Harvest at Mudgee begins around late February / early March in most years and is a bustling, exciting time of year in the vineyards and the winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved.
Depending on the variety, fruit will either go straight through the crusher de-stemmer, or be loaded into the German Willmes air bag press for a highly controlled and gentle extraction of juice.
Normally our Shiraz will be tipped directly into open tank fermenters for the delicate treatment of whole bunch fermentation. Our Chardonnay is also whole bunched pressed to retain the true fruit characters of the vineyard
Use the links at left to explore our philosophy behind the wines and to learn a little about how the seasons affect what we do in and around the vineyard & winery.
Red Winemaking | White Winemaking | Viticulture | The Seasons