HEWITSON

Hewitson is dedicated to producing traditionally-made, expressive wines from the great vineyards that exist in the premium winemaking regions of South Australia. These regions are the Barossa Valley, Eden Valley, McLaren Vale, Adelaide Hills, and stretching to the bottom of the Fleurieu Peninsula. These regions are collectively known as The Adelaide Super Zone. This is Hewitson's back yard.

Hewitson was founded in 1998 by winemaker Dean Hewitson and his driving passion to produce uniquely expressive wines from the great vineyards of South Australia's famous wine regions.

They are home to some of Australia's, and indeed the world's, oldest and most treasured vineyards, many of them planted pre-phylloxera and more closely linked to the original vines of Europe than anywhere else in the world. Hewitson is considered in the top echelon of Australian wineries. The wines are praised for their flavour, balance and complexity, while the sheer quality and character of the wines demand they are stocked world-wide in personal cellars, the finest hotels and finest restaurants. Hewitson is dedicated to crafting exceptional wines from great vineyards.

Dean Hewitson

Dean completed his winemaking degree at Australia’s world-famous Roseworthy Agricultural College in 1986. He then spent a decade “getting his hands dirty” in one of Australia’s leading wineries. It was time to “hit the road”. Dean travelled throughout France, working vintages and visiting regions including Bordeaux, Burgundy, Champagne, Beaujolais, The Rhone and Provence. All this “old world” experience gained was not enough to quench Dean’s appetite to learn more. Dean then travelled to California to study at the renowned UC Davis, California, completing his Masters in Winemaking and at the same time immersing himself in the wines of Santa Barbara, Napa Valley, Sonoma Valley, Monterey, Oregon and Washington State. Dean now he spends his days overseeing the winery, production and developing export and domestic markets. He can also often be found “throwing a snag” on the barbeque for the winery team.