Frederick Stevenson  - Hongell Vineyard Grenache (2019)
Frederick Stevenson  - Hongell Vineyard Grenache (2019)

Frederick Stevenson - Hongell Vineyard Grenache (2019)

Staff Pick

Old vines, Biscay Clay soils, 30% whole bunch ferments, old barrels and sulphured just prior to bottling. 

Wines of incredible energy and character are coming out of a warehouse in the middle of Adelaide, proof that you don’t need a chateau or high-tech equipment to make good juice. With their attention-grabbing artwork and focused freshness, they’re truly expressive of the guy behind the label. Frederick Stevenson, the winemaking alias of Steve Crawford, appeared in 2011, and has been defying vinous norms ever since. Steve/Fred’s frank charisma and enthusiasm make it a challenge to keep up with him, but we managed to pin him down when he was in London recently to get the full story.

With hindsight it seems inevitable that Steve would end up making wine. Originally, he hoped to be a chef, but while working in a garden store he realised he wanted to do something that involved travel and being outside. He studied viticulture and worked in cellars and vineyards across South Australia. He talks about the difference between the traditionally European path into winemaking – being born into wine from living in a certain region – versus the Aussie way: ‘I was surrounded by wine but not involved in it; the whole thing is more industrialised, you go to study wine and then decide to do it, it’s not so much “in the blood”’.

Red Fruit, Dried Herbs, Fine Tannin Backbone, Juicy Acidity.

Short Rib Pasta, Braised Lamb Shank, Veal Marsala

About the Winemaker

Wines of incredible energy and character are coming out of a warehouse in the middle of Adelaide, proof that you don’t need a chateau or high-tech equipment to make good juice. With their attention-grabbing artwork and focused freshness, they’re truly expressive of the guy behind the label. Frederick Stevenson, the winemaking alias of Steve Crawford, appeared in 2011, and has been defying vinous norms ever since. Steve/Fred’s frank charisma and enthusiasm make it a challenge to keep up with him, but we managed to pin him down when he was in London recently to get the full story.

With hindsight it seems inevitable that Steve would end up making wine. Originally, he hoped to be a chef, but while working in a garden store he realised he wanted to do something that involved travel and being outside. He studied viticulture and worked in cellars and vineyards across South Australia. He talks about the difference between the traditionally European path into winemaking – being born into wine from living in a certain region – versus the Aussie way: ‘I was surrounded by wine but not involved in it; the whole thing is more industrialised, you go to study wine and then decide to do it, it’s not so much “in the blood”’.

Tasting Notes

Red Fruit, Dried Herbs, Fine Tannin Backbone, Juicy Acidity.

Pairings 

Short Rib Pasta, Braised Lamb Shank, Veal Marsala