| Region of production: | South Australia |
| Winery Location: | Barossa Valley, Barossa Zone |
| Year Established: | N/A |
Vineyard Holdings
9 ha
Top Wines Produced & Inaugural Vintages
- Shobbrock Syrah
- Tommy Ruff Syrah Mourvèdre
Average Total Production
- N/A
Summary
Tom Shobbrook is the son of Eden Valley grape growers and worked at Riecine Winery in Chianti for five years before returning to Australia in 2007. Tom returned with the intention of making wines that embraced Old World techniques and structure, a departure from traditional Australian winemaking. He converted his parent’s vineyard holdings to biodynamic farming and management. Tom is considered a leader in Australia’s blossoming “natural wine” movement, and he is outspoken about his winemaking style that is unique to the region.
Shobbrook produces three labels, Didier, Didi, and Shobbrook. “Didier,” his French-influenced label consisting of both estate and purchased fruit he carefully selects, is named after Didier Dagueneau. “Didi” is considered his “experimental” label, and the wines include a Pinot Noir/Nebbiolo blend and one or two skin contact white wines. The Shobbrook label is made from exclusively estate fruit from more traditional Australian varieties such as Syrah, Mourvèdre, and Riesling and includes his flagship Shobbrook Syrah.
Style & Vinification Techniques
Shobbrook’s winemaking style has been colloquially labeled and is widely considered non-interventionalist, especially by Australian standards: no additions, fermentations by indigenous yeasts, and fermentations in barrel and clay eggs. Minimal sulfur is added prior to bottling, and some wines have no added sulfur. The wines are not fined or filtered.
Producer Website: Shobbrook