Professor Arthur Perkins, the state viticulturist, visited Coonawarra in 1895, just as the region’s first vintage was being barrelled.
He quickly recognised that the region was ideal for the production of wine. The rich soils, including the famed strip of terra rossa, were laid on top of a bedrock of ancient limestone—perfect for drainage.
An aquifer beneath the limestone provided easy access to pure water. Above ground, the vast, flat plains would allow for consistent growing, and the cool, maritime climate meant the ripening season would be long, and help the fruit develop complex flavours.
Perkins was impressed. After inspecting the vines, he claimed that the first batch of claret ‘when mature will be of very high quality.’