A bottle of good wine can help solve many problems. At least that was the thinking of friends Norm Doole and Drew Dowie as they watched the sun rise after enduring a cold, all-night session harvesting some of their fruit during the difficult 1995 vintage.
Enlisting the help of another friend, wine marketer Leigh Gilligan, to write a business plan, cajoling legendary local winemaker Brian Light into making the wine and briefing renowned designer Barrie Tucker to create a label – the fledgling Dowie Doole wine business was formed in late 1995.
As wine writer Huon Hooke so aptly put it – "not even the most coke-addled advertising executive could have come up with the name Dowie Doole, but this name now enjoys a growing reputation in Australia and overseas as a consistently excellent producer of Chenin Blanc, Merlot, Cabernet Sauvignon and Shiraz".
Committed to growing and making “classic” regional McLaren Vale wines, Dowie Doole utilise predominantly estate-grown fruit which is crushed, fermented, and matured at Boar’s Rock winery in McLaren Vale under Chris Thomas’ guidance. The winery is in the midst of a conversion to biodynamic viticulture and expects to be certified in 2020.
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