Winemaking

2021 Block a2 Chardonnay

The Chardonnay was handpicked at 12.8 Baumé and whole bunched pressed straight to barrel. I allowed the fermentation to start wild and continue for about one third of the ferment time, when I inoculated the Chardonnay with a selected cultivated yeast strain. The wild start allowed me to build added complexity into the wine.

The wine underwent complete malolactic fermentation in barrel, further adding to the complex flavour profile.

Once ferment was complete, the barrels were topped and stirred regularly to develop the texture that I believe is so essential in Chardonnay. The wine remained in barrel for 19 months, only coming out for final blending and minimal  filtration before bottling. Unfined.

2019 Block 7 Syrah

Handpicked at 13.8 Baumé, the grapes were fermented with 25% whole bunches, to add lift and an extra dimension to the tannin profile.

The wine was fermented in half tonne open fermenters and hand plunged four to five times daily. Basket pressed straight to barrel after 15 days on skins, the wine went through malolactic fermentation in barrel.

The Syrah then spent 18 months in barrel without being racked out. It was on full ferment lees the whole time, which helped contribute to the rich and moreish mid-palate. Racked to tank, then racked once more, the wine is unfiltered, and is beautifully textural.

2021 Block 7 Syrah

"The Bald Men's Shed"

Machine picked, with 1 tonne handpicked, the Syrah was fermented on 25% whole bunches in half tonne bins.

Plunging 4 times a day during ferment, the wine was 15 days on skins. Pressed off through my little basket press the wine spent 11 months in new, one- and two-year-old barrels.

Racked twice, unfined and unfiltered, this wine is beautifully textured with vibrant fruit and great balance.

2021 Block 2 Cabernet Sauvignon

"The Long John"

The fruit was harvested early in the morning and came in very cold, about 6 degrees C. After a 5 day cold soak with lots of plunging 4 – 5 times a day, the wine warmed up and I added yeast. A cooler fermentation, it didn’t get above 25 degrees C.

Once it was dry, and the skins had sunk, I covered each fermenter with plastic and sealed it down for 40 days post ferment maceration. This allowed the tannins to come together and become supple and silky.

Pressed straight to barrels, the wine underwent malolactic fermentation in barrel. Eleven months later, the wine was carefully racked out of barrels, allowed to settle, then bottled unfined and unfiltered.

2021 Block 1 Cabernet Franc

"The Socialist Red"

Machine picked at 13.4 Baumé in the cool of the early morning, the grapes were very cold on arrival at the winery. Whilst they were so cold, I worked them hard to extract colour, flavour and tannins without the heat and alcohol of ferment. This cold soak added an extra dimension and lift to the flavour and tannin profile.

After warming up, the must was fermented in half tonne open fermenters and hand plunged four to five times daily.

Once the wine was dry, and the skins had started to sink, I covered the fermenters in plastic and did a post ferment soak on skins for 40 days. This brought the tannins together beautifully into the supple, silky mouthful they are now. Basket pressed straight to oak.

The Cabernet Franc then spent 9 months in barrel without being racked out. Racked twice ex barrel, the wine is unfined and unfiltered.

2023 Block 1 Cabernet Franc Rosé

"The Forest Runner"

Machine harvested in the cool of the early morning, the fruit was basket pressed immediately upon arrival at the winery. At only 12% potential alcohol, and with a naturally high acidity, I wanted to ensure that I preserved all the natural aromatics of this beautiful Cabernet Franc juice.

Collecting only the free run juice and very light pressings, I cold settled the juice for 24 hours before racking the clear juice into stainless steel tanks for a cool ferment at around 12 degrees. The cool ferment allowed me to retain all the lovely aromatics that were in the fruit.

Immediately after ferment, with a minimal addition of SO2, I cold settled the wine at 0 degrees for 2 weeks.

The wine was then filtered and bottled as soon as possible to retain its natural freshness.

NB. I believe in minimal intervention winemaking so you may see some harmless, tasteless crystals in the wine. They are a natural by-product of the winemaking process and will not affect the quality or taste of the wine. Please feel free to contact me if you have any questions about these crystals.

2023 Block 5 Fumé Sauvignon Blanc

"La Femme Nikita"

Handpicked and whole bunch pressed; the juice was pumped straight into older French barrels for a full solids ferment. Wild fermentation took 3 weeks to complete, and the barrels were sulphured and topped to maintain freshness.

The wine remained in barrel for 9 months, being topped monthly.

A light stabilisation and filtration, the wine was bottled late in 2023.

It has been described as very "Sancerre" in style and taste.

Only 888 bottles were produced.

22023 Block 18 Mudgee Gewurztraminer

"La Belle Soeur"

Handpicked and whole bunch pressed; the juice was cold settled for 24 hours then pumped straight into older French barrels for ferment. Wild fermentation took 2 weeks to complete, and the barrels were sulphured and topped to maintain freshness.

The wine remained in barrel for 6 months, being topped monthly.

A light stabilisation and filtration, the wine was bottled late in 2023.

Only 1273 bottles produced.

2022 Denton's Block Shiraz (McLaren Vale)

These grapes were sourced from my great mate Joch Bosworth’s vineyard in Willunga, South Australia, in the McLaren Vale wine region.

Picked and refrigerated, the grapes were trucked up to Orange where I fermented them on skins for 15 days. During fermentation the grapes were hand plunged 2 times and pumped over once a day to ensure colour and flavour extraction.

Pressed to tank, settled and pumped into 2-year-old French barriques for 14 months.

Unfined, unfiltered, the wine was bottled late last year.