Terroir Summary
Few Australian wine regions are as closely associated with a single soil type as Coonawarra. The narrow terra rossa strip that runs through the heart of the region is one of the country’s most celebrated vineyard landscapes, consisting of rich red clay loam over ancient limestone. These free-draining soils naturally regulate vine vigour while encouraging deep root systems capable of accessing moisture and nutrients throughout the growing season. Majella’s vineyards are situated on the eastern edge of this renowned strip, where 60 hectares of mature vines surround the winery. Coonawarra’s cool climate, shaped by Southern Ocean influences, allows for a long and gradual ripening period. Cabernet Sauvignon in particular thrives under these conditions, developing the cassis, mint and eucalyptus characteristics that have become signatures of the region.
Heritage
In 1960, George and Pat Lynn purchased the property that would eventually become the Majella estate. At the time it was dedicated entirely to sheep grazing, but inspired by the success of neighbouring producers and the quality of the site’s terra rossa soils, sons Brian and Anthony Lynn established the first six acres of Shiraz in 1968. Additional plantings followed throughout the 1970s, laying the foundations for what would become one of Coonawarra’s most respected family vineyards. For the next two decades the family operated exclusively as grape growers, supplying fruit to major wineries including Wynns Coonawarra Estate. The turning point came in 1991 when 10 tonnes of Shiraz were vinified under the Majella label at Brand’s Laira by winemaker Bruce Gregory. The success of that first release marked the beginning of the estate’s transformation from grower to producer. As demand grew, the family constructed its own winery and cellar door, completed in 1998, with Bruce Gregory joining full-time in 1999. Since 2002 every grape grown on the estate has been processed on-site and bottled under the Majella label.
Philosophy
Unlike many producers in Coonawarra, Majella relies entirely on fruit grown on its own estate, providing complete control from vine to bottle. This estate-focused model allows viticultural decisions to be made with the long-term health of the vineyard and the quality of the resulting wines as the primary consideration. In the winery, the emphasis is on preserving varietal character and regional identity rather than pursuing winemaking trends. The estate has also embraced a range of practical sustainability measures, including expanded solar power infrastructure, rainwater collection systems and vegan-friendly wine production. These initiatives reflect the same long-term mindset that has guided the family for decades. The family also continues to maintain sheep farming alongside viticulture, reflecting a mixed-farming heritage that remains deeply embedded in the identity of the estate and contributes to a broader commitment to sustainable land stewardship.
People
Majella remains firmly in the hands of the Lynn family, whose connection to the district spans five generations. Founder Brian Lynn—affectionately known throughout the region as “The Prof”—played a pivotal role in establishing the vineyards and shaping the estate’s long-term vision. Today, that legacy continues through the next generation, with Peter Lynn leading sales and marketing, Steven Lynn overseeing the vineyards, and other family members contributing across farming, exports, administration and winery operations. A central figure in the modern success of Majella is Bruce Gregory, who made the estate’s first wine in 1991 while working at Brand’s Laira before joining Majella full-time in 1999. Widely regarded as one of Coonawarra’s most respected winemakers, Gregory has helped establish the distinctive style that underpins the winery’s reputation. Since 2008 he has been supported by Michael Marcus, creating one of the region’s longest-standing and most experienced winemaking partnerships.
Beyond the Vine
While best known for its wines, Majella has recently expanded into distillation, adding a small on-site still and launching a range of spirits that includes a London Dry-style gin, an eau de vie and a pot-distilled brandy. What began as an exploration of new possibilities for estate-grown fruit quickly evolved into a project with deeper historical significance. For director Brian “Prof” Lynn, brandy was a particularly natural progression. In the early twentieth century, Coonawarra was an important brandy-producing region, with growers often distilling surplus wine when demand for dry red wines was limited. Drawing inspiration from this largely forgotten chapter of regional history, Majella released what has been described as Coonawarra’s first locally produced brandy in more than seventy years, crafted from estate-grown grapes and distilled in a traditional Cognac-inspired style.
