Erinn Klein, Ngeringa – Summit, Vineyard of the Year – Young Gun of Wine
“At the 4th Annual Vineyard of the Year Awards, Vineyard of the Year goes to Erinn Klein, Ngeringa – Summit Vineyard in Adelaide Hills.
Erinn Klein and his wife, Janet, planted the Summit Vineyard at a density of 6,600 vines per hectare on his family’s property in 2001–02. Aside from being a site of excellent potential, biodynamic farming principles had been in place for over a decade, with certification coming in 1993. That property houses the herb farm at the core of the family’s Jurlique skin-care brand, providing botanicals for their products. The approach that underscores the herb farm was always going to be central to the Kleins’ vision, who run the @ngeringa brand together from the ground up, making wine on site as well as running livestock, growing vegetables and tirelessly revegetating the native environment.
The 2-hectare Summit Vineyard, which sits at around 360 metres, is planted to chardonnay, pinot noir, syrah, fiano, gamay and pink semillon.
“Ngeringa is at the base of the Mount Barker Summit, an ancient place steeped in culture and lore,” says Klein. “The tops of our slopes look out over the Murray Mouth in the distance, and in return, the afternoon ocean breezes cool the vineyard, preserving flavour, acids and complementing the warmer, ripening mornings.”
The pair manage three vineyards across two properties – two kilometres apart – in the Adelaide Hills, along with running Scottish Highland cattle, sheep and chickens, along with extensive biodynamic vegetable gardens, with the produce sold to top Adelaide restaurants and the public. The holistic approach also sees 80 per cent of their power needs coming via solar, while they have an ongoing program to return clear-felled parts to native bushland, having planted up to 1,500 trees every year since 2008.” - Young Gun of Wine
About
2023 New Releases
Vintage notes
The growing season leading into the vintage of 2023 was by all accounts our wettest and cooler in at least a decade. We managed to just stay on top of our disease pressure during the spring of 2022 and then benefited the rewards with near zero pressure close to harvest. A long, slow much later than normal harvest meant amazing flavour development, great acid retention in the grape across all varieties. Even our late Italian varieties we finally managed to get ripe.
2023 Chardonnay
Winemaker: Erinn Klein
Grape(s): Chardonnay
GI: Adelaide Hills (Mount Lofty Ranges, South Australia)
Site(s): Ngeringa Summit vineyard, Ngeringa Rufus vineyard and Turnbull Family vineyard
Vineyard notes
From our east-facing Summit Vineyard, collecting more of the morning sunlight and less of the intense afternoon heat. The altitude ranges between 330m and 368m above sea level. The soil consists of sandy loam over red-orange clay, sandstone and ironstone. The grapes for this wine come predominantly from the upper and lower sections of the Summit Vineyard while the middle section is reserved for our single vineyard Chardonnay.
For the first time we are introducing grapes not grown by Ngeringa into a few of the Estate labels including the Chardonnay 2023 from the Turnbull Vineyard in Charleston a little to the north of us in the Adelaide Hills. We have been working closely with the Turnbull Family on parts of their vineyard for the grapes that have gone into another label for 4 years. We have been working with them adhering to organic inputs and practices and are looking at Organic Certification for the blocks we are buying fruit from in the next few years.
Winemaking
The Chardonnay grapes are gently hand harvested, then whole bunch pressed, with minimal settling into new and old French oak barriques (228L) and puncheons (500L) of which thirty percent are new barrels. Fermentation begins spontaneously with wild yeast from the vineyards and winery. Malolactic fermentation occurs naturally. The wine matures on full lees for nine months with no battonage. A small dose of sulphur is added at blending just prior to bottling. Ne enzymes, no fining.
Closure: Stelvin screw cap
ABV: 13.0%
Tasting Notes
A chardonnay with power and pure fresh stone fruit; yellow fleshy peach and citrus zest, yet also complex with nutty malo-derived savoury notes. Fine French oak aromas balanced by ample fruit intensity, present with approachable acidity. Very drinkable now.
Label Design
Ngeringa based its branding and imagery on its relationship with the land: the logo makes the shape of Mount Barker Summit and the icon, in a circle, makes reference to the full moon and to the biodynamic practice of working with the rhythms of nature. The sheoak sites inside the circle, reflecting the name, Ngeringa, the place of the Sheoak.
Production size: 626 dozen
2023 Rose
Winemaker: Erinn Klein
Grape(s): Syrah and Pink Sémillon
GI: Adelaide Hills (Mount Lofty Ranges, South Australia)
Site(s): Ngeringa’s Iluma Vineyard, Summit Vineyard and Rufus Vineyard
Vineyard notes
Ngeringa’s three vineyard sites total five hectares and are on easterly and westerly aspects at the base of the Mount Barker Summit. They are part of a biodiverse, 75 hectare biodynamic farm on the south-eastern edge of the Adelaide Hills. Mount Barker Summit defines these sites ranging from 330 to 420 meters of elevation. Our vineyard soils are loam over clay, with varying influences of ironstone and micaceous schist. Ngeringa has been certified biodynamic since the late 1980’s with no chemical sprays, fertilizers or insecticides applied.
Winemaking
From mostly whole bunch pressed Syrah grapes. Fermented in older French oak barrels and matured for eight months on lees. A small portion of Pink Sémillon that had 5 days skin contact was bended into this years Rosé for a little extra texture and savoury complexity. Hand bottled on site. A small dose of sulphur is added at blending, just prior to bottling. No enzymes, no fining.
Closure: Screw Cap
ABV: 13.0%
Tasting notes
A delicious, dry and savoury Rosé. It has both fruit intensity and complexity. Bright fruit aromas of wild strawberry, hints of raspberry and lifted citrus blossoms. Grounded by nutty, savoury and slightly saline flavours. The palate is silky textured and almost slippery, yet has a fresh acid presence and a mineral complexity.
Production size: 278 dozen
2023 Pinot Noir
Winemaker: Erinn Klein
Grape(s): Pinot Noir
GI: Adelaide Hills (Mount Lofty Ranges, South Australia)
Site(s): Ngeringa Summit Vineyard and Turnbull Family Vineyard
Vineyard notes
Grown in our east-facing Summit Vineyard, which collects more of the morning sunlight and less of the intense, direct afternoon heat. Altitude ranges between 330m and 360m above sea level and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for this wine comes predominantly from the upper and lower sections of the Summit Vineyard, while the middle section goes to our Single Vineyard Pinot. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.
For the first time we are introducing grapes not grown by Ngeringa into a few of the Estate labels including the Pinot Noir 2023 from the Turnbull Vineyard in Charleston a little to the north of us in the Adelaide Hills. We have been working closely with the Turnbull Family on parts of their vineyard for the grapes that have gone into another label for 4 years. We have been working with them adhering to organic inputs and practices and are looking at Organic Certification for the blocks we are buying fruit from in the next few years.
Winemaking
About thirty percent of the Pinot Noir is gently hand harvested and carefully tipped into one stainless steel fermenter keeping the berries in-tact for a true carbonic maceration for one week. The rest of the grapes are de-stemmed and fermented using daily pumping overs and foot stomping to wet the cap for 2 weeks before gentle pressing to older French barriques, where the wines mature for nine months. A small dose of sulphur is added at blending, prior to bottling. No enzymes, no fining.
Closure: Stelvin screw cap
ABV: 13.0%
Tasting Notes
A ruby red Pinot Noir that is medium bodied with vibrant, lifted red fruit aromas of blue plums and dark cherries, along with hints of herbal spice and earthy aromas derived from the carbonic maceration. Texture is crunchy and fresh with approachable tannins.
Production size: 715 dozen
2023 Pétillant Naturel
Winemaker: Erinn Klein
Grape(s): Pink Semillon, Viognier, Syrah, Pinot Noir and Sangiovese
GI: Adelaide Hills (Mount Lofty Ranges, South Australia)
Site(s): Grapes from all 3 Ngeringa vineyard sites: Rufus, Summit and Iluma and Pinot and Sangiovese from the Turnbull Vineyard in Charleston.
Vineyard notes
Ngeringa’s 3 vineyard sites total 5 hectares and are on easterly and westerly aspects at the base of the Mount Barker Summit. They are part of a biodiverse, 75 hectare biodynamic farm on the south-eastern edge of the Adelaide Hills. Mount Barker Summit defines these sites ranging from 330 to 420 meters of elevation. Our vineyard soils are loam over clay, with varying influences of ironstone and micaceous schist. Ngeringa has been certified biodynamic since the late 1980’s with no chemical sprays, fertilizers or insecticides applied.
For the first time we are introducing grapes not grown by Ngeringa into a few of the Estate labels including the Pet Nat 2023 from the Turnbull Vineyard in Charleston a little to the north of us in the Adelaide Hills. We have been working closely with the Turnbull Family on parts of their vineyard for the grapes that have gone into another label for 4 years. We have been working with them adhering to organic inputs and practices and are looking at Organic Certification for the blocks we are buying fruit from in the next few years.
Winemaking
A blend of Viognier and Pink Semillon with some skin contact and Syrah Rose from all three of our vineyards. Also in the mix is some early picked Pinot Noir and Sangiovese from the Turnbull vineyard that was whole bunch pressed and Pinot were picked relatively early for freshness and acidity. Once nearly dry the above components were blended and sweetened with some frozen juice before being bottled in the early June 2023. Fermentation finished in the bottle resulting in a light bubbly sparkling. No enzymes, no fining, no filtration or anything added to this wine.
Closure: Crown Seal
ABV: 12.0%
Tasting notes
This lightly bubbly Rosé has a delicious nose of exotic flowers and musk, pithy grapefruit, blood orange and distinctive peaches. On the palate, there is a mixed fruit salad experience that is light, refreshingly fruity, with a dry, textured finish.
Production size: 496 dozen
Single Vineyard Wines
2021 Summit Chardonnay
Aromas of white flesh peach fruit, flint stone, almond husk, oar meal and integrated oak. A Chardonnay with saline minerality, acidity – complex and showing potential to shine with more age in bottle.
Vineyard
The grapes for this wine are from our east-facing Summit Vineyard which collects more of the morning sunlight and less of the intense, direct afternoon heat. Vineyard altitude ranges between 330m and 360m above sea level, and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for our Single Vineyard Chardonnay comes from a small section in the middle of this vineyard where the balance of topsoil over subsoil is optimal for vine balance, flavour concentration and structure. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.
Winemaking
The Chardonnay grapes are hand harvested into small 15kg crates then whole bunch pressed with minimal settling overnight into new (30%) and old French oak barriques (228L) and larger format Barrels (500 and 600L). Fermentation begins spontaneously with wild yeast from our vineyards and winery, with full malolactic fermentation occurring naturally. Wines mature on full lees for 11 months with no battonage. A small dose of sulphur is added at blending, just prior to bottling. No added yeast, no enzymes, no fining.
ABV: 13.2%
Closure: High quality composite cork that is cork-taint free guaranteed.
Winefront Review by Mike Bennie
Posted on 10 June 2023
"Biodynamics stalwarts and producing excellent wines, of course.
Textural feast! Slippery, greasy almost, in the best sense, lots of riper stone fruit flavours but a saline minerality takes that to task. Green apple, almond nuttiness, wet fern and leafy herbal notes in the mix. It’s a potent chardonnay but cut with appropriate acidity and sense of freshness. It feels a touch wild, in the best sense, and I am all for that. It is character plus, in its essence. Dig in."
93 Points
2021 Summit Pinot Noir
This Pinot Noir has plenty of bright red forest berry fruit, blood-plum, forest undergrowth notes and fine herb aromas like shiso and oregano. On the palate, the wine is complex, approachable with subtle tannins, spice and well-integrated oak.
Vineyard
The Pinot Noir grapes for this wine are from our east-facing Summit Vineyard which collects more of the morning sunlight and less of the intense, direct afternoon heat. Vineyard altitude ranges between 330m and 360m above sea level. Soils consist of sandy loam over red-orange clay, sandstone and ironstone. Grapes for our Single Vineyard Pinot Noir come from a small section in the middle of the vineyard where the balance of topsoil over the subsoil is optimal for vine balance, fruit flavour concentration and structure. The entire farm is certified Biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.
Winemaking
The Pinot Noir is gently hand harvested into small 15kg crates and mostly destemmed into small batch fermenters, 10% whole bunch placed in the bottom of each fermenter. The grapes are plunged by hand or feet, up to twice a day for a gentle and long extraction over two to three weeks. The pinot was pressed into new (30%) French oak barriques (228L) and left in barrel to mature for 11 months. A small dose of sulfur was added at blending prior to bottling. No Added yeast, no enzymes, no fining.
ABV: 13.0%
Closure: High quality composite cork that is cork-taint free guaranteed.
Winefront Review by Kasia Sobiesiak
Posted on 17 June 2023
"It’s a biodynamic wine. It’s sealed with Diam 30. Fancy? Ambitious? Fine by me.
The colour verges on garnet, ruby with orange reflections maybe. Beautifully expressive aromas, sour cherries, cranberries, herbs, cumin, dried flowers. Palate is a bit of a surprise, much more sour-driven, savoury, tangy, and with a nervy finish. There’s hibiscus tea, red apple skins, sour compote element, and dried meat-umami with a pomegranate spike of acid at the end. This is a characterful expression and it’s not afraid to be one. I’m not entirely sure what’s going on, a bit mixed feelings, but one thing is sure—I keep coming back to check. Adventure awaits."
92 Points
2021 Iluma Syrah
Abundant aromas of dark cherries, blueberries, plums, violets and allspice with musky rose hints of black pepper, dark chocolate and fine oak toast. Medium-bodied but full flavoured. Present, yet approachable silky tannins, fabulous length and potential to age well into the next decade.
Vineyard
On the northern slope of the Mount Barker Summit, at an altitude of 420m, is the Iluma Vineyard, home of Ngeringa’s “most inspiring and exciting fruit”. The majority of Ngeringa Syrah and Viognier is planted in the Iluma vineyard, facing west on lean, textured soil of micaceous schist and ironstone over clay. The Iluma vineyard is also long certified biodynamic with no chemical sprays applied.
Winemaking
The Syrah is gently hand harvested into small 15kg crates and mostly destemmed into small batch fermenters, with a small quantity of whole bunches placed in the bottom of each fermenter. The grapes were gently plunged by hand or feet, up to twice a day, for a long extraction over three to four weeks. This Syrah was pressed into new (40%) French oak barriques (228L) and Puncheons (500L) and left in barrel to mature for 18 months. A small dose of sulfur was added at blending, prior to bottling. No Added yeast, no enzymes, no fining, no filtration.
ABV: 13.6%
(Image: Ngeringa - Janet and Erinn Klein / Photo: Keryn Stevens)