Let's go through the wine making process

If you're keen on learning more ask our team, they have so much knowledge to share.

We source our grapes from the Granite Belt, South East Queensland

The Granite Belt region is one of the hidden gems of Australia’s wine industry.  The key to the region lies in its high altitude (between 600 & 1000m above sea level). The altitude combined with the free draining Granite soils makes the region ideally suited to growing grapes.

All grapes are de-stemmed

The grapes are tipped into the crusher de-stemmer. Inside the de-stemmer is a large cylinder with holes. The cylinder spins one way while the paddles inside spin the other way thrashing off the stalks and leaves. The berries then drop through into the crush where they are gently broken. These gently crushed berries form a thick liquid called Must. The stalks drop through and are removed and make great garden fertiliser!

Then pressed

The Must liquid is pumped into the press. Inside the press cylinder is an airbag which inflates and squeezes the must against the inner wall of a perforated cylinder forcing the liquid into the juice tray and leaving all the solid parts of the grape (known as Mark) in the press cylinder. We make our wine from the free run and first pressing of the grapes as this results in a softer juice with minimum phenolic (bitter tasting compounds) and means minimum intervention!

White wine minimal contact with the skins, red wines ferment with the skins on

As a general rule, when processing white grapes you want to separate the juice from the skins as quickly as you can so the juice doesn't pick up too much phenolic but red grapes are handled differently. As the flesh and juice of red grapes is colourless, red wine gets its colour from contact with the grape skins. So, after the red grapes are crushed they are pumped into fermenting tanks and fermentation takes place with the skins on giving the wine colour and tannins.

Fermentation begins

Fermentation is the conversion of sugars into alcohol by yeast. In our wild ferment wines, no commercial yeast is added and the wild yeast found naturally on the skin of the grape being encouraged to complete the ferment. When commercial yeast is added the ferment can be controlled and the winemaker can direct the wine in a specific direction. The average white ferment takes 2 - 3 weeks and the average red ferment is about 6 - 10 days.

Where's the cooper?

All of our red wines (except Saignee) and some of our Wild Ferment White wines are matured in oak barrels. There are may types of oak but we mainly use French, American and Eastern European. The oak used is dictated by the style of wine you want to make. Oak barrels do more than just add flavour - they encourage stability and clarity in red wines and new layers of complexity to the whites. All our red wines go through malolactic or secondary fermentation in barrel and are matured anywhere from 12 to 15 months.

We continue nurture, test, refine and tweak for the perfect wine

Oak barrels, being porus lose wine via evaporation. Barrels are constantly being pulled out, tasted and topped on a regular basis to ensure they are progressing as they should. Before bottling, white wines are usually filtered and fined. Fining is a process by which a protein is used to remove the phenolic or bitterness from a wine. White wines are also heat and cold stabilised before being filtered for bottling.


Before bottling some of our wines will be filtered using a membrane filter. This is to clarify the wine whereby removing any solid particles. We usually do not filter reds.

Get bottling

All our wines are bottled under screw cap on our own bottling line. We prefer screw cap for two reasons. Firstly it eliminates the chance of your wine being affected by cork taint and secondly it reduces the chance that your wine will become oxidised.

The fun part - consumption :)

This part needs no explanation - just a reminder that we have many different varieties of wine for you to try including some delicious dessert and fortified wines.