OUR WINES
A vineyard built for detail...
— VITICULTURE
Recognising the potential at their uniquely located family farm in the Southern Adelaide Hills in between Kuitpo and Blewitt Springs, Wayne and Myriam Keoghan began handplanting cool-climate varieties in the mid to late 1990s.
Benefitting from average elevation of 350m, yet only one kilometre from the McLaren Vale GI border, the North facing vineyard has high diurnal variation and a nightly SE breeze - a special ‘maritime adjacent’ microclimate that promotes slow fruit ripening while retaining elegant cool-climate characteristics.
We have 16 hectares under vine with Shiraz, Chardonnay, Sauvignon Blanc, Gamay, Barbera, Pinot Gris, Gewurztraminer, Pinot Noir and Pinot Meunier, over carefully managed soil that contains buckshot ironstone and quartz incorporated with medium to heavy clay loam and sandy loam components.
Our viticultural approach is largely focused on soil health, incorporating regenerative farming practices and reducing herbicide use as much as possible.
Undervine management leans on native grass propagation and the resulting native insect populations for natural pest control, reducing overall spray requirements and soil compaction from tractor use. Opting for finger use for soil agitation allows us to fold in additional organic matter, increasing soil porosity, reducing irrigation and increasing carbon recapture.
We have an emphasis on managing canopy for yield control and concentration of fruit, whilst also incorporating practices to reduce sunlight on fruit including colloidal clay protection. Hand pruning and hand picking are used to help retain structural integrity of fruit all the way to the cellar.
— WINEMAKING
Anvers estate grown fruit is managed with the utmost care and precision in the winery. All fruit is pressed to dry, and where suited the use of whole bunches is paramount. Using traditional open concrete fermenters with minimal intervention, the wine is placed in all French oak to achieve malolactic fermentation in barrel.
The wines are aged in medium toasted French oak to provide controlled maturation while allowing harmonious integration of aroma and flavour. The winery strives for an average of three years for its barrels. This adds subtlety by way of wood maturation, not oak domination for which their wines are renowned for.
There is a definite traditional approach at Anvers using tried and true methods, combined with the benefits of some modern techniques.
