Willunga 100 has focused on old-vine Grenache in McLaren Vale since its first vintage in 2005. They made their first single vineyard wine in 2009, and have since helped pioneer a fresher, more lifted style that highlights the sensitivity of Grenache to site in the Blewitt Springs and Clarendon sub-zones.

Willunga 100 has sourced fruit since 2013 from two of the most fabled vineyards in McLaren Vale, Sue Trott’s 70-year-old site in Blewitt Springs and the other from Bernard and Wayne Smart’s century-old one hectare vineyard in Clarendon. “When we started buying fruit from these two vineyards, nobody else wanted it. Today, there is a queue stretching all the way to Adelaide to buy grapes from these sites,” says part owner David Gleave.

The same winemaking techniques are used for both wines. While 10% of the Trott grapes are retained as whole bunch to lend aromatics to a warmer site, the Smart grapes are destemmed but not crushed, the aim being to enhance the perfumes of this more elegant site. The rest of the winemaking is identical: about 12 days on skins in small open top fermenters with gentle punching down and malolactic in tank followed by ageing on lees in stainless steel for 12 months before bottling. These unoaked wines come from sites that are only 8 minutes apart by car, yet they are markedly different in style. Clarendon has more of a continental climate, with warmer daytime temperatures and cool nights, as breezes flow down from the nearby Adelaide Hills, while the warmer days in Blewitt Springs are moderated by the sea breezes from the Gulf of St. Vincent. In Clarendon, the aromatic lift comes more from the proximity to the Adelaide Hills rather than from the loamy, silty soils, while in Blewitt Springs the Maslin sand soils act as a trigger on Grenache’s aromatics.

The focus on single sites has brought critical success to Willunga 100. The 2021 ‘Smart’ won the Grenache trophy at Australia’s National Wine Show in 2023. This is the second time a Willunga Grenache has been honoured with a trophy at the show, as in 2017 the 2015 ‘Trott’ took home Best Alternative Variety. National Wine Show success continued in 2024, with Willunga 100 winning two of the three gold medals awarded in the Grenache class, for the 2022 McLaren Vale Grenache and 2022 ‘Trott’.

Willunga 100 purchased the ‘Blind Spot’ vineyard in 2019. This 19-hectare site, in the heart of Blewitt Springs on Maslin sands, has close to eight hectares of old, bush-trained Grenache situated on Moritz Road, within the ‘Hundred of Willunga’. This is the source of Willunga 100’s Grenache and Grenache Rosé, both of which are single vineyard wines. The former has about 15% whole bunch in 2021 vintage, which lifts the naturally aromatic fruit of Grenache grown on Maslin sand, while the latter is pale, dry and, as they say in Australia, ‘smashable’. New to the range is the 2023 ‘Blind Spot’ Grenache. Awarded 95 points and Gold in James Halliday’s Wine Companion, it is described, alongside Trott and Smart, as another fine example of single site Grenache: “The clarity of making is the same, with each speaking of site, and all three pure, lithe and vibrant, but ‘Blind Spot’ presents as the slightly more brooding of the trio.”

The Shiraz for this blend comes from a vineyard in the Whites Valley subregion of McLaren Vale. The modern trellised vines were planted in the mid-nineties on a soil formation that consists of red brown alluvial fan clays, sands and gravels.

The Shiraz was fermented on skins for seven days before being basket-pressed to stainless steel tanks for the remainder of primary fermentation. Once fermented to dryness, 50% of the wine was racked to third-use French oak hogsheads. The rest of the wine remained in tank where it underwent malolactic conversion and aged for 10 months. The Viognier was fermented separately and blended with the Shiraz prior to bottling.

The Shiraz Viognier 2020 has a complex and enticing nose of florals, spice and some meaty, savoury notes, with a full and rich palate typical of McLaren Vale. The Shiraz delivers a solid fruit core of dark plum, black cherry, liquorice and spice while the touch of Viognier brings a vibrant and fragrant lift to the nose. Fine-grained tannins offer a moreish, savoury edge.