Battle of Bosworth makes single vineyard, organically grown wines from our family vineyards located in McLaren Vale, South Australia. Battle of Bosworth was established in 2001 by Joch Bosworth and Louise Hemsley-Smith. The wines take their name from the original Battle of Bosworth, fought on Bosworth Field, Leicestershire, England in 1485.
Joch and Louise have been growing their grapes organically for over 21 years. Joch's vision saw him convert 24 acres of vines to organic viticulture in 1995. In 1999 they gained their organic certification from ACO P/L (Australian Certified Organic). This process represented a big leap of faith in many regards, not least because in those days 'organic' was not the buzzword it is today. Their vineyards were the first in McLaren Vale to achieve organic certification too and they were the very first winery to release an organic wine.
While well-known for their organic certification, the outstanding quality of wines produced at Battle Of Bosworth should not be overlooked. These are wines of flavour, texture, purity and balance, with some of the region's leading examples of Shiraz, Cabernet Sauvignon and Graciano currently being crafted by the team at Battle Of Bosworth.
Winemaking: We pick our Four O’clock Chardonnay at night, or early in the morning to keep the grapes cool and help jolly along the delicate nectarine and stone fruit characters and not lose them. Joch and the team make this wine in batches so we end up with different components when it comes time to put the wine together and bottle it. We get our Chardonnay from 3 different (organic) blocks on the vineyards, so each batch brings its own peculiarities of site with it to the mix. We try our very hardest to keep the ferment away from oxygen, and the grapes undergo a cool ferment in stainless steel tanks. We don’t allow the wine to go through the secondary malolactic fermentation, because we want to protect the natural acidity.
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