Winemaking Style & Technique
Our wine making philosophy is pretty 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 or bacteria. We believe in mildly oxidative handling for richness through the use of basket pressing for all our wines including our whites, and rely solely on barrels for all of our white fermentations.
Our wine making philosophy is pretty 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 or bacteria. We believe in mildly oxidative handling for richness through the use of basket pressing for all our wines including our whites, and rely solely on barrels for all of our white fermentations.
Chardonnay
This single block basket pressed wine is picked as early as possible to preserve freshness. Destemmed and placed into a wooden press with stalk, this juice is then pumped into barriques with gross lees and left to ferment on its own accord.
Very little is done to this wine between this stage and settling, however the wine doesn't see through full malo. Once in barrel for 11 months the wine is moved into a settling tank, where its it then fined with vegan friendly bentonite. Racked a few weeks later this wine is put through a gentle pad filter before its is then ready for bottling. After 6-8 months of bottling aging the wine is released.
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
Very little is done to this wine between this stage and settling, however the wine doesn't see through full malo. Once in barrel for 11 months the wine is moved into a settling tank, where its it then fined with vegan friendly bentonite. Racked a few weeks later this wine is put through a gentle pad filter before its is then ready for bottling. After 6-8 months of bottling aging the wine is released.
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
All our Pinot clones are picked separately and made the same way. So in essence we make four different Pinot batches as and when they come in. In all cases we pick first light when the temperature and under 5 degrees C. All grapes are then bought into the winery and processed immediately. In most instances the fruit is destemmed and placed into 1 tonne fermenters where they undergo a week of cold soaking until wild formation sets in.
We do not inoculate, adjust for acidity, or add enzymes. Depending on the year we may add up to 15% whole bunches but generally this really depends on the ripeness of the stems. All our fermentations are relatively cool, reaching 27-28 degrees, this ensures all our wines are very fragrant but generally means that the colour is slightly less intense. After three to four weeks on skins we then crush our berries through a 800kg basket press, which we load up by hand and then pump into our pre steamed barrels.
“in an attempt to reduce harmful chemicals we wash our barrels with hot water and steam them for 25 minutes at 165 degrees to ensure all bacteria and potential issues of brett are addressed chemical free.”
The wine will stay in French barriques for anything between 10-15 months, in which they will then be moved to tank, settled, racked and bottled. No fining or filtering required.
Our Pinot is left in bottle for circa 1 year prior to release.
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
We do not inoculate, adjust for acidity, or add enzymes. Depending on the year we may add up to 15% whole bunches but generally this really depends on the ripeness of the stems. All our fermentations are relatively cool, reaching 27-28 degrees, this ensures all our wines are very fragrant but generally means that the colour is slightly less intense. After three to four weeks on skins we then crush our berries through a 800kg basket press, which we load up by hand and then pump into our pre steamed barrels.
“in an attempt to reduce harmful chemicals we wash our barrels with hot water and steam them for 25 minutes at 165 degrees to ensure all bacteria and potential issues of brett are addressed chemical free.”
The wine will stay in French barriques for anything between 10-15 months, in which they will then be moved to tank, settled, racked and bottled. No fining or filtering required.
Our Pinot is left in bottle for circa 1 year prior to release.
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
BUY NOW
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. Our Riesling aims to express its beautiful aromatics and primary fruit, while showing complexity, structure and texture. This wine is made in a traditional more 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 left to settle overnight, then racked (taking around 20% of lees) into old barriques to ferment. After 3 months on lees, these barrels are then blended into one steel tank to bind and create a wide spectrum of flavours on the palate. It is fined with vegan friendly bentonite. Racked a few weeks later this wine is put through a gentle pad filter before it’s then ready for bottling. With just a touch of residual sugar to balance the natural acidity, it is a drink and enjoy now…or one to saver!
Alc- 11.5%
Clones - Pewsey Vale, D2V2
Yeast - Wild & Inoculated
Total Production - 300 Dozen
Vegan Friendly
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VINTAGE REVIEWS
The juice is left to settle overnight, then racked (taking around 20% of lees) into old barriques to ferment. After 3 months on lees, these barrels are then blended into one steel tank to bind and create a wide spectrum of flavours on the palate. It is fined with vegan friendly bentonite. Racked a few weeks later this wine is put through a gentle pad filter before it’s then ready for bottling. With just a touch of residual sugar to balance the natural acidity, it is a drink and enjoy now…or one to saver!
Alc- 11.5%
Clones - Pewsey Vale, D2V2
Yeast - Wild & Inoculated
Total Production - 300 Dozen
Vegan Friendly
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VINTAGE REVIEWS
Gamay
Designed to be fresh and young in expression this wine has vibrant fruit characteristic with the subtle tannins that Gamays are known for. We use a mixture of wine making techniques which are used to complement the fruit. One part of the wine is made with 100% whole bunches through carbonic maceration (juice while still inside the grape, ferments in a carbon dioxide rich environment), whilst the other part is fermented in a more modern whole berry style, in open 1000L vats. All solids are basket pressed and placed in oak French barriques for 9 months. The wine is then combined into tank to settle for 1 month before it is racked clean and bottled. Like the Pinot, this wine has no additions other than a little sulphur for bottling. Our Gamay aims to express the deliciousness of this variety whilst showing the uniqueness of our climate and region.
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
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
PINOT ROSE
Made with Pinot Noir grapes in a “method provincial”. The grapes are destemmed and the juice careful extracted using a woodend press and moved into seasoned barrels to undergo a cool ferment, ensuring the best aromas are captured. The wine is them moved into steel tank where it is left on lees for 3-4 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 Press
Clones - D5v12
Yeast - Wild
Total Production - 100 Dozen
Unfined - Unfiltered - Vegan Friendly
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VINTAGE REVIEWS
Harvest - Late March/Early April
Alc- 12%
100% Whole Berry Press
Clones - D5v12
Yeast - Wild
Total Production - 100 Dozen
Unfined - Unfiltered - Vegan Friendly
BUY NOW
VINTAGE REVIEWS