Damien Coulthard is an Adnyamathanha man from the Northern Flinders and Gammon Ranges in South Australia; a sacred place of immense social and environmental significance to the Adnyamathanha people. Damien’s paintings share family narratives that have existed for millennia, embedded in the Yarta (diverse landscapes) as a record and reminder for all diversities and identities of the unique and continuous - spiritual and cultural connection Aboriginal people have to Country.
This was our first Syrah from “Hillenvale”, a special site, just east of Kangarilla, in the Adelaide Hills wine region. Our Hillenvale vineyard is 400 metres above sea level with breathtaking views out to Kuitpo Forest and the Gulf St. Vincent beyond. Planted in 1999, the vines are a 1654 clone on a westerly aspect, underlain by red gravel loam, siltstone and quartzite, a very structural and deep site, from the Burra Group of Geology, circa 750 million years old. Hillenvale is a certified sustainable vineyard, and the fruit is regeneratively grown
The fruit for this vintage was picked early for a cool, gentle whole-berry ferment. Once commenced, fermentation was for 16 days, while hand plunging the cap daily, then gently pressed directly to the barrel then finished in new and old 500L French oak puncheons and hogsheads for 8 months.
Lifted, fresh and transparent, as a veil of blueberry, sapid red cherry and nori is given flutter by pepper-doused acidity and a clench of tension. The team has never felt so connected to a wine in our short history so far. It is not traditional, but holistic, a landscape of wine
The Hither & Yon, Syrah label embodies place with the use of a natural pigment harvested respectfully from an ochre mine site nestled in the Northern Flinders Ranges. Ochre from this site has been harvested and traded for many family generations, a site to teach kinship histories as well as being used for its medicinal properties to embody harvesting tools with powers.
The dot formation on the canvas depicts the journey by ancestral spirit creators across various Aboriginal Nations from Adnyamathanha Yarta through Nukunu and Ngaduri to Kaurna Yarta, with their imprint embedded in the geology and vast landscapes past, present and future. The Ampersand, is symbolic of our shared histories, shared experiences and seasonal movement by Yura’s (people) travelling across Country. Damien’s original work now proudly adorns the wall of our cellar door in Willunga.
Damien is a also a co-founder of Warndu (Adnyamathanha word meaning ‘good’), an Aboriginal owned business whose foundation is based on the principle of ‘looking to the past to protect our future.’ Warndu successfully works in partnership with Aboriginal communities, harvesters, and growers across Australia, to source Native Ingredients and encourage our country to use them in their daily lives. Warndu draws upon the dynamic harvesting and healing practices of the past to open minds and to encourage an interconnection with all people, plants, and the earth. Their mission is to REGENERATE culture, tradition, community, health, seas, and soils. Damien has kindly shared his recipe for 'Roo Meatballs' which pairs nicely with the Adelaide Hills Syrah.
Ingredients:1kg kangaroo mince
1 cup breadcrumbs
2 free range eggs
1/2 cup sea parsley (substitute with common Parsley), chopped
2 teaspoons of native rosemary (or common rosemary), chopped
1/2 cup parmesan
1 onion, diced
1 bunch wild basil, picked leaves
3 cloves garlic, crushed
2 tins tomatoes
drizzle of Warndu Wattleseed balsamic
splash of Worcestershire sauce
tablespoon of bbq sauce
1/2 teaspoon of sugar
Season with Warndu Salt and Pepper Mix to taste
Start by making the meatballs. In a bowl combine the mince, breadcrumbs, parsley, egg, 2 garlic cloves, parmesan and seasoning. Roll into balls using about a tablespoon of mix at a time. Place on a tray and chill for at least an hour. Remove 30 minutes before cooking and simply heat a large fry pan and heat oil. Fry in small batches until golden brown on all sides. Set aside. Make the sauce.
Into a large saucepan start by cooking the onions until soft with a pinch of salt. Add the remaining garlic clove and cook for another minute. Add the tomatoes and pasta along with the W, bbq and balsamic and cook on medium-high heat until it begins to reduce about 20 minutes. Return the meatballs to the pan with half the basil and cook for another ten minutes. Serve with pasta and more basil and a sprinkle of parmesan.
Click here to download the recipe PDF.