Barossa Valley

What It Is and Where

The Barossa has more than 150 wineries. Shiraz is the signature grape, with Grenache, Mourvèdre, Cabernet Sauvignon and Semillon also grown. The neighboring Eden Valley, higher and cooler, is known for Riesling. Because phylloxera never reached South Australia's vineyards, many old vines survive on their own roots. Langmeil's Freedom vineyard in Tanunda was planted in 1843, and Turkey Flat has vines from 1847.

What You Do There

• Taste old-vine Shiraz and Grenache at small family producers as well as the big names
• Look for the Barossa Old Vine Charter on labels, which grades vines as Old (35 years or more), Survivor (70), Centenarian (100) and Ancestor (125)
• Eat in the valley's restaurants, which lean on local produce and a German food heritage
• Walk in Kaiserstuhl Conservation Park, about 12 kilometers southeast of Tanunda, for views over the valley and western grey kangaroos

Best Time to Go

The growing season runs from October to April, and harvest usually starts in February, when the valley is at its busiest. Autumn, March to May, brings mild days and color in the vines. Winter is cool and quiet, good for long lunches by the fire. Summer can be very hot.

Getting There and How Long to Stay

Fly into Adelaide and drive about an hour north, or take a private driver, which we strongly suggest on tasting days. Two or three nights is ideal.

Where to Stay

The Louise, in Marananga in the northwest of the valley, has 15 suites and the Appellation restaurant, and puts you among the vineyards. Ask us for options to suit your group.

The Barossa pairs well with Kangaroo Island. See Kangaroo Island: Australia's Wildlife Sanctuary and Why Australia Is Worth the Flight for more.