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WINE :: Lion Mill Vineyards

Lion Mill owes the first stages of settlement to works to extend the Eastern Railway from Fremantle beyond Guildford (WA) in the 1880’s. Adelaide contracting company Wright and Co were responsible for the work on a route to Chidlow’s Well on the Old Northam Road. The route passed by the developing settlements at Darlington and Smith’s Mill, the pit sawing settlement that was to be Sawyers Valley and on to Chidlow’s (east of Perth, WA).

The prospect of expanded operations and the availability of large reserves of timber on the concession attracted yet another South Australian company to the area. Lion Timber Yards which David Bower had established in Adelaide in 1846 and which his brother-in-law Richard Honey now owned, purchased the site from the Bank in 1890. By the end of the 1880’s they were part of a business shared with James Port, son of a Melbourne timber merchant. Port managed the re-named Lion Mill for almost three years and when Honey died in 1892 he purchased most of the company assets in WA.

Some years after the first settlement, the township of Lion Mill was declared in March 1899 and in 1906 became the site for the offices of the Greenmount Roads Board.
In 1975 the land was subdivided and both lots sold later the local marine dealer. He subsequently sold one lot to the developer of the Carosa Vineyard who planted the first vines there in 1986. A descendant sold the other lot to the developers of the Lion Mill Vineyard who planted their first vines in 1999.

In 2008, Peter and Noelene Reeves and Patrick and Ann Bertola formed a partnership company to operate the vineyards cafe as one entity – Lion Mill Vineyards. The combined area under the vines presently totals about 2.5ha with plantings in progress to increase this to about 3ha. The vineyard is planted to; Chardonnay, Semillon, Orange Muscat, Shiraz, Cabernet, Merlot, Zinfandel (also known as Primitivo) and Durif. It also has a new planting of Tempranillo (about .25ha) and this year the owners will plant approximately .25ha of Savagnin Blanc, a grape closely related to Traminer and incorrectly thought of as Albarino. They also plan to graft some vines to add to the small number of Petit Verdot that is currently used for blending, and to introduce the white variety Flora to production.

Vines are drip irrigated under a monitored programme based on soil moisture levels and developed in conjunction with Waterwise. Total grape production is currently about 12 tonnes and is planned to increase this to about 20 tonnes with work in the Carosa Vineyard.
Wine making is in the very capable hands of Josh Davenport and Rachael Robinson from Myattsfield Vineyard and Winery in Carmel. With the dedication of all those involved plus the standard of their wines, the future for Lion Mill Vineyards looks very bright indeed.

Anthony’s Selection
Lion Mill 2008 Blanc de blanc
A youthful, pleasingly dry sparkling Chardonnay that opens with a persistent ‘bubble’. Pears and citrus fruits feature on both the nose and the palate of this lovely light-medium weight food friendly wine. High Bronze Medal Standard

Lion Mill 2009 Classic White
This pleasant Semillon/Chardonnay blend shows big peach and slight tropical fruit on the nose with just a touch of fruit sweetness on a slightly subdued palate. Very good drinking over the next year with chicken cooked with verjus. Bronze Medal Standard
Lion Mill 2008 Sparkling Shiraz
Opening with excellent youthful purple mousse of light-medium hue, this dry(ish) bubbly shares plums and spices on a ripe/warm nose and palate. Slightly abrupt finish. Very enjoyable drinking now with stuffed capsicums. High Bronze Medal Standard

Lion Mill 2007 Shiraz Reserve
A very youthful purple of medium-full hue greets the eyes and is followed by ripe plums, spices and salt (yes, really!) on a dry, firm red, finishes with a ‘slippery’ mouth feel. Good shoirt term drinking. Bronze Medal Standard
Lion Mill 2008 Fortified Cabernet
This obviously young Vintage Ruby fortified opens with an intense nose of fresh fruit and brandy spirit, but with slightly lighter colour and body than a vintage ‘port’. It does however offer all the intense fruit characters of a young Vintage Ruby, without having to wait ten years for it to become drinkable. Delicious! Silver Medal Standard