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Under the sun: spend a day at McLaren Vale’s Angove vineyeard

Between the vines. Photographer and filmmaker Alice Wesley-Smith sends RUSSH postcards from a weekend spent in wine country at Angove vineyard and cellar door, McLaren Vale.

"Some of the oldest vines on the property starting to sprout for this years grape harvest."

"Chief Winemaker and excellent host Tony Ingle talking about the terroir of Angove and the variety of soils, wind conditions and temperature variation on the vineyard that all affect the taste and flavour of the wine."

"Lunch amongst the vineyard, all paired with matching Angove certified organic wine."

"Delicious farm to table lunch from celebrated local restaurant The Salopian Inn in McLaren Vale, using ingredients sourced from their organic kitchen garden and other local suppliers and producers."

"On the certified organic Angove vineyard ducks are used to eat the snails. Their flock of 20 indian runners are rotated throughout the vineyard each day and feast on snails and other vine-dining insects."

"Owner and chef Karena Armstrong from The Salopian Inn talking through her menu and the philosophy behind her restaurant, and their sustainable use of local, seasonal, organic ingredients."

"Table set for lunch using Australian native flowers sourced from in, and around, Maclaren Vale."

"As they can’t use chemical fertilisers and pesticides, dandelions and other weeds are left unattended and utilised as ground cover to protect the top soil and keep important nutrients in the soil."

"They continually think about ways in which they can use nature to work in balance with itself. The most happy, hilarious and well fed ducks."