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Spider Bill Chenin Blanc Adelaide Hills 2019


Spider Bill Chenin is a cracker. It still has the pear and floral notes. But it is mineral, tastes of the earth, and is a hint funky.

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Spider Bill Chenin is a cracker. While a lot of Chenin is heady, fruity, aromatic and bright. This wine tastes of my favourite appellation Savennieres. It still has the pear and floral notes. But it is mineral, tastes of the earth, and is a hint funky. The acid is strong and prominently. This bottle has been open for 5 days and still shows no sign of getting tired. If anything it is a lot better. If you drink the Spider Bill Chenin Blanc now, you should have some goats cheese. Or an onion tart. But I would recommend holding on to this one for 10-15 years. Maybe longer?

Spider Bill is the work of Tarrant Hansen. He and his family moved to South Australia in 2009 after giving up a career in medical science. Formal winemaking study lead to work in Piedmont, Stellenbosch, Marlborough, Barossa Valley, Langhorne Creek and the Adelaide Hills. By this time he and his family were in love with Adelaide and therefore set up the Spider Bill label has allowed Tarrant to use his skills to produce delicious small batch wine from premium parcels of Adelaide Hills fruit. The style favoured is organic practices in the vineyard and low intervention, low input in the winery. The wines are all beautiful.

Adelaide Hills

This is a big and varied region. Basically it stretches from the top of the McLaren Vale all the way to the bottom of the Barossa. This means there is a big scope for climatic conditions. In the central part where its altitude is quite high, you can get some of the best sites in the world for Sparkling wine. In the slightly warmer parts of the centre, Chardonnay and Pinot Noir reign supreme with Riesling, Shiraz and Sauvignon Blanc worthy of honourable mentions.

Chenin Blanc

May not be the most popular or the most famous wine grape, but the good examples are seriously good! Lovely, fleshy/flowery apples and pears, a nice mineral – flinty streak, lemon zest and a touch of dough. I have always described good Chenin as feeling pillowy and I stand by that. Round and fluffy mouthfeel but the zesty acid kicks it into shape.

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