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PINOT NOIR

This wine is fermented naturally in an open barrel, with 1/3 of the grapes left as whole bunches. After fermentation starts (3 - 4 days) it is hand pigeage daily for about three weeks before pressing. Finally its moved into French oak and aged for eight months before bottling. The wine is unfiltered with a small amount of fine lees left to protect the wine in bottle.

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SHIRAZ

This wine is fermented naturally in an open barrel, with 1/3 of the grapes left as whole bunches. After fermentation starts (3 - 4 days) it is hand pigeage daily for about three weeks before pressing. Finally its moved into Demijohn and aged for eight months before bottling. The wine is unfiltered with a small amount of fine lees left to protect the wine in bottle.

 
 

CRÉMANT

Hand picked Chardonnay and Pinot Noir from our small vineyard on the North face of Victoria’s Mount Macedon. Méthode traditionnelle, on lees for one year. No filtration or additives. Enjoy with food and friends.