Chardonnay
Planted in 1996, this north facing block boasts some of the best positioning of all our vineyards. It is the first to ripen, picked mid march, by hand, and in one day. The juice is then gently extracted through a basket press, as whole berries and pushed through stems to extract richness and firmness. Then juice is then left to ferment in French barrels with little to no malo and with little to no intervention for 10-12 months. Only eight barrels are made annually making this wine our most exclusive wine.
This block uniquely sits on the side of an old volcanic eruption, a slope which provides brilliant morning sun but shelter from the searing afternoon UV. The wines retains excellent natural acidity along with fresh fruit an expressive minerality – a true representative of its terrior.
Harvest - Mid March
Alc- 13%
Clones - I10V1-60%, I10V3- 10%, I10V5 - 30%
Yeast - Inoculated
Total Production - 150 Dozen
Vegan Friendly
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VINTAGE REVIEWS
Pinot Noir
The 500-meter altitude of Lancefield provides perfect conditions for growing Pinot Noir, this is in part thanks to the marked difference between day and night temperature, dryness in summer yet moderate rainfalls during spring.
Harvesting takes place in a day, and by hand. Each Pinot Clone is treated separately, fermented in open vats with indigenous yeast local to our winery and vineyard. After four to six weeks on skins the wine is gently extracted by basket press, and left to rest in French oak for a duration of 10-12 months. The final chapter is combining all barrels into one blend before bottling with minimal fining and no filtering, preserving the essence of the grape originally picked 12 months prior.
Lyons Will Pinot Noir reflects the special terroir of the Macedon Ranges, offering a floral and subtle wine, smooth and complex on the palate with a long finish.
Harvest - Late March/Early April
Whole Berry 85% - Whole Bunch 15%
Alc- 12.5%
Clones - MV6-10%, 115-15%, D4V2-5%, D5V12-70%
Yeast - Wild
Total Production - 400 Dozen
Unfined - Unfiltered - Vegan Friendly
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VINTAGE REVIEWS
Harvesting takes place in a day, and by hand. Each Pinot Clone is treated separately, fermented in open vats with indigenous yeast local to our winery and vineyard. After four to six weeks on skins the wine is gently extracted by basket press, and left to rest in French oak for a duration of 10-12 months. The final chapter is combining all barrels into one blend before bottling with minimal fining and no filtering, preserving the essence of the grape originally picked 12 months prior.
Lyons Will Pinot Noir reflects the special terroir of the Macedon Ranges, offering a floral and subtle wine, smooth and complex on the palate with a long finish.
Harvest - Late March/Early April
Whole Berry 85% - Whole Bunch 15%
Alc- 12.5%
Clones - MV6-10%, 115-15%, D4V2-5%, D5V12-70%
Yeast - Wild
Total Production - 400 Dozen
Unfined - Unfiltered - Vegan Friendly
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VINTAGE REVIEWS
riesling
Thanks to long days, warm summers, and cold nights, the Macedon Ranges GI is the ideal environment for Riesling to fully express its potential.
The grapes are harvested mid april, late in the summer, to obtain the best quality possible – in which we look for balance between sweetness and acidity in berries. After a little skin contact, and careful extraction in a basket press, the wine is fermented in seasoned French oak barrels and left on leese to increase richness and expression. These barrels are then blended into one steel tank to bind and create a wide spectrum of flavours on palate.
Produced in limited quantities, Lyons Will Riesling offers a unique experience, achieved through a perfect balance between fresh natural acidity, sweet fruit and floral characters, giving the wine complexity and structure whilst expressing the specific terroir where it is produced.
Alc- 11.5%
Clones - Pewsey Vale, D2V2
Yeast - Wild & Inoculated
Total Production - 300 Dozen
Vegan Friendly
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VINTAGE REVIEWS
Thanks to long days, warm summers, and cold nights, the Macedon Ranges GI is the ideal environment for Riesling to fully express its potential.
The grapes are harvested mid april, late in the summer, to obtain the best quality possible – in which we look for balance between sweetness and acidity in berries. After a little skin contact, and careful extraction in a basket press, the wine is fermented in seasoned French oak barrels and left on leese to increase richness and expression. These barrels are then blended into one steel tank to bind and create a wide spectrum of flavours on palate.
Produced in limited quantities, Lyons Will Riesling offers a unique experience, achieved through a perfect balance between fresh natural acidity, sweet fruit and floral characters, giving the wine complexity and structure whilst expressing the specific terroir where it is produced.
Alc- 11.5%
Clones - Pewsey Vale, D2V2
Yeast - Wild & Inoculated
Total Production - 300 Dozen
Vegan Friendly
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VINTAGE REVIEWS
Gamay
This complex and singular clone of Gamay reflects what makes Lyons Will unique: meticulous attention to detail and the outstanding adaptation of the variety to the local climate.
The nose is full of dark fruits, herbatious, but with light toasted spicy notes. This is partly due to the combination of two wine making styles, whole berry for the fruit forwardness, and semi carbonic maceration for the earthy, structured characters.
Aged in seasoned French oak, this preserves its fruity expression while providing roundness and complexity, reflected in a wine that is ethereal, smooth and fresh on the palate with a long-lasting aftertaste.
Harvest - Late March/Early April
Alc- 12%
60% Whole Berry 40% Semi Carbonic Maceration
Clones - G6
Yeast - Wild
Total Production - 300 Dozen
Unfined - Unfiltered - Vegan Friendly
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VINTAGE REVIEWS