Sorry, your browser is out-of-date!

Update your browser to view this website correctly.

Microsoft no longer supports Internet Explorer. Please download their replacement Edge or another modern browser such as Chrome, Safari or Firefox. This site will not be fully functional using Internet Explorer.

Limited edition botanic wine to be launched in spring

Limited edition botanic wine to be launched in spring

Date posted: 26 July 2016

Grapes harvested from the petite vineyard straddling Adelaide Botanic Garden and the National Wine Centre will be turned into two limited edition wines to be launched in September.

Produced with the support of Jacob’s Creek Winemakers, the partnership will result in what may be the world’s first wine produced solely from grapes grown within a botanic garden.

Botanic Gardens of South Australia Acting Director Janice Goodwins said the project was a unique and exciting partnership, and a reminder of the importance of plants to culture, the South Australian economy and our daily lives.

“Wine is intrinsically linked with SA – as a state we have some of the oldest grape vines in the world and we produce 75 per cent of Australia’s premium wine, bringing in just under $2 billion in gross wine revenue to accompany international acclaim,” Ms Goodwins said.

“To be able to demonstrate this ancient process of cultivating a crop, fermenting its grapes and transforming it into a tantalising product for people to consume – all in the green lungs of our city – is a massive coup for all involved.”

National Wine Centre General Manager Adrian Emeny said the partnership had been a true collaboration from vine to bottle.

“The vineyard has long been admired by visitors and it’s fantastic that through this partnership the fruit will be turned into wines that carry a unique story. They’ll have a real point of difference being produced from grapes grown in the heart of the city,” Mr Emeny said.

The team at Jacob’s Creek provided critical viticulture and winemaking expertise throughout the process, including managing the harvest of the grapes and the crafting of the wine at the Australian Wine Research Institute.

Jacob’s Creek Vineyard Manager Tim McCarthy, who oversaw the harvest of the grapes in February, said: “This is a great showcase of the collaborative culture we have here in South Australia, and our willingness to take an innovative approach to creating quality wines.”

“We created two ‘field blends’, which involves combining different varieties of grapes in the vineyard as we harvest them, and fermenting them together. It’s an unusual way of making wine, and it adds an extra element of challenge, but also excitement,” Mr McCarthy said.

The limited run will be launched in September, with the wine to be made available for purchase at the National Wine Centre and at the Botanic Garden. The partnership aims to produce a similar exclusive vintage from the vineyard each year until 2018.

The project is the Botanic Gardens second foray into producing a beverage from plants after Botanic Ale was produce from barley grown at Adelaide Botanic Garden’s City Crop in 2014.

Recent posts