Dave Powell is one of the world’s most awarded wine makers. Torbreck in the Barossa Valley was a pretty big winery and while head wine-maker there from 1994 he got to know people and began to be known. So when he considered a new venture, he had known most of the growers that he’d worked with historically, because he planted a lot of the vineyards to his specification and he bought fruit from great old growers.

When he started Powell & Son in 2014, he wanted to work as a vigneron, with old ungrafted Shiraz, Grenache, and Mourvedre and some Riesling, to make some nice light wines for everyday drinking and some tiny bottlings of ancient vines at a premium level - ancient 100 to 120 year old Shiraz vineyards called Kraehe and Steinert. Those lighter wines, under the Powell & Son label, are raised in mid-sized French foudre over 1,000 litres. His top wines are raised in Troncais barriques, and several other regional wines are in foudres.

Most of the vineyards are ungrafted, farmed organically without certification, and he uses ambient yeast ferments, and open cement fermenters in a large open area, which allows alcohol to evaporate, which decreases the alcoholic strength of the wine through evaporation.


Powell & Son,
Lyndoch,
South Australia,
​Australia
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