The Avon Brae property dates back to the 1840s when the Eden Valley was first settled. The property, with its historic homestead, was purchased by David and Mardi Hall in 1996 from David Forrest who returned as vineyard manager. Avon Brae and adjacent land had been long held by David Forrest and, before that, by his parents and grandparents. David Forrest’s grandfather (Ross) originally planted 25 acres of vines at the turn of the century. The varieties included Shiraz, Grenache, Mataro and Riesling. The income from the vines kept the Forrest family going during the depression but David’s father (Alan) was less enthusiastic about the vines and after Ross passed away the vines were pulled out, somewhere around 1973 or 1975. After that the property was used as a dairy and then, more recently, as a sheep grazing property. Sheep remain on part of the property.
The Avon Brae property comprises 300 acres (122 hectares) in the heart of the Eden Valley. The vineyard is spread over two blocks on the southern part of the property where the elevation is highest at an average of 400 metres. The yearly rainfall averages 600 mls. Plantings total 32.3 hectares (80 acres) including the red varieties of Cabernet Sauvignon (13 hectares or 32 acres), Shiraz (5.75 hectares or 15 acres), Merlot (1.0 hectare or 2.5 acres) and Cabernet Franc (0.5 hectares or 1.2 acres) and the white varieties of Riesling (9.25 hectares or 23 acres) and Viognier (2.85 hectares or 7 acres). Vine row spacings are 2.75 metres with the vines 1.8 metres apart.
All vine rows are orientated in a north/south direction, sloping downhill towards the north in order to facilitate “drainage” of cold air to minimise frost risk. The countryside is typical Eden Valley with majestic river red gums and plenty of moss rocks on the surface (and beneath!). The soil is generally sandy loam over an impeding layer of clay at half a metre, described as yellow podzolic. Trellis is predominantly a single high cordon and the vines are spur pruned with a permanent arm. The viticultural practises are directed towards producing the best quality fruit on a consistent and sustainable basis.