Winemaking

2022 Block a2 Chardonnay

The Chardonnay was handpicked at 12.1 Baumé and whole bunch 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.

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.

2024 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 2024.

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

Only 1400 bottles were produced.

2023 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.

2023 Block 4 Montepulciano

"The Unexpected Friend"

Machine picked, the Monte was an unexpected arrival this year, hence the name.

Plunging 4 times a day during fermentation, 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 bold and dark, with dark cherries, red plums and cranberry fruit giving some vibrancy. Beautifully textured and balanced with some dried oregano spice. A great wine for the cooler months.