Lone Palm Vineyard lies in Marananga on the western ridge of Barossa Valley, established in 1992 and named after a solitary palm tree that overlooks the heritage cottage and vines. The estate combines traditional winemaking with a modern focus, led by Tom, who brings years of industry experience. Wines are crafted with respect for the land, using techniques such as whole-bunch fermentation for Grenache and seasoned oak maturation for Shiraz and other varieties. Besides Grenache, the vineyard grows Eden Valley Riesling and old vine Shiraz, drawing on fruit from some of the region’s oldest blocks and celebrating Barossa’s unique terroir.

Barossa Valley, just north of Adelaide in South Australia, is one of the world’s classic warm-climate wine regions. Broad valley floors and rolling hills sit in the rain shadow of the Mount Lofty Ranges, creating hot, dry summers, cool nights and long, even ripening. Gully breezes, altitude shifts, and (often) dry-grown old vines help preserve acidity and concentrate flavour, while irrigation is used sparingly where needed.

Soils are diverse and a key to site expression: red-brown loams over clay, sandy loams on the valley floor, ironstone and quartz gravels around Marananga and Greenock, and leaner, stony patches on slopes. This mosaic supports some of the world’s oldest surviving, own-rooted vines.

Shiraz is the emblem—typically full-bodied and plush—with Cabernet Sauvignon, Grenache and Mataro (Mourvèdre) close behind; GSM blends are a regional specialty. Whites include textured Semillon, generous Chardonnay and a rising cast of Mediterranean varieties (Fiano, Vermentino).

Styles span rich, oak-matured icons to fresher, medium-bodied interpretations. Classic Barossa reds deliver dark plum, blackberry and black cherry layered with chocolate, licorice, anise and warm spice; whole-bunch and French-oak regimes can add peppery lift and floral top notes. Semillon shows lemon curd, brioche and honey with age, while modern whites lean citrus, pear and a faint saline snap. The best wines combine power, polish and age-worthy depth.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.