d’Arenberg is one of the most significant wineries in McLaren Vale. Founded in 1912 by Joseph Osborn, fourth generation, Chester Osborn took over the reins as Chief Winemaker in 1984. The last decade has seen Chester develop a range of white wines every bit as individual and thrilling as the red Rhone varieties with which the company made its name. There is method to his madness and no one knows their soils and vines better than Chester. http://www.darenberg.com.au/ https://www.facebook.com/magersvini

2. McLaren Vale

3. McLaren Vale
• One of the original wine producing regions in Australia, with some vines dating
back to 1850
• Most winemakers will tell you that diversity begins with nature, and the beautiful
McLaren Vale is a "Marvellously predictable place due to a moderate climate to
grow grapes"
• Mediterranean climate. Sea breezes keep McLaren Vale cooler than Adelaide and
regions to the North (avr. temperature during summer is 21C)
• Wide diversity of soils from loose sand and limestone clay to fertile red-brown
earth called terra rossa.
• Wine very important to region – 40,000 tonnes crushed – no big boys (unlike
Barossa)
• Most common varieties: Shiraz, Cabernet Sauvignon, Grenache, Chardonnay
• d’Arenberg leading the way with alternative varieties over the last decade:
– Tempranillo, Sagrantino, Viognier, Marsanne, Roussanne

4. The Stump Jump Riesling 2012
The Stump Jumps range, McLaren Vale
The Name
• The stump-jump plough invented in South Australia
The Label
• Optometrist eye chart for sobriety test
The Winemaking
• Selected from 8 different vineyards in McLaren Vale
• Fermentation is long and cool using neutral yeasts
The Vintage
• Great winter rains set the vines up
well last year, followed by a very dry
spring and summer with no heatwaves.
Technical stuff
Alcohol: 12.1 %
pH: 3.01
Residual Sugar: 2.7

6. The Olive Grove Chardonnay 2012
The Originals range, McLaren Vale
The Name
• Olive trees surround and occasionally grow inside this vineyards
The Winemaking
• Crushed gently, chilled and then transferred to steel basket presses.
• Wine is fermented and matured in mixture of French and American oak
The Vintage
• A wet late summer followed by a wet winter
in 2011 set the vines up perfectly for the 2012
vintage.
Technical stuff
Oak maturation: 7 months
Alcohol: 13.8 %
pH: 3.12
Residual Sugar: 2.0 g/l

8. The d’Arenberg success story
• 1912 Joseph Osborn buys first 25 ha
• 1928 Construction of own cellars is finished
• 1943 Francis d’Arenberg Osborn (known as d’Arry)
starts working in the winery at the age of 16
• 1957 d’Arry takes over full management
• 1959 The Red Stripe was born
• 1967 Red Burgundy (Grenache based) wins 7
trophies and 29 gold medals in wine shows
• 1984 Chester Osborn becomes the Chief
Winemaker
• 2004 d’Arry awarded Medal of the Orders for
contributing to McLaren Vale
• 2012 100 years of d’Arenberg company

9. The Hermit Crab Viognier Marsanne 2013
The Originals range, McLaren Vale
The Name
• Soils underlain with limestone, formed by the calcareous
remains of the local marine fauna.
The Winemaking
• Fermentation is long and moderately cool to retain
fresh fruit characters.
• 14% of the Viognier is fermented in aged oak barrels
• Viognier and Marsanne are blended only in the end
The Vintage
• Great winter rains set the vines up well last
year, followed by a very dry spring and summer
with no heatwaves.
Technical stuff
Grape variety: Viognier 65%, Marsanne 35%
Oak maturation: 8 months
Alcohol: 13.8 %
pH: 3.22
Residual Sugar: 4.3 g/l

10. The Story Behind the Stripe
Puzzle of ideas
The Name The Stripe
Helen d’Arenberg, d’Arry’s mother Houghton White Burgundy
The Color The Combination
“It is different; it will last.” d’Arry
d’Arry’s Prince Albert college

11. The Money Spider Roussanne 2012
The Artisans range, McLaren Vale
The Name
• First crop of Roussanne from the 2000 vintage was covered in a sea
of tiny “Money Spiders” (Erigoninae) which brings luck & money
The Winemaking
• Fermentation is long and moderately cool to retain fresh fruit
characters, and was conducted in stainless steel tanks
• Only free-run juice was used for the final wine with no malolactic
fermentation
The Vintage
• The whites are beautifully expressive with
lovely flavours, balance, and length and with no
coarseness or broadness
Technical stuff
Grape variety: Roussanne 100 %
Alcohol: 13.3 %
pH: 3.26
Residual Sugar: 6.8 g/l

12. Francis d’Arenberg Osborn OAM (d’Arry)
• Currently 86 years of age, over 70
consecutive vintages
• Took over management of the bulk wine
operation from his father in 1957
• Created the first wine with the Red Stripe in
1959
• Handed over to Chester in 1984
• Took over from d’Arry in 1984
• Focuses on producing wine that has
fragrance, fruit palate texture and length
• Kept traditional winemaking techniques
• Traditionalist AND creationist!
• Since taking over the winemaking duties the
international accolades have flowed for
d’Arenberg

13. The Stump Jump Cabernet Sauvignon 2011
The Stump Jumps range, McLaren Vale
The Name
• The stump-jump plough invented in South Australia
The Winemaking
• Fermented in headed-down open fermenters prior to being pressed in
our traditional basket-presses.
• Wine is then matured in barriques and large casks
The Vintage
• There was ample winter and spring rain which provided good sub
soil moisture
• Late and long harvest
Technical stuff
Oak: Old French, American and large casks
Alcohol: 14.7 %
pH: 3.48

14. The Custodian Grenache 2011
The Originals range, McLaren Vale
The Name
• d’Arenberg are considered as the custodians of old Grenache vines,
holding 1/3 of McLaren Vale
The Winemaking
• Foot treading is undertaken two thirds of the way through fermentation,
then it gets basket pressed
• Final fermentation in French and old American oak barriques
• The barrel ferments are aged on lees
The Vintage
• Grapes ripened gracefully with only a few small
rain episodes, enough to keep the vines fresh
and vibrant.
Technical stuff
Oak maturation: 9 months
Alcohol: 14.5 %
pH: 3.33
Residual Sugar: 2.7 g/l

15. Small Batch Winemaking Process
Small parcels of individual grapes are
harvested, pressed, fermented and
barreled separately and only in the end
assemblage
Moderate use of oak in favor of
freshness and fruit component; free of
excess oak
Soft pressing. Basket press
provides gentle squeezing
for cleanest juice
Usage of neutral lees for
fermentation

16. The High Trellis Cabernet Sauvignon 2011
The Originals range, McLaren Vale
The Name
• This vineyard was planted in the 19th century, and received its nickname
as it was the first in the region to be trained above knee height.
The Winemaking
• Foot treading is undertaken two thirds of the way through fermentation,
then it gets basket pressed
• Final fermentation in French and old American oak barriques
• The barrel ferments are aged on lees
• Does not undertake fining or filtration prior to bottling
The Vintage
• Grapes ripened gracefully with only a few small
rain episodes, enough to keep the vines fresh
and vibrant.
Technical stuff
Oak maturation: up to 20 months
Alcohol: 14.3 %
pH: 3.55
Residual Sugar: 1.0 g/l

17. The Derelict Vineyard Grenache 2009
The Artisans range, McLaren Vale
The Name
• Chester Osborn was searching for old bad-shaped Grenache vineyards and
was taking care of them, fully understanding the potential of that variety
The Winemaking
• Foot treading is undertaken two thirds of the way through fermentation,
then it gets basket pressed
• Final fermentation in French and old American oak barriques
• The barrel ferments are aged on lees
• Does not undertake fining or filtration prior to bottling
The Vintage
• Grenache was one of the stand out varieties
from this vintage.
Technical stuff
Oak maturation: average 20 months
Alcohol: 14.5 %
pH: 3.24

18. The Wine Families
THE OUTSIDERS
Off shoot from Originals
THE ANCIENTS
Rare fortified wines
THE NOBLES
Sticky wines
THE AMAZING SITES
Single vineyards wines
THE ICONS
Most serious wines
“Brilliant quality at the top, very fine wines
in the mid-range, and terrific values at the
bottom."
- Robert Parker Junior. The Wine Advocate.
THE STUMP JUMPS
Every-day wines
THE SOCIALITES
Sparkling wines
THE ORIGINALS
Best Value wines
THE HIGH ALTITUDE
HILLBILLIES
Adelaide Hills region
THE ARTISANS
Chester’s premium offerings

19. The Dead Arm Shiraz 2010
The Icons range, McLaren Vale
The Name
• Dead Arm is a vine disease caused by the fungus Eutypa Lata, that
causes part of the vine slowly becomes reduced to dead wood.
• Grapes on the other side, while low yielding, display amazing intensity
The Winemaking
• Foot treading is undertaken two thirds of the way through fermentation,
then it gets basket pressed
• Final fermentation in French and old American oak barriques
• The barrel ferments are aged on lees
The Vintage
• Despite very hot weather during flowering, that
haven’t affected it overall. The rest of the season
was mild
Technical stuff
Oak maturation: 18 months
Alcohol: 14.0 %
pH: 3.50
Residual Sugar: 1.0 g/l

20. The Strengths of d’Arenberg brand
• Serious attitude to winemaking and fun
attitude to wines
• Catchy brand
• Story behind each wine name
• Wide range of wines – 60 wines made from 30
varieties
• Quality of wines well recognized by experts

21. Winery Accolades & Awards
2014
Top 100 Wineries of the Year - Wine & Spirits Magazine USA
Cellar Door with Best Food - Australian Gourmet Traveller Wine, May 2014.
2013
Top 100 Wineries of the Year - Wine & Spirits Magazine USA
Value Brands of the Year - Wine and Spirits Magazine USA
Top 40 Australian Wineries - Number 24 - Matthew Jukes
Voted Top 10 Producer of Australian Shiraz - Cellarlink.com
2012
Most Successful Exhibitor- RASQ Toowoomba Wine Show and Mediterranean Challenge
2012
Best White Mediterranean Variety Trophy - The Money Spider Roussanne 2010-RASQ
Toowoomba Wine Show and Mediterranean Challenge 2012
Best Fortified or Sparkling-Vintage Fortified Shiraz 2006- RASQ Toowoomba Wine Show
and Mediterranean Challenge 2012
10 from 10 Business Awards – Chester Osborn awarded by Wine Intelligence "Chester’s
unique combination of technical excellence and unbridled irreverence is delightful to
observe and fun to be part of”
Best 100 Australian Wines 2012 - The Derelict Vineyard 2009. Matthew Jukes, UK

22. THANK YOU FOR ATTENTION!