I had the opportunity to visit K1 by Geoff Hardy recently, big thanks to the Uni of Adelaide for organising the trip. I’d read about the stunning cellar door and heard fantastic things about the wines so I was very excited for the opportunity to get out there (it’s about an hours drive from Adelaide CBD).
Geoff Hardy’s great-great-grandfather was the original Thomas Hardy who first planted grapes in South Australia in the 1950s and was one of the founding fathers of the Australian wine industry. Geoff set out on his own in the 1980s buying an old dairy farm with wife Fiona to set up K1 wines. It was the first vineyard in the Kuitpo region in the Adelaide Hills – hence the name K1.
The vineyards are 250m above sea level and benefit from the cooler climate. They have 17 varieties planted here in the Adelaide Hills but Geoff also has vineyards in other locations too so has 34 varieties in total to play with. He is passionate about growing grapes, a true viticulturalist at heart and despite being up until 3am the previous night harvesting he still made time to say hi to us all.
Geoff was very excited for this years vintage – “Pinot’s a bit light but flavours are amazing this year as it’s been so cool…the weather has been perfect”. I asked what he was most proud of across his range at the moment and he highlighted his Cab Sav which “has its own unique style…it’s not a Coonawarra or Margaret River Cab”. He also recommended the Tannat – a grape I had never tried before, described as “really beautiful, ripe and robust” – my taste buds were tingling!
Geoff Hardy, 2022
Our tasting took place beside the lake at the stunning cellar door – I’d read great things and I certainly wasn’t disappointed. A gorgeous, tranquil spot to enjoy a glass or two. The space can also be hired for events and weddings and is very popular, I can see why! Click here for more details.
We were hosted by Yuan Yuan, a fellow Uni of Adelaide Alum and the export manager for K1 who took us through the wines:
- 2021 Sauvignon Blanc – this was a lovely fresh wine, aromatic with lychee, tropical and herbaceous notes. It wasn’t overpowering and had excellent crisp acidity. A really delicious Sauvignon.
- 2021 Gruner Veltliner – this Gruner is made in a fresher style, it’s picked earlier to maintain the acidity. It had crisp green apple and peach flavours. We didn’t try it this time around but Geoff also makes a handcrafted Gruner that is picked later and made in a more aromatic, oily style.
- 2021 Arneis – this is an Italian white grape variety that you sometimes find blended with Nebbiolo to soften and add aromatics. This was a white wine with delicate stone fruit flavours and balanced acidity.
- 2020 Pinot Noir: some of the fruit in this wine goes through carbonic maceration, a process which gives the wine more juicy, cherry red fruit flavours and sometimes even confectionary notes. This wasn’t too sweet – pretty red berry flavour, soft mellow tannins with some earthier undertones.
- 2018 Cabernet Sauvignon – this is a single vineyard wine that has spent 20 months in French barrels. This was an impressive wine, very rich in the mouth with red fruit, black fruit, hints of graphite and eucalyptus in there too. Strong tannins and the flavour just kept going and going. Definitely one to try again in 10+ years.
- 2019 Durif – a niche variety that is often nicknamed petite Syrah as Syrah is the parent grape variety. Dark plum fruit with a lot of peppery spice. Really interesting to try – Shiraz’s baby.
- 2018 Tannat – Tannat has just been approved to be used in Bordeaux going forward so we’re likely to hear more about this grape in the future. And I hope so too as I thought this wine was absolutely delicious (and not just because Geoff had recommended it!) lovely blackcurrant nose, deep dark fruit, graphite hints, rich and full bodied. It’s very late ripening, a big serious wine with loads of tannin – another one to try again with some age.
- And last but certainly not least the 2016 Tzimmukin, the flagship wine. This wine is made in the Amarone style by hand picking the grapes and allowing them to dry (for around 7-10 weeks) before going through the winemaking process. This has the effect of creating a richer style and that was clearly evident in this wine. Apparently, one of the more intriguing wines created in biblical times was the ‘Tzimmukin’, using slightly dried grapes to increase strength and longevity! Really rich, baked fruit and spice (think Christmas pud!) – it’s a blend of Cab Sav and Shiraz.
The wines were truly excellent and the tasting experience was brilliant – fantastic to try some new varieties as well as showcasing different winemaking techniques. But the setting of this cellar door is the crown jewel, you could melt hours away here. It may be in the middle of nowhere but this place is a must to visit.
Details of all the wines and bookings for the cellar door are on the website.
