Basket Range Wines

It could be said the Basket Range community in the Adelaide Hills formed the nucleus of natural winemaking in this country. Basket Range Wines first planted vines in the subregion in 1980, cementing the Broderick family as the unofficial pioneers of viticulture in this special place. Phillip Broderick, the patriarch, was neither a winemaker nor a viticulturalist when he planted the original vines over 40 years ago. However, he had some serious wine mates ready with good advice (Brian Croser, Stephen George and the folks at Wendouree). He planted some Bordeaux varietals and tinkered with winemaking at the weekends.

Come 2000 and after many years of experience, the family sold the original property, purchased the one next door and planted 4.5 hectares of vines. This site is at 450m elevation and has three different aspects, two north-facing and one south. This steep topography provides a range of exposures and soils, allowing for varied plantings across the site: Pinot Noir (777 and MV6 clones); Merlot; Cabernet Sauvignon; Petit Verdot; and Chardonnay. The soils are complex and are comprised of loamy red and blue clay over sandstone, with schist, ironstone and shale.

Phillip’s son Sholto is the current winemaker and viticulturalist at the estate, and his style is quite evolved from his father’s more classic direction—unsurprising, considering the creative winemaking bubble he’s in. He counts the good people behind Commune of Buttons, Lucy Margaux, Ochota Barrels and Gentle Folk among his friends and winemaking influences—drawn as he was from his early winemaking days to their raw and fresh style.

Unlike many in the region, he is in the enviable position of also being a grower, which allows him to craft his wines his way from the vineyard to the glass. He spends most of his time in the vines, covering all bases to ensure he can “capture the vineyard elements in the bottle”. Viticulture is organic in practice. Sholto now also buys a small amount of fruit from neighbours (who also use organic farming practices). He uses wild ferments and picks early to preserve brightness, freshness and purity. The results are delicate, early-drinking styles with preserved complexity and inherent varietal soul.