Heritage Wines
Celebrating 25 years of exceptional wines
The Region
Sweetwater Estate is located in the Belford sub region – a part of the Lower Hunter Valley. Close to the towns of Rothbury and Branxton, this area is well renowned for its terra rossa soils.
The Hunter Valley, north of Sydney in New South Wales, is well regarded as the first Australian grape growing and winemaking region.
The Valley’s first small vineyard plots were planted on the banks of the Hunter River trade route in the early 1820’s, before expanding up the surrounding hill country by the middle of the century.
Synonymous with varietals like Semillon and Shiraz, the Hunter Valley lays sheltered below spectacular surrounding mountain ranges, with the warm and humid climate alleviated by cooling afternoon sea breezes.
The Vineyard
Perched on the eastern slopes of Sweetwater Ridge, the Sweetwater Estate vineyard basks in the warmth of the morning sun and is cooled by the refreshing coastal winds.
Upon the foundations of limestone, red loamy soil layers build a beautifully free-draining terrain for the vines.
Hugged by open farming country to the south, Sweetwater Road to the east, bushland to the west and neighbouring vineyards to the north. The Sweetwater vineyard benefits from the distinct geographical properties of the ridge site and rich minerality of the land.
The Sweetwater Estate vineyard is a distinct, intricate, and picturesque planting of traditional French wine varieties in the heart of the Hunter Valley.
The Fruit
Each year fruit from the Shiraz, Cabernet Sauvignon, Semillon, Mataro and Touriga plantings are crafted into memorable, intricate and polished expressions of the Hunter Valley region.
Sweetwater Estate is a unique site, with each variety possessing a distinct aromatic signature.
Sweetwater Estate Shiraz is entirely 1654 clone and planted on a north-south orientated gentle sloping hillside of the vineyard. The low yielding Shiraz vines produce medium-sized, juicy, thick-skinned, intensely flavoured and vividly coloured berries. Three distinct blocks of Shiraz – the top, middle and bottom of the hill slope – are picked separately for uniquely identified ferments.
Rows of Sweetwater Estate Cabernet Sauvignon grow on the lower slopes of the Sweetwater Ridge. This more sheltered block is a warmer site, producing very concentrated black 125 clone fruit with firm tannings.
The hero white varietal at the Sweetwater Estate vineyard, Semillon, is perched on the hilltop of the estate in deep red loam soil. An unorthodox site for Semillon, the vines produce a much richer and more textural wine than other Hunter Valley iterations. The thick canopy of the closely planted fruit, and east-west running rows, protects the delicate fruit from the hot afternoon sun. The juicy fragile Semillon berries have elegantly thin skin and are bursting with flavour and freshness.
Sweetwater’s newest plantings, Mataro and Touriga are nestled at the bottom of the hill right as you enter the Estate.
The Spanish Mataro is a late-ripening, thick-skinned Iberian variety that thrives in the heat and humidity of the Hunter Valley.
It’s new neighbour the Portuguese Touriga Naçional, or Touriga for short, is an incredibly floral and perfumed red – a hallmark of Sweetwater Estate fruit. The smaller berried vines produce deep violet fruit on the foots of the Sweetwater Ridge.
The Winemaking
Expertly crafting wine today. Brilliantly aging wine for tomorrow.
All Sweetwater Estate wines are 100% from the Sweetwater vineyard. The winemaking is light-handed with a keen focus on expressing the vineyard character, without interference or distraction. Preserving the vineyard expression, fruit integrity and flavour profile through modern and contemporary winemaking, delivers excellence in every sip.
Red wines are fermented as whole berries, entirely on skins with soft extraction to emphasise the floral and fragrant fruit characteristics. Maturation in high-quality fine-grained French Oak for 12-15 months supports and enhances structure, in all red wines.
The sole Sweetwater white, Semillon, is fermented in stainless steel tanks and has weight and richness built through extended lees aging.
