One of the premium wine producing regions of South Australia, Currency Creek occupies the eastern region of Fleurieu Peninsula. Sharing its borders with Lake Alexandrian and Port Elliot (A coastal village), it’s true bliss to spot Southern Right Whales from a cruise. You may simply enjoy the lakeside setting or witness the bird species at the Coorong National Park. In the past few years, Currency Creek has also been recognised as an emerging wine region that has fast gained a reputation in the wine industry for its impressively-structured Cab Sav and delicate Sauv Blanc.
History of Currency Creek
First explored by Captain Charles Sturt while travelling through the Murray River in 1829-30, the Currency Creek wine region got its name officially in the year 1837. During the next 50 year, river transport and agriculture flourished, however, viticulture was introduced much later, in 1969, by Wally and Rosemary Tonkin. They planted one acre each of Grenache, Riesling, Cab Sav and Shiraz. This was followed by the production of the first vintage in 1972 by Currency Creek Estate (Then known as Santa Rosa Winery). The region received AGI appellations in 2001.
The Terroir
Characterised by slightly cool-climate, Currency Creek shares resemblance with the famous Margaret River wine region. Both witness a maritime climate, without extremes, influenced by the presence of the Southern Ocean and Lake Alexandrina. The fields are sufficiently irrigated by groundwater (Despite the lack of rainfall) that is used during the growing season.
Must-Try Wines
Along with McLaren Vale, Langhorne Creek and Southern Fleurieu, Currency Creek forms part of the Fleurieu Peninsula – home to world-class wines! The region might not have a diverse wine-portfolio, however, has gained a reputation for its fresh and delicate Sauv Blanc flaunting vibrant tropical fruit characteristics. The mild climate also provides ideal conditions for the production of rich and robust Cabernet Sauvignon. The region is equally known for its Rhone Valley-like Shiraz revealing spicy flavours on the medium-bodied palate.
