Main & Cherry is a family owned winery in the Adelaide Hills dedicated to creating small-batch wines. Together with their estate vineyards at Cherry Gardens and Clarendon, they also source grapes from passionate growers in other parts of the Adelaide Hills and McLaren Vale. All of their wines begin from the soil up, where nature handles the big things and we gently guide along the rest.
Main & Cherry covers a wide array of wine styles. They are contemporary, polished and excellent value for money.
Main & Cherry delivers on all fronts.
A wave of blue fruits, silky texture, elegance and spice.
Handpicked fruit from our vineyard nestled above the Clarendon township, at one of the highest sites in the McLaren Vale wine region.
We have been farming this site without any herbicide, insecticide or systemic chemicals and use Indian Runner Ducks to forage undervine, and sheep and alpacas grazing over winter.
Gentle handling and winemaking has been utilized every step of the way.
Cherry-berries, warm spice, plump, perky and delicious.
Our bright and vibrant fresh release of the season.
A blend of Grenache (71%), Tempranillo (21%) and Monastrell (8%) gently fermented, basket pressed and bottled without any added sulphites.
An early hand picked parcel from the iconic Brini vineyard in Blewitt Springs.
100% Grenache, grown on ancient sandy soils. Partly fermented in locally made terracotta pots, gently hand plunged with extended time on skins.
Basket pressed and matured for 6 months in seasoned French oak. A fresh, bright style.
Grown at the Slate Creek vineyard, on the northern edge of the Willunga township.
A classic core of pastille and blackcurrant fruits wrapped with supple tannins.
Beef burger with blue cheese and mushroom.
Grown at two exceptional sites in McLaren Vale. 30% from our Piggott Range Vineyard and 70% from the esteemed Gateway Vineyard.
Sassy, fruit driven, lively and generous in style.
Whole berries were retained after destemming the bunches (no crushing took place), before a cool, open top fermentation.
Fermented slowly for 12 days on skins and then basket pressed to seasoned French Hogsheads for 10 months of maturation.
Bottled without any fining or filtration.
We love how well suited Fiano is to the Australian climate, with it’s thick skin and ability to ripen on the vine without losing acidity under the summer sun.
It’s also very versatile in the winery, and our aim is to make a style that is fresh, zippy and attractively aromatic.
We work with a vineyard at Kersbrook, in the warmer northern Adelaide Hills, which we think is a perfect site growing for Italian grape varieties.