Discover the beauty of wines from the Eden Valley, Barossa’s high country, and drink well with these skilfully-crafted wines, honest of the region, site, variety and vintage.
Winemaking inspiration draws upon Phil’s formative years growing up around Peter Lehmann Wines in the Barossa Valley, then further shaped by overseas winemaking experience in the Napa Valley, Burgundy and Stellenbosch. Style and technique were then further honed during winemaking stretches at Yalumba, Peter Lehmann Wines, Teusner, Parker, Vickery and Mountadam.
“The selection of Eden Valley as home reflects our shared love for the beautiful, rugged and soulful vista, and especially the striking and poignant shiraz, cab and blends and riesling the region regularly achieves. “We want to tread lightly with everything we make, and not add anything unneccessary to our wines. All of our reds, our 20 & 21 Riesling and our olive oil are vegan friendly”.
Boongarrie Estate is Phil and Sarah’s property in the Eden Valley, in the Barossa Ranges. The landscape is undulating and studded with ancient redgums and rocky outcrops. At 460m above sea-level, the elevation tempers the summer days and provides cool air flow during the nights, ideal for nuanced and mineral flavours in the wines.
On suitable sites within the property, 10 hectares is planted to vineyard (Shiraz and Cabernet Sauvignon est. 1998), and a 4 hectare Olive grove planted to Manzanilla Cacereña, Penduleno and Kalamata (est 2004). In 2021 small blocks of Riesling, Grenache and Gamay are being planted on a beautiful east-facing site.
Philosophy for managing the land is to look after the soils by encouraging vineyard grass diversity, mulching clippings to build soil carbon and eschew any use of weedkillers or pesticides. Working with a very tight water budget is key and this is helped with the use of straw mulch in the undervine strip. The light fungal pressures from mildews are kept in check with the traditional sulphur and copper fungicides, applied sparingly.
The harvest decision centres on picking the grapes on their ascendency to full ripeness, rather than hang-time. Winemaking utilises traditional open-fermenters for the reds, with elevage in new and old French oak 300 and 500 litre barrels. Riesling is cool fermented in stainless steel, and bottled after a few months lees contact post fermentation.
Deep purple colour, young and lithe. An exotic berry mix of raspberries and blueberries, intense and ripe. Oak is measured and sits comfortably alongside dried herbs and red licorice. It’s a lovely blend, richly berry fruited, tannins and acidity support the primary fruit. Very good (02 Mar 2020)
Selectiv’-harvested at night, open-fermented, maceration pigeage, nine days on skins, maturation in French oak (30% new) for 18 months. A shiraz of great quality and style, with the dark berry fruits, tannins and oak in perfect harmony.
Selectiv’-harvested, primary fermentation in open grape receival bins, 65% taken to tank for 35 days on skins, 35% kept on skins, maturation in French hogsheads for 17 months. Bright crimson; fresh, juicy cassis flavours all point to careful control of pH.
Fresh yeasty and intense nettle aromas, a tickle of acetate, the palate intense and focused, fine and long. Properly dry finish. It’s quite undeveloped and restrained, and appears to have a big future.
Very intense, almost rich palate. An outstanding young riesling. Big potential. 95 points, drink 2021-2032, $30
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Do you have a question about Max & Me, our vineyards, or any of our wines? Please enter the details below and we will be in touch. And if in the Barossa, please visit our Tasting Room @ the Eden Valley Hotel, open 7 days, 12-5pm