contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.


+61 427 791264

Vineyard22Nov (1 of 1)-15.jpg

Our News

Filtering by Tag: winemaking

2017 Vintage Report + Vineyard News

Edwina Yeates

After a run of really great vintages starting in 2014, the 2017 defies superlatives to describe the bounty delivered. I haven’t met a grape grower or winemaker who isn’t ecstatic. Believe me the latter are hard to please!

Our shiraz was picked in mid-March and the cabernet 3 weeks later. The grape vines held their leaves beautifully until a frost finally arrived on the 2nd Monday in May to deliver the coup de grace.  Within 24 hours the leaves were burnt off chocolate brown and crispy – they started dropping off the vines the next day.

Vines that hold their leaves are healthy and vigorous; they throw their propulsion system into reverse gear reabsorbing priceless nutrients being held by their leaves that are well into senescence. This annual process sets the vine up for the following spring.

Once the vines had shut down for the winter, the ongoing process of chainsawing diseased cordons (and cutting cordon wires that are inseparable from the wood) on cabernet vines planted in 1990 re-commenced and the cuts sealed to prevent further infection. The 3m high pile of wood and wire from a hectare of vines will be burnt on a cold night to remove fungal spores. The wire will be raked, compacted and sold to the local scrap dealer. 

The hands, arms and elbows will get a well-earned rest until pruning starts in early July just after the bottling of the 2016 wines is completed. The vines too, will rest over winter and clean new shoots will appear in spring with no disease. Fresh tissue means better nutrition and tasting grapes. 

16ha of grapes; restorative surgery completed on 10.5ha – the rest will be done in the years ahead.

The pursuit of beautiful red wine is relentless; the wheel never stops turning!


Sandy Yeates


Are you a recent retiree who can't sit still, a city soul looking for a viticulture adventure or just have a bit of time up your sleeve? If so, read on.  Sometime in March we'll be meandering through our vines as the sun rises around us, handpicking the very best of our ripened grapes. We'll then watch on as the grapes are crushed and the winemaking process begins. To celebrate, we'll be hosting an exclusive post-harvest twilight wine and cheese tasting. Keen to join us? 

The event is free, and open to everyone... the only catch being that given the nature of viticulture, we can't pin point exactly what day our grapes will ripen and therefore what day we'll be picking. Therefore, if you do decide to join us, flexibility is key. At this stage, we are expecting to pick sometime in Mid-March, but we'll hopefully know a few days prior to picking and and of course will let those who've signed up for the event know as soon as we can.

If you are interested in participating in this year’s harvest, please email us - you would be a welcome guest. Given the uncertainty in dates, we understand if you sign up to pick grapes but later are unable to attend. 


Veraison started 12 days later than previous years (when we picked in late February and early March). This might put vintage into the 2nd week of March but if it stays hot maybe it will come back a few days?

Once the grapes (Shiraz) are ripe we will book a slot at the winery with only a few days notice to organise the picking team. We will start at daybreak when it is cool and try to get the last grapes into the winery before lunch so that the grapes don’t overheat. It is all over very quickly.