THE SUMMERFIELD STORY
You see it sitting on the dining table in front of you. It is captivating, alluring, and you have been known to worship it from time to time. It nestles into your hand as though it has been crafted for you and you alone, and as you pour it into the glass and savour its aromas, you know you are going to remember this moment. As you take your first sip of the dark, velvety liquid you find yourself transcending time and space, absorbed by what took place to bring this bottle to your table…
Behind the Bottle
The quest to produce a bottle of red wine is a mission that many would-be vignerons have embarked upon, but very few have succeeded. Here, we take you behind the bottle, and give you an insight into a family that has been growing grapes and transforming them into deep, hearty, bold reds for 30 years. It is not just the Summerfield family’s longevity in the wine making business that has lead them to being revered by red lovers. It is also their complete commitment to the grapes and to producing a special, memorable red wine.
An introduction to the Summerfield Family
Summerfield is a family business consisting of Ian Summerfield and his two sons, fourth generation Moonambel locals Craig and Mark. Ian tends to the vines daily, and his expertise in farming and viticulture has been passed on to his sons. Additionally, Craig has a Bachelor of Applied Science in Oenology through Roseworthy Agricultural College in South Australia, and has worked in the industry in the Hunter Valley and in Victoria at Yellowglen. Mark has recently taken the reigns as head winemaker, and continues to work with Craig and Ian in developing Summerfield’s award winning labels.
Red with Passion
The Summerfield passion for creating fine wine is evidenced by the daily tendering of the vines and time-honoured wine making methods, such as open vat fermenters, hand plunging and barrel fermentation. As traditional winemaking methods are far gentler than the modern techniques often utilised by large commercial operations, Summerfield is at a distinct advantage as a boutique operation.
The process is soft, yielding to the demands of the fruit so that the maturation of the skins and the extraction of the tannins from the fruit is maximised - ideal for the wines made at Summerfield. The desirability of such methods is highlighted by the recent return to traditional winemaking techniques by some of the larger commercial companies endeavouring to produce a premium batch. Summerfield’s dedication to excellence has resulted in a 30 year legacy of premium wines, winning 148 trophies, medals and awards. Every drop of Summerfield wine lives up to the family seal of approval, and exemplifies full bodied, fruity wine from the Pyrenees.
Regional Characteristics
Summerfield wines have distinct regional characteristics, and the Summerfield family has a long history with the Pyrenees region. Ian Summerfield was raised in a family integral to the development of the local township of Moonambel - his parents were the proprietors of the Moonambel general store for 45 years. Ian’s father was a Moonambel local, and his mother a local from Redbank. Ian worked in the general store until its sale in 1962, when Ian and his brother, Russell, went to work on the family’s property. Ian and Russell’s parents’ affiliation with the land gave Ian a healthy respect and admiration for Australian soil, which is mirrored in the Summerfield’s ongoing commitment to working with the elements to harvest vines laden with high quality fruit.
From the Beginning
In the 1960s, with farming on a continuous downturn, the decision was made to sell a section of the Summerfield property to Walter Henning who then started to develop the land and diversify away from agriculture. Ian took a keen interest in Henning’s activities, and in 1969 that land was planted with Taltarni’s first vines. Consequently to this day, the Summerfield vineyard shares its borders with the Taltarni estate.
1970 heralded a decade of great change for many Australian families, and for the Summerfield clan, it was a watershed year that welcomed a new era. Ian felt that Walter Henning had exposed him to an enterprise that could bring the family prosperity amidst challenging times for the farming industry. Planting grapevines seemed a viable alternative to the other crops Ian and his family had previously produced, and he proceeded to plant 10 acres of predominantly Shiraz vines, which his two sons would grow up amongst in the years to come.
Ian’s plan was to grow the grapes with a view to selling the harvests to Taltarni or Seppelt’s, and he proceeded to sell the early harvests to Great Western (now Seppelt’s) and Chateau Remy (now Blue Pyrenees). However, he had faith that the winemaking industry was going to take off, and acknowledging that he had little understanding of how to turn the grapes into wine, Ian set about building his own winery and sort the advice of a winemaker with veritable celebrity status in the industry, Leo Hurley.
With 50 years experience as a winemaker at Seppelt’s, Hurley provided Ian with excellent council and exceptionally good advice. Hurley’s tutelage helped cement the Summerfield ethos of minimal intervention with the vines, and it is this methodology that Ian refers to constantly today. Additionally, Drew Noon - who was appointed State Oenologist and is one of Australia’s few Masters of Wine - played an important role in the development of Summerfield. Noon continues to be involved with the Summerfield family, returning frequently to the property at Moonambel.
Ian’s eldest son was encouraged to pursue greater interest in winemaking. Craig commenced his studies in viticulture and winemaking in Maryborough, and went on to study at Roseworthy Agricultural College in Adelaide. Craig’s commitment to acquiring an academic understanding of viticulture and winemaking further inspired Ian to plan, build and develop the winery. Craig’s academic understanding of oenology perfectly complemented Ian’s practical experience and knowledge of the grapes.
Ian had come to love the vines and nurtured them with the dedication and commitment a parent has for a young child. Consequently, it wasn’t until recently that he relinquished his position as head winemaker at the winery. In 1987, Ian’s youngest son, Mark Summerfield, was visiting the winery from Adelaide on the premise that he would be staying a short time before moving on to Sydney. But Mark found his father’s passion for the grapes and for the business infectious and has remained at Moonambel since. Mark has learnt the art of blending and winemaking under his father’s guidance, ensuring the preservation of the techniques and philosophies Ian developed with Hurley and Noon.
Style
Since Mark became head winemaker in 1999, Summerfield wines have been further enriched. The wines are a little larger, and a little higher in alcohol, but the success has remained throughout. The Summerfields have been able to add a significant amount of new equipment to the winery, and have increased the crush to an optimal level. When Mark commenced as winemaker they were producing approximately 25-30 tonnes of grapes, which has risen now to approximately 150 tonnes – an impressive rate of expansion. But, the Summerfield promise has remained unchanged and the traditional methods of winemaking will not be compromised.
Relationships
Ian, Craig and Mark have together faced many challenges that could have threatened to destroy the vineyard if it wasn’t for the family’s steely resilience. In 1981, a savage frost destroyed the entire crop, and it was a month before a single bloom reappeared. It was frosts such as this that led to Ian’s conversion to the Scott-Henry system – by which exposure to sunlight is maximised for each vine – and overhead irrigation. Since 1983 the Summerfield’s have only lost one block of vines, and since there are generally up to eight or nine frosts in the early part of the season, this track record is truly remarkable.
The harmonious and complimentary relationship the three Summerfields have formed is apparent in the wines they produce, as each member of the family plays an integral and crucial part in ensuring the wine that reaches the bottle is of the highest quality. The Summerfield family offers customers a personal approach, inviting them to share in a rare family experience. Personal care and attention is bestowed upon every bottle of wine, which is one of the reasons many customers have formed a long-lasting bond with Summerfield.
Minimal Intervention
While minimal intervention is the critical element in growing and developing the Summerfield vines, it is not without daily and sometimes hourly fruit inspections, taste and colour tests throughout the season and intensive handpicking that the wines quality will be ensured. The wines are handmade in small batches to ensure consistency and quality in every bottle. Such meticulous techniques have earned Summerfield widespread acclaim for producing consistent, quality wines.
The Summerfield Promise
There is a guarantee when you open a bottle of Summerfield, and it is that you will not be disappointed. The wines elements are balanced perfectly - the fruit, the acid, the tannins, the complexities of the wine, and the wines’ overall approachability come together in harmony. These factors deliver an unforgettable wine best enjoyed with a hearty game dish such as duck or hare, and you can be sure that it will not disappear into the background with rich foods such as these.
Looking forward
Looking to the future, Summerfield’s strategy is to maintain a premium quality wine that is going to strike a cord with devotees and new recruits alike, and continue to be one of the few wineries capable of producing such a dramatic red without compromising the complexities of the fruit. Summerfield remain fully committed to fully expressing the ambition of ‘Red with Passion’.
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