Perched high above the plains east of Adelaide, the Adelaide Hills is one of Australia’s most dynamic cool-climate wine regions, a mosaic of steep slopes, misty valleys and forested ridges that bring both drama and delicacy to the wines. Stretching roughly 70 kilometres from north to south, the Hills sit between 350 and 750 metres above sea level, giving them one of the coolest and most varied climates in South Australia. This altitude, combined with fractured soils of shale, sandstone, and loam, yields wines of clarity, lift and fine natural acidity. Elegant in structure yet vibrant in personality.

The region is not a single uniform landscape but a patchwork of distinctive sub-districts, each with its own nuance. The Piccadilly Valley, the highest and wettest part of the Hills, is famed for refined Chardonnay and Pinot Noir, producing some of the country’s most graceful sparkling and still wines. To the south, Lenswood offers slightly warmer, sun-kissed slopes ideal for Sauvignon Blanc and Shiraz of perfume and poise. Lobethal and Balhannah produce beautifully structured whites and reds, while the warmer northern reaches around Gumeracha and Kersbrook deliver generous, fruit-driven styles with a touch of Mediterranean charm. Diversity is the region’s signature; no two vineyards taste quite the same.

Viticulture here dates back to the early 1840s, when German settlers and English pioneers planted vines alongside orchards and grain. Though overshadowed for much of the 20th century by Barossa and McLaren Vale, the Hills underwent a modern renaissance in the 1970s and 1980s, when winemakers recognised its potential for cool-climate varieties. Today, the region is synonymous with precision and purity, home to some of Australia’s most expressive Chardonnay, Pinot Noir, Sauvignon Blanc, and increasingly Shiraz of exceptional balance. With its combination of altitude, innovation and artistry, the Adelaide Hills continues to redefine what elegance means in Australian wine.