Aromas of citrus, fresh cut pear, green apple and hints of kiwi merge with lively acidity and peach notes on the finish.
Coriole Vineyards was founded by the Lloyd Family in 1967 and is managed by Mark and Paul Lloyd. The oldesst vineyards were planted in 1919, in the Seaview subregion of McLaren Vale in South Australia. The estate vineyards are planted to Shiraz (65%), Sangiovese (10%), Chenin Blanc (5%) and Cabernet Sauvignon (5%). Other varieties are Fiano, Grenache, Barbera, Montepulciano, Merlot and Semillon on shallow, red-brown soils over hard capped limestone. Coriole manages most vineyards where fruit is sourced. Coriole also has vineyards in the subregions of Blewitt Springs and Willunga. The winemaking team is led by senior winemaker Alex Sherrah and Mark Lloyd. The Lloyds are working towards organic certification.
|Wine maker notes
|Chenin Blanc is Coriole’s principal white variety and was first planted in 1977. Chenin Blanc is an aromatic wine that has great fruit concentration and yet shows an outstanding ability to age. It has proven to be well suited to the moderately warm climate of McLaren Vale.
|The grapes were cold pressed from partial whole bunches, fermented for 10-14 days in stainless steel tanks and filtered before bottling.
|Craneford was founded in 1978 by Leone and Leon Holmes at its original home in Springton. Colin Forbes took over in 1984 and eventually sold to Allan Williams in 1996. But it was not until the current owner, John Zilm, took over that the wines began to earn accolades and gain recognition.
For several years, John was the winemaker at Craneford Winery under Allan. When the opportunity arose to buy the business in 1998, he and his wife Bev jumped at it and moved its vats, casks and everything to his home town, Truro, just off of the Northern edge of the Barossa Valley. where the main road from Adelaide to Sydney carries some 2,500 cars a week.
The move has been an unqualified success.
The home of Craneford Wines is in an old fire station restored to house also Zilm's Gourmet Café. The crusher and press are outside with some tanks but the main tanks for fermentation are inside the building. Although somewhat crowded, it does add atmosphere and, with wonderful aromas wafting into the cafe, a unique winery-cafe experience is enjoyed.