Thistledown was founded by Master of Wine, Giles Cooke who had a vision for a more elegant, textural interpretation of Australian wine.

Initial explorations resulted in access to many of the best vineyards, many of which were the previously unloved Old Vine Grenache. Incredible, historic fruit sources coupled with Giles’ increasingly adept efforts has quickly resulted in a reputation for being amongst the best in the country. Narrating the stories of these wines to an increasingly attentive global audience is Giles’ heartfelt commitment and mission.

McLaren Vale, just south of Adelaide, is one of Australia’s most consistently high-quality wine regions, famed for richly flavoured yet poised reds. The climate is Mediterranean: warm, dry summers and cool, wet winters. Crucially, the Gulf St Vincent lies on its doorstep, sending afternoon sea breezes that temper heat, while evening “gully winds” descending from the Mount Lofty Ranges enhance diurnal range and preserve freshness. Elevations from near sea level to over 300 metres, plus varied aspects, add further nuance to ripening.

Geology here is famously complex and ancient. Vineyards sit on a mosaic of sandy and loamy soils, red and brown clays, ironstone gravels, terra rossa over limestone, and free-draining coastal sands (notably in Blewitt Springs). These differences translate directly into style—from perfumed, fine-boned reds on sand to denser, more structural wines on clay and ironstone.

Shiraz is the regional flag-bearer, ranging from plush, dark-fruited and chocolate-tinged to more savoury, peppery expressions in cooler, higher sites. Old-vine Grenache thrives, delivering fragrant, medium-bodied wines and forming the backbone of many GSM blends with Mourvèdre. Cabernet Sauvignon offers a firmer, mint-flecked counterpoint. Embracing its climate, McLaren Vale also excels with Mediterranean varieties: Fiano, Vermentino and Grenache Blanc for vibrant, saline whites; Tempranillo, Sangiovese and Nero d’Avola for bright, food-friendly reds.

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.

Mourvèdre (Monastrell in Spain; Mataro in Australia and California) is widely thought to originate from eastern Spain, historically linked to Murviedro (Sagunto) and the Valencia/Jumilla heartlands. Heat-loving and late ripening, it thrives in warm, dry climates and on poor, calcareous, well-drained soils. The variety has small, thick-skinned berries and compact bunches, giving deep colour, firm tannins and notable structure.

Viticulturally, Mourvèdre demands a long growing season and sheltered sites; cool, windy flowering can cause coulure, and tight clusters are susceptible to mildew if humidity rises. Canopy management and yield control are essential to avoid rustic tannins, while careful oxygen management in the cellar helps prevent reductive aromas.

Beyond Spain (Jumilla, Yecla, Almansa), Mourvèdre is a Mediterranean stalwart in southern France—key in the southern Rhône (as part of GSM blends) and the Languedoc-Roussillon, and the signature grape of Bandol in Provence, where it makes some of France’s most ageworthy reds and structured rosés. It is also successful in California (Paso Robles, Contra Costa), Australia (McLaren Vale, Barossa), South Africa and Chile.

Stylistically, Mourvèdre ranges from robust varietal reds to blending components that lend colour, tannin and savoury depth. Typical flavours include blackberry, black plum and dark cherry, with notes of violet, black pepper, liquorice, cocoa, cured meat and wild Mediterranean herbs (garrigue). With bottle age it develops leathery, gamey and earthy complexity. Rosés featuring Mourvèdre—especially from Bandol—are dry, textural and gastronomic, offering red berry, orange peel and a subtly spicy, saline finish.