Ngeringa was established by Erinn and Janet Klein in 2001 in the Adelaide Hills. They met during their years at Adelaide University in 2000, with Erinn focused on winemaking and Janet on viticulture. The three vineyards, ‘The Summit’, ‘The Rufus’ and ‘The Iluma’, are part of a 75ha farm that has been certified as being biodynamic since 1993. These sustainable vineyards provide a balanced and healthy environment in which the vines can grow by relying on natural remedies rather than artificial herbicides and pesticides. Everything - from viticulture and winemaking to the labelling of bottles - is done on site by Erinn and Janet. Ngeringa’s vines are planted close together, so selective fruit picking can be done by hand. While they believe in minimal intervention, Erinn is not afraid of filtering or adding acid when necessary, as ‘we don’t make natural wine’, a term which is still sneered at by many in the wine industry. The three vineyards grow a variety of grapes: Chardonnay, Pinot Noir, Syrah, Viognier, Sangiovese, Nebbiolo, Aglianico and Tempranillo.
Ngeringa have two labels: ‘JE’ for ‘basic’ wines, and ‘Ngeringa’ for higher-priced drops. The ‘Mount Barker Syrah’ is their premium bottle, an elegant and refined wine with aromas of green peppercorn, blueberries and dark fruits with earthy flavours. The ‘Uncultured Pinot Noir’ is made using carbonic maceration, a technique employed for creating Beaujolais, resulting in an extremely fruity wine. The ‘Uncultured Syrah’ is made in a similar fashion, a style of Syrah that is becoming increasingly popular, in counterpoint to many big Australian reds.
For more information on Ngeringa and their wines, head to their website.