七山酒莊是由奧地利天主教耶穌會修士所設立的；這追溯至西元1851年，務農出身的Franz Weikert想要建立一個享有宗教自由的社區，避免歐洲當時在政治和宗教上的迫害，於是他帶領了一批人數約130位的天主教徒，和兩位奧地利天主教耶穌會修士Aloysius Kranewitter、 Maximillian Klinkowström來到南澳大利亞的阿德萊德(Adelaide)。
酒莊成立至今已有過七位耶穌會的釀酒師，而目前仍與釀酒團隊密切合作的是約翰‧梅(Brother John May)──致力於推廣克萊爾谷和七山酒莊之佳釀的耶穌會修士。
創始者系列(Inigo range)乃是七山酒莊向耶穌會創始者依納爵‧羅耀拉(Saint Ignatius of Loyola)致敬，紀念他努力不懈盡力改善他人生活之善舉。克萊爾谷單一品種葡萄酒的經典款之一便是七山酒莊的卡本內‧蘇維翁。
St. Ignatius 聖依納爵
聖依納爵紅葡萄酒是一個具有強烈波爾多混釀風格的紅酒(Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc)。此款紅酒由七山酒莊栽種的優質水果製成，結構扎實並帶有典型卡本內蘇維儂的雪茄盒香氣及明亮的紅色漿果風味，堅實的丹寧則保持了整體的平衡。
這四種葡萄各自帶來特別的風味，為這款葡萄酒增添了相當的複雜度。Cabernet Sauvignon帶來強烈的紅色莓果和厚實的單寧、Merlot增添了紫羅蘭花香，也讓單寧更滑順柔和、Malbec賦予酒濃烈的深色和梅子般的香氣，使該酒更為豐富多變，和Cabernet Sauvignon相似的Cabernet Franc，有著顯著的覆盆子、黑醋栗和紫羅蘭的香氣。雖然這是一款法國波爾多混釀風格的葡萄酒，這些葡萄卻也適應七山酒莊涼爽、晚熟的特性，最終的成果──酒，在風味上忠實地反映出克萊爾谷的產區風格。此外，葡萄園的產量管理反映在葡萄酒的質量上，確保了每一瓶的品質完美。
2013年的聖依納爵紅葡萄酒是由 Cabernet Sauvignon (45%), Merlot (27%), Malbec (15%) and Cabernet Franc (13%) 混和。四個品種在壓碎之後會放入開放式的石板發酵槽進行發酵，其中有12-14天是帶皮發酵，且每天會進行三次柔和的手工攪拌。在法國橡木桶中陳年18個月後裝瓶，再陳放兩到三年後才會上市。
七山的旗艦典藏酒款便是採單一葡萄希哈種釀造的首席釀酒師，此款酒只選用莊園最好的年份和最好的希哈種葡萄來生產限量的典藏款。以最出色的葡萄所釀的酒來向該莊園最出色的首席釀酒師約翰‧梅(Brother John May)致敬。
Apera Rich & Sweet
Apera Rich Sweet其實就是甜雪莉酒，由Pedro Ximines和Grenache製成。 Pedro Ximines是西
Apera Rich Sweet的酒色是充滿活力的草莓紅，口感滑順並有著梅乾和草莓的香氣，濃郁的莓果
Sevenhill Cellars History
Sevenhill was established by Austrian Jesuits who came to South Australia as chaplains to a group of 130 Catholics, which fled Europe to escape political and religious oppression. Two priests, Father Aloysius Kranewitter and Father Maximillian Klinkowström, arrived in Adelaide with a party led by Franz Weikert, a Silesian farmer, who had a vision of establishing a community in South Australia which could enjoy religious freedom.
The immigrants settled near the township of Clare and the Jesuits, impressed by the fertility of the local soil, purchased 100 acres of land in 1851, naming it Sevenhill after the Seven Hill district of Rome. Sevenhill Cellars was established in the following years to provide sacramental wine in the emerging Catholic parishes around Australia. The underground cellar was excavated by hand and the winery building was constructed from stone quarried on the property. There have been seven Jesuit winemakers at Sevenhill, the most recent of whom is Jesuit Winemaker Emeritus, Brother John May, SJ, who still works closely with the winemaking team and is a passionate advocate of Sevenhill and the Clare Valley.
As the only remaining Jesuit-owned winery in Australia, residing Jesuits are actively involved in Sevenhill’s development in partnership with lay staff who share the ethos of building the Jesuit Mission to support works of charity and compassion in Australia.
Winery Location/ Terroir
Sevenhill Cellars was the first winery established in South Australia’s Clare Valley in 1851. Situated about 130 kilometres north of Adelaide, the Clare Valley has an international reputation for its premium wines, with the area considered the home of Australia’s finest Riesling. Cabernet Sauvignon and Shiraz are also considered exceptional in the region, exhibiting the full varietal qualities of these wines.
Clare’s ability to produce wines of great integrity is linked strongly to its favourable climate and topography for growing grapes. The region receives good winter/spring rain, with an annual rainfall of 700mm at Sevenhill, and the valley’s elevation (400 metres above sea level at Sevenhill) ensures cool nights, a critical factor during the hot summer months of the ripening seasoning and harvest.
Sevenhill combines these natural advantages with a commitment to low yields from its 94.9 hectares of vineyards that produce 17 varieties of grapes. This approach means Sevenhill winemakers work with fruit that is rich and concentrated, qualities that flow through to the elegant flavour and structure of its wines.
Modern winemaking skills and highly prized vineyards are integral to Sevenhill’s philosophy. Sevenhill vineyards provide high-quality, estate-grown fruit, sourced from vines among the oldest in the Clare Valley.
Inigo Cabernet Sauvignon – 13.5%
The Inigo range honours St Ignatius, the Jesuits’ founder and his tireless work to improve the lives of others. The Inigo range features classical Clare Valley single-varietal wines, including Cabernet Sauvignon.
100% Cabernet Sauvignon
Fruit for the Inigo Cabernet Sauvignon comes from a vineyard with a gentle north-facing slope directly behind Sevenhill’s St Aloysius’ Church. Abundant fruit makes this wine a delightful example of Clare Cabernet Sauvignon.
Nose: mint and blackcurrant
Palate: Bright flavours of plums and blueberries are prominent on the palate. The mouthfeel is full and rounded with cassis and subtle oak flavours leading to long lingering finish. This is an attractive wine to drink in its early life, yet it has the structure to achieve further rewards with bottle age.
This imposing red wine is a Bordeaux style blend of Cabernet Sauvignon, Merlot, Malbec and Cabernet Franc. Made from premium estate-grown fruit at Sevenhill, this stylish blend is a richly structured wine, marked by classic cabernet cigar-box aromas and bright, red berry fruits, balanced with firm tannins.
This wine’s four varieties were first blended at Sevenhill in 1991 to commemorate the 500th anniversary of the birth of St. Ignatius of Loyola, the founder of the Jesuits.
Each variety brings unique flavours and the blend leads to a wine of great complexity. Cabernet Sauvignon yields intense red berry character and firm tannins. Merlot shows violet perfume and has silky tannins that build a bridge to the tannin of Cabernet Sauvignon. Malbec brings deep colour and plum-like flavour to add complexity to the blend. Cabernet Franc is similar to Cabernet Sauvignon with pronounced aromas of raspberries, blackcurrants and violets. While the inspiration for this wine stems from France’s Bordeaux region, the varieties are suited to Sevenhill’s cooler, later-ripening conditions and the wine reflects the Clare Valley’s intense regional style. Vineyard management also contributes to low vigour in the vines and modest yields, ensuring a wine of impressive concentration.
The 2013 St Ignatius is a blend of Cabernet Sauvignon (45%), Merlot (27%), Malbec (15%) and Cabernet Franc (13%). All four varieties are crushed into open slate fermenters where they stay on skins for 12-14 days, with gentle hand plunging three times a day. The wine is aged for 18 months in French oak, and released at two to three years of age.
Nose: a perfumed blend of rich fruit and oak. A potpourri of opulent plums, violets, cedar and cigar-box aromas.
Palate: Full-bodied. Bright red berry fruits are prominent on the palate, balanced by firm tannins. The elegant cedar tannins complement the juicy fruit tannins, giving added palate weight and a long, memorable finish.
Cellar potential: 5-10 years.
Brother John May Reserve Release Shiraz – 15.5%
Sevenhill’s flagship wine is the Brother John May Reserve Release Shiraz. This wine is made from Sevenhill’s best Shiraz fruit in limited quantities and only from the finest years. It honours the distinguished career of Sevenhill’s Jesuit Winemaker Emeritus, Brother John May, SJ.
Serving as winemaker for over 50 years, Brother John May has personally selected this Shiraz as being the finest made at Sevenhill. Old vine fruit and minimal intervention winemaking give this wine power and grace. A true iconic wine with ageing potential of between 20 to 30 years.
The fruit for the Reserve Release was hand-picked from a single block, carefully selected because of its consistency in producing high-quality Shiraz from low-yielding, old vines. The wine spends 18-20 months in new French oak, with a further three years of bottle aging before its release in individually numbered bottles.
A rich, deeply coloured wine, the Reserve Release Shiraz reveals cigar-box aromas and concentrated blackberry fruit with a hint of dark chocolate, mint and eucalyptus. Long, fine tannins carry the finish. A long-lived wine worthy of the notable career of Sevenhill’s Jesuit Winemaker Emeritus, Brother John May, SJ.
Apera Rich & Sweet:
Apera Rich Sweet (formerly Sweet Sherry) is made from Pedro Ximines and Grenache. Pedro Ximines a Spanish grape variety grown on 2.46 hectares at Sevenhill Cellars. (The Australian wine industry has adopted the word, Apera, to replace Sherry, which cannot be used because it defines a Spanish wine region.)
Apera is a blended wine of several years, not a single vintage, which has been matured in large old oak barrels. Fruit for this fortified wine is generally picked towards the end of vintage when the grapes have been allowed to stay on the vine until they shrivel and have high sugar levels.
Apera Rich Sweet is vibrant strawberry red in colour. The nose is characterised by prunes and strawberries, with concentrated berry and licorice flavours on the palate and a silky mouth feel.