Hailing from Stone Chimney Creek Barossa Ranges vineyard, the vineyard is just under two hectares. The average yield from the 110-year-old Shiraz vines is around 2,500 Kg/Ha.
Each of the sub-sections produces a little ferment of around 450L, and each of these goes into a separate barrel. The barrels are labelled according to where the section is located on the hillside. At around 50 months after the vintage Chris evaluates each of the barrels before creating a bottling plan. Some barrels are allocated to the Chris Ringland Shiraz label and others are allocated to Randall’s Hill.
This barrel for this "Single Barrel” selection came from the extreme South-Eastern corner of the vineyard; a sector that faces North-Nor-East and has the shallowest soil (and hence, more often than not, the lowest per-vine yield).
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.