The ancient continent where you can also find ancient vines
Australia is one of those countries, indeed continents, that we like to refer to as the „New World“, even though nothing could be more wrong. When James Cook took possession of the east coast of the continent for the United Kingdom in 1770, there had long been many peoples there, but that was of little interest to the Europeans. They gradually flocked to the south coast of the continent from England, Ireland, Wales and Scotland, but also from Silesia and other parts of Germany, where they began to cultivate wine, among other things. Among them was the Scotsman James Busby, the father of Australian viticulture, who brought many vines to the country. They were joined by the English-born physician Dr Christopher Rawson Penfold and Germans such as Joseph Ernst Seppelt and Johann Christian Henschke. They settled mainly in the Barossa Valley, in Coonawarra, in the Adelaide Hills and in McLaren Vale. All these names are still present in Australian viticulture today. Penfolds is even categorised as a „National Treasure“, that's how important the winery is. This is mainly due to another winemaker of German descent: Max Schubert joined Penfolds as a teenager and has played a decisive role in shaping the winery.
Let yourself be seduced:
White wines
Red wines
One thing is certain: To this day, there are vineyards that were planted by these founding fathers of viticulture, or at least the next generation, in the first half of the 19th century. In contrast to other countries, great importance was attached to the old vines, the so-called „ancestor vines“, in Australia early on and they were protected. Not only do they form the basis for great wines made from Shiraz (Syrah), Cabernet Sauvignon, Grenache, Mataro (Mourvèdre), Riesling and other varieties, they also ensure genetic diversity.
Wineries such as Penfolds, Salomon, Torbreck, Wynns and many more still draw on this treasure today. Only with such old vines, which are deeply rooted in the soil and bring a unique minerality to the wines, can the winemakers achieve the right balance between fullness and a deep energy that ensures freshness.
