The Wine Farm is where we grow the wine we want to drink and
the food we want to eat. It's where our kids get muddy, our dog
can howl without upsetting the neighbours and we can breathe.
A brief history… and wine
We’ve only had a short history on The Wine Farm but five years in we’re steadily gaining knowledge of the seasons in our new home and how the farm responds. We bank this knowledge in a special corner of the cellar. It’s called library stock.
We always squirrel away a few bottles of each release to see how they develop over time. At this stage of the year we like to browse the library shelves and check out a selection of wines from previous vintages to help frame our thoughts about the season at hand. How are they looking with age and what can we do in the ripening period ahead to do better.
This year we’re delving into the Rieslings. The perfect partner to virtually any Christmas dinner I can think of. But our 2019 is still aging in tank and cask, our 2018 is aging in bottle and won’t be released until next spring, and our 2017 sold out to the market a few months ago. Luckily, because we’re hoarders, we held a little back from the trade both to drink ourselves and to offer to those of you who might be interested too. We’re also going back to the beginning.
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Bubbles aint bubbles. There are so many ways to make wine sparkle and given the one we use is a little left of centre we thought it might be timely to give you a ready reckoner on all things fizz. Plus, get your hands on our 2018 Pétillant naturel.
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It’s official, we’re now ‘Australian Demeter Biodynamic in conversion’. So what the hell does that mean? Let’s break it down.
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When the fruit entering your cellar looks like a still life and you’re already painting a mental picture of the final product, you can’t help but wonder if this might be the one. 2017 was a great year for growing Pinot noir in South Gippsland.
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When we bought The Wine Farm five years ago we inherited eight varieties of grapes in two types of soil and varying states of health. Now they’ve had a chance to show their true potential in this cool climate and with our way of farming, it’s time to make some changes.
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If your typical cab sav is dark and broody, our Farm Wine Cabernet Sauvignon 2017 is bright and light on its feet with gentle tannins, a lovely texture and no sharp edges. Think raspberries not blackcurrants; herbs not tobacco.
Think uber not black cab.
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Buying an existing vineyard without really knowing its potential is something you could lose a lot of sleep over.
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Great wine is the sum of hundreds of decisions from vineyard to bottle. As the ‘maker’ all I do is try to make the best decision I can at any particular point in time.
MoreWe are gradually releasing our 2017 vintage (and a few we've been saving from previous vintages) to our mailing list. Subscribe to Letters from The Wine Farm to be the first to hear about new releases at subscriber prices and build your own case of 6 or 12.
If you can't wait perhaps our sample pack may quench your thirst...
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In 2014, having fallen for the region in general and the potential of its grapes in particular, we took the biggest plunge so far. We poured our joint worldly effects into a small patch of dirt down the road. An unassuming address we thought might just have everything we needed to start creating our own little world. Good soil, eight thousand vines, a great big shed and lots of bedrooms to fill.
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The worker’s cottage on the property is available for short stays. Bring some friends, check out the region and its spoils and soak up The Wine Farm.
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