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Winemaking Philosophy

More than occasionally I think about the serendipitous fact that I was born into a family where my uncle was one of the most influential cool climate Australian winemakers, at one of the highest regarded wineries in the country. I am one of those lucky people who knew what they wanted to do at a young age and had the opportunity to pursue my dreams. I did my first vintage with uncle Trev at Mt Langi Ghiran Vineyards over 25 years ago now but the lessons I learnt there have travelled with me for the rest of my career. After finishing my oenology degree at Adelaide University I have been fortunate to travel and work widely as an international winemaker (Europe, Africa, North America, Australia) and even though I learnt many different techniques and technologies, many of those early ideas still ring true. Here is a distillation of this philosophy: 

1Find a great vineyard where the fruit speaks to you.

2If the grapes are organic-then all the better.

3Harvest the grapes when they are balanced-acidity is as important as sugar.

4Treat the grapes gently, hand pick and use basket presses if possible.

5Work the ferments by hand-it is good for you and the wine.

6Use new oak sparingly- as it will mask the fruit.

7Gravity and time are your friend. Wines will filter themselves given enough of both.

8Use sulfur sparingly- avoid adding anything to the wine that you don’t absolutely need.

9There is no secret to making good wine, it’s all just about attention to detail.

10Make wines that you want to drink – not just wines that will win medals.

More than occasionally I think about the serendipitous fact that I was born into a family where my uncle was one of the most influential cool climate Australian winemakers, at one of the highest regarded wineries in the country. I am one of those lucky people who knew what they wanted to do at a young age and had the opportunity to pursue my dreams. I did my first vintage with uncle Trev at Mt Langi Ghiran Vineyards over 25 years ago now but the lessons I learnt there have travelled with me for the rest of my career. After finishing my oenology degree at Adelaide University I have been fortunate to travel and work widely as an international winemaker (Europe, Africa, North America, Australia) and even though I learnt many different techniques and technologies, many of those early ideas still ring true. Here is a distillation of this philosophy: 

1Find a great vineyard where the fruit speaks to you.
2If the grapes are organic-then all the better.
3Harvest the grapes when they are balanced-acidity is as important as sugar.
4Treat the grapes gently, hand pick and use basket presses if possible.
5Work the ferments by hand-it is good for you and the wine.
6Use new oak sparingly- as it will mask the fruit.
7Gravity and time are your friend. Wines will filter themselves given enough of both.
8Use sulfur sparingly- avoid adding anything to the wine that you don’t absolutely need.
9There is no secret to making good wine, it’s all just about attention to detail.
10Make wines that you want to drink – not just wines that will win medals.

Marcus's Winemaking Philosophy 

More than occasionally I think about the serendipitous fact that I was born into a family where my uncle was one of the most influential cool climate Australian winemakers, at one of the highest regarded wineries in the country. I am one of those lucky people who knew what they wanted to do at a young age and had the opportunity to pursue my dreams. I did my first vintage with uncle Trev at Mt Langi Ghiran Vineyards over 25 years ago now but the lessons I learnt there have travelled with me for the rest of my career. After finishing my oenology degree at Adelaide University I have been fortunate to travel and work widely as an international winemaker (Europe, Africa, North America, Australia) and even though I learnt many different techniques and technologies, many of those early ideas still ring true. Here is a distillation of this philosophy: 

  • 1. Find a great vineyard where the fruit speaks to you.
  • 2. If the grapes are organic-then all the better.
  • 3. Harvest the grapes when they are balanced-acidity is as important as sugar.
  • 4. Treat the grapes gently, hand pick and use basket presses if possible.
  • 5. Work the ferments by hand-it is good for you and the wine.
  • 6. Use new oak sparingly- as it will mask the fruit.
  • 7. Gravity and time are your friend. Wines will filter themselves given enough of both.
  • 8. Use sulfur sparingly- avoid adding anything to the wine that you don’t absolutely need.
  • 9. There is no secret to making good wine, it’s all just about attention to detail.
  • 10. Make wines that you want to drink – not just wines that will win medals.
 

Vegan Friendly

All of our wines are made without animal products or byproducts. 

No systemic chemicals in Vineyard.

Our grapes are grown without systemic pesticides, herbicides or fungicides. We don't want our children around the potentially harmful sprays used in conventional farming, so you won't find any of it in our wines!

Sustainable Farming/Winemaking

We are committed to practices that keep vineyards healthy and productive over the long haul, minimizing negative environmental impacts, along with winery methods that conserve resources and reduce waste and pollution.