Winemaking Style & Technique
Our winemaking philosophy is hands off and true to the land the grapes are grown. As a starting point we do not buy or sell any fruit, utilising everything and only what comes from within our fence lines. We do not add or remove any acids, tannins or colourants, and have moved away from relying on commercial yeasts and bacteria.
Our winemaking philosophy is hands off and true to the land the grapes are grown. As a starting point we do not buy or sell any fruit, utilising everything and only what comes from within our fence lines. We do not add or remove any acids, tannins or colourants, and have moved away from relying on commercial yeasts and bacteria.
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. We aim to allow our Riesling to express its beautiful aromatics and primary fruit, while showing complexity, structure and texture. This wine is made in a traditional Germanic style.
The fruit is destemmed and left to rest on skins for 6-8 hours before it is then basket pressed, with stalks, for careful extraction. The juice is settled overnight, then racked (taking around 20% of lees) into old French barriques to ferment. After three months on lees, these barrels are blended into a stainless steel tank, which allows integration and creates a wide spectrum of flavours on the palate. The Riesling is lightly fined. A few weeks later it is racked, before coarse filtration prior to bottling. With just a touch of residual sugar to balance the natural acidity, it is a drink to enjoy now… or one to put away!
Alc: 11.5%
Clones: D2V2 (70%), Pewsey Vale (30%)
Yeast: Wild and inoculated
Total Production: 300 Dozen
Vegan
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VINTAGE REVIEWS
The fruit is destemmed and left to rest on skins for 6-8 hours before it is then basket pressed, with stalks, for careful extraction. The juice is settled overnight, then racked (taking around 20% of lees) into old French barriques to ferment. After three months on lees, these barrels are blended into a stainless steel tank, which allows integration and creates a wide spectrum of flavours on the palate. The Riesling is lightly fined. A few weeks later it is racked, before coarse filtration prior to bottling. With just a touch of residual sugar to balance the natural acidity, it is a drink to enjoy now… or one to put away!
Alc: 11.5%
Clones: D2V2 (70%), Pewsey Vale (30%)
Yeast: Wild and inoculated
Total Production: 300 Dozen
Vegan
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VINTAGE REVIEWS
Chardonnay
This single block basket pressed wine is picked at dawn to preserve freshness. Destemmed and placed into a wooden press with the stalks, the juice is then pumped into French barriques with gross lees and left to ferment naturally.
Very little is done to the Chardonnay between pressing and settling, and it typically does not see full malolactic fermentation. After 11 months barrel aging it is moved into a settling tank, where it is lightly fined. Racked a few weeks later the Chardonnay is coarsely filtered before bottling. It sees six to eight months bottle aging prior to release.
Harvest: Mid March
Alc: 13%
Clones: I10V1 (60%), I10V5 (30%), I10V3 (10%)
Yeast: Wild
Total Production: 150 dozen
Vegan
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VINTAGE REVIEWS
Very little is done to the Chardonnay between pressing and settling, and it typically does not see full malolactic fermentation. After 11 months barrel aging it is moved into a settling tank, where it is lightly fined. Racked a few weeks later the Chardonnay is coarsely filtered before bottling. It sees six to eight months bottle aging prior to release.
Harvest: Mid March
Alc: 13%
Clones: I10V1 (60%), I10V5 (30%), I10V3 (10%)
Yeast: Wild
Total Production: 150 dozen
Vegan
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VINTAGE REVIEWS
Pinot Noir
Our four Pinot Noir clones are picked separately, but each clone is treated in the same way. In all cases we pick at first light to preserve freshness. All fruit are then bought into the winery and processed immediately. The fruit is destemmed and placed into one tonne stainless steel fermenters where they undergo a week of cold soaking until wild fermentation sets in.
We do not inoculate, adjust for acidity, or add enzymes. Depending on the year and the ripeness of the stems we may add up to 15% whole bunches. All our fermentations are relatively cool, reaching 27 - 28 degrees, this ensures our wines are very fragrant but generally slightly less intense in colour. After three to four weeks on skins the must is hand loaded into our 800kg basket press for pressing. The Pinot Noir is matured in French barriques (25% new) for 10 - 15 months, after which it is moved to tank, settled, racked and bottled. After one year of bottle age our Pinot Noir is released.
Harvest: Late March / Early April
85% Whole Berry, 15% Whole Bunch
Alc: 12.5%
Clones: D5V12 (70%), 115 (15%), MV6 (10%), D4V2 (5%)
Yeast: Wild
Total Production: 400 Dozen
Unfined - Unfiltered - Vegan
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VINTAGE REVIEWS
We do not inoculate, adjust for acidity, or add enzymes. Depending on the year and the ripeness of the stems we may add up to 15% whole bunches. All our fermentations are relatively cool, reaching 27 - 28 degrees, this ensures our wines are very fragrant but generally slightly less intense in colour. After three to four weeks on skins the must is hand loaded into our 800kg basket press for pressing. The Pinot Noir is matured in French barriques (25% new) for 10 - 15 months, after which it is moved to tank, settled, racked and bottled. After one year of bottle age our Pinot Noir is released.
Harvest: Late March / Early April
85% Whole Berry, 15% Whole Bunch
Alc: 12.5%
Clones: D5V12 (70%), 115 (15%), MV6 (10%), D4V2 (5%)
Yeast: Wild
Total Production: 400 Dozen
Unfined - Unfiltered - Vegan
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VINTAGE REVIEWS
Gamay
Designed to be fresh and young in expression this wine has vibrant fruit characteristics with the subtle tannins that Gamays are known for. We use a mixture of winemaking techniques, which are chosen to complement the fruit. One part of the blend is made with 100% whole bunches. This technique known as carbonic maceration, causes the juice still inside the berry to ferment in a carbon dioxide rich environment. The process resulting in bright, fruit forward wines. The other part of the blend is fermented in a more modern whole berry style in open 1000L stainless steel vats.
The must is basket pressed and matured in French barriques for nine months. The wine is then blended to tank to settle before it is racked and bottled. Like the Pinot Noir, this wine has no additions other than a little sulphur for bottling. Our Gamay aims to express the deliciousness of the variety while showing the uniqueness of our climate and region.
Harvest: Late March / Early April
Alc: 12%
60% Whole Berry, 40% Semi Carbonic Maceration
Clones: G6 (100%)
Yeast: Wild
Total Production: 300 Dozen
Unfined - Unfiltered - Vegan
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VINTAGE REVIEWS
The must is basket pressed and matured in French barriques for nine months. The wine is then blended to tank to settle before it is racked and bottled. Like the Pinot Noir, this wine has no additions other than a little sulphur for bottling. Our Gamay aims to express the deliciousness of the variety while showing the uniqueness of our climate and region.
Harvest: Late March / Early April
Alc: 12%
60% Whole Berry, 40% Semi Carbonic Maceration
Clones: G6 (100%)
Yeast: Wild
Total Production: 300 Dozen
Unfined - Unfiltered - Vegan
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VINTAGE REVIEWS
PINOT ROSE
Made with Pinot Noir grapes in a “method provincial” (light in colour, very little skin contact and a long cool fermentation). The grapes are destemmed and carefully pressed in our wooden basket press. The juice undergoes fermentation in seasoned French barriques, which ensures that the best aromas are captured. The wine is the moved to a stainless steel tank where it is left on lees for three – four months before being fined and filtered. It is light in colour and body. This style of Rose is designed for enjoying.
Harvest: Late March / Early April
Alc: 12%
100% Whole Berry
Clones: D5V12 (100%)
Yeast: Wild
Total Production: 100 Dozen
Unfined - Unfiltered - Vegan
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VINTAGE REVIEWS
Harvest: Late March / Early April
Alc: 12%
100% Whole Berry
Clones: D5V12 (100%)
Yeast: Wild
Total Production: 100 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
VINTAGE REVIEWS