Chalk Hill Wines

Chalk Hill Wines

Owned by the Harvey family since 1964, this 89 hectare property, lying 40 kilometres south of Adelaide, is spread across six different sites within McLaren Vale. The soils vary across the plots with alluvial loam, red-brown loam, clay and sandstone all sitting over a limestone base, enabling the family to plant specific varieties adapted to those specific sites. The vineyards are farmed organically and some of the vines date back over 100 years. Winemaker Renae Hirsch favours a minimal intervention approach in the cellar, attempting to showcase varietal, regional and vineyard characteristics whilst promoting elegance, balance and finesse. She adopts a pragmatic approach to each wine with some being de-stemmed and others retaining some whole clusters whist ageing ranges from tank for certain wines and older barrel maturation for others. James Halliday rates this winery 5*

McLaren Vale
AUSTRALIA

Chalk Hill vineyard is a certified organic vineyard.

Each vineyard has a different soil type and topography, providing unique growing environments for the grapes

The grapes in Chalk Hill wines are primarily sourced from six family-owned vineyards in the McLaren Vale district, 40 kilometres south of Adelaide in South Australia. McLaren Vale’s Mediterranean type climate of cool, wet winters and warm, dry summers provides perfect growing conditions for premium grapes.

Viticulture

The grapes in Chalk Hill wines are primarily sourced from six family-owned vineyards in the McLaren Vale district, 40 kilometres south of Adelaide in South Australia. McLaren Vale’s Mediterranean type climate of cool, wet winters and warm, dry summers provides perfect growing conditions for premium grapes. This Fiano comes from a site called Oliver’s Vineyard, established on the hills at the northern end of McLaren Vale. The soils are weathered sandstone on the northern face and deep sandy loams over weathered sandstone on the southern slope. The vineyard contains the largest high-density rootstock trial in the country, focussing on low and medium vigour rootstock, high density plantings and clones.

Winemaking

The grapes were harvested in the cool evening and gently pressed with minimal skin contact. The juice was settled and then transferred to stainless steel tanks as well as old barrels to give a textural element and added layer of complexity. The tank and barrel components were combined at the end of ferment with no extended lees contact.

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