A high, narrow range of valleys north of Adelaide, the Clare is a paradox: a warm-country region that makes Australia's benchmark Riesling — bone-dry, steely, lime-scented, and famously long-lived, thanks to cold nights and cool cellars. Its wines age for twenty years into toast and honey while keeping a piercing citrus core.
Alongside that great Riesling, the Clare's red soils grow deep, structured Shiraz and Cabernet. Settled early by German and Jesuit vignerons, it is one of Australia's oldest and most distinctive regions — and the country's undisputed home of fine dry Riesling.