The rapidly growing trend of organic wines is likely to become another significant contributor to the wine industry. Australia’s Battle of Bosworth Wines is tapping into the trend by making organically grown and certified wines from their family-owned vineyards. Located out of McLaren Vale, South Australia, the winery takes its name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485.
Started in 2001 by Joch Bosworth and partner Louise Hemsley-Smith, the winery creates wines with flavour, texture, purity and balance, that best express the unique characteristics of their McLaren Vale foothills site. The wines are made from vines that were planted in the early 1970s by Joch’s parents. He took over the management and day to day running of the vineyards in 1995 and started converting the vineyards to certified organic viticulture from this time.
Currently, all vines are certified 100% ‘A’ grade organic by Australian Certified Organic P/L.
Toast to Organic Wines
Organic farming is based on minimising the use of external inputs. At the winery, the certified organic grapes are grown and processed without the use of synthetic chemicals, fertilisers, or Genetically modified organisms (GMOs). Today, the winery has a significant holding of 20 years and older Shiraz, Cabernet Sauvignon, Chardonnay, Viognier, Petit Verdot, Sauvignon Blanc and Mourvèdre (as well as a little Graciano and Touriga Nacional) vines which are fully certified organic by Australian Certified Organic, a process that takes four years.
Creating Own Blending Components
Battle of Bosworth makes a Chardonnay Viognier blend, a Sauvignon Blanc, a dry Cabernet Rosé, a Shiraz, Shiraz Viognier blend and a Cabernet Sauvignon, as well as a very limited volume of our Amarone-inspired White Boar Shiraz. As organic producers, the winery doesn’t use blending components from other vineyards, or indeed other regions. They have to create their own blending components in the vineyard and winery in various ways to add complexity to the wines.
Joch constantly experiments in the vineyard using different regimes: pruning, trellising, water regulation, crop thinning and other techniques, which, if they prove effective, are adopted. This constant spirit of experimentation in the vineyard and winery, along with traditional vinification and natural minimal processing, combined with organic and sustainable viticulture allows the winery to capture the purity, integrity, texture and flavour of the vineyard in our wines.
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