A story of many passions: for gin, for wine, and for a region where the two were yet to co-exist.

One day Robert Hill-Smith was gifted a bottle of German Riesling infused gin by his daughter Lucy. It was on this day that a seed was planted and a concept arose. A concept that spoke to a long family history in distilling and winemaking, and above all, a mutual obsession for gin.

Smith’s Eden Valley Rock Gin pays homage to its region, Eden Valley - Barossa’s cool-climate high country and home to some of the world’s oldest Riesling vines. Here the Riesling grapes, botanicals - rosemary and lemon myrtle - and the quartz and schist rocks are sourced and used to form this textural and distinctive dry gin.


Riesling grapes, sourced from Eden Valley - the home of Riesling - were wild fermented over quartz and schist rocks. The combination of the wild yeast and the rocks, gathered from the slopes of these vineyards, showcases the unique, rugged Eden Valley terroir. Smith’s Rock Gin was slowly distilled, the majority through the Yalumba copper pot still, and the last small parcel in the Adelaide Hills where the perfect blend of botanicals was infused.

Infused with locally-sourced botanicals of rosemary and lemon myrtle combined with juniper, pepper, nutmeg, cinnamon and star anise. Classic Riesling aromatics of lemon lime, dried rosemary and white florals, richness and viscosity from the grapes, and a mineral line from the rocks complete this textural and distinctive dry gin.
Distilled over quartz and schist rocks from our Eden Valley vineyard.
Distilled with rosemary branches and lemon myrtle leaves.
Infused with juniper, pepper, nutmeg, cinnamon and star anise.