Description
Viticulture
The source for Shiraz for Reservation is from 12 growers in the North West of the Barossa. From Moppa in the West to Stockwell in the North, these sub-regions surround Ebenezer famous for its red brown loam over limestone.
Winemaking
Reservation matures for a minimum of 40 months in new and seasoned French oak prior to blending and bottling and is made to be fruit forward in its youth but importantly retains the ability to age gracefully over many years, rewarding those patient enough to give the wine 10 to 15 years in the cellar.
Producer Profile
Chris Ringland came from humble beginnings. Growing up in Auckland, in 1974 he decided to have a go at home winemaking after finding an old recipe book, and together with some schoolmates harvested his neighbours’ backyard vines.
Interested in learning more about the science and history of winemaking, in 1977 he applied to the university of Adelaide and was accepted on the oenology degree course at Roseworthy College. After graduating, Chris returned to New Zealand for a few vintages before travelling to California to gain more experience. Working for Rockford Wines in Barossa Valley for 18 vintages, he had the opportunity to purchase his own vineyard. Chris had already established a winemaking project, Three Rivers Shiraz, in 1989, utilising parcels of fruit purchased from various growers, In 1995 he was able to continue with Shiraz harvested from the 100-year-old vines on his Stone Chimney Creek property, high in the Barossa Ranges of Eden Valley. At this point he changed the name from Three Rivers to Chris Ringland Shiraz, and with the release of the 1998 vintage Chris Ringland Winery was born.
