Frederick Stevenson
Regional South Australia
Frederick Stevenson aka Steve Crawford very much fits the ‘new wave’ camp of Australian producers. While making wine from some of Australia’s most established and recognisable regions in South Australia, Steve opts to challenge the status quo. He does not do this for the sake of it, but rather to test boundaries and to question if things should be done as they have always been done, or if there is perhaps a better way. Here we see him working with well-established varieties (see his ‘Pinata’ red, made predominantly from Grenache) while also working with varieties such as Grillo and Marsanne which are proving to work very well in the hot dry climate of the country…
“Frederick Stevenson is the alias of winemaker/owner Steve Crawford, whose wines display a balance of modern freshness and openness, without any dogged commitment to being experimental or avant-garde.” – Jane Lopes and Jonathan Ross MW, ‘How to Drink Australian’.
Frederick Stevenson ‘Piñata’ 2022
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Region: Barossa Valley
Grape/Cepage: 39% Cinsault, 33% Grenache, 19% Syrah, 8% Mourvedre.
ABV: 12.2%
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This is Steve’s version of a light to medium bodied red meant for early consumption. And in my opinion, he’s nailed it. It’s juicy and vibrant, but at the same time, toned-down on ripeness and fruit sweetness. Perhaps it’s the use of Cinsault and Mourvedre to add burl and savouriness, or perhaps it’s the fine but persistent tannin structure that helps balance the wine. Whatever it is, it works and it’s delicious. Serve with a slight chill in the warmer months. – Ches Cook, LC Selections.
Frederick Stevenson ‘Bianco’ 2023
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Region: Barossa Valley
Grape/Cepage: 43% Vermentino, 43% Inzolia, 14% Pecorino
ABV: 12%
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All from the Parish Hill Vineyard in Uraidla, Adelaide Hills. All hand picked separately, with a day or two of maceration post de-stemming. Fermented in neutral oak and left on lees for 6 months.
All from the Parish Hill Vineyard in Uraidla, Adelaide Hills. All hand picked separately, with a day or two of maceration post de-stemming. Fermented in neutral oak and left on lees for 6 months. All adding to the texture and structure. Bright acid and salty minerality.
Frederick Stevenson Chardonnay 2022
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Region: Adelaide Hills
Grape/Cepage: Chardonnay
ABV: 12.7%
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Whole Bunch / gentle oxidative pressing, barrel fermented. 9-month barrel ageing on fine lees.
A mid-weighted Chardonnay showing the restraint we have come to expect out of the Adelaide Hills. It has a citric element to the fruit which is very appealing: lemon balm, citrus oil etc. Then there is some chalky, pulpy extract which brings a textural element into the wine. Plenty going on and a delight to drink. – Ches Cook, LC Selections.
Frederick Stevenson Marsanne Roussanne 2022
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Region: Barossa Valley
Grape/Cepage: 64% Marsanne, 36% Roussanne
ABV: 11.8%
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2-4 days skin contact for texture, barrel fermented, lees contact.
Like his friend Riley Harrison (whose wines are also in our portfolio), Steve is having great success with Marsanne and Roussanne. They’re easy varieties to get wrong, with many people producing flabby and alcoholic wines. Not the case here though, with this being a tense and energetic delivery and salt and iodine, with a pithy texture and good freshness. Always one of the best wines in the line-up and no different this year. – Ches Cook, LC Selections.
