Daybreak Ridge Wines
Our vineyard is situated in the Armagh Valley, high in the hills to the north west of the township of Clare, the centre of the Clare Valley. This area is noted for its extremes of temperature where it can go from 5 degrees below zero in winter to 55 degrees Celcius in mid summer.
It is also noted for the terra rossa soil, the red clay soil that has made the Coonawarra such a well known wine growing area. In fact, because of the similar soils and similar climates, many of the wines grown in the two areas are of similar high quality.
The Clare Valley produces many fine wines, but in particular its Cabernet Sauvignon and Riesling grapes produce World Class wines. Riesling made from Clare Valley grapes has won the highly prized Best of World trophy in Germany, the original home of great Rieslings. Similarly Clare Valley Cabernets have taken many top awards in the London Wine Show.
Which is not to ignore the other excellent wines that come from this area. Outstanding Shiraz, Chardonnay and Grenache wines are made also in this predominantly boutique wine production area.
The beginning
Daybreak Ridge came into being some ten years ago when Ron bought a patch of land that had previously been a lucerne paddock. The lucerne was removed and Cabernet Sauvignon rootlings planted. The young vines were shaped and trained up to the cordon wire and then carefully wound along the wire as they grew. Eighteen months later the first crop of grapes were picked - just a tonne of grapes off a little over two hectares. Now, ten years later the vines produce around 15 tonnes of grapes each vintage.
Producing wine
Why has the use of Stelvin closures become more evident in the market?
In simple terms, we producers, care about the product that we provide to the consumers, and want them to be presented with a wine that is as the Winemaker originally intended.
What are the differences that Stelvin Closures make?
The Stelvin Closure eliminates any threat of ‘cork taint’ (TCA in technical terms) and prevents premature oxidation in the bottle; both of these being serious threats to the quality and longevity of any wine. The inherent inert nature of the closure allows the wine to develop in the bottle in a more consistent manner.
As noted winemaker and author James Halliday says: “Some people have the idea that the development of wine with a Stelvin closure will be artificially arrested. Not so: there is sufficient o