Sven Joschke Wines

South Australia

SUSTAINABLE - MINIMAL INTERVENTION - VEGAN

Life has its twists and turns. Sometimes the horizon is as direct as the crow flies, and other times, we take the scenic tour. Sven Joschke, born and raised in the Adelaide Hills, has definitely taken the long way home.

Spending the last 15 years abroad and interstate, Sven decided to ditch his life as a Chartered Accountant and come back home to South Australia. Swapping the Casio and spreadsheets for his ultimate calling of wine, at least he can now claim market research when enjoying some plonk!

Guided by ‘Schwatta’ and Shelly from Biscay Rd in Tanunda, and inspired by his experience making wine in Jura, France, the mission has been simple from the get go – make it delicious, work your backside off, do it with love and most importantly, let nature do the talking.

Roping in two of his mates to the shenanigans, bringing Sven Joschke’s wine to life has required many detours, back roads and long-cuts…but it’s finally here.

So enjoy the destination, crack a bottle of this delicious juice and get up to some inspired mischief.

2022 SVEN JOSCHKE ‘LA JUSTINA’ CHARDONNAY – ADELAIDE HILLS, SA

In a round about way, we worked our back to Woodside after a disastrous 2020. Immaculate care was taken in the vineyard with up right shoot positions carefully held in place with catch wires, obnoxious weeds taken care of with undervine slashing. Put simply, maximum care and minimal external inputs. Barnard 76 Chardonnay clone at an elevation of 383m, 40 yo vines were handpicked and immediately destemmed and pressed. After 24 hours of cold settling pre ferment, juice was racked to 80% new and old French oak for barrel fermentation, remainder to tank. Juice sat on lees for 11 months, racked and bottled unfined and unfiltered with minimal sulphites.

2023 SVEN JOSCHKE L’AMBRE – BAROSSA VALLEY, SA

First component – Muscat à Petits Blanc 40 yo vines, destemmed and wild fermented dry on skins. 2 weeks skin contact with cap meticulously maintained. Basket pressed to neutral French oak and stainless steel tank. Second component – Semillon sourced from the Valley. Destemmed, wild fermented on skins and macerated for 2 months. Basket pressed to tank to settle, racked to neutral French oak and stainless steel tank. Blended after 8 months in barrel, bottled unfined and unfiltered. Minimal sulphites on bottling

2023 SVEN JOSCHKE ‘LA ADELINE’ ROSE - BAROSSA VALLEY, SA

Mataro and Grenache fruit was sourced from the local lads at the Valley Hotel from Stockwell Road on the Valley Floor and Biodynamic Cinsault from infamous Wayne at Smallfry Wines. Fruit was handpicked early in the morning to ensure fruit was cold, raced back to the winery with Mataro and Grenache destemmed and immediately pressed. Cinsault stalks were beautifully ripe so we took the opportunity to direct press bunches to give the Rose Wine a little extra tannin and herbaceousness. Cinsault juices were directly added to Mourvedre and Grenache juice in tank to settle for 24 hours and racked off solids. Part barrel fermented in a neutral French oak puncheons and in stainless steel tank. Both barrels were racked off fine and malo lees when dry to minimise lees contact and blended. Minimal sulphur added on bottling, no fining or filtration. Guava, Peach and Passion Fruit pith, Watermelon. Structure and texture.

2023 SVEN JOSCHKE ‘LA ELEANOR’ SANGIOVESE – LANGHORNE CREEK, SA

Fruit from our long standing site in Langhorne Creek picked at 12 baume, fruit was destemmed and fermented as a single parcel this year. Pressed at 2 baume to minimises extraction from skins and seeds with the intent to let the fruit shine. Despite the early press, classic Sangio soft and dusty tannins still accompany this wine. Single vineyard 25 year old Sangiovese vines from Langhorne Creek, another cracker year from the Horn despite difficult growing conditions. Bag pressed to settling tank and racked post malo. Wine sent to neutral French hog heads and tank for 6 months and bottled unfined with minimal sulphur added on bottling. Glazed Cherry, blueberry and blue fruits on the nose with spice, texture and length. Beaujolais Nouveau style inspired with that classic rustic Italian edge and dusty tannins.

2023 SVEN JOSCHKE FUME BLANC - LANGHORNE CREEK, SOUTH AUSTRALIA

Eden Valley provided for us in a difficult higher altitude ripening GI. Fruit came off later than expected but still delivered what we were after. Destemmed and pressed to the chilling tank, racked after 24 hours to puncheons and a small second use barrique for barrel fermentation. A component of fruit/berries was held separate and wild fermented in a new pure toast rotating Taransaud 600ltr barrel. 2 month skin contact. Greater varietal expression from V22 but still holding texture and flesh.

2021 SVEN JOSCHKE ‘DAS KLAUS’ SHIRAZ - ADELAIDE HILLS, SOUTH AUSTRALIA

Sourced from my main man Tommy Schiller, 25 year old vines. 100% destemmed berries were fermented in stainless steel tank with minimum allowable pump overs and punch downs. Free run was racked at 3 baume straight to French oak barrels for barrel fermentation. Skins were pressed straight to tank and the racked off fine and malo lees post ferment. A lean, super approachable Barossa Syrah without the over extraction. Minimal sulphur added on bottling, no fining or filtration.

2022 SVEN JOSCHKE SEMILLON PET NAT - BAROSSA VALLEY, SOUTH AUSTRALIA

Sven, once a Chartered Accountant, rid his calculator and spreadsheet for a pair of secateurs and long afternoons spent in the cellar. Barossa Valley Chardonnay with a fizz. Bag pressed and fermented in bottle with punchy peach and that classic depth that Chardy does so well. No fining, sulphites or extras. Fruit speaking for itself. Just juice. Judiciously delicious.

2021 SVEN JOSCHKE ‘LE ELIZABETH’ VIOGNIER - ADELAIDE HILLS, SOUTH AUSTRALIA - LIMITED

Sven Joschke La Elizabeth Viognier 2021 boasts a bold character thanks to wild fermentation and oak aging. Expect a rich aroma of stone fruits with possible funky or floral hints. The full-bodied palate offers a “winter warmer” experience, hinting at honeyed oak and weighty textures. This complex Viognier pairs well with cheese for a decadent indulgence.

2021 SVEN JOSCHKE ‘GILLIANNA’ GRENACHE - BAROSSA VALLEY, SOUTH AUSTRALIA

The 2021 Sven Joschke “La Gillianna” Grenache is a medium-bodied red wine from the Barossa Valley in South Australia. Made from Grenache grapes grown on sandy soils, this wine utilizes whole bunch fermentation and minimal intervention techniques. Expect aromas of ripe cherry, fruit cake, and spice. On the palate, it should be elegant yet flavorful, with good balance thanks to its moderate 13.8% alcohol content.

2022 SVEN JOSCHKE ‘VSVP’ SHIRAZ PORT - BAROSSA VALLEY, SOUTH AUSTRALIA

Ditch the sugary Aussie Ports! Sven Joschke’s 2022 “VSVP” Shiraz Port takes inspiration from Portugal, offering a drier and more complex experience. Imagine a full-bodied wine with firm tannins, bursting with spicy aromas and hints of black fruit and baking spices. Unlike its sweeter cousins, this Barossa Valley Shiraz Port leans toward a savory and nuanced profile, perfect for those seeking a unique adventure in the world of fortified wines.