asian salads and our McLaren Vale GSM with tapas, pizza and pasta.”ADDRESS: 211 Kays 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!“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, WillungaWEBSITE 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!Daringa House is on the site of historic Oxenberry Farm, the first settlement in McLaren Vale. Daringa, built in 1840 and the first house built in McLaren Vale, was inhabited by the Colton, Semmens and then Maxwell families until 2000, when the building slowly succumbed to the elements of time and became dilapidated. In 2013, the Scarpantoni brothers, Fil and Michael, undertook the enormous task of restoring the ruins of Daringa to its former glory. “It was a labour of love to preserve the earliest history of the region,” says Michael. The restoration was completed in late November 2018 and is now open for the public to stay and experience the history of McLaren Vale. “We kept the exterior completely original, as is most of the interior – but we’ve incorporated modern touches inside to provide luxury accommodation that captures the era in which it was built,” says Michael. “Daringa House provides 5-star historic accommodation in arguably the prettiest and most scenic part of McLaren Vale, which is why it was the first spot to be settled.” Overlooking wetlands, majestic gums and vineyards, with the Shiraz Walking Trail located right on its front door, Daringa House is within walking distance of McLaren Vale’s restaurants, cafes and services. ADDRESS 26-28 Kangarilla 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 20-year-old Thomas Hardy arrived in Australia from Devon, England, in 1850, he found his first job with South Australia's pioneer winemaker, John Reynell. A year later however, like so many others of his generation, he left for Victoria to join the gold rush in the hopes of finding a fortune, but like so many others of his generation, he found no gold. He did, however, make some money as a butcher in the gold fields selling meat to the miners. Then, fortunately for his great-greatgrandson William David Hardy, he returned to South Australia and to winemaking. “I didn’t intend to follow in his footsteps,” says William. “I’d really enjoyed working on my uncle’s farm during school holidays, so I started a degree in Agricultural Science with the intention of becoming a wheat/sheep farmer. Midway through my studies however, my peers suggested I should investigate the opportunities in the winemaking business that my family had been running for generations. In a matter of months, I was smitten! “The fundamental agricultural base of winemaking and the challenges of dealing with subtly different raw material (grapes) each year, certainly appealed to my love of nature, of agriculture, of hands-on, outdoor work. “This new passion for wine, and especially its production, ultimately took me to the Universite de Bordeaux where I obtained the French national qualification in winemaking, the Diplome National d’Oenologue. It has turned out to be the best decision I have made in my life!” Whilst Hardy’s Tintara makes a small amount of white wine, the majority of the production is premium and ultra-premium red wine made from renowned French, Spanish, Italian and Portuguese grape varieties. Winemaker Matthew Caldersmith is the man responsible for making the reds. “Thomas Hardy hopped off that boat in Port Adelaide in 1850 with 30 pounds sterling in his pocket and no job,” says William. “And yet, today the company he started is the backbone of the largest wine producer in Australia, and the Hardy’s brand is the biggest-selling wine brand from anywhere in the world in his home country – the United Kingdom. Knowing that, I think you begin to understand what an amazing journey it has been.” Winemaker Matthew CaldersmithCELLAR DOOR “A visit to Hardy's Tintara is not just about tasting wine, but experiencing the rich history that goes into running a business over 165 years. “The Hardy's Tintara winery, on the main street of McLaren Vale, has been at the heart and soul of the region from the very beginning. In 1878 Thomas Hardy transformed an old flourmill into one of the region’s best wine cellars, and with his success, the township of McLaren Vale began to prosper and grow. “Today, we are proud to still be the home of Hardy's and able to showcase the original winery, as well as combine time-honoured winemaking techniques with the best of today’s technology. “Experience it for yourself from our new Winery Viewing Platform, or explore our history in our Fortified Room, wander through our gardens, browse through the Fleurieu Arthouse and make sure you experience our tastings of icon, regional and cellar-door-only wines.” PAIRING “Try Hardy's Tintara 2018 Fiano with a plate of freshly caught Myponga salt and pepper squid.” ADDRESS 202 Main 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!Jeff Goodieson is the head of Goodieson Brewery, a craft brewery dedicated to making small-batch, award-winning brews. “After experiencing McLaren Vale in the mid- ’90s, my wife Mary and I fell in love with the region and, knowing that eventually we were going to start a microbrewery, we earmarked it as our destination for our business and especially to raise our children,” says Jeff. “I brewed for Lion Nathan in the ’90s and ’00s, but eventually the time was right for us to set up in McLaren Vale. We’d been living in Sydney with two young boys and it just wasn’t how we envisaged our life, so we tossed it all in and moved to McLaren Vale, bought a couple of acres, a brew house and a shed. It took over two years of teeth grinding, hair pulling and patience to get to the point of opening our doors. “We opened in January 2010 and have just celebrated our 10th anniversary. We have a lot of people to thank for their support and for their physical help – there is no way we could have done it all ourselves. “Our view from the window is a constant reminder that we’re part of the great wine district that is McLaren Vale,” says Jeff. “We love that, at the end of a hot brewing day, we can fall into the ocean at Maslin Beach and look back at the awesome coastline of the Fleurieu. Living here, we have endless choices of great wine and great food, as well as the feeling that we are part of a great community. “We love too that we can get up each day and create beer that people love to drink, either on a day out in the wineries or after a hard day’s work. Currently, Goodieson Brewery is producing over 27 different beers across the year, with at least 20 on the go at any given time. “Our brand is a promise, and you have to live up to that promise. If I’m not 100% happy with the beer, it doesn’t go out the door.” CELLAR DOOR “Our cellar door is in the middle of our brewery, which is a great place to sample our beers while seeing exactly where they are made. Our customers can see, smell and taste right there in the brewery, or they can choose to sit on our terrace overlooking our vineyards and the southern Mt Lofty Ranges.” PAIRING“Goodieson makes a traditional European Pilsner with a delicate balance of sweet, malty notes and spicy citrus notes from the Czech Saaz hops. Filtered for a lovely clear, clean, crisp finish, our Pilsner is best paired with a summer afternoon BBQ.”ADDRESS 194 Sand 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 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 FlatWEBSITE Learn more: Wine, Beer & Spirits of the FleurieuOrder your copyWIN a copy! WIN