The Lucky Country is synonymous with Australia, the phrase having first been coined in the book of the same name in 1964 by Donald Horne. The phrase was initially used as an irony mocking the fortune of the post-colonial Australians of the 1960s.
Since then it has become a descriptive label for Australia and its wealth of natural resources, beautiful weather, stunning landscapes and relaxed lifestyle. It is the same slice of fortune that allows the fertile soils of Barossa Valley and McLaren Vale to yield such lush, vibrant fruit from which The Lucky Country is made.
The Lucky Country started as a small project created by Michael Twelftree for a select few clients
"I just don't get lobotomized, robotic winemaking," says Lucky Country owner Michael Twelftree. "Where is the excitement in picking the vineyard by some lab analysis, batching everything in a 40-ton computerized roto-fermenter, adding boat loads of tartaric acid, bag tannin, oak chips, enzymes and yeast, pressing the hell out of it and then whacking it in a bottle six months later?"
By contrast, Lucky Country Shiraz is made in a simple, natural fashion, with individual parcels of fruit fermented, pressed and barreled separately until blending just prior to bottling. Minimally fined and unfiltered, the wine starts out layered and concentrated, then reveals a much softer side on the finish.
Sourcing from prime growing regions and taking an artisanal approach to winemaking, The Lucky Country captures the fresh-faced beauty and lively spirit that earned Australia its “Lucky Country” nickname – and does so at a competitive price and in stylish packaging that is in stark contrast to the mass-produced “critter labels” that have dominated the market.