The Clare Valley appellation lies in the Mid North of South Australia, about 140 kilometres north of Adelaide. The vineyard area covers roughly 5,000 hectares across five districts: Clare, Watervale, Auburn, Sevenhill and Polish Hill River. Vine altitude ranges from 190 to over 600 metres, producing a wide swing between day and night temperatures during ripening that tempers the summer heat. Eleven different soil types have been recorded across the region: Watervale is marked by terra rossa over limestone, while Polish Hill River is known for its broken slate. Riesling, shiraz and cabernet sauvignon dominate the vineyard plantings. The first vines were planted here in the early 1840s, making Clare Valley one of Australia's oldest wine regions.
Grape varieties: Vins rouges : cabernet-sauvignon, merlot, pinot noir, syrah. Vins blancs : chardonnay, sémillon, riesling, chenin, colombard, sauvignon
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Clare Valley is best known for dry riesling: pale in colour, with lime and mineral notes in youth. After several years in bottle, these wines develop toasty, petrol-like and candied-citrus notes typical of the region's aged riesling. Their bright acidity gives them strong ageing potential, often beyond five years. The region also produces shiraz, showing ripe blackberry, spice and mint aromas with a generous structure, as well as cabernet sauvignon, deep in colour, with dark fruit character and firm, silky tannins. Young rieslings pair well with seafood, fish and spiced Asian dishes, while more mature examples suit richer dishes. Shiraz and cabernet sauvignon, with their firmer tannic structure, match grilled or roasted red meats, game and mature cheeses.
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