• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Longview are one of the most highly awarded wineries in Adelaide Hills, inducted into the South Australia Tourism Hall of Fame for their stately homesteads and the sublime excellence of their vintages. A place of pristine viticulture and breathtaking beauty, where native gums flourish with wild abandon amongst the closely husbanded plantings. It's all captured within the fruit of the wines themselves, the purity of varietal expression, the elegance of tannins and seamless textures, Longview are all about encouraging the grace of a truly resplendent harvest, to retain its eloquence from vineyard to bottling... Natives amongst the vines»
Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»
Stephen George grew up amongst the grape vines, very near the hamlet of Reynella and the nascent Skillogalee in Valley Clare. Both salubrious sites which were originally planted to vine by George senior in 1970. Stephen's pioneering work at Ashton Hills was a major catalyst for the development of Adelaide Hills as an internationally renowned wine growing region. Along with the eminent Brian Croser, Stephen was one of the principals who placed Adelaide Hills on the map, resolved to produce the best Pinot Noir in the country and bring global fame to the Adelaide Hills Piccadilly Pinot style... From the misty chills of ashton hills»
Philip Shaw
1 - 12 of 13
1 2 next»
1 - 12 of 13
1 2 next»
Philip Shaw
The adventure began when Philip Shaw purchased land for his Koomooloo vineyard in June 1988

Shaw was focused on a property which would yield lovely elegant wines with good structure, bright fruit, terrific balance and length. A sophisticated style of wine which could be an Australian benchmark. In close proximity to the region’s highest peak, extinct volcano Mt. Canobolas, Koomooloo rises to an altitude of 900 metres with red loam soils over limestone. But the dream started long before the acquisition of Koomooloo. Shaw spent years investigating and exploring many regions within Australia until by accident he noticed the undulating roll of the countryside when flying over the Orange region. After a few days of intense research into this highland area he returned the next week to find the region had a near perfect balance of elevation and sunshine.

Philip Shaw

Koomooloo is 47 hectares of a unique hand kept vineyard, planted by Shaw and his family between 1988 and 1989, managed by a routine of hand pruning, shoot thinning, leaf plucking, crop thinning and hand picking happening in multiples if needed. Koomooloo took twenty years to find and another twenty years to grow. Fewer than 1% of Australian vineyards rise above 600 metres above sea level, Koomooloo is one of the highest viticultural sites on the continent. Annual rainfall averages 850mm, although it’s not unusual to see snowfalls during winter and into spring, the ripening months of February to April are traditionally the driest. Higher altitudes provide cooler conditions throughout the growing season.

The fruit from Koomooloo has clearly defined varietal character that displays elegance, power and length. This immaculately tended vineyard has already produced the Prix D'Excellence Chardonnay at the 1998 VinExpo in Bordeaux and Best Red Wine at the 2002 National Wine Show in Canberra.

The Orange region generally and Koomooloo in particular is perfect for the styles of wine Shaw is keen to make. Understanding the uniqueness of the region has been an unravelling journey. To respect and work a vineyard like Koomooloo to its full potential is sometimes daunting, however the future is too exciting to sleep through.

Philip Shaw

The Orange region has so much to offer and, finally, people are now starting to notice this quiet achiever. Deep aged limestone is at the base of Koomooloo with volcanic rock soil forming the sub-section. Topsoils are predominantly 150mm of wind blown fine red loess from Central Australia, some of the oldest on the planet.

Shaw has been making wine in Australia for more than four decades and he approaches each aspect of winemaking with a healthy mix of innovation and unrelenting quality standards. Shaw's wines are made only from grapes grown at Koomooloo. He has waited a long time to make sure the vineyard has enough maturity before attempting to make wine from it. Great wines should have silk, a softness, a texture, in chardonnay and pinot particularly but to some degree it should be in all wines. The tannins should be elegant and soft. It's about finishing a wine off, not refining it, but getting it right. It's in the making – a marriage between the vineyard and the winemaking. The wines of Burgundy illustrate the point, where there may be 10 to 20 different vignerons in the same vineyard owning three to four rows each and the quality of the wines and differences in styles is just enormous – it’s not only the vineyard, it's the making, the union.

Philip Shaw was twice International Wine and Spirit Competition's Winemaker of the Year. Following a career as chief at Rosemount and Southcorp, Shaw laboured to determine the most favourable terroir in Australia, capable of making classic wines with elegance, depth and bright fruit character. Shaw's search for the ideal Australian region came to rest in 1988 when he accidentally caught sight of the undulating countryside whilst flying over Orange in New South Wales.

Philip Shaw