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Wine making notes for the enthusiast


Will Rickard-Bell, our wine maker,...

2014 Chardonnay – Whole bunch pressed into free-run and pressings components.  Settled overnight with no additives before racking with solids directly to barrel (Old and New French oak 25%).  Fermented by native yeasts until dry, and allowed to undergo malolactic fermentation naturally.  A little bit of complex “funk” encouraged! Stirred weekly for 11 months to build mid palate and texture. Blended into tank March 2015 and allowed to sit in tank a second winter to cold stabilise naturally. Minimal filtration and not fined to allow all the flavour to remain.

 

2014 Pinot – 50% MV6 and 50% 777 clones of Pinot Noir.  Picked at physiological ripeness into 10kg lugs and destemmed as whole-berries into open 1.5 tonne fermenters.  Fermentation allowed to occur “wild” for the 1st two thirds then inoculated with RC212 yeast. No other additions made.  Hot ferment encouraged and wine cap hand-plunged only twice a day.  Soak on skins for 2-3weeks post ferment for tannin rounding and colour stabilisation.  Pressed to tank and settled for 2 days before racking to French Oak barriques (30% new) for 11 months maturation.  Malolactic fermentation occurred naturally in the spring.  Blended March 2015 and allowed to sit a second Winter in tank to allow all the components to come together.  Minimal filtration and no fining additions were made.

 

2015 Gerwurztraminer – A wine of two halves. Picked when true GWZ “musk” characters evident into 10kg lugs, whole-bunch pressed to tank. Oxidative handling of the juice. Settled overnight before racking half to old barrique barrels and the other half to stainless steel tank for fermentation.  Barrel ferments allowed to ferment wild, tank ferment inoculated with commercial yeast and fed nutrients to retain aromatic freshness.  Stainless ferment racked and sulphured immediately when dry and stored in a sealed tank.  1/3 of barrel ferments allowed to undergo malo and the others sulphured directly after primary ferment – all were stirred and matured for 11 months for textural complexity.  Barrels and stainless component then blended together March 2016 and allowed to sit over winter 2016 before bottling in the Spring 2016.

 

2015 Pinot Gris – As per 2015 Gerwurtztraminer except 10% addition of 2016 Pinot Gris made for freshness....

 

2015 Sauvignon Blanc – Fume style.  Made as per the Chardonnay except with only one new barrel (about 10% of the blend)and the rest in old barrels.  Only malo allowed to occur in the pressings component of the juice.  Some 2016 Sauv Blanc added before bottling for a freshness and acid addition....

 

2015 Riesling – Grapes selectively harvested into 10kg lugs and gently pressed as whole-bunches for minimal skin and phenolic extraction.  Settled for 2 days before racking “clean” into stainless steel tank for fermentation.  Innoculated with DV10 yeast.  Fermented cool and slow until dry and then immediately racked onto 80ppm sulphur.  Racked again 2 weeks later.  Allowed only one Winter maturation in tank before filtration and bottling in the Spring.

 

2015 Rose -  Pinot Noir clones MV6 and 777 used 50:50.... Picked “early” for acid retention and red-fruit flavour profile.  Whole bunch pressed to tank for settling overnight. Juice oxidatively handled. Racked with light solids directly to old French barriques and allowed to ferment wild until dry.  Lees stirring took place every two weeks for 12 months. 50% of the barrels were allowed to undergo malo, 50% sulphured after primary for fruit retention..  Racked to tank in April 2016 and allowed to settle for 2nd winter to cold stabilise and components to come together.  Not fined.  Filtered lightly.

 

2016 Riesling – Grapes selectively harvested into 10kg lugs and gently pressed as whole-bunches for minimal skin and phenolic extraction.  Settled overnight and racked with light solids to fermentation tank.  Fermented at 13 degrees for 3 weeks until dry, stressed yeast fed as required.  Racked and sulfured immediately onto light lees and allowed to settle for 5-6 months before preparation for bottling.  Light skim-milk fining and then filtered before bottling....

 

2013 Merlot – A cool season.  Wine made as per the Pinot Noir above, except maturation was for 18 months in oak and the wine was not filtered.....