Abbey Rock produces elegant wines from premium South Australian vineyards. Viticulture is varied to suit the terroir and topography of each vineyard to optimise the intensity of fruit flavours. Every vintage, winemaker Les Sampson selects only those grapes that deliver the complex varietal characters and elegant style for which the brand is known. Attentive vineyard management and constant monitoring of the ripening process, particularly at approaching vintage enables accurate assessment grape sugar levels for the timing of harvest.

Grapes are harvested at night in cool conditions and pressed quickly, with white must immediately transferred to refrigerated stainless steel tanks to prevent oxidation and preserve the wine's crisp. savoury character. Only aged French oak is used to mature our red wines, resulting in smooth, finely structured tannins that impart a wonderful dimension to drinking pleasure and enable cellaring for many years.

The Abbey Rock name derives from the stone foundations laid for a small church in the Adelaide Hills. This "Abbey" was to be built by a disgraced Belgian monk, Justin de Ligny, who was wrongfully expelled from his monastery later reconciled with his superiors, but died before he could return.