Situated in McLaren Vale which
happens to be one of Australia's most exciting wine regions, here are things
you would want to know about the Penny’s Hill Winery.
Established in 1988, this promising winery is named after the hill at the base of which it is located.
Considering this winery has all the elements of a great vineyard in place, the vines were planted in 1991 at the property in a unique narrow-row configuration to amplify vineyard productivity along with grape and wine quality.
In the year 1993, the newly-planted Malpas Road property was purchased, followed by an adjacent highly prized hay-producing paddock in 1996 that was planted to vines and named Goss Corner.
After wo years, the original Goss family homestead, ‘Ingleburne’ was added to the Malpas and Goss properties to reconnect to make it an entire holding.
Ownership & The Team
Founder Tony Parkinson passed on the ownership and management of the business to his good friend and fellow South Australian winemaker Warren Randall.
The team at Penny’s Hill is committed to growing outstanding fruit across their vineyard sites to deliver the finest wines possible. They reflect upon the site where the vines are planted. They are passionate enough to make sure that optimum flavour, balance and ripeness are present in the fruit during harvest time.
Winemaker at Penny’s Hill
A passionate and experienced winemaker, Alexia is a group winemaker for Penny’s Hill, The Black Chook & Thomas Goss brands, and a champion for the McLaren Vale wine region; in particular its Shiraz and Grenache varietals.
She has been in the winemaking in McLaren Vale since 2004 and has undertaken vintages in both France and Italy. Accountable for the production of many acclaimed wines, and no stranger to medals, trophies, awards and accolades both domestic and international, she has the ‘World’s Best Cabernet’ in 2016 for Penny’s Hill 2014 Edwards Road Cabernet accredited to her name.
She works closely with the viticulturist to maximise fruit quality and vine health. Her style includes crafting elegant, fruit-driven, single-vineyard estate-grown wines to best express the varying terroir of the three key sites: Penny’s Hill, Goss Corner and Malpas Road, with more company-owned vineyards now being used to source more fruit.
Winemaking at Penny’s Hill
The winemaking process at Penny’s Hill includes each fruit parcel harvested separately in small batches and individually nurtured throughout. The proximity of the vineyards to the winery ensures the selection and hand-picking of particular fruit parcels for a “small batch” approach to winemaking, enabling more options at final blending.
At each step of the winemaking process, the wines are gently guided to bring out the ultimate balance of texture, complexity and interest.
The Malpas Road and Goss Corner vineyards have black Bay of Biscay clay that helps produce wines that are rich and luscious with a soft, round finish. However, the Penny’s Hill vineyard with sandy loam over clay soil produces wines with a perfumed bouquet and a high level of fruit intensity and fine tannin structure.
The red wines at Penny’s Hill are natured in the finest French oak barrels before blending. The presence of optimum quality vineyards in the nearby Adelaide Hills allows the creation of fresh, vibrant, balanced white wines of aromatic intensity and regional expression.
A proud member of Sustainable
Winegrowing Australia, the Penny’s Hill winery contributes to the
sustainability program which minimizes environmental impacts and encourages
best viticulture practices.
Remember, it all begins in the
Now that you know how this winery
is going above and beyond to make the experience count for you, here’s a
recommended wine from them. Give it a shot.
About the Wine
This vibrant Merlot unfurls aromas of plum, dark cherry, black olive and tar, with nuances of chocolate. A medium-bodied wine with zingy minerality, light acidity and silk tannins leads to a smooth finish. This splendid red wine tastes great with food such as light meats, chicken or slightly spiced dark meats.
McLaren Vale, Australia
Article contributed by guest writer, Hugo Brown