Barossa Valley lies north-east of Adelaide, in South Australia, within the Barossa zone, which it shares with Eden Valley, located higher up in the surrounding ranges. The region covers 578 square kilometres, with vineyards planted between 112 and 596 metres above sea level. The climate is Mediterranean, warm on the valley floor and cooler on the surrounding hills, marked by a wide diurnal temperature range, high sunshine hours and low rainfall. Soils vary widely, from clay loams to sandy soils, in shades of grey, brown and red. Shiraz dominates plantings, including a significant share of century-old vines, alongside Cabernet Sauvignon, Grenache, Riesling, Semillon and Chardonnay.
Grape varieties: Vins rouges : cabernet-sauvignon, merlot, syrah, grenche, mourvèdre. Vins blancs : chardonnay, sémillon, riesling, chenin, colombard, sauvignon
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Barossa Valley produces mostly red wines, led by Shiraz, full-bodied, rich and concentrated, with supple tannins and ripe fruit aromas. Cabernet Sauvignon yields richer wines with softer tannins. Grenache is bottled on its own, showing raspberry and peppery spice notes, or blended with Shiraz and Mataro in Grenache-Shiraz-Mataro (GSM) wines, complex and textured. Riesling, the region's leading white variety, produces wines marked by lime aromas, able to age well for around a decade. The region also makes fortified wines. The reds pair with grilled or braised red meats, game and matured cheeses, while Riesling suits seafood, shellfish and spiced dishes.
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