Mount Horrocks was started in the 1980's, but was acquired by Stephanie Toole in 1993. She renovated the Auburn Railway Station, on the southern edge of the Clare Valley, and re-opened it in 1998 as Mount Horrocks' cellar door. Each of the six wines that Mount Horrocks produces come from a single vineyard. Five of them originate from The Alexander Vineyard which lies in the extreme north-east corner of the Watervale subregion of the Clare Valley. Here 16 acres are planted with Riesling, Semillon, Nero d'Avola, Shiraz and Cabernet Sauvignon grown at an altitude of 475 metres above sea level, separated into three sections separated by rocky outcrops and ridges. The grapes for the famous Mount Horrocks Cordon Cut Riesling come from Auburn, planted at 340 metres. It is this wine for which Mount Horrocks is perhaps best known. In 2004 it was listed as an Australian Icon Wine in Wine Spectator Magazine; in 2011 it was awarded both the Decanter and International Wine Challenge Trophies for the “Best Australian Dessert Wine over £10”, and it was the only Australian wine to be served at the official Lord Mayor of London's lunch to celebrate the 80th birthday of Queen Elizabeth II at Mansion House. The vineyards are certified organic and biodynamic A Grade by ACO (Australian Certified Organic). Stephanie handcrafts her vegetarian and vegan friendly wines with meticulous attention to detail; she never cuts corners. The grapes are hand-picked, carefully vinified to preserve the classic Clare Valley characteristics of the fruit, and bottled unfined. French oak is used for the wines aged in barrel. This is a boutique winery and production is restricted to around 2,500 cases a year of the highest quality. These are well-structured wines with generous fruit flavours and great concentration. Mount Horrocks is a James Halliday 5-Star Red Rated Winery.