Since 1912, the Osborn family has tended the 19th century vineyards and from 1927, made wine at d’Arenberg, their winery located in South Australia. Land for many of the region’s old vineyards was originally cleared using the Stump Jump plough, a South Australian invention which enabled the ploughshare to jump over the gnarled roots of mallee Eucalyptus trees, saving valuable time and resources. The grapes used for this Stump Jump are from predominantly very old bush-vine Grenache, Shiraz and Mourvedre vines. Small parcels of grapes sourced from various vineyards were gently crushed, fermented in traditional open-tanks, basket pressed in new oak barrels and matured prior to bottling for 18 months. 14.5% alcohol by volume.
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