Rockford Wines: A Tribute to Traditional Winemaking
Rockford Wines, located in Australia's renowned Barossa Valley, was founded in the early 1980s by Robert O'Callaghan. Known for its exceptional Shiraz and Cabernet Sauvignon, Rockford has become a celebrated name in the wine industry.
Establishing Rockford
Robert O'Callaghan's journey in winemaking began in 1965 when he started as a trainee at Seppelt in Rutherglen, Victoria. At that time, there were no formal wine colleges, so he learned the craft hands-on, working from the bottom up. After five years, he was transferred to the Barossa Valley, where he managed relationships with grape growers. This experience deepened his appreciation for the region and its meticulous German vine-tenders, solidifying his desire to establish his own winery there.
In 1971, Robert purchased five acres of land beneath the Barossa ranges, where he planted vines and built a winery styled after an 1850s stone cottage. Despite the challenging conditions of the Australian wine industry in the 1970s and early 1980s, Robert's determination led to the creation of Rockford's first vintage in 1984.
Securing funds to start Rockford was a significant challenge. After selling his van to buy the property, Robert still needed more money to start the business. Banks were unwilling to lend money due to the poor state of the wine industry at the time. However, a friend in the industry believed in Robert's vision and provided an unconditional loan of $20,000. This crucial support enabled Robert to establish Rockford, and the friend later became a shareholder, never doubting his decision.
The Vineyards and Winemaking
Rockford collaborates with several independent wine growers across the Barossa, including areas like Kalimna, Ebenezer, Moppa Springs, the Eden Valley, and central Barossa. This partnership allows Rockford to source grapes from a variety of soil types, mesoclimates, and altitudes. Many of these vines are up to 130 years old, producing grapes with intense, concentrated flavors. The winemaking process at Rockford is traditional, utilizing basket presses, open-topped slate fermenters, and a vintage Bagshaw destemmer/crusher from the 1880s.
Wines
The flagship wine, Basket Press Shiraz, is aged in French and American oak barrels for two years before release. This wine, along with others like the Rifle Range Cabernet Sauvignon, Sparkling Black Shiraz, and Rod and Spur Cabernet-Shiraz blend, has garnered high praise from critics.
Perseverance and Success
Rockford's story is one of perseverance and dedication. Starting with no money, customers, or reputation, Robert O'Callaghan's belief in his vision and refusal to compromise on core values has led to the winery's success. Despite the challenges of the 1980s, when the wine industry was struggling, Rockford has thrived, maintaining traditional winemaking methods and selling most of its wine directly to customers.
The winery itself is a living museum, with all equipment being original and collected by Robert over the years. The traditional techniques extend to vineyard practices, with everything hand-pruned and hand-picked. The red wines are produced on-site, while white wines are crushed offsite and brought back for controlled fermentation.
Rockford's commitment to traditional methods has attracted winemakers from around the world, eager to learn and experience these techniques. The winery has also been a training ground for many successful winemakers, including Dave Powell of Torbreck and Powell & Son.
Walking through Rockford is like stepping back in time, with its dedication to traditional methods resulting in wines of exceptional quality. Robert O'Callaghan's meticulous approach and respect for the pioneer Australian wine trade are evident in every bottle, making Rockford Wines a true testament to his vision and hard work.