| Region of production: | South Australia |
| Winery Location: | McLaren Vale |
| Year Established: | 1912 |
Vineyard Holdings
110 ha
- Osborne Estate (McLaren Vale): 180 acres planted to Shiraz, Grenache, Mourvèdre, Cabernet Sauvignon, Chardonnay, Marsanne, Viognier, Chambourcin, Sauvignon Blanc.
- Pedler’s Divide (McLaren Vale): 88 acres planted to Shiraz, Mourvèdre, Cabernet Sauvignon, Petit Verdot, Tempranillo, Souzao, Tinta Cao, Marsanne, Viognier, Sauvignon Blanc, Roussanne.
- Mustard Block (McLaren Vale): 70 acres planted to Shiraz, Cabernet Sauvignon, Grenache, Merlot, Petit Verdot, Sangrantino, Tempranillo, Tinta Cao, Verdelho, Viognier.
Top Wines Produced & Inaugural Vintages
- “Dead Arm Shiraz”: named in reference to the fungus Eutypa lata, which kills one branch of the vine. Inaugural vintage 1993.
- Coppermine Road Cabernet Sauvignon
- Ironstone Pressing Grenache blend
Average Total Production
- 3,000,000 bottles
Summary
The family purchased the original property in 1912, but it was second generation Frank Osborn who expanded the holdings from 25 to 78 hectares. Frank’s son Francis d’Arenberg Osborn (“d’Arry”) left school to help with the winery and assumed full management in 1957. He began the d’Arenberg label in 1959 in honor of his mother. D’Arry’s son, fourth generation Chester Osborn now runs the winery, taking over the role of head winemaker in 1984. Chester increased production and introduced less common varieties to the winery’s portfolio, beginning in the mid-nineties.
Chester believes in minimal input viticulture (philosophy based on no irrigation, fertilization, spraying, and soil cultivation) and employs this practice across all vineyards, whether owned, leased, or contracted. The winery specializes in Shiraz and Rhone varieties and is known for their iconic red stripe across each of their labels. Wines are categorized in ten different groups, including their premium wines, value wines, fortified wines, and single-vineyard releases.
Style & Vinification Techniques
White wines are fermented in stainless steel except Chardonnay and Viognier, which occasionally see both new and neutral French barrique. Red wines are fermented in open top fermenters, all fermented and aged in French and American oak separately until blending. Chester Osborn is unique to the region, pressing all wines – red and white – in a basket press. He believes that basket pressing leads to less interference through the partial filtering when drained through the basket. Dry ice and a large plastic bag covering the entire press are used to prevent oxidation while basket pressing the whites. The top reds are bottled without fining or filtration.
Producer Website: d’Arenberg