By necessity we believe in small batch winemaking at Moores Hill as a way of maximising quality and complexity in our wines. This strategy is supported through a programme of multiple small picks that means we can sometimes pick a whole block or a single row depending on flavour and physiology. This philosophy allows the vineyard to fully express itself.

We make two styles of Chardonnay: an unadulterated, unoaked style and a fully barrel fermented lightly oaked style. In both cases the fruit is handpicked into small bins, pressed and fermented using a combination of wild and dry yeasts. We like to add complexity and structure to our Chardonnays through diversity in the winemaking process. After primary ferment our tank fermented chardonnay has an extended period of lees contact and stirring with no malolactic fermentation in order to develop a tightly structured and flavoursome palate without no oak influence. Conversely our barrel fermented chardy is fermented and matured in a combination of new and old French oak barriques to develop a rounder fuller wine bursting with flavour.

Our Pinots are made in small lots based on different vineyard picks. All wines are cold soaked for up to a 10 days to tease out early vibrant colour and cheeky bright fruit characters before being open fermented, pressed and finished in a combination of new and old French oak. After secondary fermentation is completed wines are racked and left in cask to mature for at least sixth months after which time we classify each barrel based on its potential and style. Wines appropriate for our reserve range and then left in barrel for up to another 12 months prior to bottling and wines appropriate for our estate range get a further 6 months before unfiltered, unfined bottling.

Our small quantity of Cabernet Merlot is made using fruit that is carefully managed in the vineyard to maximise ripening potential. Small lot open fermentation, basket pressing and at least 12-18 months in oak yields a great cool climate example of this oft-maligned Bordeaux blend.

Similarly our Riesling is one of the truest advocates for the Moores Hill site. Always a lean wine, picked on flavour ripeness, fermented very cold in tank and bottled early our Riesling always pleases - and it always lays down well too!

We make other styles of wine too - check out the full portfolio on our tasing notes page for more information.