The fruit from the Adelaide Hills was hand picked and fermented with a heap of whole bunch. Pressed to oak after one week on skins then bottled three months later. 20% of this wine is legit carbonic maceration. Bottled unfined and unfiltered. Deliciously slurpable!
The Golden Child story really began when David Hamilton planted vines in the Kuitpo sub-region of the Adelaide Hills in 1997, with the help of viticultural guru Geoff Hardy. David grew grapes and sold them to local wineries. He dabbled in making wine for himself but never really released anything commercially.
Fast forward almost twenty years and David’s son James (and James’wife Alanna) use some grapes to produce Golden Child’s first ever vintage in 2016. The wines were well received and the brand has been growing ever since. James is becoming more involved in the grape growing side of the business and is implementing changes including more sustainable farming (largely organic practices) and planting new varieties that suit the climate of the vineyard (Gamay, Fiano and hopefully one day Nebbiolo and Nerello Mascalese).
No recommended products at the moment.
