news & events

September 19, 2019

Friends and neighbours Grant McRostie and Russ Bryant have decided to plant vines: 2 acres of Chardonnay this year, from which we plan to make a flinty non-malo Not-White Burgundy, and also, if all goes well, some Not-Champagne to be made on site a la methode champenoi...

August 31, 2019

For more than twenty years we have been growing olives and leaving them for the birds. Janene has had a couple of goes at pickling olives but both times they ended up fizzing sinisterly and we weren’t game to try them. Then last month we heard through a friend of an ol...

August 1, 2019

We have been growing Pinot for twenty years; in three more we should have our own Chardonnay. The imperative to make Champ – I mean sparkling – wine can no longer be avoided. We’ve built a coolroom, bought a heat exchanger and constructed our own riddling racks. This y...

June 23, 2019

A lightning tour of the vineyard courtesy of our dog Molly.

June 23, 2019

A season in pictures at the Mount Terrible vineyard.

May 16, 2019

Every year, to maximise the quality of our Pinot, we severely strip shoots and bunches. But vines are philoprogenitive as buggery: kill their babies and they strike back. We ask our long suffering pickers not to pick ‘secondary’ bunches and until recently getting on fo...

March 30, 2019

went perfectly and is now sleeping in barrel. Not the easiest of years because a cold snap around flowering impaired fruit set, reducing the number and weight of bunches. But there seems to be a reciprocal relationship between the size of a vintage and its quality. If...

August 8, 2018

a really good season. Someone must have told the vines how close they got to being bulldozed when I went temporarily blind last year. The picking went perfectly: lovely weather, everyone in the valley helped, we got the grapes in by 2pm, which left ten hours for the pa...

August 5, 2018

We thought 2015 was a very good year, but we have only just realised how good. 

The grapes were handpicked and sorted and chilled immediately. The next day, after crushing, they were cold soaked to extract colour and flavour prior to fermentation in an open vat with 10%...

April 20, 2018

Twelve, thirteen, fourteen, fifteen, sixteen: five good vintages in a row. I was getting nervous. But on Saturday March 18 we picked 6 tonnes in excellent condition. Winemaking went well and the wine, which shows excellent retention of its primary fruit character, is n...

April 20, 2018

Where the Gods live, obviously…

April 19, 2018

Everybody knows specialised winemaking equipment is going to be expensive. Planting a vineyard and building a winery, you can save a fair amount by doing as much as possible of the work yourself, but when it comes to the grape processing equipment, the sorting table, a...

April 19, 2018

In 2007 and again in 2009 we did not make any wine because the vineyard was blanketed with smoke from bushfires. Noxious chemicals in smoke bind to grape skins. When the grapes are crushed, especially if the juice is allowed to remain in contact with the skins for an e...

April 19, 2018

It probably isn’t a good idea to be writing newsletters in mid-winter. Pruning day in day out doesn’t put you in the sunniest frame of mind. The cold is cold and rain is wet. Aches and pains and minor slips of the secateurs get to seem worse than they are, little griev...

April 19, 2018

The season got off to a bad start: a hard frost later than any previously recorded in this district. I remember waking up on the morning of November the 27th and looking out of the window and thinking: “What’s all that pollen doing on the ground?” As the day warmed up,...

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