Chain of Ponds
The Chain of Ponds winery was established in 1985 on the outskirts of Gumeracha, approximately 4km from the original township. While vineyards have been part of the makeup of the area since colonisation, the Chain of Ponds Winery was the first major planting of any note in the northern area of the Adelaide Hills Wine region.
Four thousand vines were initially planted, covering 9 varieties, consisting of 470 vines of each variety, which was further increased with an additional 150 acres planted in 1989. The first vintage being in 1988.
The winery has more recently extended the vineyard boundaries to source fruit from a much broader area of the region, which has added further complexities and subtleties to the wines themselves.
Chain of Ponds produces a wide range of products and varieties which are perfectly suited to this cool climate region.
The white varietals include Sauvignon Blanc, Pinot Grigio, Semillon and Chardonnay. The reds include popular Australian varieties: Shiraz and Cabernet Sauvignon, as well as emerging and exciting varieties for the region: Pinot Noir, Sangiovese, Barbera and Nebbiolo.
THE AMADEUS STORY
FRANCIS SYMONDS — ‘THE AMADEUS’: Francis Symonds came to South Australia in 1848 on the Ship ‘Navarino’ at Plymouth and took up land at Chain of Ponds. All 13 of the family arrived on November 10th 1848, after 99 days at sea. The first Bible Christian Methodist services in the district were held in his old farm house, and continued until the church was built at Chain of Ponds, of which he laid the foundation stone.
Chain of Ponds Amadeus Cabernet Sauvignon
First made in 1993, Amadeus has become Chain of Pond's best Cabernet Sauvignon and one of their very top signature wines. Intense blackcurrant, dark chocolate and ripe plum aromas meet you, followed by some sensual sweet, nutty oak nuances. Liquorice and earthy overtones are mellowing with over two years bottle maturation, resulting in a complex and inviting bouquet.
In the Winery
The grapes were destemmed and cold soaked for 2 days prior to fermentation. The fruit was fermented in traditional open fermenters and pumped over twice daily with a few extra pump overs during peak ferment. The wine was pressed off skins with around 2 Baumé left to finish ferment then transferred straight to barrel to allow fermentation to complete. The wine was allowed to undergo maturation for 20 months before bottling.
In the Glass
Deep red plum with a crimson cherry hue. Bouquet Intensely complex yet varietal Cabernet with lifted dark fruits of cassis, mulberry and blueberry, integrated with nuances of spearmint, tomato vine and tobacco leaf. Secondary flavours of spice, mocha and cashew nuts balance and fill out the nose. Palate The palate is full bodied and displays seamlessly integrated fruit and savoury characters which fill out the palate to give a well rounded wine with exceptional fruit weight and length. Velvety tannins and tight acid give drinkability now along with great ageing potential for the next 10 years. Perfectly suited to a wood fire roasted beef or lamb served with all the trimmings or amongst friends on a crisp Autumn day.
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