Although the name may remind you of muddy marshlands, Boggy Creek is actually fact a rocky mountain stream flowing through the wine lands of the same name. Boggy Creek Vineyards form part of the King Valley wine region at the foothills of the Australian Alps, and the Boggy Creek mountain stream that irrigates the land flows straight into the King River.
New label
Boggy Creek has been producing wines since the late 70s, but it was in 2000 that the first wines were released under the “Boggy Creek Vineyards” label. The launch was so successful that owners Maggie and Graeme Ray decided to sell their wines in the rest of Australia and also overseas.
Combining styles
Grame Ray himself is the principle winemaker, honing his skills over the years of experience in the business. Thanks to the climate in the King Valley region, the Boggy Creek grapes enjoy a long, slow ripening period. This makes for more flavourful bunches come picking time. The Rays focus on combining traditional European methods and more modern Australian styles to create wines with soft tannins and refined flavours.
Their wines are long and elegant, perfectly complementing food instead of overpowering it. Boggy Creek concentrates its efforts of nine varieties, starting with Chardonnay and Riesling vines and then following with Cabernet Sauvignon, Shiraz, Pinot Gris, Barbera, Sangiovese and Viognier.
Selective winne
Boggy Creek is selective about the competitions they enter, but their wines are always well received. Boggy Creek Cabernet Sauvignon, Shiraz and Sangiovese have done especially well so far on the competition circuit. Boggy Creek’s annual production numbers come to about 15,000 cases a year, 40% of which is exported to North America and Asia.
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You’ll find Boggy Creek Vineyards here: Boggy Creek Vineyards
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