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The Winemaking

We produce two wines. Our Shiraz is made from four clones. Our white wine is a blend of three varieties Marsanne, Viognier and Roussanne. We grow all of the grapes and the wines are made at Balgownie


Our overall philosophy is to produce fruit which is ripe but picked as early as possible to preserve brightness and freshness in our wines which we make with the least possible intervention

Typically our Shiraz is picked in about the third week of March. We de-stem the majority of bunches, and berries are fermented in open vats and plunged daily to develop colour in the juice. A small proportion of bunches are fermented whole. When complete, the ferments are pressed and held in new and used French oak for eighteen months. Different clones are vinified separately before blending and bottling. It’s the Rhone style, influenced by a modern Australian approach.

Our MVR is a blend made in the traditional style to produce a dry wine which is fresh, clean and textural and is designed to complement food. The precise portions of each variety used in each vintage vary according to season but will usually comprise Marsanne 50%, Viognier 35% and Roussanne 15%. Each batch is fermented with natural yeasts and temperature controlled to enhance flavours and aromatics and then transferred to French oak for eight months.

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