SBW Vineyard.png


Adelaide Hills, SA

Winemaker Tarrant Hansen left Adelaide Uni with a postgrad winemaking degree and a thirst for the world of fine wine. A love of Nebbiolo led him first to Piedmont, Italy where he learned old techniques of hand-crafting Nebbiolo from some of the finest fruit in Barbaresco, before moving on to vintages in Stellenbosch, South Africa and more cool climate winemaking in Marlborough, NZ. Closer to home Tarrant has worked for a number of wineries across south Australia in the Barossa valley, Langhorne creek and the Adelaide hills.

After seeing so many of the world's wine regions he returned to the Adelaide hills to create his own label, Spider Bill Wines. The winemaking ethos here is firmly based on creating wines with structure and elegance which reflect the premium, cool climate vineyard parcels of the Adelaide Hills The Piccadilly Valley sub region of the Adelaide Hills is the highest altitude viticultural region of SA and also the coolest, suiting both Pinot Noir and Chardonnay as it allows the grapes a longer ripening period on the vine to further develop their flavor profile and tannin ripeness.

The selection of the site for the Pinot Noir goes further by selecting a vineyard with an Eastern facing slope, keeping the grapes away from the warmer afternoon sun. The Shiraz comes from the southern end of the Adelaide Hills GI, in Kuitpo. This is a warmer pocket of the Hills, allowing the Shiraz to achieve flavor ripeness whilst still maintaining great structure and the finesse associated with cool climate Shiraz.

Indigenous ferments, long skin contact, minimal sulphur additions and hands-off winemaking are all part of the Spider Bill story towards creating terroir driven Adelaide Hills classics-in-waiting


2017 Spider Bill Wines Chardonnay

Adelaide Hills, SA

Superb Chardonnay that’s certainly on the racy end of the spectrum, Tarrant’s taken a lot of inspiration from Chablis for his flagship white which seems to suit this very high altitude ‘Hills site perfectly. The ’17 needed some malo to temper the huge acidity offered by the long, cool growing season but it only seems to add to the appeal of this very well styled white

100% Chardonnay in the Piccadilly Valley, dry grown, limestone and schist, 580m ASL, ferment in French oak, 40% malolactic fermentation, then 10 months ageing in French Oak (15% new), lees stirring every week, very light filtration, 3 months in bottle before release, screwcap


2017 Spider Bill Wines Chenin Blanc

Adelaide Hills, SA

Like the other wines in the Spider Bill range, the Chenin Blanc is lightly weighted by carries plenty of texture and freshness in its DNA. Here's a wine crafted to express the Adelaide Hills above all else; it could never be mistaken for Vouvray, but that's not its mission. Instead, this inaugural release of Chenin blanc offers a bright, crisp and energetic addition to the lineup that defines the 'Hills cool climate nature

100% Chenin Blanc from the Adelaide Hills, limestone, 500m ASL, fermented with native yeast in French oak, no Malolactic fermentation, 6 months ageing in used French Oak, lees stirring every week, light filtration, 1 month in bottle before release, screwcap


2017 Spider Bill Wines Dolcetto

Adelaide Hills, SA

After having worked with the variety in Piedmont's cool climate Barbaresco sub-zone, it made plenty of sense for Tarrant to put his signature on some local Nebbiolo fruit soon after. Made in what's best described as a nouveau style, or novello as the Italians would call it, this spends a short amount of times on the skins, with plenty of carbonic influence from some whole-bunch maceration. It's fruited up, vibrant and begging to sit in an ice bucket or in the fridge for an hour before drinking. Very drinkable juice

100% Dolcetto from Uraidla in the Adelaide Hills, limestone, 400m ASL, fermented in stainless steel, 50% whole bunch, short 5 day maceration, 3 months ageing in stainless, light filtration, 1 month in bottle before release, screwcap


2017 Spider Bill Wines Pinot Noir

Adelaide Hills, SA

Since the first release in 2015, the USP of  Tarrant’s Pinot Noir has been the focus on structure rather than a simple red-fruit character. Thanks to the focus on the ‘Champagne’ clones of D5V12 and 386, the wine always takes on a lighter than expected appearance but more than makes up for it with a serious, sinewy palate that belies not only its colour but its pricepoint. This year, with the addition of some 115 Burgundy clonal material, the wine steps it up with layers of the red fruit that the ‘Hills is best known for, whilst retaining its trademark chiselled structure

100% Pinot Noir in the Piccadilly Valley, D5V12, 386 and 115 clones, limestone and schist, 450-500m ASL, ferment in stainless steel, 30% whole bunch, 20 days maceration, then 10 months ageing in French oak (10% new), 2 months in bottle before release, very light filtration,


2017 Spider Bill Wines Pinot Noir 'Arranmore'

Adelaide Hills, SA

Recently purchased by the CRFT guys, Candice and Frewin, the Arranmore vineyard in Carey Gully has plenty going for it, not least the recent certification to organic, and especially the positioning meaning it’s always cold and it’s always windy on Arranmore which is particularly handy for Pinot Noir. It’s mostly 115 clone up here, so the profile is very different to the regular bottling; regardless, Tarrant’s style shines through in the Arranmore, it’s easily Spider Bill Wine’s best wine to date (plus the black label looks the absolute business)

100% Pinot Noir from Carey Gully, 115 and D5V12 clones, loam and ironstone and quartz, 500m ASL, ferment in stainless steel, 20% whole bunch, 20 days maceration, then 10 months ageing in French oak (20% new), 2 months in bottle before release, very light filtration, 70 dozen produced, stelvin