Set on 124 hectares in the ancient soils of Great Western, Sugarloaf Creek Vineyard is Best’s most progressive viticultural project – a site where tradition meets innovation, and the legacy of the region’s iconic shiraz finds new expression through next-gen farming tools and a sharp focus on sustainability. Planted in stages since 1998, the vineyard is managed by Ben Thomson, whose family has stewarded Best’s Wines across generations. Sugarloaf Creek is not just a modern counterpoint to Best’s historic Concongella Vineyard, it’s also a site that reflects a future-forward ethos in viticulture: smart tech meets instinct, observation meets data.
Sugarloaf’s three metre rows, with two metre vine spacing spread across multiple elevations and soil profiles, with blocks planted to shiraz, cabernet sauvignon, merlot, riesling, chardonnay and dolcetto. “At Sugarloaf, we have four different soil types, each contributing unique characteristics to the fruit,” says Thomson. “The vineyard’s higher and lower elevations further influence flavour development, creating distinct expressions compared to our other vineyard sites.” Both north–south and east–west row orientations shape how different clones and varieties interact with the sun, soil, and shifting climate patterns.
This complex mosaic of soil types, varieties, orientation, elevation and aspect makes Sugarloaf something of a living test lab – and Thomson’s willing to experiment. Best’s is trialling UV-C light technology in the vineyard – a non-chemical strategy for disease control that could make fungicide sprays obsolete. “We spent a lot of time working with Wine Australia to get this project started,” says Thomson. “We’re now tasting trials of UV-C treated and non-treated fruit. This chemical-free process is designed to help prevent powdery mildew, ensuring healthier vines and optimal fruit quality.” The vineyard uses Smart Apply spray systems, RGB and multispectral drone imaging, soil moisture monitors, and machine harvesting with built-in destemming to elevate efficiency and sustainability.
It’s not just gadgetry for the sake of it – it’s all about results in the glass. Sugarloaf Creek fruit goes into some of Best’s most expressive wines: Bin 1 Shiraz, Hamill Shiraz, Hamill Cabernet, Great Western Cabernet, and their Sparkling Shiraz. Shiraz is the region’s calling card, and Sugarloaf delivers a modern take. “It delivers a more complex, softer, medium-bodied style,” says Thomson, “generally picking up characters of pepper and spice.” Recently, two new wines – a shiraz-based Blanc de Noir and Syrah Blanc – emerged as creative problem-solvers. “In 2023, we had excess shiraz, which sparked the question: what else can we create?” recalls Thomson. “The idea of crafting a sparkling white and a table white wine from these shiraz grapes was born.”
The single-vineyard Hamill range represents the pinnacle of site expression. “Each year, we meticulously select fruit from the best-performing blocks, ensuring these wines truly express their single-vineyard character,” Thomson says. “Individual rows are hand-harvested, resulting in wines with depth, complexity, and a distinctive sense of place.”
Sugarloaf is run with a clear eye on sustainability. No glyphosate is used. Water is recycled. The irrigation system is powered by 300 solar panels. Vineyard floors are managed with seasonal grasses, left to grow until October then flattened to create a natural mulch. “We try to do minimal spray passes – five a year,” says Thomson. “Everything we are trying is to improve grape quality and reduce inputs if we can and be as friendly to the environment as possible.”
Thomson is also part of Wine Australia’s AgTech initiatives, aiming to test and implement future tools that could reshape vineyard practice. “We’re aiming to move toward full autonomy in our vineyard operations to improve efficiency, save time, and reduce labor dependency,” he says. And while automation plays a role, the spirit of Sugarloaf is grounded in boots-on-soil experience. “Ultimately, all decisions come down to my gut instinct and years of experience,” Thomson adds.
Sugarloaf Creek isn’t chasing yields – it’s chasing resilience. “We’re continuously working towards minimising our environmental impact,” says Thomson. “Small changes can make a big difference.” With 6,000 trees planted across the property to support waterways and biodiversity, and constant trialling of techniques like leaf plucking and foliage wire management, the goal is clear: healthier vines, better fruit, less impact.
In a time when climate, economics and labour pose big challenges to Australian viticulture, Best’s is proving that even the most heritage-rich brands can still lead the way with experimentation, data, and thoughtful stewardship of the land. As Thomson puts it: “Don’t be afraid to think outside the square – lightbulb moments often lead to something extraordinary.”
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