Chris Ringland, Limit Lodge Barossa Grenache, Barossa Valley, Australia ***On Allocation***, 2020

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.

Viticulture

The Grenache is sourced from mature, low-yielding bush vines on the Barossa’s elevated eastern slopes. Dry-grown and organically managed, the vines produced fruit with intense flavour and natural acidity—essential for freshness in Grenache.

Winemaking

Hand-harvested grapes underwent wild yeast fermentation with partial whole bunch inclusion to enhance aromatic lift and texture. Gentle extraction preserved delicacy and purity. The wine was aged for 12 months in older French oak puncheons, adding subtle texture without overshadowing the fruit. Bottled unfined and unfiltered to retain energy and expression.

Tasting Note

Pure-fruited and expressive, with a graceful lightness that belies its Barossa origins. Aromas of raspberry coulis, red plum and wild strawberry are lifted by hints of dried herbs, white pepper and rose petal. The palate is juicy yet structured, with supple tannins, vibrant acidity and a gentle savoury edge. A lingering finish carries notes of cherry skin, crushed thyme and a whisper of spice.

Food Matching

Slow-cooked lamb shoulder with pomegranate glaze, Moroccan spiced vegetable tagine, or grilled halloumi with charred red peppers.