Soul Growers stands for everything that is great about the Barossa Valley: shared wisdom, new ideas and a passion for making and enjoying great wine. With this in mind, the winery strives to make wines that emphasise the regional and varietal flavours of the beloved Barossa Valley.

The winery’s philosophy is to produce exceptional wines using traditional techniques that preserve the character of each vineyard. Soul Growers’ winemakers are able to accomplish this by exhibiting a range of different characteristics in each type of wine it produces.

Specialising in Eden Valley riesling, shiraz, cabernet, grenache and mataro, Soul Growers has produced approximately ten wines per year since the winery opened its doors in 1998.

The award-winning micro-winery handpicks the majority of its fruit from vineyards that range in age from eighteen to 125 years. Producing predominantly red varieties, Soul Growers’ fruit is destemmed in open fermenters that hold anywhere from half a tonne, to five tonnes. After seven to ten days of fermentation, the fermenters are drained and placed by hand into basket presses. The fruit is then gently pressed for about eighteen hours to ensure the flavour and aromas are carefully extracted, without releasing harsh and bitter tannins.

After pressing, the winemakers settle the wine in tanks before filling the barrels ready for ageing. The winery’s renowned reds generally spend eighteen to twenty-four months in oak. To round off the process, each barrel is blended and benchmarked prior to being settled in bottles, without any fining or filtration.

According to the Australian Wine Review, “the wines are all open-fermented, basket-pressed and usually spend plenty of time in oak (yet rarely look oak dominated. There is a skill in that). Think Rockford with a sprinkle of Torbreck sexiness and you’re on the right track”.