Rockford

Rockford Winery is synonymous with Barossa tradition. Rejecting modern shortcuts, they employ methods like basket pressing and open fermentation, using carefully restored, old-world equipment. This hands-on approach results in wines of great character, structure, and age-worthiness. Their philosophy centres on preserving the heritage of the Barossa Valley wine region and producing wines that are authentic expressions of their grape varieties and origins. While famous for their robust reds, particularly Shiraz, their portfolio also includes highly respected Rieslings and other varietals. Visiting the cellar door offers a unique glimpse into this traditional approach.

The story of Rockford is intrinsically linked to its founder, Robert O'Callaghan. Witnessing the vine pull schemes and modernization trends of the 1970s, O'Callaghan felt a deep desire to preserve the Barossa's rich winemaking heritage. He began collecting discarded old machinery and established Rockford in 1984 within historic stone farm buildings. His vision was not just to make wine, but to maintain a connection to the past, working with growers of old vines and employing the labour-intensive traditional techniques that defined the region's early success. This dedication to tradition and quality, against the tide of mass production, quickly earned Rockford a loyal following and cemented its place as an icon of Australian wine.

• Typically deep, vibrant colour. Rich, concentrated aromas and flavours of dark fruits (blackberry, plum, black cherry), often layered with notes of licorice, dark chocolate, earth, spice (like black pepper), and integrated oak (often American). Full-bodied palate with substantial, yet often fine-grained tannins providing structure for long ageing. Finish is typically long and complex.
• Usually crisp and dry, showcasing vibrant citrus notes (lemon, lime), sometimes green apple or floral hints (jasmine). Possesses a searing acidity when young, developing complex toasty and kerosene notes with bottle age, typical of Eden Valley/Barossa Riesling.
• Often display red fruit characters (raspberry, cherry), spice, and sometimes savoury, earthy undertones. Medium to full-bodied with softer tannins than the Shiraz.

Reds (Shiraz, Grenache blends) are best served slightly below room temperature, around 16-18°C (60-65°F). Riesling should be chilled to 8-10°C (46-50°F). Highly recommended for the Basket Press Shiraz, especially younger vintages, to allow the wine to open up and soften tannins. Allow at least an hour or two. Older vintages benefit from decanting to separate sediment. Use quality glassware appropriate for the wine style (e.g., larger bowl for Shiraz, smaller tulip shape for Riesling) to best appreciate the aromas. Many Rockford wines, particularly the Basket Press Shiraz, are designed for long cellaring and will evolve complex characteristics over decades.

• Rich grilled or roasted meats (steak, lamb chops, beef brisket), venison, hearty stews, osso buco, aged hard cheeses (cheddar, comté).
• Seafood (oysters, grilled fish), spicy Asian cuisine, chicken salads, goat cheese, or simply as an aperitif.
• Duck, pork dishes, pizza, pasta with meat sauce, charcuterie boards.

• Choose Rockford for an authentic taste of Barossa history and tradition. We are committed to:
• Utilizing time-honoured techniques and equipment.
• Crafting wines of exceptional character and longevity.
• Preserving the legacy of the Barossa Valley and its old vines.
• Producing wines that are true expressions of their grape varietals and terroir.

Rockford Winery is more than just a producer; it's a custodian of Barossa tradition. Their wines, led by the iconic Basket Press Shiraz, are benchmarks of quality, character, and longevity. While often difficult to acquire, they represent an authentic connection to Australian winemaking heritage and offer a rewarding experience for those who appreciate classic styles and wines built to last. A must-try for serious enthusiasts of Australian wine.