d'Arenberg Winery

A winery with incredible depth of history, particularly the family lineage of the Osborn family, d’Arenberg was established in 1912 in the fledgling McLaren Vale wine growing region by Joseph Osborn.

Chester Osborn, as current winemaker and bon-vivant front person for d’Arenberg, represents the fourth generation of family wine heritage. The range is capped off with the Dead Arm Shiraz, a monster red wine that shows power, yet the savoury, spice so familiar with prestige wines of the region.

Below Dead Arm comes a raft of wines at a variety of price points and plenty of unusual blends and intriguing single varietal wines. With names like Hermit Crab and Money Spider, the range is characterised by the effusive personalities reflected in current generations of the d’Arenberg clan, Chester and his father d’Arry. It is very hard to distil the rich sense of history one gets from this established wine making family and their contribution to not only enjoyable wines, but to participating in the safeguarding of McLaren Vale’s iconic status as a wine region of note.

d'Arenberg Location

Cellar door is housed in a 19th Century homestead with views across McLaren Vale to Willunga Shills and the Gulf off St Vincent.

d'Arenberg Wine Types

A multitude of wines across a series of ranges with some of the most unique naming in the country. Alternative varieties like Roussanne and Marsanne sit alongside McLaren Vale staples of Shiraz and Grenache.

d'Arenberg Brands

Ranges run from the Icon range through to staples of Footbolt Shiraz. Unusual varieties like Sagrantino and Cinsault are blended to create ‘The Cenosilicaphobic Cat’ while Pinot Noir is named ‘The Feral Fox’- fruit is also sourced from Adelaide Hills and alternate South Australian wine growing regions.

d'Arenberg Winery

High volume production is met with some traditional wine making sensibility but clean winemaking is the forte of d’Arenberg wines. Chester prefers to work with individual parcels of fruit, sourcing the unique flavour spectrums and individuality of the fruit. The process is very hands-on and seeks to create wines of great fragrance and fruit purity.