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: 11.3%
Clones: D2V2 (70%), Pewsey Vale (30%)
Yeast: Wild and inoculated
Total Production: 300 Dozen
Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR RIESLING HERE
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: 11.3%
Clones: D2V2 (70%), Pewsey Vale (30%)
Yeast: Wild and inoculated
Total Production: 300 Dozen
Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR RIESLING HERE
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
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR CHARDONNAY HERE
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
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR CHARDONNAY HERE
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 (65%), Abel (14%), MV6 (11%), 115 (5%), 777 (5%)
Yeast: Wild
Total Production: 400 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR PINOT NOIR HERE
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 (65%), Abel (14%), MV6 (11%), 115 (5%), 777 (5%)
Yeast: Wild
Total Production: 400 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR PINOT NOIR HERE
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 results in bright, fruit forward wines. The other part is fermented in a 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 showcasing our climate and region.
Harvest: Late March / Early April
Alc: 12%
60% Whole Berry, 40% Semi Carbonic Maceration
Clones: BGW19 (100%)
Yeast: Wild
Total Production: 300 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR GAMAY HERE
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 showcasing our climate and region.
Harvest: Late March / Early April
Alc: 12%
60% Whole Berry, 40% Semi Carbonic Maceration
Clones: BGW19 (100%)
Yeast: Wild
Total Production: 300 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
VINTAGE REVIEWS
WATCH A SHORT VIDEO ABOUT OUR GAMAY HERE
ROSÉ
Made with Gamay and Pinot Noir grapes in a “method provincial” (light in colour, very little skin contact and a long cool fermentation). The grapes are bunch sorted and 100% destemmed before gentle pressing. The juice undergoes fermentation in stainless steel tank, which ensures that the best aromas are captured. Then matured on lees for four months before being lightly fined and filtered. This style of rose is designed for enjoying.
Harvest: Late March / Early April
Alc: 12.5%
100% Whole Berry
Clones: BGW19 & D5V12
Yeast: Wild
Total Production: 150 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
Harvest: Late March / Early April
Alc: 12.5%
100% Whole Berry
Clones: BGW19 & D5V12
Yeast: Wild
Total Production: 150 Dozen
Unfined - Unfiltered - Vegan
BUY NOW
TASTING NOTES
THE NEGOCIANT SERIES
Négociant is a word used to describe someone who buys their raw materials i.e. grapes and then produces, bottles and markets it under their own label.
The Lyons Will Négociant Series is a rare collection of agreements we have made with outstanding growers that make something truly different or special.
The Lyons Will Négociant Series is a rare collection of agreements we have made with outstanding growers that make something truly different or special.
SYRAH
Fraymond’s vineyard straddles the northern most boundary of the Macedon Ranges, it is arguably the most arid, and warmest vineyard in our GI. Perfect for concentrated and focused, cool climate Syrah.
BUY NOW TASTING NOTES |
CARMENERE
Rarely grown in its original home of Medoc, Carmenere has found a new life in the new world. Today this rare and unusual variety calls the eastern slope of Mt Camel home, thanks to the superb team at Humis Vineyard.
BUY NOW TASTING NOTES |