Harry Scanlon

A father and son duo achieving quality over quantity with wines made from estate grown fruit. By Katie Spain

When Harry Scanlon and his father Justin walk through the estate vineyards at their Piccadilly Valley property, memories are sparked by every row, tree, vista and stone.   

“Everything we do is about family,” Harry says. “My grandma lives in the house just over the hill. She’s always here. We’re all very close.”  The personality-packed ‘h’ and ‘s’ on the wine labels were based on letters drawn by Harry’s grandfather Joe in old English handwriting. Look closely (really closely) and you’ll spot his silhouette there, too.    

The wines, the labels, the vines… it’s all personal. The family estate is a beautiful site; a Carey Gully oasis of sorts. “It’s a valley within the Valley,” Harry says. “There are only two sub-regions in the Adelaide Hills and Piccadilly Valley is known as being one of the few prime locations that produces true expressions of Pinot Noir due to its altitude, very cool climate, and rainfall. Everything we make is from here. It’s all about quality.”    

The rustic villa built by Justin and his wife Joanne in 2015 looks like something straight out of Tuscany, Italy. It is home to the family of five and looks out over the vineyards they’ve worked so hard to plant and maintain. 

Justin worked in horticulture for most of his life before realising his dream of nurturing his own vineyard. With the help and knowhow of leading Adelaide Hills viticulturists, he planted the original Pinot Noir and Sauvignon Blanc in 2008, and an additional high-density Pinot Noir vineyard in 2018. He and Harry care for the four-and-a-half hectares of vines with an organic approach. “Most people pay others to do the day-to-day jobs but we do it all ourselves,” Harry says. “We strongly believe that if you want a job done properly, do it yourself. Healthy vines, organic practices and low yields mean we can achieve the highest quality.”     

Each year, friends and family (including Harry’s brothers) pick the high-density Pinot (in pursuit of perfection) and celebrate with a convivial lunch. In the distance, Basket Range treetops are a constant reminder of the generous community from which Harry learnt his winemaking craft.    

“I love surfing and did two gap years before I actually stepped back and pondered what would truly make me happy,” he says. At 24, the young winemaker has wisdom that belies his age. He is thoughtful, quietly spoken and gentle. Stellar mentors shaped who is today, none more so than the late Taras Ochota (of Ochota Barrels) who flicked a switch inside Harry’s heart and mind. Taras opened a doorway to the magic of winemaking and the spirit of community that comes with it. Winemaker Liam Van Pelt and RedHeads winemaker Alex Trescowthick have also been pillars of inspiration and wisdom. Harry also earns a crust with Pinot Noir gurus (including Van Pelt and the legendary Stephen George) at Ashton Hills Vineyard.  

Since making his first Scanlon wine (a Pinot Noir) in 2017, Harry juggled a seemingly impossible workload. Luckily, he loves it. The first Scanlon Wine releases were in 2020 and his ongoing perfectionism shows in the Fume Blanc (borne from a love of Sancerre and barrel aged Sauvignon Blanc) and Pinot Noir. The wines are as spectacular as their maker is humble. “If you’ve got great fruit, the rest will follow.”