Jauma was established by James Erskine in 2010 in the Adelaide Hills. James had originally trained as a hotelier and cook, with an ambition to open his own restaurant. He thereafter received several prizes for his work as a sommelier, such as the ‘2008 Australian Gourmet Traveller Sommelier of the Year’ and the ‘Negociants Australia Working With Wine fellowship’. He travelled to Germany, London and Japan, living and working, before studying oenology and agricultural science on his return to Australia. During his study at the University of California Davis, he made many trips to Napa and Sonoma, and learnt about making wine and seeing where the grapes would take him. Jauma was therefore founded with this philosophy in mind, and the desire to make wine with ‘no additions, subtractions, divisions or multiplications.’ Jauma sources its fruit from several vineyards in McLaren Vale, under the watchful eyes of vineyard consultants Fiona Wood and Dave Gartelman. In 2018 James purchased an organic cherry farm in the Adelaide Hills, with 1,200 cherry trees and 15 varieties, which people are able to pick for themselves at certain times of year. In 2020 the farm will also be planted with grapevines; currently growing in their nursery are Chenin Blanc, Savagnin, Cabernet Franc and Traminer varietals.
All of Jauma’s wines are free of preservatives and are sourced from McLaren Vale. On the lighter side is the ‘Thousand Fires Semillon Chenin’, in which the wine is fermented on the skins, giving it an orange colour and a honeyed, tropical edge. The ‘Blewitt Springs Grenache’ is a light-to-medium bodied wine with ripe cherry aromas and flavours that can be enjoyed in 10 years, or right now.
Check out more about Jauma on the website.