"The walking is glorious on the Wine & Wilderness Trail in South Australia's Clare Valley. We pass blue gum flowers on the crest of hills as well as deep purple patches of wild lavender. Rustles in the trees at times reveal a wallaby. My guide, Tim Grigg, says he often sees echidnas and koalas, but I was holding out for a kangaroo; perhaps he and I would see one scampering between the orderly rows of vines."
"Until recently Clare Valley, which is less than a two-hour drive north of Adelaide, has been overshadowed by its better-known neighbors: McLaren Vale, Adelaide Hills, and the Barossa Valley. That is changing fast, thanks to the elegant Shirazes and outstanding dry Rieslings and to new accommodation and experiences like this six-day, 62-mile trail, which was finalized in 2024 to help combine the best of Australia's wilderness with its exceptional food and wine."
"Grigg has been guiding in this area for 25 years and knows, for example, that in warmer weather all the hiking should happen in the morning, allowing travelers to admire the eucalyptus and riverbeds in the Spring Gully Conservation Park before languid lunches of slow-roasted lamb and heritage asparagus at estates like Skillogalee, a historic vineyard with cottages for overnights and a newly imagined main house to open this year."
Clare Valley, under two hours north of Adelaide, now offers a six-day, 62-mile Wine & Wilderness Trail that marries hiking, wildlife and gastronomy. The region is gaining recognition for elegant Shirazes and outstanding dry Rieslings, alongside new accommodation and immersive wine experiences. Guided walks reveal eucalyptus, riverbeds and native animals such as wallabies, echidnas and koalas, with morning hiking recommended in warmer weather. Meals highlight local produce like slow-roasted lamb and heritage asparagus at historic vineyards such as Skillogalee. New openings include the Stillhouse at Clare Valley Distillery and Taylors Wines’ Ultimate Winery Experiences with behind-the-scenes tours and guided river walks.
Read at Conde Nast Traveler
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