6 Things You Should Know About South Australia's Barossa Valley Wines!

1. The what valley?

To appreciate Barossa's wines, one must appreciate the odd nature of its name, and a little of its history.

Contrary to popular belief, the Barossa Valley's wine industry wasn't solely driven by British influence. A large wave of Prussian refugees fleeing religious persecution in the 1830s brought their winemaking knowledge and established the region's strong wine industry. Since many of the German settlers came from Prussian Silesia, they called the Barossa Neu-Schlesien (New Silesia). In fact, German influence survives in the town of Tanunda in the Valley, with traditions dating back as far as the 1840s.

Allegedly, the Barossa Valley's name was a mistake. After one Colonel William Light led an expedition to the area in 1837, It was originally intended to be named "Barrosa" in honour of a Spanish battle that Colonel Light participated in, a spelling mistake during the surveying process resulted in the now-famous "Barossa."

2. Barossa Valley's Terroir is a winemaker's dream.

Imagine a climate that provides most of the good aspects for winemaking, and very few of the bad. Well, that's the Barossa Valley for you.

The Barossa Valley experiences a hot, dry climate (much like most of Australia). However, mornings often see a surprising rise in humidity due to fog rolling in from nearby oceans. This early morning moisture helps the grapes retain acidity, a crucial element for balanced wines, while the dry climate makes for concentrated grapes.

Moreover, temperatures in the Barossa Valley skyrocket in the summer (also much like most of Australia). With a middling amount of rainfall throughout the year. It provides an ideal condition called "water stress," which prevents oversaturated grapes or thin wines.

The hot summer temperatures in the Barossa Valley can also cause certain grapes to ripen quickly, resulting in grapes with high levels of sugar and lower levels of acidity. Together, they provide a good balance that reduces winemakers' worries.

3. Barossa is the Shiraz capital of Australia.

Yet when it comes to Shiraz lovers in Australia, not a single one would contest Barossa's claim on the market. 

The Barossa Valley's Mediterranean climate with hot, dry summers, cool winters and sunshine provides ideal conditions for Shiraz grapes, which requires a long and warm growing season to ripen slowly and evenly, concentrating sugars while maintaining good acidity. The grapes develop intense flavours of black fruit, pepper, and spice, becoming the foundation for the region's signature bold and structured Shiraz style. 

Additionally, the region's soils have the presence of terra rossa (red clay), proved exceptionally well-suited for Shiraz. A red soil rich in iron oxide, its composition provides excellent drainage, preventing waterlogging and promoting root development. It also contributes to the distinctive flavors and structure of Barossa Shiraz. The terra rossa also allows the vines to stress slightly, concentrating the flavours in the grapes and leading to wines with a robust body and firm tannins.

4. The most prized embodiment of Barossa Shiraz comes from Penfolds

Among the myriad of exceptional Shiraz wines produced in the Barossa Valley, the Grange series from Penfolds stands as the most illustrious and sought-after embodiment of the region's winemaking prowess. 

First crafted by the brand's pioneering winemaker Max Schubert in the 1950s', the Penfolds Grange set the benchmark for wines Shiraz on the global stage, and helped put Australia on the world wine map. Schubert's vision was to produce an opulent and full-bodied wine that could rival the best Bordeaux reds, and is also in his words "capable of staying alive for a minimum of twenty years". The wine is a blend of predominantly Barossa Shiraz, with a small percentage of Cabernet Sauvignon.

5. Before it was known for Shiraz, Barossa was known for Port-style Wines.

Before the area became known for its excellent Shiraz, the Barossa Valley had initially gained recognition for its Port-style fortified wines.

The hot, dry climate proved ideal for concentrating sugars in grapes, perfect for such styles. A high sugar content was needed for the wine fortification process where grape brandy is added to stop fermentation and leave residual sweetness. 

Moreoever, there was a logistical issue: In the early days of winemaking, before widespread refrigeration and reliable transportation, hot climates posed a challenge for preserving lighter-bodied wines. Fortified wines, with their higher alcohol content and residual sugar, were more resistant to spoilage during transportation and storage.

The Australian wine industry saw a period of transition from fortified wines to red table wines in the mid-1900s, when there was a shift in consumer preferences towards drier, more food-friendly table wines. During this time, Barossa Valley fell out of favour as it was still primarily known for producing fortified wines. Much of its wines were either blended into other wines or refined into brandy.

Barossa gradually shifted towards replanting its vineyards to nurture Shiraz grapes which are more suited to table wines. By the late 20th century, the region had successfully reinvented itself as a premier producer of Shiraz wines, with its intense fruit flavours, robust body and firm tannins that captivated the modern consumer.

6. It's not just about Shiraz! The Valley is home to over 40 different grape varietals!

Barossa Valley has an open secret that is equal parts astonishing as well as impressive. Besides Shiraz, the Valley culivates more than 40 different grape varieties with different character. 

Cirillo Estate Wines from the Valley is home to what could possibly be the world’s oldest surviving and continuously producing Grenache vineyard.

Originally owned by the Graetz family, the vineyard was originally planted in 1848 and has not been replaced since then. It is even claimed that these old vines are more resilent than younger vines, being able to withstand heat better, wither through wetter periods and overall maintain their flavor.

In 2009, the Barossa Old Vine Charter was rolled out to help recognise, preserve and protect these precious vines. 

7. You won't find The Semillion anywhere else! 

Aside from your usual Cabernet Sauvignon and the aforementioned Shiraz, the Barossa Valley proudly grows another varietal: The Semillion.

Sharing a name with the Semillion variety hailing from Bordeaux, France, it is actually a clone that is identifiable by it's pink skin that is exclusive to this area. Red Semillon (or Semillon Rose), remains a fairly unique variety with only a few old vines remaining in South Africa.

The origin of Semillon can be traced back to the Bordeaux region in France, and was once the most-grown variety in South Africa.

Bottom Line:

Barossa Valley has come to become synonymous with powerfully fruity and flavourful Shiraz-based reds. And despite its fruitiness and drinkability, the highest quality Barossa Valley wines are famous for their longevity and collectability – it's like you could have your cake and eat it too! Several decades reveal beautifully ethereal tertiary notes of leather, earth and truffles. 

Once you get acquainted with Barossa Valley, you'll find that it's more than meets the eye. The historical region has Australia's longest unbroken lineage of winemaking families, some of them entering their seventh generation today. The region's optimal climate also makes it suitable for several wine varieties, often blended with Shiraz by wineries to reveal yet more complexity. 

And if you happen to find yourself in South Australia, an hour's drive down to the vineyards from the city of Adelaide is an absolute must-do on your itinerary.

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.