The Barossa Valley

The Barossa Valley, an hour from Adelaide, is one of Australia's oldest and most famous wine regions and a name known to wine lovers around the world, above all for its rich, powerful Shiraz. Settled in the nineteenth century by German-speaking immigrants alongside British colonists, it escaped the vine disease that devastated much of the world, so it still farms some of the oldest producing vines on the planet, gnarled survivors well over a century old, and its wineries range from grand old family estates to small boutique makers. The valley's culture is as much about food as wine: the German heritage lives on in its bakeries, smallgoods, farmers' markets and long lunches, and cellar doors, restaurants and produce stalls line the roads between the vines. Rolling hills, historic bluestone buildings and villages such as Tanunda and Angaston give it a settled, prosperous charm, and it is easily explored as a day trip or a leisurely overnight from Adelaide.

History

The Peramangk people are the traditional owners, and artefacts, scarred trees and painted shelters across the area show their thousands of years of occupation. Colonel William Light named the Barossa Range in 1837 after the Battle of Barrosa, where he had fought in 1811, the spelling changed by a clerk's error, and German settlers, many from Prussian Silesia, arrived from the 1840s and called the region New Silesia: Tanunda grew as the most German of the three main towns, Angaston as an English one settled largely by Cornish miners, and Nuriootpa from both (Wikipedia, Barossa Valley).

The main sights

• The cellar doors - the historic estates and boutique wineries to taste at.
• The old vines - some of the oldest producing vines in the world.
• The food heritage - the German-influenced bakeries, smallgoods and markets.
• The valley villages - Tanunda, Angaston and the historic bluestone architecture.

When to go

The region is welcoming year-round; autumn, around the vintage, brings golden vines and harvest energy, while spring is green and fresh. Summer is hot but lively. Many cellar doors and restaurants are busiest at weekends, and some keep reduced weekday hours, so a little planning helps.

What to expect

Tasting means drinking, so plan transport: hire a driver, join a tour, or nominate someone, as Australia's drink-driving laws are strict and enforced. Some cellar doors now charge tasting fees, often waived with a purchase, and the grander estates can be busy with tour groups. It is a prosperous, polished wine region rather than a rustic secret, which is its character. Pairing wineries with the food scene makes the fullest day.

Nearby

Adelaide and its food markets are an hour away; the Adelaide Hills and the Clare Valley are other nearby wine regions.