Discover a range of rare and unique wines from boutique producers in the Barossa's beautiful high country - Eden Valley.
Taste Eden Valley is a collaborative tasting room bringing together an exceptional group of family owned wineries, creating premium wines from vineyards of significance throughout Eden Valley
More than just a cellar door, Taste Eden Valley offers a chance to learn and experience in-depth this remarkable Barossa region's distinctive wines, culture and people.
Daily wine tastings can be enjoyed with delicious regional platters. During winter, relax inside by the log fire in the historic stone cottage or in summer enjoy the delights of the stunning cottage garden filled with roses and established shade trees.
6 - 8 Washington Street
Angaston SA 5353
7 days 10am - 5pm
Closed Public Holidays
DirectionsCelebrate wines of the season, with a selection of packs showcasing wines from the Eden Valley region – Barossa’s beautiful high country!
$28.00
Eden Valley Wines Saviours Cellar Release Riesling - Wine Room Exclusive
Eden Valley is home to the oldest Riesling vines in the world and just like the long life of the vines so is the wine. Cellaring any Eden Valley Riesling is a joy in itself.
The 'Saviours' Riesling is more than a collection of Riesling grapes from the best vineyards in Eden Valley, it is a story about dedication, history and passion for our sense of place in the wine world. Eden Valley Wines is owned by a group of good friends who fought hard and long to acquire the brand name to trademark a piece of the Eden Valley history for generations to come. This wine will remain true to the region and always sourced from the best Riesling grapes on offer. To save a brand name from ownership being sold to the big boys is the story of Eden Valley Saviours Riesling.
Vineyard: The fruit comes from a members super-premium parcels only. Those vineyards are scattered throughout the whole region, with each of them contributing in a different way to the wine e.g. Body, flavours and acidity. Due to the vintage variation it is necessary to have a blend of vineyards to achieve the desired complexity.
Season: Eden Valley Wines was born when a group of some of the best viticulturists and winemakers from Eden Valley came together to make two wines that truly represent what the region stands for. They called themselves the “12 Saviours”.
In exceptional vintages they select the best parcels of fruit from the members vineyards to make their iconic Riesling and blend from the best barrels of Shiraz together to make the “Saviours Shiraz”.
Wine making: The 12 Saviours is a group of industry leaders, including Bob Berton (Berton Vineyards), John Dawkins (vigneron), David Hall (Eden Hall Wines), Stephen Henschke (Henschke), James Irvine (Irvine Wines), Trevor March (Heathvale Vineyards), Joanne Irvine (Irvine Wines), Peter Seppelt (Grand Cru Wines), Richard Sheedy (Glen Eldon Wines), Brian Waples (vigneron), Richard Wiencke (Eden Springs Wines), Ian Zander (vigneron).
Stephen Henschke together with James and Joanne Irvine are in charge of making the wines. The aim with Riesling is to show intense fruit with fine acidity and to finish long and crisp, paying special attention to the aging potential.
Appearance: Rich straw yellow with a touch of a green hue.
Aroma/Bouquet: Oily characters dominate the nose with citrus blossoms bursting from the glass perhaps from some age ,but the structure is still tight and vibrant.
Palate: Intense lemon-lime flavours with underlying minerality and crisp acidity.
Food Pairing: Perfectly matched aged and hard cheese.
Alcohol: 12%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 200 dozen (750ml)
Cellar potential: 5+ years
Wine maker: Joanne Irvine, Stephen Henschke
$28.00
Vineyard: Mountadam Vineyards has long been recognised as one of Eden Valley's pinnacle vineyards. Established in the 1970's and mastering cool climate varieties such as Chardonnay, Riesling and Gewurztraminer before an array of red wine varieties took hold. The vineyard is situated in the High Eden region of the Barossa at an altitude of 550m, where the breezes and slow ripening micro-climate enable superior quality of wine grapes.
Season: The vintage can be characterised as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Wine making: Riesling grapes are handpicked from 44 year old vines, gentle pressed and chill fermented prior to bottling.
Appearance: Pale straw with green hue
Aroma/Bouquet: Citrus blossom, lemon and jasmine flowers with underlying dried herb.
Palate: Lashings of lemon and lime citrus with chalky minerals typical of the Eden Valley region. Dried herbs with subtle nuances of floral perfume linger across the palate with a dry and crisp finish.
Food Pairing: Seasonal summer salads with Halloumi or King Fish, chilli crab linguni or an intensely rich and creamy seafood chowder.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: NA
Cellar potential: 10+ years
Wine maker: Helen McCarthy
$25.00
Vineyard: This Riesling takes its name from a local landmark - Peggy’s Hill, at the top of the range between Eden Valley and Keyneton. Produced from selected traditional Henschke Eden Valley growers, with vines around 50 years of age. Vineyards are established on ancient Cambrian soils with average altitudes of 500m. The Eden Valley Peggy's Hill Riesling displays exceptional varietal and regional characteristics.
Season: A late start to picking and a mild period of ripening finished with the last grapes being picked in mid-May. A wet winter enabled a good foundation for dry-grown vines established on own roots. A mild summer with regular rainfall events allowed the grapes to reach full maturity. Careful hand picking in the vineyard with sorting of grapes ensured quality was not compromised. The vintage will be characterized by impeccably floral and vibrant Rieslings, an indicator of the slightly cooler conditions.
Winemaking: Hand picked wine grapes were fermented in tank and bottled post vintage to preserve the delicate aromatic fruit characters.
Appearance: Pale straw with green hues.
Aroma/Bouquet: Vibrant aromas of lime and lemon zest, flowering lavender, white rose and citrus blossom are met by notes of stone-fruit and green peppercorn.
Palate: An intense and generous palate of concentrated lemon, lime zest and stone-fruits are perfectly balanced with peppercorn spice, pure citrus acidity and a tight core that leads to a crisp, dry and exquisite complex finish.
Food Pairing: Matured Cheddar and Cheese plates, Creamy Riesling Bisque in Chicken and Mushroom Cassoulet or the freshest regional seafood.
Alcohol: 12%
pH: 2.98
Acidity: 6.8 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Stephen Henschke
$60.00
Vineyard: Colin Kroehn tended his Eden Valley Riesling for 66 years. The Wonderland of the Eden Valley is made entirely from his vineyard which was planted in 1912 and thrives to this day.
Season: Spring was dry and led into a very mild, dry summer with no disease, resulting in fruit with higher natural acidity, and incredible flavour and colour concentration. January started with dry, hot and windy weather however by the end of the first week, relief came with 60-75mm of rain and a record-breaking coolest January in 11 years. The rain was perfectly timed for the old dry-grown vineyards, and the mild weather that followed from February through to April provided for a fairytale vintage.
Winemaking: Whole bunches were handpicked on the 13th of March then de-stemmed in small batches without crushing the fruit to fill our press exactly. The free run juice was then fermented in small tanks between 11 and 14 degrees Celsius. This Wonderland of the Eden Valley Riesling was bottled directly without fining or filtration to capture the essence of the vineyard
Appearance: Pristine pale-straw with striking fluorescent green tinges around the rim edge.
Aroma/Bouquet: Scented aroma of glittering, glimmering, glistening purity, poise and incandescence; Flinty mineral notes with fine citrus elegance of lime blossom and honey suckle flowers intensify. It is as pure as it is invigorating.
Palate: An extraordinarily precise and clean citrus fruit spectrum - mandarin, bergamot, lemon, pomelo and lime. Essence of mandarin is underscored by a lilting harmony of stone-fruits, before searing, speeding, linear acidity escort lemon-meringue flavours to the palate’s long finish.
Food Pairing: Either immediately as an aperitif, or with anything from classic carbonara, risotto to seriously spicy infused curries. With bottle age richer, redolent with a rye toast, caraway and custard bouquet.
Alcohol: 11.5%
pH: 2.94
Acidity: 7.3 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 20+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$26.00
Vineyard: Dandelion Vineyards are proven plantings that have stood the test of time. The goal is to nurture the unique character of these vineyards and express their terroir in these wines.
The Enchanted Garden was planted in 1910 and thrives to this day, a 7 acre Eden Valley Vine Garden lovingly tended by Sue and Stuart Woodman.
Season: A late vintage compared to previous years. Cooler days and nights, which meant the flavours were more concentrated due to a longer ripening period.
Winemaking: Whole bunches were handpicked on the 9th of March then de-stemmed without crushing the fruit to fill our press exactly. Juice from the free run and pressings were separated then fermented in small tanks between 11 and 13 degrees Celsius. The wine has a high level of natural acidity, and although bone dry, only 11.5% alcohol.
This 2018 Enchanted Garden of the Eden Valley Riesling was bottled directly with minimal fining and filtration to capture the essence of the vineyard, a looking glass if you will, and is ready to drink immediately or cellar for decades.
Appearance: Star bright in colour the appearance of this Riesling foretells the pristine and unalloyed quality of its fruit.
Aroma/Bouquet: With classic Riesling aromatics of citrus zest, lemon foliage and hints of dragon fruit flowers, etched by a clear, steely minerality. This wine holds the promise of a future, well-cellared bouquet of honey, caraway and rye.
Palate: With a palate weight that is all fresh rain water, this is an attractively textural Riesling displaying the variety’s intense purity. Bone dry, its structure and length is underpinned by austere acidity.
Food Pairing: Either immediately as an aperitif or with almost any white meat dish. Perfect with dumplings or South Australian King George Whiting.
Alcohol: 11%
pH: 2.93
Acidity: 7.6 g/L
Residual Sugar: NA
Production: NA
Cellar potential: 15+ years
Winemaker: Elena Brooks, BSc (Oenology) Adelaide
$119.00 $138.00
Summer Riesling, perfect for summer chilling!
How can one resist? Arguably, Eden Valley's greatest white wine - Riesling! The variety delivers clean and super dry palates, with nuances of fresh summer citrus fruit and regional minerals.
A wine so versatile to match with seasonal cuisine such as Coffin Bay Oysters, SA prawns or your favourite Indian/Thai dish.
Single Vineyard - Limited Production - 100% Eden Valley - 2018 Vintage
$30.00
Vineyard: 100% Estate grown Riesling handpicked from Eden Springs/Gatt Vineyard. Beautiful cool climate country at High Eden, the pinnacle of Barossa. Altitude 460-515m
Season:The vintage can be characterized as long and cool with good winter rains providing high moisture levels in the soil. January to February were cooler than expected with March having warmer days 2 - 3 degrees above average.
Winemaking: Crushed and de-stemmed, cool fermentation in stainless steel to preserve primary fruit and perfume with minimal intervention to exacting quality standards. Stabilized, fined and filtered before bottling while young and fresh.
Appearance: Vibrant, pale yellow green.
Aroma / Bouquet: Perfumed spring garden floral, linden blossom and lemony citrus tones.
Palate: Classic elegance and power of Eden Valley Riesling. Brimming with vivacious lemon and kaffir lime juice flavours. Crisp, dry and pure with steel minerality and sherbet tang. Remarkable length and longevity.
Food Pairing: Delicate flavours, spicy Asian and Thai style dishes, seafood and crustaceans. Oysters, whiting, snapper, lobster, prawns, crab, sashimi, seaweed salad. White wine, citrus and lemon sauces. Fresh curd cheese.
Alcohol: 12.5%
pH: 2.95
Acidity: 7.3g/L
Residual Sugar: 2.9g/L
Production: 480 dozen (750ml)
Cellar potential: up to 2030
Winemaker: David Norman
$25.00
Vineyard: Single vineyard estate grown (Avon Brae) is located in the High Eden region of Eden Valley/Barossa.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: NA
Appearance: Pale straw with green hues.
Aroma/Bouquet: Fresh and zesty notes of green apple, lemon citrus and flint stone.
Palate: Luscious citrus fruits of lemon and limes lead to notes of minerals such as washed stone and bath salts. Gentle acidity lingers throughout the palate with a dry and light finish.
Food Pairing: Grilled scallops, shucked oysters with ginger and green peppercorn relish, soft shell crab or a hearty Indian curry.
Alcohol: 11.51%
pH: 2.9
Acidity: NA
Residual Sugar: 3.04 g/L
Production: 799 dozen
Cellar potential: 10+ years
Wine maker: Christa Deans
$35.00
Vineyard: The Jellicoe vineyard is situated high in the Eden Valley region of the Barossa perched at 475 metres above sea level. Low-yielding, 30 year old Riesling vines are planted on lean, rocky yellow podzolic soils typical to the terrior of the region. The cool climate perfectly accentuates the classic Riesling aromas and flavours that have made the Eden Valley world famous.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximizing Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: NA
Appearance: Pale straw with green hues.
Aroma/Bouquet: Youthful and immediately appealing, the bouquet shows Gala apple, lemon/lime zest, cherry blossom and subtle flinty notes.
Palate: Concentrated and linear mouth feel with structured lively acidity. Yellow peach with lemon sherbet and wash slate develop on the palate with a crisp and dry finish.
Food Pairing: BBQ scallops, King George Whiting or Chilli and crab linguine.
Alcohol: 11%
pH: 2.98
Acidity: 6.1g/L
Residual Sugar: 3.4 g/L
Production: NA
Cellar potential: 10+ years
Wine maker: Simon Adams
$27.00
Vineyard: Riley's Riesling vineyard was established on a three hectare site just outside the township of Eden Valley. The vineyard is located in the heart of the Eden Valley wine region and noted for high elevation with a cool evening temperatures, essential for premium white wine production.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximising Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: Hand picked, gently pressed to which the free run juice was chill fermented by controlled temperature and bottled to maintain the primary Riesling aromas and flavours.
Appearance: Pale straw
Aroma/Bouquet: Fresh citrus of lemon and limes with notes of bath salts and floral perfume.
Palate: Fresh and citrus zest explode form the glass with mineral notes intertwined with lemon, white peach and washed slate. Crisp acidity is obvious with a light and dry finish.
Food Pairing: Beer battered fish and chips with lashings of lemon, Thai fish cakes with fresh Asian salad or pork dumplings with Vietnamese greens.
Alcohol: 12.5%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 200 cases
Cellar potential: 10+ years
Wine consultant: Joanne Irvine
$24.00
Vineyard: Four tonne of Riesling fruit was sourced from a neighboring vineyard in Eden Valley, machined picked in the cool of the evening.
Season: The vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering to ensure above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year with rain falling around veraison (late January). Hand managed canopies ensured open, light and airy vines could ripen fruit to a high quality with a broad spectrum of fruit flavours.
Wine making: NA
Appearance: light straw & green hues
Aroma/Bouquet: Vibrant lifted floral perfume with lemon citrus that overlays notes of kiwi fruit, green apples and musk.
Palate: Ripe nectarine, apple with soft lemon and lime sorbet on the finish. A medium dry sweetness on the palate, the wine develops texture and depth with vibrant acidity.
Food Pairing: Spicy cuisine or as a dessert wine enjoyed with cheese plates and lemon meringue pie.
Alcohol: 10.8%
pH: NA
Acidity: NA
Residual Sugar: 24 g/L
Production: 230 dozen (750ml)
Cellar potential: 5+ years
Wine maker: Christa Deans
$28.00
Vineyard: Estate grown across five acres in the heart of the Eden Valley wine region. Old vines established on own roots in thin rocky soils. The challenging environment maintains low yields, with tight bunches and concentrated fruit formation. Traditional hand management of the vineyard enables vines to capture individuality specific to site location.
Season: Generous late winter rains replenished the soil profile followed into Spring. Consistent warm summer days with cool nights allowed for perfect slow ripening, maximizing Riesling bunch flavour. The vintage will be long remembered as an exceptional one.
Wine making: Free run juice was captured and chill fermented with delicate lees stirring before a final filtration and bottling.
Appearance: Clear
Aroma/Bouquet: Hints of musk and apple blossom underpinned by citrus lime.
Palate: Lemon zest and lime with hints of sage and mineral carry through to a dry, crisp finish.
Food Pairing: Grilled halloumi with lemon zest and seared greens, Lemon and thyme roast chicken, Duck terrine with freshly baked sourdough rolls or seasonal fresh seafood dishes.
Alcohol: 12%
pH: NA
Acidity: NA
Residual Sugar: NA
Production: 572 dozen (750ml)
Cellar potential: 15+ years
Wine maker: Christa Deans
Producers License : 51206730
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