Aromas of plum, dark chocolate and liquorice allsorts, the lush, mouthfilling palate bursts with plum and spice over blackberry and milk chocolate; fine-grained tannins and perfect balance support a long aftertaste of spice, violet infusions and chocolate mudcake. Sound tempting?
Marley Farm is a sub-label of Elysian Springs, run by Brad Rey and Glen Wandless, for fruit not grown on the main 200-acre Adelaide Hills estate. It allows for venturing outside the region, to the likes of Coonawarra for Cabernet or McLaren Vale for Shiraz, but with the Elysian Springs philosophies of sustainable viticulture and organic practices, with Brad and Glen only sourcing fruit from "farmer-mates" who are like-minded in their ethos for the land.
This wine comes from a mate's vineyards in the heart of Australia's "middle palate", McLaren Vale, racked into 50% new and seasoned French oak hogsheads and left for 8 months.
Elysian Springs was established by the Seppelt family in 1980 with the planting of Syrah (note the French terminology for Shiraz), Sauvignon Blanc, Pinot Noir and Chardonnay, thereby becoming one of the first vineyards planted to the latter Burgundian varietals in South Australia. When the Seppelt business was sold in the 1990s, the Elysian Springs vineyards were recognised as being some of the most premium sites held by the company, contributing fruit to some of Australia's most iconic red and white wines.
Now under the stewardship of Brad Rey and Glen Wandless, the new custodians practice sustainable viticulture along with biodynamic and organic techniques to produce wines with a true sense of place. The philosophy includes composting everything (including the estate's sheep manure), the planting of cover crops, integrated pest management (including the planting of beehives) and vine balance practices that ensure sustainability of the vineyard ecosystem.