Lansdowne Vineyard: Organic Viticulture in the Adelaide Hills

Located in the Forreston Valley subregion of South Australia’s Adelaide Hills (365 m ASL), Lansdowne Vineyardoperates as an organically certified (Southern Cross Certified, 2024) cool-climate vineyard supplying premium fruit to both contract winemakers and its own small-scale wine label. The site was originally planted in 1995 with Pinot Noir and is now diversified across multiple Vitis vinifera varieties.

Site and Climate

The vineyard occupies 17.5 ha on mixed soil profiles:

• Red-brown loam over shaley clay

• Black self-mulching clays in lower areas

• Clay-loam transitional zones with variable depth

The region’s Mediterranean-type climate features wet winters, dry summers, and mild autumns. Being one of the slower-ripening sites in the Adelaide Hills, the vineyard benefits from high diurnal temperature ranges during the ripening period, contributing to acid retention and aromatic complexity.

Katabatic air drainage from surrounding slopes provides natural frost mitigation and moderates temperature during the growing season.

Management and Viticulture

The vineyard transitioned to regenerative and organic management in 2018, culminating in certification in 2024. Practices include:

• No synthetic herbicides, pesticides, or fungicides

• Under-vine cultivation for weed control

• Compost and green manure integration for organic matter

• Encouragement of native cover crops to support beneficial insect populations

Vineyard canopy management is carried out with the objective of maximizing phenolic maturity while avoiding excessive exposure. Grapes are hand-harvested to minimize mechanical damage and oxidation risk.

Varieties

Current plantings include:

• White: Chardonnay, Pinot Gris, Sauvignon Blanc, Grüner Veltliner

• Red: Pinot Noir, Cabernet Sauvignon, Shiraz, Barbera, Gamay

• Additional experimental blocks under observation in a newer 4 ha vineyard (planted 2022).

Winemaking Approach (Lansdowne Wine)

Under the Lansdowne Wine label (managed by Eliza Coulls and Tass Gyenes), production is small-lot and low-intervention.

• Fermentation: Indigenous yeast, no inoculation

• Additions: Minimal sulfur; no acidification or fining agents

• Vessels: Combination of stainless steel, neutral oak, and occasional skin-contact ferments for whites and rosés

• Bottling: Generally unfiltered for pét-nats and some still wines

Selected Wines

• ‘Valley’ Chardonnay — Medium-bodied; primary citrus and melon profile; flinty minerality; ~6–8 months on lees in neutral oak.

• Sparkling Pinot Noir Rosé (“It’s Not My Fault I Like Bubbles”) — Traditional method base with short skin contact; raspberry/cherry aromatics; secondary fermentation in bottle.

• ‘New Pinot’ — 100% Pinot Noir; partial whole-bunch inclusion; ~9 months in seasoned oak; light to medium tannin extraction.

• Syrah — Destemmed; cold soak; moderate maceration; aged in older French barriques.

• Pét-Nats (‘Super Plonk’, ‘Rosa C’, ‘Gris Skin’, ‘Pinot Mac’, ‘Cha-Cha’) — Single ferment bottled under crown seal before completion; cloudy, low-pressure, seasonal expressions.