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Pete Schell has been working with Clairette for many years, using it as a blending component in the much-loved Lola and occasionally giving in to the urge to make a straight bottling. It’s a fascinating variety that naturally holds its acidity and brings freshness and depth to many a southern Rhône white blend. The fruit is sourced from a single parcel of hardy Clairette vines anchored in the elevated heights of Rowland Flat on the eastern side of the southern Barossa Valley. The fruit ripens slowly, allowing flavour and weight to build while retaining fresh natural acidity. Who says the Barossa can’t produce great whites?