White Wine Production

For the white wines the freshly picked whole bunches are gravity fed into the press where a program designed for sparkling wine base is used to separate the juice from the skins, pips and stems. The (cloudy) juice from the press is not settled but transferred to the fermentation vessel – almost always being oak barrels. Fermentation occurs naturally (wild yeasts) and the wine remains on lees until it is assembled for final treatments such as fining and bottling. More often than not, a natural malolactic fermentation takes place in barrel.

Under the Liquor Control Reform Act 1998 it is an offence; - To supply alcohol to a person under the age of 18 years (Penalty exceeds $7000) - For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $500). Liquor License No. 36090401