THE JOB AS WINEMAKER is to allow the fruit and terroir of the vineyards to express itself. Graeme and Cameron both have their winemaking roots in Burgundy and uphold their traditions as much as possible. Through the use of age old techniques (with the aid of some modern equipment), they guide the fruit from vineyard to bottle as gently as possible. Read more...

Cameron Leith

Graeme's Blend Shiraz Cabernet 2006

A well crafted wine from our traditional blend of 60% shiraz and 40% cabernet. Well structured with aromas of licorice and dark berries make this an enticing wine.

Wine Making Notes

The Shiraz and Cabernet fruit for this wine came from our own Kingower fruit, and was complemented by fruit from nearby by Rheola and Axedale (between Bendigo and Heathcote).

The grapes were de-stemmed and crushed separately, separately fermented in 1-3 tonne open fermenters where they were hand plunged twice daily to submerge the cap and thoroughly mix the wine and skins. Cooling was applied as appropriate to keep the ferment temperature at about 25 degrees.

The barrels used were part American fine grain, with some French oak, both hogsheads and barriques.

Malolactic fermentation took place naturally in late spring through to early summer. After this the wine was fined with fresh egg whites before it was bottled into Diam cork.

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