Coriole Vineyards

Coriole Vineyards was established in 1967 when Hugh and Molly Lloyd purchased a 19th-century property in McLaren Vale. The estate includes a farmhouse and barn dating to 1860, and was previously known as Clark Hill and later Chateau Bon Sante under owner John Snell. The first wine under the Coriole label, a Shiraz, was released in 1969. Today, the winery remains family owned and operated by the third generation of the Lloyd family, with Mark Lloyd and his sons, Peter and Duncan, managing the business and production.

The estate vineyards are located on the undulating hills of McLaren Vale where the soils are primarily terra rossa, characterized by shallow red-brown earth over hard-capped limestone. These conditions are suited to the Tapley Hill formation, a geological foundation over 700 million years old that produces structured red wines. The winery manages 25 different vineyard sites across sub-regions including Blewitt Springs, Willunga, and McLaren Flat. Viticultural practices are organic with certification pending, and winemaking involves open fermenters and wax-lined concrete tanks. Red wines are often hand-plunged and matured in older oak to preserve primary fruit character, particularly for Mediterranean varieties.

Coriole is recognized for its role as a pioneer of alternative grape varieties in Australia. The estate introduced Sangiovese to the country in 1985 and was the first to commercially plant and release Fiano and Piquepoul. While these Italian and Mediterranean cultivars are central to the identity of the producer, the flagship remains the Lloyd Reserve Shiraz, which is sourced from vines planted in 1919 and holds an Exceptional rating in the Langton’s Classification of Australian Wine. The portfolio also includes long-standing plantings of Chenin Blanc and Cabernet Sauvignon, reflecting a blend of regional tradition and varietal innovation.